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Hawaiian Banana Coconut Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 37 reviews
  • Author: Claire
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Hawaiian Banana Bread with Pineapple and Coconut is a moist and flavorful twist on classic banana bread. Packed with ripe bananas, crushed pineapple, and shredded coconut, it offers a tropical vibe perfect for dessert or an afternoon snack. The bread is easy to make, combining simple ingredients for a sweet and satisfying treat that pairs wonderfully 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)
  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 180 C (350 F) and grease an 8"x4" loaf pan to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk together the eggs and castor sugar until well combined.
  4. Add Fruit and Oil: Stir in the vegetable oil, mashed bananas, crushed pineapple (including juice), and vanilla extract into the egg mixture. Mix until fully incorporated.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients and mix until no dry streaks remain.
  6. Fold in Coconut: Gently fold in the shredded unsweetened coconut to evenly distribute.
  7. Prepare for Baking: Pour the batter into the greased loaf pan and sprinkle some extra shredded coconut on top for a crunchy texture.
  8. Bake: Place the pan in the preheated oven and bake at 180 C (350 F) for 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
  9. Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer to a cooling rack to cool completely.
  10. Serve: Slice and enjoy with tea or coffee as a delightful dessert or snack.

Notes

  • Use very ripe bananas for the best sweetness and flavor.
  • If you prefer a moister bread, do not drain the crushed pineapple.
  • You can substitute vegetable oil with melted coconut oil for an extra tropical flavor.
  • Make sure to butter and flour your loaf pan well to prevent sticking.
  • Check for doneness by inserting a toothpick into the center; it should come out clean when done.

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of loaf)
  • Calories: 250 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 40 mg

Find it online: https://butterybowl.com/hawaiian-banana-coconut-bread-recipe/