This Tropical Hawaiian Banana Bread is a sunny treat that’s perfect for any day! Packed with ripe bananas, sweet pineapple, and fluffy coconut, it brings a slice of paradise to your kitchen.
Honestly, the aroma while it bakes is almost as good as the taste! I always sneak a piece while it’s still warm. Pair it with a cup of coffee or tea—it’s a delightful start to the day!
Key Ingredients & Substitutions
Bananas: Use ripe bananas with lots of brown spots for the best natural sweetness. If you’re short on time, try to use them quickly or mash bananas and freeze them until you’re ready to use.
Pineapple: Crushed pineapple brings moisture and sweetness. If fresh pineapple is available, you can use it, but make sure to blend it into a similar texture. For a twist, pineapple chunks can also work, just chop them fine.
Coconut: I love using sweetened shredded coconut, as it adds extra flavor. If you’re looking for a healthier option, unsweetened coconut is great too, just remember it won’t be as sweet.
Butter: Unsalted butter is the way to go for control over saltiness. If you’re dairy-free, coconut oil or even a vegan butter can work well without losing the tropical essence.
Sugar: Granulated sugar is classic, but you could experiment with brown sugar for a deeper flavor, or even coconut sugar for a more tropical touch.
How Do You Ensure the Perfect Texture in Banana Bread?
Getting the right texture is key when making banana bread. Here’s how to achieve it:
- Don’t over-mix your batter; mix just until combined to keep it tender.
- Use room temperature ingredients, especially eggs and butter. This helps with smooth mixing.
- Make sure your bananas are really ripe; they should be easy to mash and full of flavor.
- Remember, every oven is different! Start checking for doneness around the 60-minute mark. The toothpick should come out clean.
These small tricks can help you make a tropical treat that’s moist and has the perfect crumb. Enjoy your baking!
Tropical Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
Wet Ingredients:
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Extras:
- 1/2 cup shredded coconut (sweetened or unsweetened)
How Much Time Will You Need?
This delicious Tropical Hawaiian Banana Bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, let it cool for about 10 minutes in the pan before transferring it to a wire rack. Altogether, you’ll need a little over an hour before you can enjoy a warm slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the bread bakes evenly. While the oven is warming up, you can prepare your loaf pan. Grease and flour a 9×5-inch loaf pan so the bread doesn’t stick.
2. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer or a whisk to cream them together. Beat until the mixture is light and fluffy. This step is crucial for a nice texture!
3. Adding the Eggs:
Crack the eggs into the bowl, adding one at a time. Make sure to beat well after each addition. Stir in the vanilla extract for a lovely flavor boost.
4. Mixing in Bananas and Pineapple:
Add the mashed bananas and the drained crushed pineapple to the butter mixture. Mix until everything is well combined. The fruitiness is what makes this bread so special!
5. Combining Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda, ensuring your bread rises perfectly.
6. Mixing it All Together:
Now, gradually add the dry mixture to the wet mixture. Gently fold it together just until combined, being careful not to overmix. Overmixing can make the bread dense.
7. Adding Coconut:
Gently fold in the shredded coconut, making sure it’s evenly distributed throughout the batter. This adds a wonderful texture and a hint of tropical flavor!
8. Pouring the Batter:
Carefully pour the batter into your prepared loaf pan, smoothing out the top with a spatula.
9. Baking:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Start checking around the 60-minute mark. Stick a toothpick in the center: if it comes out clean, your banana bread is ready!
10. Cooling:
Once done, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. Enjoy a slice hot or at room temperature—it’s delicious either way!
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If you’re using fresh pineapple, make sure to chop it finely. You can also blend it for a smoother texture similar to crushed pineapple. Just keep in mind it may be a little less sweet than the canned version, so consider adjusting the sugar if needed!
Can I Substitute the Butter with Oil?
Yes, you can substitute the butter with an equal amount of vegetable oil or melted coconut oil. This will give the banana bread a slightly different texture but will keep it moist and delicious.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Just thaw it overnight in the fridge before enjoying again!
Can I Add Nuts or Other Add-Ins?
Definitely! Feel free to add in chopped nuts like walnuts or macadamia nuts for a delightful crunch. Dried fruit, chocolate chips, or even spices like cinnamon can also enhance the flavor if you want to experiment.
