Description
This Hawaiian Banana Bread with Pineapple and Coconut offers a tropical twist on the classic banana bread. Moist and flavorful, it combines ripe bananas, crushed pineapple, and shredded coconut for a delicious dessert that's perfect with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1.5 cup All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Sea salt
Wet Ingredients
- 2 Eggs
- 1/2 cup Sugar (Castor sugar recommended)
- 1/3 cup Vegetable oil
- 2 Bananas, mashed
- 1 cup Crushed pineapple, not drained
- 1.5 tsp Vanilla extract
Add-ins
- 1/4 cup Shredded unsweetened coconut + extra for topping
Instructions
- Preheat oven and prepare pan: Preheat your oven to 180 C (350 F) and grease an 8"x4" loaf pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until well combined.
- Whisk eggs and sugar: In a large bowl, beat the eggs and castor sugar together until smooth and slightly pale.
- Add wet ingredients: Stir in the vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla extract into the egg mixture. Mix thoroughly.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture. Stir gently until no dry flour streaks remain, being careful not to overmix.
- Fold in coconut: Carefully fold the shredded unsweetened coconut into the batter to evenly distribute.
- Prepare for baking: Pour the batter into the greased loaf pan. Sprinkle some additional shredded coconut on top for added texture and flavor.
- Bake: Place the pan in the preheated oven and bake for 45 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a cooling rack. Let it cool completely before slicing.
- Serve: Slice and enjoy your Hawaiian Banana Bread with tea or coffee for a delightful dessert experience.
Notes
- Use ripe bananas for the best sweetness and moisture.
- Do not drain the crushed pineapple; the juice adds moisture and flavor.
- Be careful not to overmix the batter to keep the texture light.
- Shredded unsweetened coconut can be toasted lightly before adding for a nuttier flavor.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
