Hawaiian Banana Bread with Coconut and Pineapple
Bring the tropics to your kitchen with this moist and flavorful Hawaiian Banana Bread, infused with shredded coconut and juicy crushed pineapple. Perfect for breakfast, dessert, or a snack, this easy recipe will transport you to paradise in every bite.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups flour – Base for the bread, providing structure.
- 1 teaspoon baking powder – Helps the bread rise.
- ½ teaspoon baking soda – Adds lightness and enhances texture.
- ¼ teaspoon salt – Balances sweetness and enhances flavor.
- ½ cup butter, softened – For a rich, moist texture.
- 1 cup sugar – Adds sweetness to the bread.
- 2 eggs – Binds the ingredients and adds moisture.
- 1 very ripe banana, mashed – The star ingredient for flavor and natural sweetness.
- 20 oz can of crushed pineapple in juice, not drained – Adds tropical flavor and moisture.
- ¼ cup shredded coconut, sweetened – For a chewy, sweet texture.
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan with non-stick spray or line with parchment paper.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar on low speed until creamy.
- Add Eggs and Fruit: Add the eggs, one at a time, mixing gently. Stir in the mashed banana and crushed pineapple.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined.
- Incorporate Coconut: Gently fold in the shredded coconut.
- Bake: Pour the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool completely in the pan before removing. Slice and enjoy plain, with butter, or paired with ice cream for a treat!
Notes
- For extra coconut flavor, toast the shredded coconut lightly before adding to the batter.
- Store leftover bread in an airtight container for up to 3 days, or freeze for longer storage.
- To make muffins instead of a loaf, divide the batter into a lined muffin tin and bake for 18-20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg