Description
This Hawaiian Banana Bread with Coconut and Pineapple is a moist, tropical twist on the classic banana bread. Loaded with mashed ripe bananas, crushed pineapple, shredded coconut, and optional macadamia nuts, it delivers a sweet, fragrant, and rich flavor perfect for breakfast or a snack. The addition of warm spices like cinnamon and nutmeg complements the tropical ingredients, creating a delightful and irresistible loaf.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/4 cup sour cream or Greek yogurt
Optional Ingredients
- 1/2 cup chopped macadamia nuts or walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract, mashed bananas, crushed pineapple, sour cream (or Greek yogurt), and shredded coconut. Stir until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to combine. Be careful not to overmix to keep the bread tender.
- Add Nuts (Optional): Fold in the chopped macadamia nuts or walnuts if using, distributing them evenly through the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil for the last 15 minutes of baking.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra tropical flavor, sprinkle additional shredded coconut on top of the batter before baking.
- This banana bread freezes well—wrap tightly in plastic wrap and foil and freeze for up to 2 months.
