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Hawaiian Banana Bread

A tender and moist banana bread infused with juicy pineapple and coconut, perfect for breakfast or a cozy afternoon treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American, Tropical
Calories: 295
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces very ripe bananas, mashed (about 1 and 1/4 cups)
  • 3/4 cup crushed pineapple, well drained (save the juice)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 pieces large eggs room temperature
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 and 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped macadamia nuts or walnuts Optional
Optional Glaze
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons reserved pineapple juice

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 9x5 inch loaf pan or line it with parchment.
  2. In a big bowl, whisk the melted butter with the granulated sugar and brown sugar until shiny.
  3. Add eggs and vanilla. Whisk again until smooth. Stir in the mashed bananas and the drained pineapple.
Mixing
  1. In another bowl, whisk flour, baking soda, baking powder, and salt. Add the coconut and nuts if using.
  2. Fold the dry mix into the wet mix with a spatula until just combined, making sure no streaks of flour remain.
Baking
  1. Pour the batter into the pan, smooth the top, and bake for 55 to 65 minutes, checking at 50 minutes.
  2. A toothpick should come out with a few moist crumbs.
Cooling and Glazing
  1. Let the loaf cool in the pan for 10 minutes, then lift it out to a rack.
  2. Stir powdered sugar with 1 to 2 tablespoons of the reserved pineapple juice until it’s a thick drizzle. Spoon over the warm loaf.

Notes

Use very ripe bananas for deeper flavor. Drain the pineapple well to avoid a gummy center. Don’t overmix to keep the loaf tender. Store wrapped tightly for up to 3 days at room temperature.