My Hawaiian Banana Bread recipe is simply incredible! Move over banana bread, because there’s a new bread in town and it’s PINEAPPLE! This quick bread is full of coconut flakes, crushed pineapple, and ripe bananas! This truly is one of the BEST banana bread recipes ever so be sure to keep it on hand.
Hawaiian Banana Bread
Hawaiian Banana Bread with Coconut and Pineapple is a sweet, soft, moist, and tropical treat. This is a pineapple quick bread that is so easy it comes together in minutes and bakes in a loaf pan to soft coconut and banana perfection. It can be eaten alone, smothered in butter, or next to a scoop of ice cream.
Crushed Pineapple – in juice
Shredded Coconut – sweetened
Banana – extra ripe with lots of brown spots
Butter – softened
Sugar – plain white granulated sugar
Eggs – gently incorporated to make the batter soft
All Purpose Flour – The base of the Hawaiian banana bread
Baking Soda – To help the bread rise
Baking Powder – To help the bread rise
Salt – just a pinch!
The tropical flavor of this delicious banana bread comes together right away. Sweet bananas combined with crushed pineapple and coconut will transform your kitchen into a Maui vacation. You’ll have people in the kitchen ready to taste the bread before it is even done cooling!
Begin by using an electric mixer to combine the dry ingredients from a small bowl (flour, baking powder, baking soda, and salt) with the wet ingredients in a large bowl (eggs, sugar, and butter). The texture of the dough will thicken to perfection as you stir in the mashed banana and pineapple.
At this point, you can also add additional desired ingredients like macadamia nuts, chocolate chips, vanilla extract, or even cinnamon. Before putting it in the oven to bake, prepare a loaf pan with parchment paper or cooking spray. If you prefer, you can make muffins by placing the dough into muffin liners and a cupcake pan.
Bake the Hawaiian Banana Bread to perfection for about an hour. Use the toothpick test to make sure that the bread is cooked through. It’s very important to let the bread cool to room temperature before attempting to remove it from the pan and cutting it into slices. My little secret is to remember that the bread will continue to bake in the center as it cools.
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Hawaiian Banana Bread
- 2 mixing bowls
- Electric Mixer
- Parchment paper or non-stick spray
- 1.5 quart loaf dish
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 very ripe banana, mashed
- 20 oz can of crushed pineapple in juice, not drained
- ¼ cup shredded coconut, sweetened
- Preheat oven to 350°
- In a large mixing bowl, combine the butter and sugar with an electric mixer on low speed until creamy.
- Add eggs and continue to gently mix
- Slowly mix in the mashed banana and pineapple
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients
- Stir in the shredded coconut
- Pour batter into a loaf pan prepared with non-stick spray or parchment paper
- Bake for 1 hour
- All the bread to cool completely before removing it from the pan
- Cut into slices and enjoy alone, with butter, or with ice cream!