Description
Delicious tropical Hawaiian Banana Bread infused with crushed pineapple and shredded coconut for a moist, flavorful twist on a classic banana bread. Perfectly sweetened and spiced, this bread makes a delightful dessert or snack, pairing wonderfully with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1.5 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet Ingredients
- 2 eggs
- 1/2 cup castor sugar
- 1/3 cup vegetable oil
- 2 bananas mashed
- 1 cup crushed pineapple (not drained)
- 1.5 tsp vanilla extract
Additional
- 1/4 cup shredded unsweetened coconut (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 180 C (350 F). Grease an 8"x4" loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt to ensure even distribution of leavening agents.
- Combine Eggs and Sugar: In a large bowl, whisk the eggs with the castor sugar until the mixture is smooth and slightly fluffy.
- Add Wet Ingredients: To the egg and sugar mixture, add the vegetable oil, mashed bananas, crushed pineapple (including juice), and vanilla extract. Stir well to combine all liquids and fruit evenly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients. Mix gently but thoroughly until no dry streaks remain; do not overmix to keep the bread tender.
- Fold in Coconut: Gently fold in the shredded unsweetened coconut evenly throughout the batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Sprinkle a little extra shredded coconut on top for added texture and flavor.
- Bake: Bake in the preheated oven for 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
- Serve: Slice the cooled banana bread and serve it with your favorite tea or coffee. Enjoy the tropical flavors!
Notes
- Use ripe bananas for natural sweetness and best flavor.
- If you prefer less sweetness, reduce sugar to 1/3 cup.
- Be sure not to drain the crushed pineapple to maintain moisture.
- You can substitute vegetable oil with melted coconut oil for extra coconut flavor.
- Store banana bread wrapped at room temperature up to 3 days or refrigerate for up to a week.
- Optional: Toast shredded coconut before folding in for a nuttier flavor.
Nutrition
- Serving Size: 1 slice (approximately 1/8 loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
