Hawaiian Banana Bread with Coconut and Pineapple – If you’re craving a twist on the breakfast favorite look no further, than our Hawaiian Banana Bread with Coconut and Pineapple. Packed with the flavors of the islands this scrumptious banana bread will transport your taste buds to a paradise. With 10 minutes of preparation time and an hour of baking, you can savor this slice of Hawaiian bliss in no time at all. Now let’s delve into the specifics!
I still vividly recall the first time I whipped up this Hawaiian-inspired banana bread. The enticing scent of bananas mingling with the aroma of pineapple filled my kitchen instantly whisking me away to a tropical escape. As I watched it transform into a loaf in the oven memories flooded my mind of my loved ones joyfully devouring it their eyes lighting up with each delectable bite. This recipe has truly become a family favorite that never fails to impress.
What makes this Hawaiian Banana Bread with Coconut and Pineapple truly special?
Our Hawaiian Banana Bread with Coconut and Pineapple is like a symphony of flavors that elevates it above offerings. From the sweetness of bananas to the tangy burst of pineapple and the delightful texture provided by shredded coconut, every mouthful takes you on an exotic culinary adventure. The ease of making it and the speed with which it can be prepared make it an ideal breakfast or brunch companion. Its adaptability means you can savor it at any time whether by warming it up with a dollop of butter, in the morning or toasting it for a crunch. This recipe isn’t solely focused, on taste; rather it aims to create moments at your breakfast table.
What You Need To Make This Hawaiian Banana Bread with Coconut and Pineapple Recipe?
Ripe Bananas: To achieve the best taste opt, for bananas that are fully ripe with plenty of brown spots on the skin. This will allow their natural sweetness to come through in the banana bread.
Crushed Pineapple: When using crushed pineapple there’s no need to drain it. The juice from the pineapple adds moisture. Imparts a delightful tropical flavor to the bread. It’s this pineapple juice that sets our Hawaiian Banana Bread apart.
Flour: For this recipe, it is recommended to use all-purpose flour as it provides the texture and structure for the banana bread while allowing the tropical flavors to shine.
Baking Powder and Baking Soda: The combination of baking powder and baking soda ensures that your banana bread rises beautifully and achieves a perfect crumb texture. Make sure they are fresh for the best results.
Salt: A small amount of salt enhances the flavor of the bread and balances out the sweetness of bananas and pineapple.
Shredded Coconut: You have a choice between sweetened or unsweetened shredded coconut depending on your preference, for sweetness. Sweetened coconut will add a touch to the bread while unsweetened coconut offers a more natural nutty flavor. Feel free to adjust the amount according to your taste; adding coconut will enhance its flair.
Steps To Make Hawaiian Banana Bread with Coconut and Pineapple:
Step 1: To start preheat your oven to 350 degrees.
Step 2: Take a mixing bowl. Let your imagination run wild as you combine the softened butter and sugar until the mixture turns light and fluffy.
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Step 3: Add the eggs one by one giving each addition a beating until they blend seamlessly into the mixture.
Step 4: Now gently fold in that mashed banana and the delightful crushed pineapple blending all those flavors together.
Step 5: In another bowl of medium size sift together the flour, baking powder, baking soda, and just a pinch of salt. Feel the excitement rise as you incorporate these ingredients into your mixture.
Step 6: Remember to include that final touch of paradise. Sprinkle in some coconut flakes. Stir them into the batter. Witness how it transforms with texture and flavor.
Step 7: Prepare a loaf pan (9×5) with a bit of care, by greasing it up. Then pour your batter into it.
Step 8: Place your creation in the preheated oven for 60 minutes or until a toothpick inserted into its center comes out clean with just a crumb or two clinging onto it.
Tip:
To give your Hawaiian Banana Bread a twist you can enhance the flavor by lightly toasting the shredded coconut before adding it to the batter. Toasting brings out its goodness. Adds an extra touch of complexity to your bread. Just spread the coconut on a baking sheet. Pop it into a preheated oven, at 350 degrees Fahrenheit for about 5 to 7 minutes until it turns a beautiful golden brown. Afterward, let it cool down before mixing it into the batter. This simple step will truly elevate your banana bread making it a delicious island-inspired treat.
Frequently Asked Questions:
Can I use canned pineapple instead of fresh?
Absolutely! You can use canned pineapple instead of fresh. Just remember not to drain it; the juicy goodness adds a lot of flavor.
Can I add nuts or chocolate chips for extra flavor?
Certainly! Feel free to personalize your banana bread with some flavors. Nuts or chocolate chips would be great choices, for added deliciousness.
How should I store leftover banana bread?
To keep your leftover banana bread fresh wrap it in wrap or aluminum foil. Store it at room temperature for a day or two. If you want to store it for longer keep it in the refrigerator. Or freeze it for, up to three months. Just make sure to wrap it to prevent freezer burn.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Hawaiian Banana Bread with Coconut and Pineapple
Ingredients
- ½ c butter softened
- 1 c sugar
- 2 large eggs
- 1 very ripe banana mashed
- 1 c crushed pineapple do not drain
- 2 c flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ c shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl use a mixer to blend together the softened butter and sugar until it becomes light and fluffy.
- Add the eggs one by one beating after each addition. Then gently mix in the banana and crushed pineapple.
- In another bowl sift together the flour, baking powder, baking soda and salt.
- Combine the dry ingredients with the wet ingredients in the large bowl and fold in the shredded coconut.
- Grease a loaf pan measuring 9x5 inches (23x13 cm) and pour the batter into it. Ensure that the top is smooth.
- Bake, for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow time for the Hawaiian Banana Bread to cool before slicing and serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Yum is correct. I doubled the recipe. I always use the bananas on hand and although the can said 20oz. it only measured out to 2C. crushed pineapple. I also added a small jar of cherries I halved. My husband tasted it after about an hour but we prefer it once cooled it lets the flavors blend. Thank you for sharing. Have you ever tried adding coconut flavoring?