Description
Experience the tropical flavors of Hawaii with this moist and flavorful Hawaiian Banana Bread featuring ripe bananas, crushed pineapple, sweetened coconut, and optional macadamia nuts. Perfect as a breakfast treat or a snack, this quick bread combines classic banana bread comfort with island-inspired ingredients for a delightful twist.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, well drained
Additional Ingredients
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts or walnuts (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray and set it aside to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg until well combined. This will evenly distribute the leavening agents and spices for balanced flavor.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and light brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3–5 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugars, beating well between each addition. Then mix in the vanilla extract and mashed ripe bananas until fully incorporated, ensuring a smooth and homogenous mixture.
- Incorporate Pineapple and Coconut: Gently fold in the well-drained crushed pineapple and shredded sweetened coconut, distributing these tropical ingredients evenly throughout the batter for bursts of flavor and moisture.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing which can cause a dense bread. If using, fold in the chopped macadamia nuts or walnuts now for added texture and nuttiness.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Bake the Bread: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, indicating doneness.
- Cool Before Slicing: Allow the bread to cool in the pan for 10 minutes to set, then remove from the pan and transfer to a wire rack to cool completely before slicing to maintain texture and prevent crumbling.
Notes
- For extra coconut flavor and a decorative topping, sprinkle additional shredded sweetened coconut on top of the batter before baking.
- This banana bread freezes very well. Wrap tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months.
- Serve warm slices with a pat of butter or a drizzle of honey for added richness and sweetness.
- If you prefer a nut-free version, simply omit the macadamia nuts or walnuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
