Elevate your baking game with our irresistible Hawaiian Banana Bread recipe! Packed with tropical flavors like ripe banana, crushed pineapple, and shredded coconut, this moist and delicious treat is perfect for breakfast or snack time. Easy to make and bursting with flavor, it’s sure to become a family favorite. Try it today and bring a taste of the islands to your kitchen!

Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 8 ounces crushed pineapple (do not drain)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup shredded coconut
How to Make Hawaiian Banana Bread
- Preheat the Oven: Begin by preheating your oven to 350 degrees Fahrenheit. Prepare a 9×5 inch loaf pan by greasing it lightly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a mixer until light and fluffy.
- Incorporate Eggs: Add the eggs to the butter-sugar mixture one at a time, beating well after each addition until fully incorporated.
- Add Banana and Pineapple: Stir in the mashed banana and crushed pineapple (including the juice) into the mixture until well combined.
- Sift Dry Ingredients: In a separate medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in Coconut: Gently fold in the shredded coconut flakes or shreds into the batter until evenly distributed.
- Bake to Perfection: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and savor the tropical goodness!
FAQs (Frequently Asked Questions)
- Can I use canned pineapple instead of fresh?
Yes, canned crushed pineapple works perfectly fine for this recipe. Just make sure not to drain the juice. - Can I substitute other fruits for pineapple?
While pineapple adds a distinct tropical flavor, you can experiment with other fruits like mango or papaya for a different twist. - Can I omit the shredded coconut?
If you’re not a fan of coconut, you can omit it from the recipe without compromising the overall texture and flavor of the banana bread. - How should I store leftovers?
Wrap any leftover Hawaiian Banana Bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days, or in the refrigerator for up to a week. - Can I freeze Hawaiian Banana Bread?
Yes, you can freeze the bread for longer storage. Wrap it securely in plastic wrap and then aluminum foil before placing it in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.
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