Description
This tropical Hawaiian Banana Bread combines the natural sweetness of ripe bananas with tangy crushed pineapple and a delightful hint of shredded coconut for a moist and flavorful treat. Perfect for breakfast or dessert, this easy-to-make bread infuses a touch of island flair into a classic favorite.
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 preferred)
- 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 x 4 inch 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 combined.
- Whisk eggs and sugar: In a separate large bowl, beat the eggs and castor sugar together until smooth and slightly creamy.
- Add wet ingredients: To the egg mixture, add vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla extract. Stir well to combine thoroughly.
- Combine wet and dry: Pour the dry ingredients into the wet ingredients bowl. Mix gently until no dry streaks remain but do not overmix to maintain bread tenderness.
- Fold in coconut: Carefully fold in the shredded unsweetened coconut to the batter for added texture and flavor.
- Prepare for baking: Pour the batter into the greased loaf pan and sprinkle extra shredded coconut on top for a crunchy topping.
- Bake: Bake in the preheated oven at 180 C (350 F) for 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool the bread: Allow the banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, slice and serve your Hawaiian Banana Bread with tea or coffee. Enjoy your tropical treat!
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- Do not drain the crushed pineapple; the juice adds moisture to the bread.
- You can substitute the castor sugar with granulated sugar if needed.
- For a nutty twist, consider adding chopped macadamia nuts or walnuts.
- Ensure not to overmix the batter to keep the bread tender and moist.
- Check doneness with a skewer at 45 minutes; if wet crumbs appear, bake for an additional 5-10 minutes as needed.
Nutrition
- Serving Size: 1 slice (about 1/8 loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
