Description
This Hawaiian Banana Bread with Pineapple and Coconut is a moist and flavorful twist on classic banana bread. Infused with crushed pineapple and shredded coconut, it brings a tropical flair perfect for dessert or a sweet snack alongside 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 caster 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
- Preheat oven and prepare pan: Preheat your oven to 180 C (350 F). Grease an 8"x4" loaf pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt to ensure even distribution.
- Whisk eggs and sugar: In a large bowl, whisk the eggs and caster sugar together until well combined and slightly frothy, creating a light base for the batter.
- Add wet ingredients: To the egg mixture, add the vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla extract. Mix thoroughly so all wet ingredients are fully incorporated.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until there are no dry streaks and the batter is smooth but not overmixed.
- Fold in coconut: Fold the shredded unsweetened coconut into the batter carefully to distribute evenly without deflating the mix.
- Fill pan and bake: Pour the batter into the prepared loaf pan. Optionally, sprinkle additional shredded coconut on top for texture and flavor. Place in the 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.
- Cool the bread: Allow the banana bread to cool in the pan for 10-15 minutes. Then remove it from the pan and let it cool completely on a wire rack.
- Serve and enjoy: Slice the cooled bread and serve with your favorite tea or coffee. Enjoy this tropical treat!
Notes
- You can substitute caster sugar with brown sugar for a richer flavor and moister crumb.
- Use ripe bananas for maximum sweetness and moisture.
- Ensure not to overmix the batter once the flour is added to keep the bread tender.
- Adding extra shredded coconut on top before baking adds a delightful crunch and visual appeal.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
