Description
A tropical twist on classic banana bread, this Hawaiian Banana Bread features juicy crushed pineapple and flaked coconut for a moist, flavorful treat that brings sunshine to your kitchen.
Ingredients
- 1½ cups mashed ripe bananas
- 1¼ cups granulated sugar
- 1 (8-oz) can crushed pineapple, undrained
- ½ cup buttermilk
- ½ cup melted butter, cooled
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- ½ cup flaked coconut
Instructions
- Preheat oven to 350 °F (175 °C). Grease or line a loaf pan.
- In a large bowl, mix bananas, sugar, pineapple, buttermilk, melted butter, eggs, and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and coconut.
- Make a well in the dry ingredients, pour in the wet mixture, and stir until just combined—avoid overmixing.
- Pour batter into the prepared pan. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- Wrap leftovers tightly and store at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Warm slices in a 325 °F oven for 5–8 minutes or microwave for 15–20 seconds.
- For variations, try adding macadamia nuts, diced mango or papaya, or a coconut-lime glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
