Hawaiian Banana Bread – Tropical Twist on a Classic

This Hawaiian Banana Bread is a delightful fusion of tropical flavors with the comforting moist texture you love in traditional banana bread. Ripe banana, crushed pineapple, and coconut come together to create a sweet, soft, and irresistible loaf that’s perfect for breakfast, dessert, or as a midday treat.

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 very ripe banana, mashed
• 8 ounces crushed pineapple (do not drain)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the mashed banana and undrained crushed pineapple until well combined.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. Add the dry ingredients to the wet mixture and stir until just combined.
7. Fold in the shredded coconut.
8. Pour the batter into the prepared loaf pan and spread evenly.
9. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use overripe bananas for extra sweetness and moisture.
• Add a handful of chopped macadamia nuts for crunch and island flair.
• Top with more shredded coconut before baking for a golden, toasty topping.
• Serve warm with a pat of butter or a drizzle of honey.

Final Thoughts

Whether you’re dreaming of the beach or just want to elevate your banana bread game, this Hawaiian Banana Bread brings a burst of sunshine to your table. It’s simple, flavorful, and a crowd-pleaser every time!