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Hawaiian Banana Bread

Hawaiian Banana Bread

Aloha from the Oven: Hawaiian Banana Bread Paradise

Imagine this: the warm aroma of ripe bananas and pineapple filling your kitchen, beckoning you with the promise of a tropical treat. Look no further than this Hawaiian banana bread recipe! It's a delightful twist on classic banana bread, bursting with juicy pineapple and a touch of shredded coconut for a taste of the islands in every bite.

Why You'll Love This Recipe:

  • Tropical Twist: This recipe takes your favorite banana bread to a whole new level with the addition of crushed pineapple. The pineapple adds a burst of tangy sweetness that perfectly complements the ripe bananas.
  • Moist & Delicious: The combination of mashed banana and crushed pineapple keeps this bread incredibly moist and flavorful.
  • Easy Does It: Despite its impressive island flair, this Hawaiian banana bread comes together with readily available ingredients and simple steps. It's perfect for baking beginners or when you're craving a taste of paradise without the hassle.


  • Creamy Base:

    • ½ cup softened butter
  • Sweetness Explosion:

    • 1 cup of sugar
  • Binding Power:

    • 2 large eggs
  • Tropical Stars:

    • 1 very ripe banana, mashed
    • 8 ounces crushed pineapple (with its juice)
  • Dry Ingredients:

    • 2 cups flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
  • Island Touch:

    • ¼ cup shredded coconut


  1. Preheat for Paradise: Get your oven ready for baking by preheating it to 350°F (175°C).

  2. Creamy Perfection: In a large bowl, using a hand mixer or electric mixer, cream together the softened butter and sugar until light and fluffy. This creaming process incorporates air into the batter, which helps the banana bread rise and become light and airy.

  3. Egg Incorporation: One at a time, add the eggs to the creamed butter and sugar mixture, beating well after each addition to ensure everything is well combined.

  4. Tropical Blend: Next, stir in the mashed banana and the crushed pineapple along with its juice. The pineapple juice adds extra moisture and helps to distribute the pineapple flavor throughout the bread.

  5. Dry Ingredients Unite: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures these dry ingredients are evenly distributed before adding them to the wet ingredients.

  6. Building the Batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix! Overmixing can lead to a tough banana bread.

  7. Coconut Flair: Gently fold in the shredded coconut. Folding incorporates the coconut without deflating the air bubbles you created while creaming the butter and sugar, resulting in a lighter and fluffier loaf.

  8. Baking in Paradise: Pour the batter into a greased 9x5 inch loaf pan. Bake the banana bread in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.

  9. Cool and Slice: Remove the banana bread from the oven and let it cool completely in the loaf pan before slicing and serving. This allows the bread to set properly and ensures it retains its moist and delicious texture.

  10. Aloha From Your Kitchen! Slice and enjoy your Hawaiian banana bread. With its moist texture, burst of tropical flavors, and hint of coconut, this recipe is a delicious way to bring a taste of the islands to your kitchen.