Hawaiian Banana Bread
A delightful blend of ripe bananas, crushed pineapple, and shredded coconut that transports you to the tropics with every slice.
Ingredients
Wet Ingredients
- 1/2 cup butter, softened creating a rich, creamy base
- 1 cup sugar adding the perfect touch of sweetness
- 2 large eggs providing moisture and helping the bread rise
- 1 very ripe banana, mashed which brings natural sweetness and delightful texture
- 1 cup crushed pineapple do not drain, as the extra moisture enhances the bread
Dry Ingredients
- 2 cups flour the backbone of the bread for a tender crumb
- 1 tsp baking powder ensuring a light and fluffy loaf
- 1/2 tsp baking soda working in tandem with the baking powder
- 1/4 tsp salt heightening the flavors of the sweet ingredients
- 1/4 cup shredded coconut delivering a chewy, tropical texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring each one is well incorporated.
- Stir in the mashed banana and crushed pineapple until combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Fold in the shredded coconut.
Baking
- Pour the mixture into a greased 9x5-inch loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Serve warm with butter or as a dessert. Consider pairing with vanilla ice cream or honey. Avoid using less ripe bananas, not greasing the pan, or over-mixing.