This Tropical Hawaiian Banana Bread is a sunny treat bursting with flavors! Made with ripe bananas, sweet pineapple, and shredded coconut, it’s like a vacation in each bite.
You won’t believe how easy it is to whip up! I love enjoying a slice warm with butter. Perfect for breakfast or a snack (or just because it’s Tuesday)! 😄
Key Ingredients & Substitutions
Bananas: The riper, the better! Choose bananas with plenty of brown spots. If you don’t have ripe bananas, you can speed up the ripening by placing them in a paper bag overnight.
Pineapple: Crushed pineapple adds moisture and tropical flavor. If fresh pineapple is available, you can finely chop it instead. Just make sure to drain it well!
Coconut: Sweetened shredded coconut is what gives this bread its fun texture. If you prefer less sweetness, unsweetened coconut works too, but the flavor might be a bit milder.
Nuts: Macadamia nuts are a fantastic choice for a tropical touch, but you can also use walnuts or leave them out completely if you have nut allergies or preferences.
How Do I Ensure My Banana Bread is Moist and Fluffy?
A key tip for moist banana bread is not to overmix the batter. Mix just until the dry ingredients are incorporated. Here’s how:
- When combining the flour mixture with the wet ingredients, use a gentle folding motion.
- Avoid vigorous stirring, which can develop gluten and lead to a dense bread.
- Check for doneness by inserting a toothpick in the center. It should come out clean or with just a few crumbs.
Trust me, these little tips will help you bake a perfect banana bread that’s light and fluffy on the inside! Enjoy your baking! 🍌🌺
Tropical Hawaiian Banana Bread with Coconut & Pineapple
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 3 ripe bananas, mashed
- ⅓ cup melted unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins:
- ½ cup crushed pineapple, drained
- ½ cup shredded sweetened coconut
- ½ cup chopped macadamia nuts or walnuts (optional)
How Much Time Will You Need?
This delightful Tropical Hawaiian Banana Bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, let it cool for about 10 minutes in the pan, plus additional cooling time on a wire rack. In total, you should set aside roughly 1.5 hours, plus extra time for it to cool before slicing. Perfect for a lazy afternoon at home!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Loaf Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking. You can also line it with parchment paper for easy removal—just make sure to grease the paper too!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). This will help to evenly distribute the leavening agent, ensuring a nice rise.
3. Prepare the Banana Mixture:
In a large mixing bowl, combine the mashed bananas with the melted butter. Stir until well mixed and creamy.
4. Add Sugar, Eggs, and Vanilla:
Next, add the granulated sugar, eggs, and vanilla extract to the banana mixture. Mix it well until everything is combined and smooth.
5. Combine Wet and Dry Ingredients:
Now, gently fold the dry ingredients into the banana mixture. Be careful not to overmix—just mix until the flour is moistened and combined.
6. Mix in the Pineapple and Coconut:
Stir in the crushed pineapple, shredded coconut, and chopped nuts if you’re using them. This adds so much tropical flavor and texture to the bread!
7. Pour the Batter into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will help create an even bake.
8. Bake:
Place the loaf pan in the preheated oven and bake for about 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely. This helps prevent the bottom from getting soggy.
10. Slice and Enjoy:
After the bread has cooled, slice it up and enjoy! Serve it warm on its own, or with a bit of butter, tea, or coffee. It’s a tropical delight that will brighten anyone’s day!
Frequently Asked Questions
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! You can use fresh pineapple, just make sure to finely chop it and drain any excess juice. This will help keep your banana bread from becoming too wet, ensuring a perfect texture!
How Can I Make This Recipe Vegan?
To make this banana bread vegan, substitute the eggs with flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water for each egg) or unsweetened applesauce (1/4 cup per egg). You can also use coconut oil in place of butter for a dairy-free option.
What’s the Best Way to Store Leftovers?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before slicing.
Can I Add Other Ingredients?
Yes! Feel free to customize your banana bread. You can add chocolate chips, dried fruits, or different nuts to give it your personal touch. Just make sure not to overmix the batter when adding extras!