Hawaiian Banana Bread

Hawaiian Banana Bread Recipe

This tropical twist on classic banana bread is moist, flavorful, and loaded with delicious ingredients like pineapple, coconut, and macadamia nuts. It’s perfect for breakfast, dessert, or a snack!

Ingredients:

Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, melted (or 1/2 cup coconut oil for extra tropical flavor)
- 1 cup granulated sugar (or brown sugar for a richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
Optional Add-Ins:
- 1/2 cup chopped macadamia nuts or walnuts
- 1/4 cup dried or fresh diced mango (optional)

Instructions:

Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Prepare Wet Ingredients:
- In a large mixing bowl, whisk the melted butter (or coconut oil) and sugar until combined. Add the eggs and vanilla extract, mixing until smooth.
- Stir in the mashed bananas and crushed pineapple until well blended.
Combine Ingredients:
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; do not overmix.
- Fold in the shredded coconut and any optional add-ins like macadamia nuts or diced mango.
Bake:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy!