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Hawaiian Banana Bread

Delicious Hawaiian Banana Bread for a Tropical Breakfast Treat

Enjoy this Hawaiian Banana Bread, a tropical treat infused with crushed pineapple and coconut, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: Hawaiian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 medium Ripe Bananas overripe is ideal for maximum flavor
  • 1/2 cup Crushed Pineapple drained to prevent sogginess
  • 1/2 cup Shredded Sweetened Coconut can be omitted or replaced with nuts
  • 1/2 cup Chopped Macadamia Nuts optional; substitute with walnuts or pecans
  • 2 Eggs can be substituted with flax eggs for a vegan option
  • 1 1/2 cups All-Purpose Flour use gluten-free flour for gluten-free option
  • 3/4 cup Granulated Sugar reduce for less sweetness or use a substitute
  • 1/2 cup Vegetable Oil can be replaced with melted coconut oil
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
For Topping (optional)
  • Sliced Bananas provides visual appeal and additional flavor

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Hawaiian Banana Bread
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing or lining it with parchment paper.
  2. Mash the ripe bananas in a large mixing bowl until smooth. Then, add eggs, vegetable oil, vanilla extract, and crushed pineapple. Mix until creamy.
  3. In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
  4. Fold the dry ingredients into the wet mixture until no flour streaks remain; do not overmix.
  5. Gently fold in shredded coconut and any optional nuts.
  6. Pour the batter into the prepared loaf pan, smoothing the top. Optional: arrange banana slices on top.
  7. Bake in the preheated oven for 55-65 minutes, until golden brown and a toothpick comes out clean.
  8. Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 12gVitamin C: 6mgCalcium: 1mgIron: 6mg

Notes

Use overripe bananas for optimal sweetness. Avoid overmixing the batter to maintain a light texture.

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