Ingredients:

3 ripe bananas, mashed

1/3 cup melted butter

1 teaspoon baking soda

Pinch of salt

3/4 cup sugar (you can use brown sugar for a richer flavor)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup crushed pineapple, drained

1/2 cup shredded coconut (sweetened or unsweetened, based on preference)

1/2 cup chopped macadamia nuts (optional)

Preparing the Batter

Preheat your oven to 350°F (175°C). This is an important step to ensure that your banana bread bakes evenly and rises properly.

In a large mixing bowl, mash the ripe bananas with a fork or a potato masher until smooth. I like to leave a few small chunks for texture, but you can mash them to your desired consistency.

Add the melted butter to the mashed bananas and mix well. The warmth of the butter will help to combine the ingredients smoothly.

Stir in the baking soda and salt. This is where the leavening magic begins, so make sure it’s well incorporated.

Next, add the sugar to the mixture. If you’re using brown sugar, it will add a lovely caramel flavor to the bread. Mix until everything is well combined.

Beat the egg in a separate bowl and then add it to the banana mixture along with the vanilla extract. Stir until fully incorporated.

Now, it’s time to add the flour. Gently fold in the flour using a spatula or wooden spoon. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a dense bread.

Once the flour is just combined, fold in the crushed pineapple, shredded coconut, and chopped macadamia nuts (if using). These ingredients will give your banana bread that tropical Hawaiian flair!

Cooking Process

Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. This will help your banana bread release easily once it’s baked.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Make sure to spread it evenly to ensure even baking.

Place the loaf pan in the preheated oven and bake for 60-70 minutes. I recommend checking for doneness at the 60-minute mark. Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, it’s done. If it comes out wet, give it another 5-10 minutes.

Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. This will make it easier to remove from the pan without breaking.

After 10 minutes, carefully turn the loaf out onto a wire rack to cool completely. This step is crucial as it allows the bread to breathe and prevents it from becoming soggy.

Assembling and Serving

Once the banana bread has cooled completely, slice it into thick pieces. I love to serve it warm with a pat of butter or a drizzle of honey for an extra touch of sweetness.

If you want to elevate your Hawaiian banana bread experience, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top. It’s a delightful treat that’s perfect for any occasion!

This banana bread can be stored at room temperature for up to 3 days, or you can wrap it tightly in plastic wrap and refrigerate it for up to a week. It also freezes beautifully! Just slice it and wrap individual pieces in plastic wrap, then place them in a freezer bag. When you’re ready to enjoy, simply thaw at room temperature or pop it in the microwave for a few seconds.

Feel free to customize this recipe! You can add chocolate chips, dried fruit, or even swap out the macadamia nuts for walnuts or pecans.

Conclusion:

In summary, this Hawaiian Banana Bread recipe is an absolute must-try for anyone looking to elevate their baking game. The combination of ripe bananas, tropical flavors, and a hint of coconut creates a delightful treat that is perfect for breakfast, a snack, or even dessert. The moist texture and rich taste will have your family and friends coming back for seconds, and they’ll be asking for the recipe! For serving suggestions, I love to enjoy a warm slice straight from the oven, perhaps with a pat of butter or a drizzle of honey. You can also pair it with a scoop of vanilla ice cream for a delicious dessert or serve it alongside a tropical fruit salad for a refreshing brunch option. If you’re feeling adventurous, consider adding in some chopped macadamia nuts or a sprinkle of cinnamon for an extra layer of flavor. I encourage you to give this Hawaiian Banana Bread a try and share your experience with me! Whether you stick to the classic recipe or make your own variations, I’d love to hear how it turns out for you. Don’t forget to snap a picture and share it on social media—let’s spread the joy of baking together! Trust me, once you taste this delightful Hawaiian Banana Bread, you’ll be hooked! Print