Description
Experience a tropical twist on classic banana bread with this Hawaiian Banana Bread recipe. Bursting with ripe bananas, crushed pineapple, shredded coconut, and optional macadamia nuts, it’s a moist, flavorful treat perfect for breakfast or a snack that evokes island paradise.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup crushed pineapple, drained
Add-ins
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and creamy.
- Add Fruits: Stir the mashed ripe bananas and drained crushed pineapple into the wet ingredients until evenly incorporated.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet mixture and stir gently just until combined; avoid overmixing for a tender crumb.
- Fold in Add-ins: Gently fold in the shredded sweetened coconut and macadamia nuts if using, to evenly distribute throughout the batter.
- Fill and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra flavor, toast the shredded coconut and macadamia nuts lightly before folding them into the batter.
- This banana bread freezes well; wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
- To reduce the fat content, substitute half of the vegetable oil with unsweetened applesauce.
- Ensure the crushed pineapple is well drained to prevent a soggy loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 22 g
- Sodium: 240 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
