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Coconut Pineapple Banana Bread – A Taste of Hawaii Recipe

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4.2 from 205 reviews

Enjoy a tropical twist on a classic favorite with this Coconut Pineapple Banana Bread, bringing the vibrant flavors of Hawaii right to your kitchen. Moist banana bread is enriched with crushed pineapple and shredded coconut, creating a moist, flavorful loaf perfect for breakfast or a sweet snack.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10 slices)

Ingredients

Wet Ingredients

  • ½ cup of butter, softened
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 very ripe banana, mashed
  • 1 cup of crushed pineapple, undrained

Dry Ingredients

  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt

Additional

  • ¼ cup of shredded coconut

Instructions

  1. Oven Preparation: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is at the correct temperature for baking the bread evenly.
  2. Creaming Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together in a large mixing bowl until the mixture is light and fluffy to incorporate air and help create a tender texture.
  3. Incorporating Eggs and Fruits: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully combine. Then stir in the mashed banana and undrained crushed pineapple until the mixture is uniform.
  4. Combining Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid over-mixing and a dense loaf.
  5. Adding Coconut: Fold in the shredded coconut carefully, distributing it evenly in the batter to add texture and tropical flavor.
  6. Baking the Bread: Pour the batter into a greased 9×5 inch loaf pan. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool slightly before removing from the pan and slicing.

Notes

  • Make sure to use a very ripe banana for maximum sweetness and moisture.
  • Do not overmix the batter once the dry ingredients are added to keep the bread light and fluffy.
  • You can toast the shredded coconut before folding it in to enhance its flavor, if desired.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; slice and freeze, then thaw at room temperature when ready to eat.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Vegetarian

Find it online: https://flavorhug.com/coconut-pineapple-banana-bread-a-taste-of-hawaii-recipe/