Introduction:
Hawaiian Banana Bread is a delightful twist on the classic banana bread recipe, infusing tropical flavors like coconut and pineapple to make it extra moist and flavorful.
It’s the perfect treat for breakfast, snack time, or even dessert.
This recipe combines the natural sweetness of ripe bananas with the richness of coconut and the tangy flavor of pineapple, creating a truly tropical loaf that will transport you straight to a Hawaiian paradise.
Ingredients:
2 to 3 ripe bananas (mashed)
2 eggs
1/2 cup melted butter
1 cup sugar (or 3/4 cup for a less sweet version)
1/4 cup crushed pineapple (drained)
1/4 cup shredded coconut
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1/2 tsp cinnamon (optional)
Instructions:
Preheat the oven: Set your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Mix the wet ingredients: In a large bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, melted butter, sugar, and vanilla extract, and mix well until combined.
Stir in the crushed pineapple and shredded coconut.
Combine dry ingredients: In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Combine wet and dry
ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Be careful not to overmix.
Bake: Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Description:
This Hawaiian Banana Bread is a flavorful and moist twist on the traditional recipe, thanks to the addition of coconut and pineapple.
The natural sweetness of the bananas pairs beautifully with the tropical ingredients, creating a loaf that’s both soft and flavorful.
The addition of coconut gives it a delightful chew, and the pineapple adds a hint of tanginess, making this banana bread a memorable treat for any occasion.
Tips:
Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Overripe bananas work best!
For extra moisture: If you prefer an even moister bread, you can add 1/4 cup of sour cream or Greek yogurt to the batter.
Don’t overmix: When combining the wet and dry ingredients, mix just until combined to prevent the bread from becoming tough.
Check for doneness: Ovens vary, so check your bread around the 55-minute mark with a toothpick to ensure it’s fully baked.
Add some nuts: For extra texture, you can add chopped walnuts or macadamia nuts to the batter.
Variations:
Chocolate chips: Add 1/2 cup of chocolate chips to the batter for a sweet touch.
Macadamia nuts: For an extra Hawaiian flavor, toss in some chopped macadamia nuts.
Lemon zest: Add a bit of lemon zest for a citrusy kick that complements the tropical ingredients.
Corrections:
If you find the bread a bit too dense, make sure you’re not overmixing the batter.
If the bread is browning too quickly, cover it loosely with aluminum foil and continue baking until done.
If you prefer a less sweet version, reduce the sugar to 3/4 cup or use a natural sweetener like honey or maple syrup.
Enjoy:
Serve warm with a spread of butter or cream cheese, or enjoy it as is.
This tropical-inspired banana bread is perfect for a sunny day, a summer brunch, or any time you want to add a little vacation vibe to your kitchen. Enjoy!