Name: Hawaiian Banana Bread with Coconut and Pineapple
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Hawaiian
Ingredients: 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.

Description

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.

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.

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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