Here’s a tropical twist on a classic Hawaiian Banana Bread recipe, filled with the flavors of pineapple and coconut:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped macadamia nuts (optional)
Instructions:
1. Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Mix the Wet Ingredients:
- Stir the mashed bananas and drained crushed pineapple into the butter mixture until well combined.
5. Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the shredded coconut and macadamia nuts (if using).
6. Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
- Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy! You can also add a spread of butter or cream cheese if desired.
This Hawaiian Banana Bread is moist and flavorful, with a delicious blend of tropical pineapple, coconut, and banana!