Hawaiian Banana Bread With Pineapple And Coconut Recipe
This delightful Hawaiian Banana Bread combines the tropical flavors of ripe bananas, crushed pineapple, and shredded coconut for a moist, flavorful twist on classic banana bread. Perfectly sweet and tender, it's an ideal snack or breakfast treat that pairs wonderfully with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1.5 cups 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 bean paste
Additional
- 1/4 cup Shredded unsweetened coconut
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease an 8"x4" loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and sea salt to ensure even distribution of leavening agents.
- Whisk Eggs and Sugar: In a larger bowl, whisk together the eggs and castor sugar until well blended for a smooth mixture.
- Add Wet Flavors: Add vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla bean paste to the egg mixture. Stir well to combine all flavor elements.
- Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet mixture and gently mix until no dry streaks remain; this ensures a uniform batter without overmixing.
- Fold in Coconut: Carefully fold the shredded unsweetened coconut into the batter, preserving fluffiness.
- Pour and Bake: Pour the prepared batter into the greased loaf pan. Optionally, sprinkle additional shredded coconut on top. Bake in the preheated oven for 40-45 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10-15 minutes to set before transferring to a cooling rack to cool completely, which helps retain moisture and texture.
- Serve: Slice the cooled banana bread and serve with tea or coffee for a delicious tropical treat. Enjoy!
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Do not drain the crushed pineapple to maintain moisture and flavor in the bread.
- Greasing the loaf pan well prevents sticking and helps in easy removal.
- Check doneness by inserting a skewer or toothpick into the center; it should come out clean or with a few moist crumbs.
- Letting the bread cool completely before slicing ensures clean cuts and better texture.
