Hawaiian Banana Bread
This Hawaiian Banana Bread is a tropical twist on classic loaf with ripe bananas, juicy pineapple, and shredded coconut, perfect for breakfast or a sweet snack.
Ingredients
- 3 ripe bananas about 1½ cups mashed
- 1 cup crushed pineapple drained
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup shredded sweetened coconut optional
- ½ cup macadamia nuts chopped and toasted, optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- Mash bananas in a large bowl until mostly smooth, then stir in drained pineapple, melted butter, sugar, eggs, and vanilla until well combined.
- In a bowl, whisk together flour, baking soda, and salt.
- Fold dry ingredients into wet mixture until just blended, then gently stir in coconut and nuts if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean, covering loosely with foil if browning too fast.
- Let the loaf rest in the pan for 10 minutes before removing to a wire rack to cool completely.
Notes
For extra flavor, add 1 teaspoon grated lime zest or swap in maple syrup for half the sugar. Leftovers freeze well for up to 3 months.
Nutrition
Calories: 230kcal
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