1 cup sugar
2 large eggs
1 ripe banana, mashed
8 oz crushed pineapple (do not drain)
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup shredded coconut
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large bowl, cream the butter and sugar together until light and fluffy.
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Add eggs, one at a time, beating well after each addition.
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Mix in mashed banana and crushed pineapple (with juice).
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually add dry ingredients to wet mixture, stirring just until combined.
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Fold in shredded coconut.
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Pour batter into prepared loaf pan and spread evenly.
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Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
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Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Tips for Perfect Banana Bread
To truly perfect your Hawaiian Banana Bread, here are some expert baking tips:
Use Overripe Bananas
The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with dark spots and a strong aroma.
Don’t Overmix
Overmixing can result in tough or rubbery banana bread. Mix just until ingredients are combined.
Enhance the Coconut
Toast the shredded coconut lightly before adding it to the batter for a richer, nuttier flavor.
Go Nutty
Add a handful of chopped macadamia nuts or walnuts for crunch and extra island flair.
️ Serving Suggestions
Hawaiian Banana Bread is versatile and can be served in many delightful ways:
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With a pat of butter or honey drizzle
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Topped with cream cheese spread
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As French toast with maple syrup
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Grilled with caramelized pineapple slices
You can also make muffins with the same batter—just reduce the baking time to around 20-25 minutes!
Storage & Freezing
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