Hawaiian Banana Bread
This moist and tropical Hawaiian Banana Bread combines bananas, crushed pineapple and shredded coconut for a delicious twist on the classic banana bread recipe.
Servings: 1 loaf
Equipment
- 9 x 5 inch loaf pan
Ingredients
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 cup mashed bananas 2 - 3 bananas
- 1 can (8 ounces) crushed pineapple drained
- 1 cup shredded coconut
- ½ cup walnuts chopped
- 1 teaspoon coconut extract
Instructions
- Preheat the oven to 350℉. Grease a 9 x 5 inch loaf pan with non-stick cooking spray. Set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon and salt. Set aside.1½ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together until light and fluffy. Approximately 2 - 3 minutes. Scrape down the bowl as needed. The mixture should be pale in color after creaming.½ cup butter, 1 cup granulated sugar
- Beat in the eggs, one at a time.2 eggs
- Stir in the mashed bananas, crushed pineapple (drained), shredded coconut, walnuts and coconut extract.1 cup mashed bananas, 1 can (8 ounces) crushed pineapple, 1 cup shredded coconut , ½ cup walnuts, 1 teaspoon coconut extract
- Add the flour mixture and stir until just combined. Do not over mix.
- Pour the batter into the greased loaf pan. Evenly spread the batter.
- Place into the 350℉ preheated oven and bake for 50 - 60 minutes or until a toothpick inserted into the middle comes out clean. Note - Check the bread at 40 minutes. If the banana bread is getting too brown, place a piece of aluminum foil tented over the top.
- Let cool in the pan for 10 minutes; then turn out onto a wire rack to finish cooling.
Notes
-
- To drain the pineapple - Pour the crushed pineapple into a fine mesh strainer and press all the liquid out with a fork.
- Store in an airtight container for up to three days at room temperature.
- For longer storage, wrap the completely cooled banana bread in a labeled freezer bag. This should be tightly sealed. Make sure to record the month and year on the freezer bag. Store in the freezer for up to three months.