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Hawaiian Banana Bread: A Delicious Twist on a Classic Recipe


  • Author: Lily
  • Total Time: 75-85 minutes
  • Yield: 1 loaf (approximately 10-12 slices) 1x

Description

Enjoy a slice of this Tropical Banana Bread, featuring a delightful mix of ripe bananas, crushed pineapple, and shredded coconut. This moist and flavorful treat is perfect for breakfast or a snack, with an optional crunch from macadamia nuts for an extra tropical twist!


Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar (brown sugar for richer flavor)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup chopped macadamia nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small chunks for texture if desired.
  3. Mix in the melted butter until well combined.
  4. Stir in the baking soda and salt, ensuring even distribution.
  5. Add the sugar, beaten egg, and vanilla extract, mixing until well combined.
  6. Gradually fold in the all-purpose flour in two or three additions, being careful not to overmix.
  7. Gently fold in the crushed pineapple, shredded coconut, and chopped macadamia nuts (if using).
  8. Grease a 9×5-inch loaf pan with butter or non-stick spray.
  9. Pour the batter into the prepared loaf pan, smoothing the top.
  10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cover with aluminum foil if the top browns too quickly.
  11. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  12. Slice with a serrated knife and serve warm with butter, honey, or cream cheese if desired.
  13. Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.

Notes

  • For a richer flavor, consider using brown sugar instead of white sugar.
  • Feel free to customize with other mix-ins like nuts or chocolate chips.
  • Ensure the crushed pineapple is well-drained to avoid excess moisture in the batter.
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes