Description
This Hawaiian Banana Bread combines the tropical flavors of ripe bananas, crushed pineapple, and shredded coconut for a moist and flavorful twist on classic banana bread. Perfect served with tea or coffee, it's an easy-to-make dessert that brings a touch of the islands to your baking.
Ingredients
Scale
Dry Ingredients
- 1.5 cup All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Sea salt
Wet Ingredients
- 2 Eggs
- 1/2 cup Sugar (Castor sugar recommended)
- 1/3 cup Vegetable oil
- 2 Bananas, mashed
- 1 cup Crushed pineapple, not drained
- 1.5 tsp Vanilla extract
Add-ins
- 1/4 cup Shredded unsweetened coconut
- Additional shredded coconut for topping
Instructions
- Preheat and prepare pan: Preheat your oven to 180 C (350 F). Grease an 8"x4" loaf pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until well combined.
- Whisk eggs and sugar: In a large bowl, whisk the eggs and castor sugar together until the mixture is smooth and slightly thickened.
- Add wet ingredients: To the egg and sugar mixture, add the vegetable oil, mashed bananas, crushed pineapple with juice, and vanilla extract. Mix well to combine all wet ingredients evenly.
- Combine wet and dry ingredients: Slowly add the dry ingredient mixture to the wet mixture and stir until no dry streaks remain, being careful not to overmix.
- Fold in coconut: Gently fold in the shredded unsweetened coconut to the batter for added texture and flavor.
- Transfer batter and bake: Pour the batter into the prepared loaf pan. Sprinkle additional shredded coconut on top. Bake in the preheated oven for 45 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool bread: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then carefully turn it out onto a wire cooling rack and allow it to cool completely.
- Serve: Slice the banana bread and enjoy it warm or at room temperature with tea or coffee for a delicious tropical treat.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Do not drain the crushed pineapple; the juice helps keep the bread moist.
- You can substitute vegetable oil with melted coconut oil for enhanced tropical flavor.
- Ensure not to overmix the batter to keep the bread tender and fluffy.
- The additional shredded coconut on top adds a lovely toasted texture if you want to sprinkle it about 10 minutes into baking.
- Store leftover bread wrapped tightly at room temperature for 2-3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of loaf)
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
