Description
This Hawaiian Banana Bread combines the natural sweetness of ripe bananas with juicy crushed pineapple and a hint of tropical coconut. Moist and flavorful, it’s perfect for breakfast, a snack, or dessert, and pairs wonderfully with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1.5 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 2 eggs
- 1/2 cup sugar (castor sugar recommended)
- 1/3 cup vegetable oil
- 2 bananas, mashed
- 1 cup crushed pineapple, not drained
- 1.5 tsp vanilla extract
Other
- 1/4 cup shredded unsweetened coconut
- Additional shredded unsweetened coconut for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease an 8x4 inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until well combined.
- Mix Wet Ingredients: In a large bowl, whisk the eggs and sugar until the mixture is smooth and slightly frothy. Stir in the vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla extract until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until no flour streaks remain and the batter is smooth.
- Fold in Coconut: Gently fold in the shredded unsweetened coconut, ensuring it is evenly distributed throughout the batter.
- Pour and Top Batter: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional shredded coconut over the surface for added texture and flavor.
- Bake: Bake in the preheated oven for 45 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes. Then, carefully remove it from the pan and place it on a cooling rack to cool completely before slicing. Serve with tea or coffee and enjoy.
Notes
- For extra moisture, do not drain the crushed pineapple before adding it to the batter.
- You can substitute vegetable oil with melted coconut oil for a more pronounced coconut flavor.
- If you prefer a gluten-free version, replace all-purpose flour with a gluten-free baking flour blend.
- Make sure to test the bread’s doneness with a skewer or toothpick to avoid underbaking or overbaking.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
