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Hawaiian Banana Bread

A cozy and tropical banana bread that combines ripe bananas and crushed pineapple for a moist and flavorful loaf.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: Hawaiian, Tropical
Calories: 260
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces very ripe bananas, mashed about 1 and 1/4 cups
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 piece large egg, room temp
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or coconut milk
Dry Ingredients
  • 1 and 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
Fold-ins
  • 3/4 cup crushed pineapple, well drained
  • 1/2 cup shredded coconut, sweetened or unsweetened
  • 1/2 cup chopped macadamia nuts or pecans Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5 loaf pan and line with parchment if desired.
  2. In a large bowl, mash bananas until mostly smooth. Whisk in granulated sugar, brown sugar, and melted butter until glossy. Add egg, vanilla, and milk, whisking until smooth.
  3. Sprinkle flour, baking soda, salt, and cinnamon over the bowl. Stir gently with a spatula just until no big dry patches remain.
Mixing
  1. Add crushed pineapple and coconut, plus any nuts if using. Fold gently to combine, being careful not to overmix.
Baking
  1. Scrape the batter into the prepared loaf pan, smoothing the top. Bake for 55 to 65 minutes. If the top browns too quickly, loosely cover with foil for the last 15 minutes.
Cooling
  1. Let it cool in the pan for 10 minutes, then transfer to a rack to cool for at least 20 minutes before slicing.

Notes

For best results, use very ripe bananas. This bread is best enjoyed warm and can be stored at room temperature for 2 days, or refrigerated or frozen for longer storage.