Description

This Hawaiian Banana Bread is a moist, flavorful twist on the classic banana bread, featuring ripe bananas, crushed pineapple, shredded coconut, and optional macadamia nuts for added texture and tropical taste. Perfect for breakfast, brunch, or a sweet snack, this loaf combines the sweetness of fruit and richness of butter to create a delicious treat that captures the essence of island flavors.

Ingredients

Scale

Fruits and Nuts

2 to 3 ripe bananas, mashed
1/2 cup unsweetened crushed pineapple, drained
1/4 cup unsweetened shredded coconut
1/4 cup chopped macadamia nuts (optional)

Dry Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup buttermilk or milk

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Prepare the dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
Mix the wet ingredients: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Then stir in the mashed bananas, crushed pineapple, shredded coconut, and vanilla extract until evenly combined.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing. Next, stir in the buttermilk or milk to add moisture, and fold in the chopped macadamia nuts if using.
Bake the banana bread: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, loosely cover the bread with aluminum foil during the last 15 minutes of baking to prevent over-browning.
Cool: Allow the banana bread to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing. This helps retain moisture and improves texture.
Serve: Slice and enjoy this tropical-inspired banana bread as a delicious breakfast treat, brunch option, or sweet snack any time of day.

Notes

Use very ripe bananas for the best natural sweetness and moist texture.
Make sure to drain the crushed pineapple well to prevent excess moisture in the batter.
For a nut-free version, omit the macadamia nuts.
If you don’t have buttermilk, you can substitute with milk mixed with 1 teaspoon of lemon juice or vinegar.
Covering the bread with foil towards the end of baking prevents over-browning while ensuring it is fully cooked.
Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Baking
Method: Baking
Cuisine: American