Description
Bring a taste of the tropics into your kitchen with this vibrant and moist Hawaiian Banana Bread. Bursting with ripe bananas, juicy pineapple, and a hint of coconut, this easy recipe transforms classic banana bread into a sunny, island-inspired treat. Whether you’re hunting for quick breakfast ideas, an easy recipe for brunch, or just some delightful food ideas for your next gathering, this loaf will steal the show. Each bite is rich, comforting, and fragrant with tropical flavor—perfect for those moments when you need a little sunshine, no matter the weather.
Ingredients
Scale
- 3 overripe bananas, mashed
- 1 cup crushed pineapple (lightly drained)
- 2 large eggs
- 1/3 cup coconut oil (or vegetable oil)
- 1 tsp vanilla extract
- 3/4 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup shredded unsweetened coconut
- Optional toppings: banana slices, more coconut, edible flowers
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan.
- In a large bowl, mash bananas. Add pineapple, eggs, coconut oil, vanilla, and brown sugar. Stir until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to wet mixture and stir gently until just combined.
- Fold in shredded coconut.
- Pour batter into prepared pan. Add optional toppings.
- Bake for 55–65 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.