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Hawaiian Banana Bread

Close-up of a moist Hawaiian banana bread loaf, with a slice cut and showing the tender crumb and banana pieces.
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A moist and sliceable tropical banana bread featuring coconut and pineapple, perfect for breakfast or as a snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup chopped macadamia nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Mash the ripe bananas and add them to the wet ingredients. Mix until well combined.
  6. Stir in the drained crushed pineapple and shredded coconut.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  8. Fold in the chopped macadamia nuts, if using.
  9. Pour the batter into the prepared loaf pan and spread evenly.
  10. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a gluten-free version, substitute a gluten-free all-purpose flour blend for the all-purpose flour.
  • Ensure your bananas are very ripe for the best flavor and moisture.
  • This bread freezes well; wrap it tightly in plastic wrap and then foil.

Nutrition

Find it online: https://gourmetgaze.com/hawaiian-banana-bread/