Description
This Tropical Hawaiian Banana Bread is a moist, flavorful loaf that combines ripe bananas with shredded coconut, crushed pineapple, and tropical fruits like mango or papaya. Infused with warm spices and nuts, this bread offers a delightful island twist perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Main Ingredients
- 3–4 ripe bananas, mashed (about 1 1/2 cups)
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 3/4 cup granulated sugar
- 2 large eggs (or flax/chia eggs for vegan)
- 1/2 cup unsalted butter, softened (or coconut oil/vegan margarine for vegan)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Additional Flavorings and Add-ins
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, well drained
- 1/2 cup chopped macadamia nuts or walnuts
- 1/4 cup diced mango or papaya for extra tropical punch
- Pinch of ground ginger or cardamom for spicy twist
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper to ensure even baking and easy release.
- Mash the Bananas: In a large bowl, mash ripe bananas until mostly smooth but still slightly chunky to maintain texture and moisture.
- Combine Wet Ingredients: Add softened butter, eggs, granulated sugar, and vanilla extract to the mashed bananas. Mix until fully combined and creamy to form the moist base of the bread.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour (or gluten-free blend), baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt to provide structure and leavening.
- Fold Ingredients Together: Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Carefully stir in shredded coconut, well-drained crushed pineapple, and any optional nuts or fruits along with the pinch of ginger or cardamom if using.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool slightly before slicing to allow flavors to meld and bread to set.
Notes
- For a vegan version, substitute eggs with flax or chia eggs and butter with coconut oil or vegan margarine.
- If using gluten-free flour, ensure it contains xanthan gum or add it to help with texture.
- Drain pineapple well to avoid excess moisture in the batter.
- Adjust spices to taste for a milder or stronger flavor.
- Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
