This Tropical Hawaiian Banana Bread is a treat for your taste buds! With sweet bananas, juicy pineapple, and creamy coconut, it’s a slice of paradise in every bite.
Whenever I make this bread, the kitchen fills with an amazing smell—I just can’t resist taking a slice warm from the oven! Perfect for breakfast or a snack!
Key Ingredients & Substitutions
Bananas: Ripe bananas are essential for sweetness and moisture. You can use overripe bananas with brown spots for the best flavor. If you’re out of fresh bananas, consider using applesauce (1/2 cup) as a substitute.
Pineapple: Fresh pineapple adds a vibrant taste but crushed canned pineapple (well-drained) works too. If you want to cut down on sugar, use unsweetened pineapple or reduce the sugar in the recipe slightly.
Coconut: I love using sweetened shredded coconut for extra sweetness, but you can use unsweetened coconut if you prefer. Be aware that this could make the bread slightly less sweet.
Butter: Unsalted butter gives control over saltiness. If you need a dairy-free option, replace it with coconut oil or a dairy-free butter substitute.
Nuts: Chopped macadamia nuts add warmth and richness, typical of tropical flavors. Walnuts are a great alternative if macadamia nuts aren’t available.
How Do I Create the Perfect Moist Texture in Banana Bread?
Getting the right texture is all about balancing moisture and structure. Here are some tips to ensure your banana bread turns out perfectly moist:
- Use ripe bananas. Older ones have more natural sweetness and moisture.
- Don’t overmix the batter; mix just until you see no dry flour. Overmixing can make the bread dense.
- Drain the crushed pineapple well. Excess moisture will lead to a soggy bread.
- Start checking for doneness around 60 minutes, but it may take longer depending on your oven.
Letting it cool properly also helps in maintaining the right texture. Happy baking!
Tropical Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
For the Banana Bread:
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk
- Optional: 1/2 cup chopped macadamia nuts or walnuts
How Much Time Will You Need?
This tropical banana bread recipe takes about 20 minutes to prepare and 60-70 minutes to bake. You’ll spend a bit of time mixing up the batter, and then it’s all about letting it bake to golden perfection. Don’t forget to let it cool before slicing, which makes it even easier to cut!
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 350°F (175°C). While it heats up, grease and flour your 9×5-inch loaf pan to keep the bread from sticking later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps incorporate the baking soda evenly throughout the flour.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully blended before adding the next. Then, stir in the vanilla extract to bring a wonderful aroma to your batter.
5. Incorporate Wet Ingredients:
Now it’s time to mix in the mashed bananas, drained crushed pineapple, shredded coconut, and buttermilk. Stir well until everything is combined nicely.
6. Combine Dry and Wet Mixture:
Gradually add the dry mixture to the wet mixture, stirring gently until just incorporated. Be careful not to overmix—it’s okay if a few lumps remain!
7. Optional Nuts:
If you’re using macadamia nuts or walnuts, fold them into the batter now. This step adds a bit of crunch and extra flavor!
8. Pour and Smooth Batter:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to even it out.
9. Bake to Perfection:
Put your loaf pan in the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Cooling Time:
Let the banana bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This will help prevent any sogginess.
11. Slice and Enjoy:
Once cooled, slice your delightful tropical Hawaiian banana bread and enjoy the tropical flavors. Perfect for breakfast, a snack, or even dessert!
FAQ for Tropical Hawaiian Banana Bread
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can definitely use fresh pineapple! Just chop it into small pieces and drain any excess juice to avoid adding too much moisture to the batter. Ensure that you measure out 1 cup after chopping.
Can I Substitute the Butter with Coconut Oil?
Absolutely! Coconut oil will add a lovely tropical flavor to your bread. Just make sure to melt it and let it cool slightly before using it in the recipe. It works as a 1:1 substitute for butter.
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make This Recipe Vegan?
Yes! To make a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of eggs. Substitute buttermilk with a plant-based milk mixed with a teaspoon of vinegar or lemon juice to sour it. Use coconut oil instead of butter for a dairy-free option!
