Description
This Hawaiian Banana Bread with Pineapple and Coconut offers a tropical twist on the classic banana bread. Moist and flavorful, it combines ripe bananas, crushed pineapple, and shredded coconut for a sweet, fragrant dessert perfect for tea time or anytime treats.
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 caster sugar
- 1/3 cup vegetable oil
- 2 bananas, mashed
- 1 cup crushed pineapple, not drained
- 1.5 tsp vanilla extract
Add-ins
- 1/4 cup shredded unsweetened coconut
Instructions
- Preheat and prepare pan: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease an 8"x4" 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 evenly combined.
- Combine eggs and sugar: In a large separate bowl, beat the eggs and caster sugar together until the mixture is smooth and slightly pale in color.
- Add wet ingredients: Stir vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla extract into the egg and sugar mixture. Mix until well combined.
- Combine wet and dry: Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently until the batter is uniform and no dry streaks remain.
- Fold in coconut: Gently fold the shredded unsweetened coconut into the batter to distribute evenly.
- Pour and top batter: Pour the batter into the prepared loaf pan. Optionally, sprinkle additional shredded coconut on top for texture and flavor.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 45 minutes. The top should be golden brown, and a skewer inserted into the center should come out clean.
- Cool and serve: Allow the bread to cool in the pan for 10-15 minutes. Then, transfer it to a cooling rack and let it cool completely before slicing. Serve with tea or coffee and enjoy.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- If you prefer, substitute caster sugar with brown sugar for a richer flavor.
- Make sure not to overmix the batter to keep the bread tender.
- Ensure the loaf pan is well-greased or lined with parchment paper to avoid sticking.
- Allow the bread to cool completely before slicing to maintain its shape.
- Optional: Toast shredded coconut before folding in for added crunch and flavor.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
