Hawaiian Banana Bread
Imagine enjoying a warm, tropical breeze and the sweet aroma of ripe bananas and fresh pineapple wafting through the air. While we may not be in Hawaii, this Hawaiian Banana Bread with Coconut and Pineapple brings a taste of the islands right to your kitchen. Each slice is a delightful fusion of chewy coconut, juicy pineapple, and moist banana, making it a perfect treat for any time of the day.
Why You’ll Love This Recipe
This Hawaiian Banana Bread is not only easy to make but also packed with flavor. It’s a versatile dish that can be enjoyed as a breakfast, a snack, or even a dessert. Plus, even if bananas aren’t your favorite, the combination of ingredients might just change your mind. It’s a hit with kids and adults alike, making it a family favorite.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- 9×5 inch loaf pan
- Sifter
- Spatula
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 cup crushed pineapple (do not drain)
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup shredded coconut
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed banana and crushed pineapple until well combined.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the shredded coconut.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Success
- Ensure your banana is very ripe for the best flavor and texture.
- Do not overmix the batter once you add the dry ingredients to keep the bread light and fluffy.
- Check the bread a few minutes before the baking time is up, as ovens can vary.
Additional Tips and Variations
Feel free to add a handful of chopped nuts for extra crunch or a teaspoon of vanilla extract for added depth of flavor. If you’re a fan of spices, a pinch of cinnamon can also elevate the taste.
Nutritional Highlights (Per Serving)
Each serving of this Hawaiian Banana Bread is a delightful blend of tropical flavors, offering a balance of carbohydrates, healthy fats, and a hint of sweetness. Perfect for a quick energy boost!
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used, but make sure to crush it well and include the juice for moisture.
How should I store the banana bread? Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze this banana bread? Absolutely! Wrap it tightly in plastic wrap and foil before freezing for up to 3 months.
Conclusion
This Hawaiian Banana Bread is a must-try for anyone craving a taste of the tropics. Whether you serve it as a breakfast treat or a sweet snack, it’s sure to be a hit. I invite you to try this recipe and share your thoughts and experiences. Let’s bring a little bit of Hawaii to our kitchens!