Tropical Hawaiian Banana Bread Recipe
This Hawaiian Banana Bread Recipe brings you a moist, tropical twist on the classic favorite with the richness of ripe bananas, crushed pineapple, and shredded coconut baked into every bite.
Equipment
- A mixing bowl for combining your wet and dry ingredients
- A rubber spatula or wooden spoon for gentle mixing
- A loaf pan—preferably 9x5 inches—for the perfect bake
- A cooling rack to keep your bread from getting soggy on the bottom
Ingredients
- 3 ripe bananas mashed
- 1 cup crushed pineapple with juice
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts optional
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, mix the mashed bananas, crushed pineapple, coconut, eggs, oil, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon if using.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the chopped macadamia nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra tropical flavor :
add a handful of toasted coconut on top before baking.
This banana bread also freezes beautifully when sliced and stored in airtight bags.