Description
A moist and tropical twist on classic banana bread filled with ripe bananas, crushed pineapple, shredded coconut, and a hint of vanilla. This Hawaiian-style banana bread is bursting with island flavor and perfect for breakfast or a sweet snack.
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1 tsp vanilla extract
1/2 cup chopped macadamia nuts or walnuts (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in mashed bananas, crushed pineapple, shredded coconut, and vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in nuts if using.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and sweetness.
For extra moisture, substitute 1/4 cup of the butter with sour cream or Greek yogurt.
This bread freezes beautifully — wrap tightly and store for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Bread, Dessert
- Method: Baked
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Hawaiian banana bread, tropical banana bread, pineapple banana loaf, coconut banana bread