A tasty and tropical take on the traditional fast bread is Hawaiian banana bread. This bread is a real flavor of the Hawaiian Islands, packed with the sweetness of ripe bananas, the tanginess of pineapple, and the subtle nuttiness of coconut. It’s ideal for dessert as well as breakfast or a noon snack.
Even inexperienced bakers may easily follow this recipe, which calls for easily accessible components. We’re about to go on a tropical baking expedition, so gather your mixing bowls and ready your oven!
Ingredients:
- For the wet ingredients:
- 2 large, very ripe bananas (about 1 1/2 cups mashed)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple, with juice (undrained)
- For the dry ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened shredded coconut (optional)
- 1/2 cup chopped walnuts or macadamia nuts (optional)
Equipment:
- Loaf pan (9×5 inch)
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Whisk
- Spatula
- Rubber spatula
- Toothpick
Instructions:
- Set the oven temperature to 175°C, or 350°F. To make removal easier, line your loaf pan with parchment paper or grease and flour it.
- Get the wet ingredients ready. Lightly beat the softened butter and sugar in a large bowl with an electric mixer until frothy and light. By adding air to the batter at this phase, the finished product will be lighter and more airy.
- Add the eggs one at a time, beating until each is well mixed in before adding the next.
- Using a fork or potato masher, mash the bananas until they are smooth. Using a rubber spatula, thoroughly incorporate the mashed bananas, vanilla extract, and undrained crushed pineapple into the wet ingredients.
- Combine the dry ingredients (flour, baking soda, baking powder, and salt) in a different medium-sized basin.
- Mixing until just incorporated, gradually add the dry ingredients to the wet components. Avoid overmixing as this may result in a thick and tough bread.
- (Optional) Stir in the chopped nuts and shredded coconut. Using a rubber spatula, carefully fold them, if using, into the batter to prevent overmixing.
- Fill the loaf pan with the batter. To get rid of any air bubbles, lightly tap the pan on the counter.
- Bake for 55 to 60 minutes, or until an inserted toothpick comes out clean. The bread should have a golden brown top.
- Give the bread ten minutes or so to cool in the pan. Before slicing and serving, move it to a wire rack to cool fully.
- Also Read: Chocolate Chip Cookie Recipe: A Test of Love
Tips for Perfect Hawaiian Banana Bread:
- Use really ripe bananas: Your bread will be sweeter and more delicious the riper the bananas are. The greatest bananas for baking are those with brown patches on the peel!
- Avoid overmixing the batter, since this may result in a thick, tough bread. Just until mixed, mix the dry ingredients into the wet ones.
- Allow the bread to cool completely before slicing in order to give it time to firm and minimize crumbling.
- Storage: You may keep leftover Hawaiian banana bread in the fridge for up to a week or at room temperature for up to three days. For extended preservation, the bread can also be frozen. Wrap the cooled bread securely in foil and then plastic wrap to freeze. Store in the freezer for up to 3 months.
Variations:
- Spicy Hawaiian Banana Bread: To give the dry ingredients a warm, spicy touch, add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground ginger.
- Chocolate Chip Hawaiian Banana Bread: Before transferring the mixture into the loaf pan, stir in 1/2 cup of chocolate chips.
Dried Fruit Hawaiian Banana Bread: Stir in 1/2 cup chopped dried fruit (dried mango, raisins, or cranberries) into batter.
Savor a piece of your just-baked Hawaiian banana bread by itself or serve it with a drizzle, a scoop of vanilla ice cream, or a dollop of whipped cream.
A Taste of Paradise: Hawaiian Banana Bread Recipe for Your Kitchen
Craving a taste of paradise? This Hawaiian Banana Bread recipe is easy to follow, bursting with tropical flavors like pineapple, coconut, and nuts. Perfect for any occasion, it's a delicious addition to your breakfast, snack, or dessert routine!
Ingredients
For the wet ingredients:
- o 2 large very ripe bananas (about 1 1/2 cups mashed)
- o 1/2 cup 1 stick unsalted butter, softened
- o 1 cup granulated sugar
- o 2 large eggs
- o 1 teaspoon vanilla extract
- o 1 8-ounce can crushed pineapple, with juice (undrained)
For the dry ingredients:
- o 2 cups all-purpose flour
- o 1 teaspoon baking powder
- o 1/2 teaspoon baking soda
- o 1/2 teaspoon salt
- o 1/4 cup unsweetened shredded coconut optional
- o 1/2 cup chopped walnuts or macadamia nuts optional
Instructions
- Set the oven temperature to 175°C, or 350°F. To make removal easier, line your loaf pan with parchment paper or grease and flour it.
- Get the wet ingredients ready. Lightly beat the softened butter and sugar in a large bowl with an electric mixer until frothy and light. By adding air to the batter at this phase, the finished product will be lighter and more airy.
- Add the eggs one at a time, beating until each is well mixed in before adding the next.
- Using a fork or potato masher, mash the bananas until they are smooth. Using a rubber spatula, thoroughly incorporate the mashed bananas, vanilla extract, and undrained crushed pineapple into the wet ingredients.
- Combine the dry ingredients (flour, baking soda, baking powder, and salt) in a different medium-sized basin.
- Mixing until just incorporated, gradually add the dry ingredients to the wet components. Avoid overmixing as this may result in a thick and tough bread.
- (Optional) Stir in the chopped nuts and shredded coconut. Using a rubber spatula, carefully fold them, if using, into the batter to prevent overmixing.
- Fill the loaf pan with the batter. To get rid of any air bubbles, lightly tap the pan on the counter.
- Bake for 55 to 60 minutes, or until an inserted toothpick comes out clean. The bread should have a golden brown top.
- Give the bread ten minutes or so to cool in the pan. Before slicing and serving, move it to a wire rack to cool fully.