Hawaiian Banana Bread Recipe

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Hawaiian Banana Bread Recipe

Hawaiian banana bread adds a tropical twist with a hint of coconut and crushed pineapple for an extra fruity quick bread!

Prep Time10

Cook Time1 5

Cool Time10

Total Time1 25

Course: Bread

Cuisine: American

Servings: loaves

Author: Kristyn Merkley

Ingredients

3 cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe bananas, about 4 bananas
1 (8-ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 teaspoon coconut extract, optional
1 - 2 tablespoons flaked coconut

Instructions

Preheat oven to 350°F. Grease two 9x5-inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar, and cinnamon. Add the eggs, oil, banana, pineapple, vanilla, and coconut and stir until just combined. Pour batter evenly into the prepared pans.
Bake for 55-65 minutes. Remove from oven and sprinkle 2 tablespoons of flaked coconut on top and bake for 5 more minutes or until a toothpick inserted into the center of the loaf comes out clean.
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Video

Notes

Recipe tips.

Using very ripe bananas is key to making a flavorful and moist bread. See How to Ripen Bananas for tips.
Be sure to drain the pineapple well; we like to pour the can into a colander or mesh sieve and let it drain for a few minutes before using it in the recipe.
Once the wet ingredients are added to the dry ingredients, stir just until combined. Overmixing leads to a tough, dry, and chewy bread instead of a moist, tender crumb.
To help the bread come out of the pan intact, you can either flour and grease the baking pans or line them with parchment paper.
You can add chopped macadamia nuts or walnuts by folding them into the batter or sprinkling them on top before baking.

Muffins. Use the batter to fill the muffin liners ⅔ of the way full. Bake at 350°F for 20-25 minutes.

Store. Cool the bread completely before storing in an airtight container for 3-5 days, or wrap tightly with plastic and again with foil and freeze for 2-3 months.

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