Description
This Hawaiian Banana Bread with Coconut and Pineapple is a tropical twist on the classic banana bread. Moist and flavorful, it combines ripe bananas, crushed pineapple, shredded coconut, and optional macadamia nuts for a deliciously exotic breakfast or snack option. The bread is enriched with sour cream or Greek yogurt for added tenderness, making it perfect for sharing or freezing for later.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup crushed pineapple, drained
- 1/4 cup sour cream or Greek yogurt
Add-ins
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with the granulated sugar using an electric mixer or by hand until the mixture is light and fluffy, which will help incorporate air for a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mashed ripe bananas, mixing well.
- Incorporate Wet Add-ins: Stir in the sour cream (or Greek yogurt), crushed pineapple (make sure it is drained to avoid excess moisture), and shredded coconut until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the bread stays tender.
- Add Nuts: Fold in the chopped macadamia nuts if using, distributing them evenly throughout the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute Greek yogurt for sour cream in the recipe.
- For extra coconut flavor, sprinkle additional shredded coconut on top of the batter before baking.
- This bread freezes well and tastes even better the next day as the flavors meld.
