This Tropical Hawaiian Banana Bread is a fun twist on the classic recipe! It’s packed with ripe bananas, sweet coconut, and juicy pineapple for a taste of the islands.
Every bite is like a mini vacation! I love having a slice in the morning with my coffee. It’s soft, moist, and just the right amount of sweet—perfect for sharing (or not)! 🍍🥥
Key Ingredients & Substitutions
Bananas: Choose ripe bananas for the best flavor and sweetness; the more speckled, the better! If you don’t have ripe bananas, you can bake them in the oven at 300°F (150°C) for 15-20 minutes to speed up the ripening process.
Coconut: Shredded sweetened coconut adds a nice tropical touch. If you prefer unsweetened coconut, that works too, especially if you want to control the sweetness of the bread!
Pineapple: I love using crushed pineapple for the moisture it adds. If you can’t find crushed, you can use diced pineapple but make sure to drain it well before mixing to avoid excess moisture.
Butter: Unsalted butter is recommended, but if you want to cut down on dairy, coconut oil is a great alternative. Just melt it before mixing with other ingredients.
Macadamia Nuts: Chopped macadamia nuts add a nice crunch! If you can’t find them or prefer nuts, walnuts or pecans are good alternatives.
How Do I Get the Right Texture for My Banana Bread?
A big challenge is getting that perfect moist texture without it being gummy. Follow these tips to ensure success:
- Always use overripe bananas; brown spots indicate the best sweetness.
- Don’t overmix the batter! Stir until just combined. Overmixing can lead to tougher bread.
- Check your bread at the lower end of the baking time. Ovens can vary, and your banana bread might bake faster than expected.
- Let it cool in the pan briefly, then transfer to a wire rack. This prevents sogginess on the bottom.
With these tips, your Tropical Hawaiian Banana Bread will come out soft, moist, and bursting with flavor! Enjoy each slice! 🌺
Tropical Hawaiian Banana Bread with Coconut and Pineapple
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
Add-ins:
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/4 cup chopped macadamia nuts (optional)
How Much Time Will You Need?
This tasty Tropical Hawaiian Banana Bread will take you about 20 minutes to prepare, and then it needs 60-70 minutes to bake. After baking, allow another 10 minutes to cool in the pan before transferring it to a wire rack. So, get ready to savor this delicious banana bread in about 1.5 to 2 hours total!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and sugar. Using a hand mixer, cream them together until the mixture is light and fluffy.
4. Add in Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Then stir in the vanilla extract for that lovely aroma!
5. Incorporate Bananas:
Add the mashed bananas to the mixture and mix until just combined. The bananas will add moisture and sweetness—yum!
6. Fold in the Tropical Add-ins:
Now for the fun part! Gently fold in the crushed pineapple, shredded coconut, and chopped macadamia nuts if you’re using them. These ingredients are what make this bread feel like a tropical getaway!
7. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mixture to the wet ingredients. Mix it until just combined—be careful not to overmix, or your bread might turn out dense!
8. Pour into the Pan:
Pour the banana bread batter into your prepared loaf pan, smoothing the top with a spatula.
9. Bake to Perfection:
Pop the loaf pan into the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
10. Cool and Enjoy:
After baking, let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. Slice it up and enjoy your delightful Tropical Hawaiian Banana Bread with a cup of tea or coffee!
With its rich flavors and moist texture, this banana bread is sure to be a hit. Enjoy every delicious bite! 🌴🍌
FAQ for Tropical Hawaiian Banana Bread
Can I Use Fresh Pineapple Instead of Crushed?
Absolutely! If using fresh pineapple, make sure to finely chop it and drain any excess juice to avoid adding too much moisture to the batter.
How Can I Store Leftover Banana Bread?
To store leftovers, wrap the banana bread tightly in plastic wrap or aluminum foil, or place it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months—just slice it first for easy thawing!
Can I Make This Recipe Vegan?
Yes, you can! Substitute the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit for a few minutes to thicken). Use coconut oil instead of butter for a dairy-free option.
What Can I Use Instead of Macadamia Nuts?
If you don’t have macadamia nuts or prefer not to use them, walnuts or pecans are great substitutes! You can also skip the nuts altogether if you want a nut-free version.
