Hawaiian Pineapple Banana Bread
Bring the taste of a sunny island paradise straight to your kitchen with this Hawaiian Pineapple Banana Bread. This quick bread blends the natural sweetness of ripe bananas with the tangy brightness of pineapple, creating a moist and flavorful treat. Toasted coconut flakes enhance the tropical essence with a delightful crunch.
Whether you enjoy it for breakfast, as a snack, or as a dessert, this tropical loaf is easy to make and sure to become a household favorite. Follow this step-by-step recipe and enjoy a slice of paradise!
Equipment
- 9x5-inch loaf pan
- Mixing bowls (2-3)
- Electric hand mixer or whisk
- Measuring cups and spoons
- Kitchen scale
- Spatula or wooden spoon
- Sifter or fine-mesh sieve
- Parchment paper
- Wire cooling rack
- Toothpick or cake tester
Ingredients
- 2 ripe bananas mashed
- 1 cup crushed pineapple drained
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon optional
- Add-ins:
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chopped macadamia nuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
- Mix the Wet Ingredients:
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring they are fully incorporated.
- Add the mashed bananas, crushed pineapple, and vanilla extract, stirring to combine.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix & Fold:
- Gradually add the dry ingredients into the wet mixture.
- Fold in the shredded coconut and chopped macadamia nuts if using. Be careful not to overmix.
- Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy your delicious Hawaiian Pineapple Banana Bread!
Notes
Storage: Keep at room temperature for up to 3 days in an airtight container. Refrigerate for up to a week, or freeze for up to 3 months.
Reheating: Warm slices in the microwave for 30 seconds or in a 350°F oven for 5-10 minutes.
Serving Suggestions: Serve with cream cheese, honey drizzle, or a tropical fruit spread for an extra indulgence.
Variations:
Make it gluten-free by using a gluten-free flour blend.
For a vegan version, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and replace butter with coconut oil.
Enjoy your homemade Hawaiian Pineapple Banana Bread—a true slice of paradise! 🌴🍌🍍🥥
Reheating: Warm slices in the microwave for 30 seconds or in a 350°F oven for 5-10 minutes.
Serving Suggestions: Serve with cream cheese, honey drizzle, or a tropical fruit spread for an extra indulgence.
Variations:
Make it gluten-free by using a gluten-free flour blend.
For a vegan version, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and replace butter with coconut oil.
Enjoy your homemade Hawaiian Pineapple Banana Bread—a true slice of paradise! 🌴🍌🍍🥥