Description
A delicious and moist Hawaiian banana bread infused with pineapple and coconut, perfect for breakfast or a snack.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or macadamia nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, and melted butter. Mix until well combined.
- Add the eggs and vanilla extract to the banana mixture, stirring until fully incorporated.
- In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the crushed pineapple, shredded coconut, and nuts (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra flavor, add 1 teaspoon of cinnamon or nutmeg to the dry ingredients.
- To make it dairy-free, substitute the butter with coconut oil and use a dairy-free egg replacement.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg