Hawaiian Banana Bread with Pineapple & Coconut

recipe image of A stunning top down mise en place shot of fresh ingredients for Hawaiian Banana Bread with Pineapple and Coconut arranged on a pristine white marble kitchen counter The main ingredients include perfectly ripe mashed bananas crushed pineapple juicy shredded coconut all purpose flour granulated sugar and fresh eggs Secondary ingredients are softened butter baking powder baking soda salt and pure vanilla extract The items are neatly displayed in healthy clear glass bowls and accompanied by rustic brown wooden kitchen utensils set against soft diffuse natural daylight from above realistic photography high resolution

katya bou

Hawaiian Banana Bread with Pineapple & Coconut

A moist and delicious banana bread infused with tropical flavors of crushed pineapple and shredded coconut, perfect for bringing a taste of the islands to your kitchen.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

Wet Ingredients

3 large ripe bananas mashed
0.5 cup melted butter
0.75 cup granulated sugar
2 large eggs room temperature
1 tsp vanilla extract
0.5 cup crushed pineapple drained

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
0.5 tsp salt

Tropical Additions

0.75 cup sweetened shredded coconut
0.5 cup chopped macadamia nuts optional

Equipment

Slow Cooker
Mixing bowl
Wooden spoon
- Measuring cups and spoons
9x5 inch loaf pan
oven

Method

Preparation Steps

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
In a large mixing bowl, mash the ripe bananas until mostly smooth with some lumpy bits.
Add the melted butter, sugar, eggs, vanilla, and drained crushed pineapple to the mashed bananas. Mix until well combined.
Sift together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture.
Gently fold in the shredded coconut and optional macadamia nuts.
Pour the batter into the prepared loaf pan.
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool completely in the pan before slicing.

Nutrition

Calories: 280kcalCarbohydrates: 42gProtein: 4gFat: 12g

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage. Freeze slices for up to 3 months. For best results, serve warm with a smear of salted butter.

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