Description
A moist and flavorful banana bread infused with tropical flavors of coconut and pineapple, perfect for a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mashed ripe bananas (about 2–3 medium)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped macadamia nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the shredded coconut, drained crushed pineapple, and macadamia nuts (if using).
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For best results, use very ripe bananas.
- Ensure the crushed pineapple is well-drained to prevent the bread from becoming too wet.
- You can add a sprinkle of turbinado sugar on top before baking for a crunchy crust.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Hawaiian banana bread, coconut banana bread, pineapple banana bread, tropical banana bread, quick bread, dessert, breakfast bread