Description
This Hawaiian Banana Bread is a tropical twist on the classic banana bread, combining ripe bananas, crushed pineapple, shredded coconut, and optional macadamia nuts for a moist, flavorful treat perfect for breakfast or a snack.
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
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
Add-ins
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and sour cream to enrich the batter.
- Incorporate Fruits: Mix in the mashed ripe bananas and drained crushed pineapple, blending them evenly throughout the wet ingredients.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet blend, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Add Coconut and Nuts: Fold in the shredded sweetened coconut and chopped macadamia nuts if you’re using them, distributing them evenly through the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before removing it onto a wire rack to cool completely, ensuring it sets perfectly before slicing.
Notes
- For enhanced flavor, lightly toast the shredded coconut and macadamia nuts before folding them into the batter.
- This banana bread freezes well; slice it, wrap tightly in plastic wrap, and store in a freezer bag for up to 2 months.
- Ensure pineapple is well-drained to avoid a soggy texture in the bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Hawaiian-American
Nutrition
- Serving Size: 1 slice (about 70g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
