Description
This Hawaiian Banana Bread is a moist and flavorful loaf that combines ripe bananas with the tropical tastes of crushed pineapple, shredded coconut, and optional macadamia nuts. Perfect for breakfast, brunch, or a sweet snack, it offers a delicious twist on classic banana bread with a touch of island flair.
Ingredients
Scale
Fruit & Nuts
- 2 to 3 ripe bananas, mashed
- 1/2 cup unsweetened crushed pineapple, drained
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped macadamia nuts (optional)
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk (for moisture)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
- Mix the wet ingredients: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the mashed bananas, unsweetened crushed pineapple, shredded coconut, and vanilla extract.
- Combine the dry and wet ingredients: Gradually add the dry flour mixture to the wet banana mixture, mixing just until combined to avoid overmixing and ensure a tender bread. Then stir in the buttermilk or milk to add moisture and, if using, fold in the chopped macadamia nuts for added texture and flavor.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the bread’s top starts to brown too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking to prevent burning.
- Cool: Allow the banana bread to cool in the pan for 10 minutes to set up. Then transfer it to a wire rack to cool completely before slicing, which helps maintain its structure and moisture.
- Serve: Slice and enjoy your moist, tropical Hawaiian banana bread for breakfast, brunch, or as a delightful sweet snack anytime.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Drain pineapple well to prevent excess moisture in the batter.
- For a nut-free version, simply omit the macadamia nuts.
- Storing banana bread in an airtight container will keep it fresh for up to 3 days at room temperature.
- You can freeze banana bread wrapped tightly for up to 2 months; thaw at room temperature before serving.
- Adjust baking time slightly if using a different pan size or oven variations.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
