Hawaiian Banana Bread
Introduction
Hawaiian Banana Bread is a tropical twist on the classic banana bread, bringing the sweet and vibrant flavors of Hawaii to your kitchen. This moist and flavorful bread is packed with ripe bananas, crushed pineapple, and shredded coconut, creating a deliciously sweet treat that’s perfect for breakfast, snacks, or dessert. It’s easy to make and a wonderful way to use up overripe bananas!
Recipe Overview
This banana bread features a delightful blend of ingredients that not only adds moisture but also infuses each slice with tropical flavors. The addition of crushed pineapple lends a unique sweetness and texture, while shredded coconut adds a touch of chewiness. Whether enjoyed plain or with a smear of butter, this Hawaiian Banana Bread is sure to transport you to a sunny paradise with every bite.
Cooking Time, Preparation Time, and Servings
– Preparation Time: 15 minutes
– Cooking Time: 60 minutes
– Servings: Approximately 8 servings
Why You Will Love This Recipe
1. Tropical Flavor: The combination of banana, pineapple, and coconut offers a delightful twist on traditional banana bread.
2. Moist and Tender: The added moisture from the pineapple ensures a soft, tender loaf.
3. Easy to Make: This recipe comes together quickly, making it perfect for bakers of all levels.
4. Versatile: Enjoy it for breakfast, as a snack, or even as a dessert.
5. Freezes Well: Make a double batch and freeze one loaf for later enjoyment.
Ingredients Notes
– Ripe Bananas: Use very ripe bananas for the best flavor and sweetness.
– Crushed Pineapple: Make sure to drain the pineapple well to avoid excess moisture in the batter.
– Shredded Coconut: Unsweetened or sweetened coconut can be used based on your preference.
How to Make the Recipe
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash 3 ripe bananas until smooth. Stir in 1/2 cup of melted butter.
3. Add 1/2 cup of granulated sugar, 1/2 cup of brown sugar, and 2 eggs. Mix well to combine.
4. Stir in 1 teaspoon of vanilla extract, 1 cup of crushed pineapple (drained), and 1/2 cup of shredded coconut.
5. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Storage Options
– Refrigeration: Store the cooled banana bread in an airtight container in the refrigerator for up to 5 days.
– Freezing: Wrap the cooled bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Variations and Substitutions
– Nutty Addition: Add chopped walnuts or macadamia nuts for extra crunch and flavor.
– Spice it Up: Incorporate 1 teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
– Chocolate Twist: Mix in chocolate chips for a deliciously sweet surprise.
Conclusion
Hawaiian Banana Bread is a delightful and unique twist on a beloved classic, perfect for adding a touch of tropical flavor to your baking repertoire. With its moist texture and sweet, fruity taste, this banana bread is sure to be a hit with family and friends. Enjoy it fresh out of the oven or toasted for breakfast—either way, you’re in for a treat!