Description
Tropical paradise meets comfort in this Hawaiian Banana Bread, blending island sweetness with classic baking charm. Ripe bananas and coconut create a luscious loaf that transports you to sun-kissed shores with each delectable slice.
Ingredients
Scale
- 2 (large) eggs
- ½ cup (120 ml) vegetable oil or melted butter
- 2 ripe bananas, mashed
- ½ cup (120 ml) crushed pineapple, drained
- ½ cup (50 g) shredded coconut
- ½ cup (60 g) chopped macadamia nuts (optional)
- 2 cups (240 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preparation: Calibrate oven to 350F (175C) and lubricate a 9×5-inch loaf pan with cooking spray or butter.
- Dry Ingredient Fusion: Integrate flour, sugars, baking soda, baking powder, salt, and cinnamon in a spacious mixing vessel, whisking thoroughly to ensure uniform distribution.
- Moisture Amalgamation: Combine mashed bananas, crushed pineapple, eggs, vegetable oil, and vanilla extract in a separate container, blending until achieving a harmonious, smooth consistency.
- Batter Creation: Delicately incorporate wet ingredients into dry mixture, using minimal stirring to prevent over-mixing. Gently fold shredded coconut and macadamia nuts throughout the batter, distributing ingredients evenly.
- Baking Process: Transfer prepared batter into greased loaf pan, spreading uniformly. Position in preheated oven and bake for 50-60 minutes, verifying doneness by inserting a toothpick into bread’s center – it should emerge clean and free of raw batter.
Notes
- Select overripe, soft bananas with brown spots for maximum sweetness and deeper banana flavor, which enhances the bread’s moisture and natural sugars.
- Ensure crushed pineapple is well-drained to prevent excess moisture that could make the bread soggy or affect its texture during baking.
- Fold wet and dry ingredients together using minimal strokes to avoid developing gluten, which keeps the bread tender and prevents a tough, dense result.
- Swap macadamia nuts with toasted pecans or almonds for different flavor profiles, or omit nuts entirely for nut-free dietary requirements while maintaining the bread’s tropical essence.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg