Best Hawaiian Banana Bread with Pineapple and Coconut Recipe
This Best Hawaiian Banana Bread with Pineapple and Coconut combines ripe mashed bananas with crushed pineapple and flaked coconut for a tropical twist on the classic banana bread. Moist and flavorful, this quick bread is perfect for breakfast, a snack, or dessert, offering a delightful blend of sweet, tangy, and warm cinnamon flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes to 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
Wet Ingredients
- 1 1⁄2 cups mashed ripe banana
- 1 1⁄4 cups granulated sugar
- 1 can crushed pineapple, undrained (8 ounce)
- 1⁄2 cup buttermilk
- 1⁄2 cup butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 tsp rum flavoring or vanilla extract
Dry Ingredients
- 2 1⁄2 cups all purpose flour
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1⁄2 cup flaked coconut
Instructions
- Preheat Oven and Prepare Pan: Heat the oven to 350°F (175°C) and spray a bread pan with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, granulated sugar, undrained crushed pineapple, buttermilk, melted and cooled butter, eggs, and rum flavoring or vanilla. Stir gently to blend thoroughly.
- Prepare Dry Mixture: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and flaked coconut until evenly mixed.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir the ingredients together just until combined, being careful not to overmix to keep the bread tender.
- Transfer to Pan and Bake: Pour the batter into the prepared bread pan and smooth the top. Place it in the preheated oven and bake for 50 minutes to 1 hour.
- Check Doneness: Insert a toothpick in at least three different spots in the bread. When it comes out clean, the bread is fully baked.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan before slicing. Cooling helps to set the crumb and enhances flavors.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter to keep the bread light and fluffy.
- If you prefer, substitute rum flavoring with vanilla extract.
- Ensure the butter is slightly cooled to avoid cooking the eggs when mixed.
- Flaked coconut can be toasted lightly for additional flavor before adding.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: banana bread, Hawaiian banana bread, pineapple banana bread, coconut banana bread, tropical banana bread, quick bread, baked banana bread
