This Hawaiian banana bread is a tropical treat that combines ripe bananas, sweet pineapple, and crunchy coconut flakes. It’s wonderfully moist and bursting with flavor!
Every bite feels like a mini vacation! I like to enjoy it warm with a bit of butter, but it’s just as good as a snack. Who can resist that sweet, sunny taste? 🌴🍌
Key Ingredients & Substitutions
Ripe Bananas: The key to moist banana bread is using ripe bananas. Look for bananas with a lot of brown spots. If you don’t have ripe bananas, you can place them in a paper bag to speed up the ripening process.
Pineapple: Crushed pineapple adds moisture and sweetness. You can use fresh pineapple, but make sure to chop it finely. If you’re looking for lower sugar options, try omitting it altogether or replacing it with unsweetened applesauce.
Coconut: Shredded coconut brings a chewy texture. I personally enjoy using unsweetened coconut, but sweetened works too if you want a sweeter banana bread. If you want to skip coconut for allergies, you can use chopped nuts instead!
Nuts: Macadamia nuts complement the tropical flavor beautifully, but walnuts or pecans are great substitutes. You can even omit nuts altogether if you prefer nut-free bread.
How Do You Achieve the Perfect Bread Texture?
Getting the right texture in your banana bread can be tricky! Follow these tips to ensure your loaf turns out perfectly every time.
- Make sure your bananas are well-mashed. Lumps can create uneven baking and texture.
- Don’t overmix your batter! Stir just until combined; this keeps the bread light and fluffy.
- If you notice the top of your bread browning too fast, loosely cover it with foil halfway through baking.
- For even baking, allow your bread to cool in the pan for 10 minutes, then transfer it to a wire rack. This helps it to finish cooling evenly.
How to Make Hawaiian Banana Bread with Pineapple and Coconut
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 3 ripe bananas, mashed
- ½ cup crushed pineapple, drained
- ⅓ cup unsweetened shredded coconut (plus extra for topping)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ½ cup chopped macadamia nuts or walnuts (optional)
How Much Time Will You Need?
This Hawaiian banana bread recipe requires about 15 minutes of prep time, and then you’ll bake it for 60-70 minutes. After that, let it cool for 10 minutes before transferring it to a wire rack. Altogether, you’re looking at about 1 hour and 30 minutes before you can enjoy this tropical delight!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). While it heats up, grease a 9×5-inch loaf pan and line it with parchment paper if you like, which will make removing the bread easier later.
2. Make the Dry Mixture:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. This helps to evenly distribute the leavening and spices, ensuring your bread rises beautifully.
3. Mix the Wet Ingredients:
In a large bowl, combine the mashed bananas, drained crushed pineapple, brown sugar, granulated sugar, eggs, melted butter, and vanilla extract. Mix until smooth and creamy—this is where all that delicious flavor comes from!
4. Combine Wet and Dry Ingredients:
Gradually add your dry mixture into the wet ingredients. Gently stir until just combined; it’s okay if there are a few lumps. Be careful not to overmix, as this can make your bread dense instead of light and fluffy.
5. Add the Coconut and Nuts:
Fold in the shredded coconut and any chopped nuts you desire (macadamia or walnuts work great!). This adds that lovely tropical texture.
6. Pour and Top the Batter:
Pour the batter into your prepared loaf pan, and if you want, sprinkle a little extra shredded coconut on top for a nice finishing touch!
7. Bake:
Bake in your preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean. If it starts to brown too quickly, loosely cover the top with aluminum foil.
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving. Enjoy your warm Hawaiian banana bread with a nice cup of tea or coffee!
Happy baking! 🍌🌺
Frequently Asked Questions (FAQ)
Can I Use Overripe Bananas for This Recipe?
Absolutely! In fact, overripe bananas are perfect for banana bread as they are sweeter and mash easily. Look for bananas with lots of brown spots for the best flavor!
What Can I Substitute for Crushed Pineapple?
If you don’t have crushed pineapple, you can use mashed ripe bananas or applesauce as a substitute for moisture and sweetness. Alternatively, finely chopped mango or shredded zucchini can be delicious options.
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze it in a zip-top bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Ingredients?
Definitely! Feel free to get creative. Ingredients like chocolate chips, dried fruit, or different nuts can enhance the flavor. Just make sure not to overload the batter to maintain its structure!
