Description
A delicious and moist Hawaiian Banana Bread infused with crushed pineapple and shredded coconut, perfect for breakfast or a snack.
Ingredients
- 3 ripe bananas, mashed — about 340 g
- 120 g crushed pineapple, well drained
- 100 g granulated sugar
- 100 g light brown sugar
- 120 mL vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 180 g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 60 g shredded sweetened coconut
- 60 g chopped walnuts or pecans (optional)
Instructions
- Preheat: Heat oven to 175°C. Grease a 23 × 13 cm loaf pan and line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together mashed bananas, pineapple, sugars, oil, eggs, and vanilla until well combined.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Make the batter: Gradually add the dry ingredients to the banana mixture. Stir just until combined. Fold in the coconut and nuts if using. Do not overmix.
- Bake: Pour into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
- Ensure the bananas are very ripe for the best flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread can be frozen for up to 3 months; wrap tightly in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Baking
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg