This Tropical Hawaiian Banana Bread is a sunny delight! Packed with sweet bananas, creamy coconut, and juicy pineapple, it brings a taste of the islands to your kitchen.
Every bite is a little vacation for your taste buds! I usually enjoy it warm with a dab of butter, and let’s be real, it’s hard to stop at just one slice! 🌴🍌
Key Ingredients & Substitutions
Bananas: Ripe bananas add natural sweetness and moisture. Keep them on the counter until they’re freckled and soft. If you don’t have enough ripe bananas, add 1/2 cup of applesauce as a substitute for one banana.
Pineapple: Crushed pineapple gives this bread a juicy flavor. If fresh pineapple is available, you can chop it finely; just make sure to drain it well. Canned or frozen pineapple also works perfectly.
Coconut: Unsweetened shredded coconut is a fantastic option for a less sweet bread. I prefer sweetened for the richness, but feel free to switch based on your taste. For a nutty twist, try adding shredded almonds or even finely chopped cashews.
Flour: All-purpose flour works best here, but you can use whole wheat flour or a gluten-free blend for different textures. If you’re gluten-sensitive, make sure to select a good brand of gluten-free flour.
Nuts: Macadamia nuts bring a yummy crunch, but feel free to substitute with walnuts or pecans if you prefer. If you have nut allergies, simply omit them altogether.
How Do I Ensure My Banana Bread is Moist and Fluffy?
To achieve a perfect, moist loaf of banana bread, focus on your mixing method. When you mix the dry ingredients with the wet, stir just until combined. Overmixing can lead to dense bread, so it’s okay if a few lumps remain!
- Start with mashed ripe bananas and melted butter for a smooth mixture.
- Combine dry ingredients in a separate bowl to ensure even distribution of baking soda and salt.
- Use room temperature eggs as they incorporate better and help the batter mix smoothly.
- Baking time can vary, so start checking for doneness at 60 minutes. Look for a golden top and a toothpick that comes out clean.
With these tips, you’ll be on your way to a delicious Tropical Hawaiian Banana Bread that’s both moist and bursting with tropical flavors! Enjoy it as breakfast or a sweet treat any time of day!
Tropical Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
For the Banana Bread:
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped macadamia nuts or walnuts
How Much Time Will You Need?
This delightful bread will take around 15 minutes to prepare and about 60 to 70 minutes to bake. After baking, let it cool for about 15 minutes in the pan before transferring it to a cooling rack. So, you can expect a total of around 1 hour and 30 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of butter or line it with parchment paper to make it easy to remove the bread later.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure everything is well mixed, and then set this bowl aside for later.
3. Create the Wet Mixture
In a large bowl, combine the melted butter with the granulated sugar. Stir until well blended. Then, add the eggs one at a time, mixing well after each addition. Finally, add in the vanilla extract and give it a good mix.
4. Combine Wet and Dry Ingredients
Add the mashed bananas, crushed pineapple, and shredded coconut into the wet mixture. Stir everything together until it’s evenly combined.
5. Fold in Dry Ingredients
Now, take the dry ingredients that you set aside earlier and slowly fold them into the wet mixture. Be gentle—mix just until combined to keep the bread light and fluffy. If you want to add nuts, now’s the time to fold them in!
6. Pour into the Loaf Pan
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Make sure it’s evenly spread out in the pan.
7. Bake
Place the loaf pan in the oven and bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen should smell amazing by this point!
8. Cooling Time
Once baked, carefully remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing into delicious pieces.
Enjoy!
Now your Tropical Hawaiian Banana Bread with Coconut & Pineapple is ready to be enjoyed! This moist and flavorful bread makes a perfect snack or breakfast option that brings a taste of the islands right to your home. Enjoy every bite!
FAQs for Tropical Hawaiian Banana Bread with Coconut & Pineapple
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If you have fresh pineapple, just chop it finely and make sure to drain any excess juice before adding it to the batter. This will keep the bread from becoming too wet.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will maintain the moisture and binding properties of the bread.
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it! Just wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for about 3 months.
Can I Add Other Ingredients to the Bread?
Definitely! Feel free to get creative by adding in other mix-ins like chocolate chips, dried fruits, or other nuts. Just remember to adjust the quantities if you’re adding a lot; too many add-ins may affect the bread’s moisture.
