Description
This Hawaiian Banana Bread recipe is a tropical twist on the classic! Made with ripe bananas, crushed pineapple, and shredded coconut, it’s incredibly moist and flavorful. Perfect for breakfast, dessert, or a snack.
Ingredients
Scale
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 cup crushed pineapple (do not drain)
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in mashed banana and crushed pineapple.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the shredded coconut gently.
- Pour batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added flavor, sprinkle toasted coconut on top before baking.
- Use unsweetened shredded coconut for a less sweet loaf or sweetened coconut for a dessert-style bread.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert or Snack
- Method: Baking
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg