This Tropical Hawaiian Banana Bread is a sunny treat packed with ripe bananas, sweet pineapple, and luscious coconut. It’s perfect for breakfast or a fun snack!
Every bite feels like a little vacation! I swear, I can taste the beach—especially when I sneak in extra coconut. Give it a try; you might not want to share! 🌴🍌
Key Ingredients & Substitutions
Bananas: Use ripe bananas! The browner they are, the sweeter and softer they’ll be, adding moisture to your bread. If you’re out of bananas, unsweetened applesauce can be a good substitute—about 1/2 cup equals 1 banana.
Pineapple: Crushed pineapple adds moisture and a tangy sweetness. If you don’t have crushed pineapple, you can use fresh pineapple chopped into small pieces or even canned tidbits, just make sure to drain them well.
Coconut: I prefer sweetened shredded coconut for its lovely flavor in this recipe. Unsweetened coconut will work too, but it will change the sweetness level. For a nutty flavor, try flaked coconut instead!
Nuts: Macadamia nuts are a delicious tropical touch, but walnuts or pecans work well too. If you want this bread nut-free, just leave them out altogether.
How Can I Ensure My Banana Bread is Moist and Fluffy?
A key to creating moist and fluffy banana bread lies in the mixing technique. Always start by mashing your bananas well, then combine wet ingredients before adding the dry ingredients. Here’s how to do it right:
- Do not overmix the batter. Stir until just combined to avoid a dense bread.
- Ensure your butter is melted but not too hot. If it’s steaming, let it cool a bit before mixing with eggs.
- Allow your banana bread to cool in the pan for a bit before transferring it to a wire rack. This keeps the steam in, helping maintain moisture.
Tropical Hawaiian Banana Bread with Coconut & Pineapple
Ingredients You’ll Need:
Base Ingredients:
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Ingredients:
- 1/2 cup chopped macadamia nuts or walnuts (for extra texture)
How Much Time Will You Need?
This delightful Tropical Hawaiian Banana Bread takes about 15 minutes of prep time and 60-70 minutes of baking time. After baking, you’ll want to let it cool for about 10 minutes in the pan before transferring it to a wire rack. In total, plan for about 1 hour and 30 minutes to enjoy this sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This gets your oven nice and hot, perfect for baking bread! Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, and salt. Stir gently with a whisk to evenly distribute the baking soda and salt. Setting this mixture aside helps keep your bread light and fluffy.
3. Prepare the Wet Ingredients:
In a large bowl, start by whisking together the melted butter and granulated sugar until smooth. This mixture adds richness to your bread. Next, beat in the eggs one at a time, making sure each one is well combined before adding the next. Then, stir in the vanilla extract for a touch of sweetness!
4. Incorporate the Fruits:
Now, it’s time to add in the star ingredients! Mix in the mashed bananas, crushed pineapple, and shredded coconut until just combined. Don’t worry if it’s a bit chunky — that’s the lovely texture you want!
5. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Just stir until you don’t see any more flour—you want the batter to be slightly lumpy for the best texture!
6. Add Nuts (Optional):
If you’re using nuts, gently fold them into the batter now. They add a nice crunch and flavor contrast!
7. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean — no gooey batter should stick!
8. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully turn it out onto a wire rack to cool completely. This helps maintain moisture and keeps the crust nice!
9. Slice and Enjoy:
Once cooled, slice your Tropical Hawaiian Banana Bread and enjoy it fresh! You can serve it plain or with a bit of butter for extra indulgence.
Enjoy this moist, tropical twist on classic banana bread with delightful bursts of pineapple and coconut flavor!
Frequently Asked Questions (FAQ)
Can I Use Frozen Bananas in This Recipe?
Absolutely! Just make sure to thaw them first. You can leave them in the fridge overnight or place them in a bowl of warm water for a quicker thaw. Once thawed, mash them well before adding to the batter.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Substitute Fresh Pineapple for Canned?
Yes, fresh pineapple works great! Just chop it into small pieces to match the texture of crushed pineapple. Make sure to measure it out after chopping to ensure you have the right amount!
What Can I Use Instead of Butter?
If you need a dairy-free option, you can use coconut oil or a plant-based butter substitute. Just melt it before mixing it in to maintain the same consistency in your batter.