Hawaiian Banana Bread

Tropical Delight: Hawaiian Banana Bread

Imagine a slice of paradise you can savor from your own kitchen. That’s exactly what you get with this Hawaiian Banana Bread, a delightful twist on traditional banana bread that brings the flavors of the tropics to your table. Infused with the exotic tastes of pineapple and coconut, this bread is a perfect treat for those looking for something uniquely sweet and satisfying. Let’s dive into how you can bring this tropical treat to life!

Serving Suggestions

Enjoy your Hawaiian Banana Bread as a decadent breakfast, a delightful afternoon snack, or even as a dessert. Serve it warm for a cozy treat, or top it with a scoop of vanilla ice cream for an indulgent dessert.

Ingredients

• 1/2 cup butter, softened
• 1 cup of sugar
• 2 large eggs
• 1 very ripe banana, mashed
• 8 ounces crushed pineapple (do not drain)
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut

Instructions

1. Preheat and Prepare: Start by preheating your oven to 350 degrees Fahrenheit. Grease a 9×5 inch loaf pan and set aside.
2. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together until the mixture is light and fluffy.
3. Add Eggs and Fruits: Add the eggs to the butter mixture one at a time, beating well after each addition to ensure they’re fully incorporated. Then, stir in the mashed banana and the entire content of the crushed pineapple, juice included.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
5. Add Coconut: Fold in the shredded coconut, which adds a delightful crunch and flavor that complements the tropical theme.
6. Bake: Pour the batter into the prepared loaf pan. Place in the oven and bake for about 60 minutes, or until a toothcharged toothpick inserted into the center of the bread comes out clean.
7. Cool and Serve: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This makes it easier to slice.