Hawaiian Banana Bread is a delightful twist on the traditional banana bread, infusing tropical flavors that transport your taste buds straight to paradise. With a perfect blend of ripe bananas, crushed pineapple, and flaked coconut, this recipe creates a moist, flavorful loaf that is ideal for breakfast, snacks, or even dessert. It’s an easy recipe that requires simple ingredients, making it perfect for both novice bakers and seasoned pros. So, let’s dive into the details of this scrumptious Hawaiian Banana Bread!
Why You’ll Love This Recipe
This Hawaiian Banana Bread is not just a treat; it’s a celebration of flavors. The unique combination of bananas and pineapple gives it a delightful sweetness, while the coconut adds a chewy texture that perfectly complements the moistness of the bread. Each bite feels like a mini vacation, making it a fantastic option for brunch gatherings or a cozy afternoon snack. Plus, it’s incredibly versatile; you can enjoy it plain, slathered with butter, or topped with cream cheese. Trust me, you’ll be coming back for seconds!
Ingredient Notes
- All-purpose flour (3 cups): This is the base of your bread, giving it structure and stability.
- Salt (2 teaspoons): Balances the sweetness and enhances the overall flavor.
- Baking soda (1 teaspoon): Helps the bread rise and gives it a light texture.
- Sugar (2 cups): Sweetens the bread and contributes to its moistness.
- Ground cinnamon (1 teaspoon): Adds warmth and depth to the flavor profile.
- Eggs (3, beaten): Binds the ingredients together and adds richness.
- Vegetable oil (1 cup): Keeps the bread moist and tender.
- Very ripe bananas (2 cups, about 4 bananas): The star of the show, providing natural sweetness and moisture.
- Crushed pineapple (1 can, 8 ounces, drained): Adds a tropical twist and extra moisture.
- Vanilla extract (2 teaspoons): Enhances the overall flavor of the bread.
- Flaked coconut (1 cup): Adds texture and a hint of tropical flavor.
- Coconut extract (1 teaspoon, optional): For an extra boost of coconut flavor.
- Flaked coconut (2 tablespoons, for topping): A delightful garnish that adds a lovely touch.
Setup & Equipment
- Large mixing bowl: For combining the wet and dry ingredients.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
- Wooden spoon or spatula: For mixing the batter.
- 9×5 inch loaf pan: The perfect size for baking your banana bread.
- Oven: Preheated to 350°F (175°C) for the perfect baking environment.
- Cooling rack: To cool your bread after baking.
Stepwise Method: Hawaiian Banana Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your Hawaiian Banana Bread will bake evenly and achieve that golden-brown crust.
Step 2: Prepare the Loaf Pan
Grease your 9×5 inch loaf pan with a bit of vegetable oil or line it with parchment paper for easier removal later.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, salt, baking soda, sugar, and ground cinnamon. This step will ensure that your dry ingredients are evenly distributed.
Step 4: Mix Wet Ingredients
In another bowl, combine the beaten eggs, vegetable oil, mashed bananas, drained crushed pineapple, vanilla extract, and coconut extract (if using). Mix until well combined.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Fold in Coconut
Gently fold in the flaked coconut into the batter, ensuring it’s evenly distributed throughout.
Step 7: Pour Batter into Loaf Pan
Transfer the batter into the prepared loaf pan. Spread it out evenly and smooth the top with a spatula.
Step 8: Add Topping
Sprinkle the 2 tablespoons of flaked coconut on top of the batter for an added touch of flavor and texture.
Step 9: Bake the Bread
Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
Step 10: Cool and Serve
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing. Serve it warm or at room temperature, and enjoy every bite of your Hawaiian Banana Bread!
Low-Carb/Keto Alternatives
- Use almond flour or coconut flour instead of all-purpose flour for a low-carb option.
- Replace sugar with a keto-friendly sweetener like erythritol or monk fruit.
- Use unsweetened applesauce instead of crushed pineapple to reduce carbs further.
- Consider adding chopped nuts like macadamia nuts for added texture and healthy fats.
Testing Timeline
- Preparation Time: 15 minutes
- Baking Time: 60-70 minutes
- Cooling Time: 30 minutes
- Total Time: Approximately 1 hour and 45 minutes
Best Ways to Store
To keep your Hawaiian Banana Bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last for up to a week. If you want to keep it for an extended period, consider freezing it. Slice the bread and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw at room temperature or warm it up in the oven for a few minutes.
Ask & Learn
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work wonderfully in this recipe. Just ensure they are completely thawed and drained of excess moisture before mashing.
Is it necessary to use coconut extract?
No, it’s optional! While coconut extract enhances the coconut flavor, your Hawaiian Banana Bread will still taste delicious without it.
Can I add nuts or chocolate chips?
Yes! Feel free to mix in some chopped nuts, such as walnuts or macadamia nuts, or even chocolate chips for a sweet twist. Just be mindful not to add too much, as this can affect the texture of the bread.
How can I tell when the bread is done baking?
The best way to test for doneness is to insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, your Hawaiian Banana Bread is ready. If it comes out with wet batter, give it more time in the oven.
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Final Thoughts
The delightful combination of flavors in Hawaiian Banana Bread makes it a must-try recipe for any banana bread lover. Whether you’re enjoying it at breakfast or as a sweet treat in the afternoon, each slice is sure to bring a taste of the islands into your home. Bake a loaf today, and share it with friends and family; they will surely love its tropical flair!
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Hawaiian Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease your 9x5 inch loaf pan with vegetable oil or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, salt, baking soda, sugar, and ground cinnamon.
- In another bowl, combine the beaten eggs, vegetable oil, mashed bananas, drained crushed pineapple, vanilla extract, and coconut extract (if using). Mix well.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Gently fold in the flaked coconut.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Sprinkle 2 tablespoons of flaked coconut on top.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly and refrigerate for up to a week.
- Freeze slices for up to 3 months and thaw at room temperature before serving.
