Voyage to the tropical flavors of Hawaii from your kitchen! This vibrant recipe blends ripe bananas, crushed pineapple, and coconut for a delightful taste explosion. Perfect for a morning treat with coffee, this banana bread will transport you to the islands with every bite. Ready to start your tropical adventure? Gather your ingredients!
Ingredients
- 1½ cups all-purpose flour
- ½ cup melted butter (1 stick)
- 2 large eggs
- 1 tsp baking soda
- ½ cup granulated sugar
- ½ cup unsweetened shredded coconut (plus extra for topping)
- 8 oz can of drained crushed pineapple
- 1 large ripe banana (⅔ cup mashed)
- ½ tsp salt
- [adinserter block="1"]
Instructions
- Preheat your oven to 350°F and generously butter a loaf pan (9×5 inch for a wider loaf or 8×4 inch for a taller loaf).
- Mash the ripe banana in a large bowl, releasing its sweet aroma.
- Mix crushed pineapple, eggs, melted butter, and sugar into the mashed banana, stirring until smooth.
- Whisk the dry ingredients—flour, shredded coconut, baking soda, and salt—in a separate bowl.
- Combine the wet and dry ingredients gently, avoiding over-mixing to keep the bread tender.
- Pour the batter into the prepared loaf pan and sprinkle extra shredded coconut on top for a crispy finish.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Bananas: Use overripe bananas for extra sweetness and easy mashing. Pineapple Juice: Drain the canned pineapple but save a little juice to enhance flavor. Mixing: Avoid overmixing the batter to ensure a soft, tender bread. Doneness Test: Insert a toothpick into the center; it should come out clean. Also, press the center—if it springs back, it's done. Cooling: Let the bread cool completely before slicing to prevent it from crumbling. Storage: Wrap the cooled bread in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to 4 days or refrigerated for up to a week.
