This Tropical Hawaiian Banana Bread is a sunny delight! Made with ripe bananas, sweet pineapple, and a hint of coconut, it’s like a vacation in every slice.
Every bite transports me to a beach, and I can’t resist adding a scoop of vanilla ice cream on the side. Trust me, it makes the perfect treat for any day! 🍌🌴
Key Ingredients & Substitutions
Bananas: Overripe bananas work best as they are sweeter and easier to mash. If you’re out of bananas, unsweetened applesauce can work in a pinch. Just use ½ cup for every banana.
Coconut: Sweetened shredded coconut gives a richer flavor. If you prefer less sweetness, use unsweetened coconut. You could also blend in some almond flakes for a different flavor.
Pineapple: I recommend crushed pineapple for moisture and flavor. If you can’t find canned pineapple, fresh finely chopped pineapple is a great substitute. Just be sure to remove excess moisture!
Nuts: Macadamia nuts add a delicious crunch, but feel free to swap them with walnuts or pecans for different textures. If you want a nut-free version, simply leave them out.
How Do You Get Your Banana Bread to Rise and Stay Moist?
Mixing the batter just right is key! Overmixing can lead to dense bread, so mix until ingredients are just combined. Make sure your bananas are really ripe—this adds moisture and sweetness. Also, the melted butter should be cool; hot butter can cook the eggs if added together.
- Preheat your oven fully to ensure even baking.
- Check with a toothpick for doneness; it should come out clean when the bread is ready.
- Let it cool in the pan before transferring to a wire rack. This helps the bread firm up and makes slicing easier.
With these tips, your Tropical Hawaiian Banana Bread will turn out fluffy and delicious every time! Enjoy your baking!
Tropical Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained
- ½ cup shredded sweetened coconut (plus extra for topping)
- ¼ cup chopped macadamia nuts or walnuts (optional)
How Much Time Will You Need?
This Tropical Hawaiian Banana Bread takes about 15 minutes to prep and around 60-70 minutes to bake. After baking, allow about 15 minutes for cooling in the pan. So, in total, you’ll need about 1 hour and 30 minutes to enjoy this yummy treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if you’re using it. This will help to evenly distribute the baking soda and spice in your bread. Set this bowl aside for later.
3. Preparing the Wet Ingredients:
In a large bowl, mix the mashed ripe bananas with granulated sugar, brown sugar, and melted butter. Give it a good stir until everything is well combined. It should look smooth and a bit chunky from the bananas. Then, beat in the eggs one at a time, and stir in the vanilla extract.
4. Combine the Mixtures:
Now, gently fold the dry ingredient mixture into the wet ingredients. Just mix until combined; don’t overmix! It’s okay if there are a few small lumps. This keeps the bread nice and fluffy.
5. Adding the Tropical Flavors:
Next, fold in the crushed pineapple and shredded coconut, and if you’re using nuts, add them in too. This is where the bread gets its tropical flair!
6. Baking the Bread:
Pour the batter into your prepared loaf pan. Don’t forget to sprinkle some extra shredded coconut on top for a delightful finish. Then, place it in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cooling Before Serving:
Once baked, let the bread cool in the pan for about 10-15 minutes. This will make it easier to turn out. After that, transfer it to a wire rack to cool completely.
8. Enjoying Your Bread:
Slice the bread once it’s cooled down and enjoy your warm, tropical treat with a cup of coffee or tea. It’s perfect for breakfast, snacks, or dessert!
This moist banana bread is bursting with tropical flavors of pineapple and coconut, making it a fantastic way to brighten up your day. Enjoy every bite! 🍍🍞
Frequently Asked Questions
Can I Use Overripe Bananas for This Recipe?
Absolutely! In fact, overripe bananas give the best flavor and natural sweetness to your banana bread. The more spots, the better! If you have bananas that are just turning brown, you can also speed up the ripening by placing them in a paper bag for a day or two.
What Should I Do If My Batter Is Too Thick?
If your batter seems unusually thick, you can add a tablespoon or two of milk or orange juice to loosen it up. Just mix gently, so you don’t overwork the batter. It should still be a thick batter, but not dry!
How Can I Store Leftover Banana Bread?
Store your leftover banana bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Recipe Gluten-Free?
Yes! You can use a 1:1 gluten-free all-purpose flour substitute. Just ensure it contains xanthan gum for proper texture. The results should be comparable, but the texture might be slightly different. Enjoy your gluten-free tropical treat!
