Description
Indulge in a taste of the tropics with this Hawaiian Banana Bread featuring the sweet flavors of pineapple and coconut. Moist and flavorful, this bread is perfect for breakfast or as a delightful dessert.
Ingredients
Scale
Wet Ingredients:
- 3 ripe bananas (mashed)
- 1/2 cup crushed pineapple (drained)
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk with a splash of lemon juice
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup shredded sweetened coconut
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in mashed bananas, vanilla extract, crushed pineapple, and buttermilk.
- Combine Ingredients: Gradually stir in the dry ingredients until just combined. Fold in shredded coconut.
- Bake: Pour batter into the loaf pan, smooth the top, and bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, add 1/2 cup chopped macadamia nuts or walnuts.
- This bread freezes well—wrap tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
