Description
Indulge in a taste of the tropics with this Hawaiian Banana Bread featuring the delightful combination of pineapple, coconut, and a hint of cinnamon. Moist and flavorful, this bread is perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup crushed pineapple (well drained)
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts or walnuts (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and oil. Beat in eggs and vanilla extract. Stir in bananas, pineapple, and coconut.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts if using.
- Bake: Pour batter into pan and bake for 55–65 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- For extra moisture, add 2 tablespoons of pineapple juice to the batter.
- This bread tastes best the next day after flavors meld. Serve with cream cheese or butter for a tropical treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
