Description

This Hawaiian Banana Bread with Coconut and Pineapple is a moist, tropical twist on a classic favorite. Packed with the natural sweetness of ripe bananas, crushed pineapple, and shredded coconut, it delivers a flavorful and tender crumb perfect for breakfast, snacks, or dessert. The combination of tropical ingredients brightens up the dense bread, offering a delightful island-inspired treat.

Ingredients

Scale

Wet Ingredients

1/2 cup butter (softened)
1 cup sugar
2 large eggs
1 very ripe banana (mashed)
1 cup crushed pineapple (do not drain)

Dry Ingredients

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Other

1/4 cup shredded coconut

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking your banana bread.
Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together until the mixture becomes light and fluffy. This helps incorporate air for a tender loaf.
Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them into the batter.
Add Banana and Pineapple: Stir in the mashed ripe banana and the crushed pineapple (with juice) to the wet ingredients, mixing well to combine the tropical flavors.
Combine Dry Ingredients: In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can make the bread tough.
Add Coconut: Fold in the shredded coconut into the batter evenly to add texture and flavor.
Prepare Pan and Bake: Pour the batter into a greased 9×5 inch loaf pan. Place it in the preheated oven and bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the banana bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

Do not drain the crushed pineapple to keep the bread moist and flavorful.
Use very ripe bananas for maximum sweetness and moisture.
Check freshness of shredded coconut and consider toasting lightly for added flavor (optional).
To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Store the bread wrapped at room temperature for up to 3 days, or freeze for longer storage.