Description
This Hawaiian Banana Bread with Coconut and Pineapple is a moist, tropical twist on a classic favorite. Infused with ripe bananas, shredded coconut, crushed pineapple, and optional nuts, it offers a perfect balance of sweetness and texture. Ideal for breakfast or a delightful snack, this banana bread is baked to golden perfection with a hint of cinnamon and a crunchy coconut topping.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
Tropical and Additional Ingredients
- 1 cup shredded coconut
- 1/2 cup canned crushed pineapple, drained (reserve some juice for extra flavor)
- 1/2 cup chopped walnuts or macadamia nuts (optional)
- 1/4 cup unsweetened shredded coconut (for topping, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Add the melted butter, sugar, eggs, vanilla extract, and sour cream or Greek yogurt. Mix well until all ingredients are combined into a smooth batter.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if using. Ensure the mixture is evenly blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet banana mixture. Stir gently using a spatula until just combined, taking care not to overmix to keep the bread tender.
- Add the Tropical Ingredients: Fold in the shredded coconut, drained crushed pineapple, and chopped nuts if you choose to use them. Distribute them evenly throughout the batter for a consistent flavor and texture.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan. Optionally, sprinkle the top with the reserved 1/4 cup shredded coconut to create a textured topping. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean and the top is a rich golden brown.
- Cool and Serve: Let the banana bread cool in the pan on a wire rack for about 10 minutes. Then remove it from the pan and allow it to cool completely before slicing. Serve at room temperature to enjoy the full flavor and moist texture.
Notes
- For extra flavor, reserve some pineapple juice and add a tablespoon to the batter.
- Use ripe bananas with brown spots for the best sweetness and moisture.
- You can substitute sour cream with Greek yogurt for a healthier alternative.
- Adding nuts is optional but adds a nice crunch and texture contrast.
- Ensure not to overmix the batter to keep the bread light and fluffy.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
