Hawaiian Banana Bread Recipe
This Hawaiian banana bread recipe combines the sweetness of ripe bananas with tropical flavors like pineapple and coconut. Moist, flavorful, and easy to make, it’s perfect for breakfast, dessert, or as a snack.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Spatula
- Whisk
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup shredded coconut optional
- 1/2 cup chopped macadamia nuts optional
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powed
- 1/2 tsp salt
- 3/4 cup sugar
Instructions
- Preheat: Set oven to 350°F (175°C) and grease a loaf pan.
- Mix Wet Ingredients: Mash bananas, mix with pineapple, eggs, oil, and vanilla.
- Mix Dry Ingredients: Combine flour, baking soda, baking powder, salt, and sugar.
- Combine: Stir dry ingredients into wet until just mixed. Fold in coconut and nuts.
- Bake: Pour batter into the pan and bake for 50-60 minutes.
- Cool and Serve: Let cool, slice, and enjoy!
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Substitutions: Replace vegetable oil with applesauce for a lighter version, or swap macadamia nuts for pecans or walnuts.