Description
This Tropical Hawaiian Banana Bread is a moist, flavorful loaf bursting with ripe bananas, shredded coconut, crushed pineapple, and tropical fruits like mango or papaya. Enhanced with warm spices like cinnamon, nutmeg, and a hint of ginger or cardamom, this bread offers a unique island-inspired twist on the classic banana bread. Perfect for breakfast, snacking, or dessert, it combines tropical flair with comforting flavors for an irresistible treat.
Ingredients
Scale
Fruits and Nuts
- 3–4 ripe bananas, mashed (about 1 1/2 cups)
- 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
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger or cardamom for spicy twist
- Pinch of salt
Wet Ingredients
- 2 large eggs (or flax/chia eggs for vegan)
- 1/2 cup unsalted butter, softened (or coconut oil/vegan margarine for vegan)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper to prevent sticking and ensure easy removal after baking.
- Mash the Bananas: In a large mixing bowl, mash 3 to 4 ripe bananas until mostly smooth but leaving a few chunks for texture and moisture in the bread.
- Combine Wet Ingredients: Add the softened butter, eggs, granulated sugar, and vanilla extract to the mashed bananas. Mix thoroughly until the mixture is creamy and well combined, forming the moist base for your banana bread.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free blend), baking soda, baking powder, cinnamon, nutmeg, ground ginger or cardamom, and a pinch of salt. This mixture will give structure and flavor to the bread.
- Fold Ingredients Together: Gradually add the dry ingredient mixture into the wet banana mixture. Gently fold the two together, being careful not to overmix to avoid a dense loaf. Next, carefully fold in the shredded coconut, well-drained crushed pineapple, chopped nuts, and diced mango or papaya to distribute the tropical flavors evenly.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and let the bread cool slightly before slicing. This resting time helps the flavors meld and the bread to set perfectly.
Notes
- For a vegan version, substitute eggs with flax or chia eggs and use coconut oil or vegan margarine instead of butter.
- Ensure the pineapple is well drained to prevent excess moisture that can affect the bread’s texture.
- You can substitute macadamia nuts with walnuts or pecans based on preference or availability.
- Adding diced mango or papaya enhances the tropical flavor but can be omitted if unavailable.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the loaf is possible for up to 2 months — slice before freezing for convenient portions.
