Description
This Hawaiian Banana Bread combines the tropical flavors of ripe bananas, crushed pineapple, and shredded coconut into a moist, flavorful loaf perfect for dessert or an indulgent snack. The bread is easy to prepare with simple ingredients and baked to golden perfection, offering a delightful twist on traditional banana bread.
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 caster sugar
- 1/3 cup vegetable oil
- 2 bananas, mashed
- 1 cup crushed pineapple, not drained
- 1.5 tsp vanilla extract
Other
- 1/4 cup shredded unsweetened coconut
- Additional shredded coconut for topping
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease an 8″ by 4″ loaf pan to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and sea salt. Stir until evenly mixed.
- Whisk Eggs and Sugar. In a large bowl, vigorously whisk together the eggs and caster sugar until the mixture is smooth and slightly frothy.
- Add Wet Ingredients. To the egg mixture, add the vegetable oil, mashed bananas, crushed pineapple with its juices, and vanilla extract. Mix thoroughly to combine all wet ingredients.
- Combine Wet and Dry. Gradually add the dry ingredients to the wet mixture and stir until no dry streaks remain, creating a uniform batter.
- Fold in Coconut. Gently fold in the shredded unsweetened coconut to evenly distribute it throughout the batter.
- Pour Batter and Add Topping. Pour the prepared batter into the greased loaf pan, smoothing the top. Sprinkle additional shredded coconut on top for added texture and flavor.
- Bake the Bread. Bake in the preheated oven for 45 minutes until the top is golden brown and a skewer inserted in the center comes out clean.
- Cool the Bread. Let the bread cool in the pan for 10 to 15 minutes, then remove it from the pan and transfer to a cooling rack to cool completely before slicing.
- Serve. Slice the banana bread and serve it warm or at room temperature, ideally accompanied by tea or coffee for a delightful treat.
Notes
- Use very ripe bananas for best flavor and natural sweetness.
- Do not drain the crushed pineapple to maintain moisture and enhance the tropical taste.
- Greasing the loaf pan thoroughly helps prevent sticking and makes for easy removal.
- Check the bread at 40 minutes; if a skewer doesn’t come out clean, bake for an additional 5 minutes.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend with added xanthan gum.
