This Tropical Hawaiian Banana Bread is a fun twist on the classic! It’s packed with sweet bananas, juicy pineapple, and a lovely hint of coconut. It smells like a vacation in your kitchen!
Making this bread is a breeze! I love how moist and flavorful it is—perfect for breakfast or a snack. Just slice it up and enjoy a taste of paradise with each bite! 🌺
Key Ingredients & Substitutions
Bananas: Use ripe bananas for the best flavor and moisture. If you don’t have them, you can use store-bought mashed banana (like in a squeeze pouch), or replace them with applesauce (1/3 cup per banana).
Pineapple: Canned crushed pineapple works great here, just make sure to drain it well. If fresh pineapple is available, it can be chopped finely as a substitute.
Coconut: I like using sweetened shredded coconut for a richer flavor. Unsweetened coconut can be used for a healthier option, but you may want to add a bit more sugar to balance the flavors.
Nuts: If you’re not a fan of macadamia nuts or walnuts, feel free to leave them out, or swap in other nuts like pecans or even chocolate chips for a twist!
How Do You Ensure Your Banana Bread Stays Moist?
Keeping banana bread moist is all about the balance of wet and dry ingredients. When mixing, don’t overmix the dry ingredients with the wet. Just stir until you see no flour—you want it lumpy! It’s from those little lumps that all the moisture will come while baking.
- Always use ripe bananas; they’re sweeter and moister!
- Make sure to drain the pineapple well to avoid excess moisture.
- Putting the bread in the oven as soon as you’re done mixing helps keep it moist, as it won’t sit and dry out.
Tropical Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained
- ½ cup shredded sweetened coconut
- Optional: ½ cup chopped macadamia nuts or walnuts (for a tropical crunch)
How Much Time Will You Need?
This delicious Tropical Hawaiian Banana Bread takes about 15 minutes to prep and 60-70 minutes to bake. Allow for an additional 10 minutes of cooling in the pan. It’s a quick and easy recipe to whip up for a tasty snack or breakfast treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×5 inch loaf pan and grease and flour it to prevent sticking. A non-stick spray works well too!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mix aside for now.
3. Prepare the Wet Ingredients:
In a large bowl, add the mashed bananas. Then, mix in the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir everything together until it’s nice and blended.
4. Combine Wet and Dry Mixes:
Now it’s time to combine the two mixtures! Gradually add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; just mix until you see no dry flour left. A few lumps are okay!
5. Add Tropical Flavors:
Fold in the crushed pineapple, shredded coconut, and nuts (if you’re using them). This adds that fabulous tropical flavor!
6. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly. Place it in the preheated oven and let it bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely. When you’re ready to enjoy, slice up your bread and bask in the tropical goodness!
Your Tropical Hawaiian Banana Bread combines sweet bananas, juicy pineapple, and rich coconut for a delightful and moist treat that’s sure to brighten up your day!
FAQ for Tropical Hawaiian Banana Bread With Coconut & Pineapple
Can I Use Frozen Bananas?
Absolutely! Frozen bananas work great in this recipe. Just make sure to thaw and drain any excess liquid before mashing them to maintain the right texture. They should be very ripe for the best flavor!
Can I Substitute the Butter with Oil?
Yes, you can substitute the melted butter with an equal amount of vegetable oil or melted coconut oil. This will still keep the bread moist and delicious, with a slightly different flavor profile!
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil before freezing. It will last up to 3 months in the freezer. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Add Other Ingredients?
Definitely! Feel free to get creative! You can add chocolate chips for a sweet twist or substitute the nuts with dried fruit like cranberries or mango for an added tropical flair. Just be mindful of balancing the moisture if you’re adding extra ingredients!
