Description
Tropical Hawaiian Banana Bread is a moist, flavorful treat that combines the classic comfort of banana bread with island-inspired tropical fruits like pineapple and coconut, enhanced by warm spices. Perfect for breakfast, snack time, or dessert, this recipe offers a sunny twist that brightens any day with a moist texture and rich tropical flavor.
Ingredients
Scale
Main Ingredients
- 3–4 ripe bananas, mashed (about 1 1/2 cups)
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 3/4 cup granulated sugar
- 2 large eggs (or flax/chia eggs for vegan)
- 1/2 cup unsalted butter, softened (or coconut oil/vegan margarine for vegan)
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, well drained
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chopped macadamia nuts or walnuts
- 1/4 cup diced mango or papaya for extra tropical punch
- Pinch of ground ginger or cardamom for spicy twist
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper to ensure even baking and easy release.
- Mash the Bananas: In a large bowl, mash ripe bananas until mostly smooth but still slightly chunky to maintain texture and moisture.
- Combine Wet Ingredients: Add softened butter, eggs, granulated sugar, and vanilla extract to the mashed bananas. Mix until fully combined and creamy to form the moist base of the bread.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour (or gluten-free blend), baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt to provide structure and leavening.
- Fold Ingredients Together: Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Carefully stir in shredded coconut, well-drained crushed pineapple, and any optional nuts or fruits.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool slightly before slicing to allow flavors to meld and bread to set.
Notes
- Use very ripe bananas with lots of brown spots for maximum sweetness and moisture.
- Drain crushed pineapple thoroughly to avoid excess moisture making the bread soggy.
- Avoid overmixing the batter to keep the bread tender and fluffy.
- Start checking doneness at around 50 minutes using a toothpick to prevent overbaking.
- Allow the bread to cool before slicing to ensure clean, neat slices and better flavor.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Hawaiian, Tropical
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg