Description
Moist and sweet Hawaiian banana bread with pineapple and coconut. Perfectly soft with a chewy bite of coconut and a tropical twist in every slice.
Ingredients
- 2 ripe bananas, mashed
- 1 cup crushed pineapple (with juice)
- 1/4 cup shredded coconut
- 1.5 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1.25 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1.5 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease or line a loaf pan.
2. Mix flour, baking powder, baking soda, and salt in one bowl.
3. Mash bananas, then whisk in eggs, sugar, oil, pineapple, and vanilla.
4. Fold wet into dry until flour disappears. Batter should be lumpy.
5. Pour into loaf pan. Sprinkle coconut on top.
6. Bake 40–45 minutes or until toothpick in center comes out clean.
7. Cool 10 minutes in pan, then move to rack. Slice and serve warm.
Notes
Extra coconut on top makes a nice toasted crust.
Overripe bananas give the bread the best flavor.
Bread freezes well in slices, toast straight from freezer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 299
- Sugar: 21g
- Sodium: 225mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 41mg
Keywords: Hawaiian banana bread, banana bread with pineapple, coconut banana bread