Moist and delicious, this Hawaiian Banana Bread packs Ripe Bananas and Crushed Pineapple with the satisfying crunch of Shredded Coconut. Great for breakfast, as a snack or for dessert, this bread is quick and easy to prepare, adds a tropical taste to your table. For a true crowd pleaser, serve warm or room temp.
Why You’ll Love It:
Tropical Flavor Boost: For a touch of the sunny shores of Hawaii, bananas, pineapple and coconut help brighten the bread.
Super Moist Texture: The crushed pineapple and mashed bananas, along with the pineapple juice, make for a moist and tender crumb, and I think it stays fresh for days.
Simple but special: It’s easy to prepare, with pantry staples, but the special twist makes it seem like an upgraded version of a beloved classic.
Ideal Anytime Treat: This banana bread will surely be a crowd pleaser for any gathering, or simply on a weekday as breakfast, snack, or dessert.
Key Ingredients:
Butter: Make sure your butter is fully softened so that you can cream efficiently. In order to achieve that light and fluffy texture that is the ideal base, this step you do not skip.
Bananas: The browner, the better! Overripe bananas with a lot of brown speckles are best, because they have more natural sweetness and flavor.
Crushed Pineapple: Don’t drain the pineapple — it’s juice contributes to the bread’s moistness and tropical tang.
Shredded Coconut: You can use sweetened or unsweetened here depending if you want them to be sweeter or not. Sweetened coconut will give you a little more sweetness, unsweetened keeps the sweets in check.
Flour: All-purpose flour makes for a tender loaf, but you could use half whole wheat flour for added fiber and nuttiness.
Leavening Agents: Baking powder and baking soda come together to lift the bread to just the right height and create a soft interior.
Instructions:
Preheat Your Oven:
Also, make sure to grease the dish with nonstick cooking spray or butter to avoid the casserole to stick on the bottom, and preheat your oven to 350°F (175°C) to allow for even cooking in the casserole.
Cream the Butter and Sugar:
In a large mixing bowl, cream 1/2 cup softened butter ands 1 cup said sugar, using an electric mixer or very strong spoon, until light and fluffy. It lasts about 3-4 minutes and is intended to give the dough a soft texture which leads to well aeration in the baked bread.
Add the Eggs and Fruit:
Add the eggs one by one, mixing well after each addition.
Add 1 cup mashed banana and 1/2 cup crushed pineapple, with juice, stirring until blended.
Prepare the Dry Ingredients:
In a different bowl, whisk together 2 cups of flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt and the pour it in the wet mixture. Sifting allows the leavening agents to be evenly distributed throughout the batter, and eliminates lumps.
Mix Your Wet Ingredients with Your Dry Ingredients:
Fold sifted dry ingredients into wet ingredients in the huge bowl until combined. Then mix just to combine — overmixing makes for denser bread.
Add 1/4 cup shredded coconut and fold in gently so that it is evenly dispersed throughout the batter.
Prepare the Pan:
Use butter or non-stick spray to greased a loaf pan (9×5 inch)
Divide the batter between the prepared pans and spread evenly with a spatula to make sure it rises evenly in the baking.
Bake:
Transfer pan to preheated oven, and bake until golden and a toothpick inserted into the center of the loaf comes out clean, 60 minutes. That means the bread is completely done baking.
Cool and Serve:
Cool the bread in the pan for 10 minutes. This helps it hold its shape and makes it easier to lift out of the pan without falling apart.
If you haven’t already, transfer the bread to a wire rack and allow it to cool completely — at least 30 minutes or so. (Though the slice will also be shaped a lot more if it is left to sit out as is. The smell is delicious, but you have to avoid crumbling your crumb.)
Serving Suggestions:
To take your Hawaiian Banana Bread experience to the next level, consider one of these serving ideas:
Toasted and Buttered: A fresh slice, smeared with salted butter, emphasizes the subtle flavors of both coconut and pineapple.
Tropical Spread: Top with a dollop of cream cheese blended with a splash of honey and a pinch of lime zest for a sweet, tangy spread.
Serving Suggestions: Pair it with cold coconut milk, or hot coffee, or iced tea with a bit of lemon.
To Stir Things Up: For a flourish, sprinkle toasted coconut flakes on top of the loaf before baking or after it cools.
