Hawaiian Banana Bread
Hawaiian Banana Bread is a tropical twist on the classic banana bread that you know and love. This delightful treat is infused with the sweet flavors of ripe bananas, crushed pineapple, and a hint of coconut, making it a perfect snack or breakfast option that transports you straight to the islands.
It’s not overly sweet, which allows the natural fruit flavors to shine through. The addition of crushed pineapple keeps the bread moist and tender, while the coconut adds a touch of exotic flavor. Whether you’re enjoying a slice with your morning coffee or serving it as a dessert, this Hawaiian Banana Bread is sure to become a favorite. If you’re looking for a way to elevate your traditional banana bread, this recipe is the perfect choice.
Kitchen Equipment Needed:
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- 9×5 inch loaf pan
- Oven
- Cooling rack
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt or sour cream
- 1 1/2 cups mashed ripe bananas (about 3 large bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut (sweetened or unsweetened)
Directions:
- Preheat your oven: Set the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Prepare the wet ingredients: In another bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and Greek yogurt or sour cream.
- Combine wet and dry ingredients: Add the mashed bananas to the wet mixture and stir to combine. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the pineapple and coconut: Fold in the crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing and serving.
Prep Time:
- 15 minutes
Cook Time:
- 60-70 minutes
Total Time:
- 1 hour 25 minutes to 1 hour 35 minutes
Nutrition (per serving):
- Calories: 280
- Carbohydrates: 42g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 200mg
- Sugar: 22g
- Fiber: 2g
Hawaiian Banana Bread
Hawaiian Banana Bread is a tropical twist on the classic banana bread that you know and love. This delightful treat is infused with the sweet flavors of ripe bananas, crushed pineapple, and a hint of coconut, making it a perfect snack or breakfast option that transports you straight to the islands
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- 9x5 inch loaf pan
- Oven
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt or sour cream
- 1 1/2 cups mashed ripe bananas about 3 large bananas
- 1/2 cup crushed pineapple drained
- 1/2 cup shredded coconut sweetened or unsweetened
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Prepare the wet ingredients: In another bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and Greek yogurt or sour cream.
- Combine wet and dry ingredients: Add the mashed bananas to the wet mixture and stir to combine. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the pineapple and coconut: Fold in the crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing and serving.
- Prep Time:
- 15 minutes
- Cook Time:
- 60-70 minutes
- Total Time:
- 1 hour 25 minutes to 1 hour 35 minutes
- Nutrition (per serving):
- Calories: 280
- Carbohydrates: 42g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 200mg
- Sugar: 22g
- Fiber: 2g
