Hawaiian Banana Bread with Coconut and Pineapple
Introduction
Welcome to a tropical twist on a classic favorite – Hawaiian Banana Bread with Coconut and Pineapple! This delectable treat combines the sweetness of ripe bananas with the tropical flavors of coconut and pineapple. Whether you’re craving a delightful breakfast, a tasty snack, or a comforting dessert, this recipe is sure to satisfy your taste buds.
Ingredients
To create this mouthwatering Hawaiian Banana Bread, you’ll need the following ingredients:
– 3 ripe bananas, mashed
– 1/2 cup crushed pineapple, drained
– 1/2 cup shredded coconut
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/2 teaspoon salt
Steps
Follow these simple steps to create your own Hawaiian Banana Bread:
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, crushed pineapple, and shredded coconut.
3. Add the melted butter, eggs, and vanilla extract to the bowl and mix well.
4. In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
5. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
6. Pour the batter into the greased loaf pan and spread it evenly.
7. Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
9. Transfer the bread to a wire rack to cool completely before slicing and serving.
Variations
If you’re feeling adventurous, try these variations to add even more flavor to your Hawaiian Banana Bread:
– Add a handful of chopped macadamia nuts for a delightful crunch.
– Sprinkle some cinnamon and nutmeg into the batter for a warm and cozy twist.
– Drizzle a tangy cream cheese glaze over the cooled bread for an extra touch of sweetness.
Tips
Here are some helpful tips to ensure your Hawaiian Banana Bread turns out perfectly:
– Use ripe bananas with brown spots for the best flavor and sweetness.
– Drain the crushed pineapple well to avoid excess moisture in the bread.
– Toast the shredded coconut before adding it to the batter to enhance its nutty flavor.
– Allow the bread to cool completely before slicing to prevent it from crumbling.
– Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
Conclusion
In conclusion, Hawaiian Banana Bread with Coconut and Pineapple is a delightful tropical twist on a classic recipe. The combination of ripe bananas, crushed pineapple, and shredded coconut creates a moist and flavorful bread that is perfect for any occasion. Whether you enjoy it for breakfast, as a snack, or as a dessert, this Hawaiian-inspired treat is sure to transport your taste buds to the sunny shores of the islands.
FAQs
1. Can I use frozen bananas?
Yes, frozen bananas can be used in this recipe. Simply thaw them before mashing and proceed with the recipe as usual.
2. Can I substitute the all-purpose flour with a gluten-free alternative?
Absolutely! You can use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version of this banana bread.
3. Can I omit the shredded coconut?
Yes, if you’re not a fan of coconut, you can omit it from the recipe without affecting the overall texture or taste of the bread.
4. Can I freeze the banana bread?
Yes, you can freeze the banana bread for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container before freezing. Thaw it in the refrigerator overnight before serving.
5. Can I use canned pineapple instead of crushed pineapple?
Yes, you can use canned pineapple tidbits or chunks instead of crushed pineapple. Simply chop them into smaller pieces before adding them to the batter.
Hawaiian Banana Bread with Coconut and Pineapple
A tropical twist on a classic favorite, this Hawaiian Banana Bread with Coconut and Pineapple combines the sweetness of ripe bananas with the tropical flavors of coconut and pineapple. Perfect for breakfast, snack, or dessert!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
-
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
-
In a large mixing bowl, combine the mashed bananas, crushed pineapple, and shredded coconut.
-
Add the melted butter, eggs, and vanilla extract to the bowl and mix well.
-
In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
-
Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix.
-
Pour the batter into the greased loaf pan and spread it evenly.
-
Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
-
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
