Hawaiian Banana Bread
This Hawaiian Banana Bread is a tropical twist on a classic recipe. It's moist, sweet, and packed with pineapple and coconut flavors.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 ripe bananas mashed
- 8 ounces crushed pineapple drained
- 0.5 cup coconut shredded
- 2 large eggs beaten
- 0.5 cup butter melted
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, combine mashed bananas, crushed pineapple, shredded coconut, beaten eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then remove from the pan to cool completely on a wire rack.
Notes
This banana bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.