Easy Hawaiian Banana Bread Recipe
Banana bread has always been a favorite way to use up overripe bananas. In fact, during the first several months of quarantining during the COVID-19 pandemic, baking banana bread was very on-trend. A year-and-a-half later, we're still going strong with this favorite baked item. And now, as we become experienced bakers of this sweet, fluffy, quick bread, it might be nice to take our recipes up a notch. "Hawaiian banana bread is a great twist on a typical banana bread," says private practice registered dietitian and recipe developer Kristen Carli of Camelback Nutrition & Wellness. "It includes more tropical flavors like pineapple and coconut."
The pineapple and coconut not only enhance the sweetness and moistness of the finished bread in this recipe, but pineapple is one of the fruits you definitely should be eating more of, mainly because of the enzyme bromelain, which is full of health benefits. Coconut is high in fiber and rich in several important minerals, according to Healthline. Just make sure to use the unsweetened kind, Carli advises. Now that you are excited to try something new, let's move on to the next step!
Gather your ingredients to prepare this Hawaiian banana bread recipe
To make this recipe for Hawaiian banana bread, you'll want to start by gathering up all of the ingredients, the first of which, you no doubt already have on hand: a ripe or even overripe banana. You'll also need unsalted butter, brown sugar, eggs, crushed pineapple, all-purpose flour, baking powder, baking soda (which "counteracts the acidity from the pineapples," rather than strictly used as a leavening agent, according to Carli), salt, and unsweetened shredded coconut. Note that Carli emphasizes here that it is very important to use shredded coconut, not flaked.
Mix the sugar with the wet ingredients, and prep the dry ingredients
Before you start mixing the ingredients together, it's important to preheat your oven to 350 F. While your oven is heating up, get out a 9x5-inch loaf pan, and coat it with nonstick cooking spray. Next, place the softened butter and sugar into the bowl of a stand mixer or hand mixer, and mix on low speed until light and fluffy. Add the eggs, banana, and crushed pineapple, and continue mixing on low speed until combined.
In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
Combine the wet and dry ingredients
Now that you have a bowl each of wet and dry ingredients, transfer one to the other, and mix on low until everything is combined. (You don't want to over-mix.) For the finishing touch, fold the shredded coconut into the batter until combined completely. Next, pour the batter into your prepared pan, and bake for 60 minutes. Remove the banana bread from the oven, and let it cool for at least 10 minutes before slicing and serving.
Serving and storing leftovers
This is such a great recipe to have on hand to serve for a quick breakfast or snack. It's sure to be a favorite in your house, in addition to being a great save for your overripe bananas!
If you do end up having any leftovers — and that's a major if — they will keep in the fridge for up to five days, according to Carli, so you'll have a sweet treat to look forward to a few days after. What's better than that? And if you don't have leftovers, well, you'll just have to whip out this recipe again for a fresh loaf!
- 1 stick unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 banana
- 1 cup crushed pineapple
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded coconut
- Preheat the oven to 350 F.
- Spray a 9x5-inch loaf pan with nonstick cooking spray.
- In a bowl, mix the softened butter and brown sugar on low speed until combined.
- Add the eggs, banana, and crushed pineapple. Mix on low until just combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients, and mix until combined.
- Gently fold in the shredded coconut with a spoon or spatula.
- Pour the batter into the prepared pan, and bake for 60 minutes.
- Remove the bread from the oven, and allow it to cool for 10 minutes before slicing and serving.
| Calories per Serving | 262 |
| Total Fat | 13.1 g |
| Saturated Fat | 9.2 g |
| Trans Fat | 0.3 g |
| Cholesterol | 46.9 mg |
| Total Carbohydrates | 33.6 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 14.9 g |
| Sodium | 187.3 mg |
| Protein | 3.8 g |
