Sweet and tropical Hawaiian Banana Bread! Packed with ripe bananas, pineapple, and coconut, this moist, flavorful treat is perfect for breakfast or a snack!
Why You’ll Love This Recipe
- Tropical Flavor: Combines the sweetness of bananas with the nutty flavor of coconut.
- Simple Ingredients: Uses pantry staples for a quick and easy treat.
- Moist and Delicious: Perfectly tender and soft every time.
- Versatile: Great for breakfast, brunch, or as a snack with coffee or tea.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the mashed bananas and melted butter. Mix well.
- Stir in the sugar, beaten egg, and vanilla extract until fully incorporated.
- Add the baking soda and salt, mixing gently.
- Gradually fold in the all-purpose flour, being careful not to overmix.
- Stir in the shredded coconut until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Servings and Timing
- Servings: Makes 8-10 slices
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
Variations
- Add Nuts: Mix in chopped macadamia nuts or walnuts for added crunch.
- Chocolate Banana Bread: Fold in 1/2 cup of chocolate chips for a sweeter option.
- Tropical Boost: Add 1/2 cup of crushed pineapple (drained) for even more tropical flavor.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
- Storage: Wrap the banana bread tightly in plastic wrap or store it in an airtight container. It keeps at room temperature for 2-3 days or in the refrigerator for up to 1 week.
- Freezing: Wrap individual slices or the whole loaf in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for a few minutes.
FAQs
1. Can I use unripe bananas?
Ripe bananas are best for this recipe as they provide natural sweetness and moisture.
2. Can I substitute coconut with another ingredient?
Yes, you can replace the shredded coconut with chopped nuts, dried fruit, or chocolate chips.
3. How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean, the bread is ready.
4. Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend.
5. How do I store leftover Hawaiian Banana Bread?
Store it in an airtight container at room temperature or in the refrigerator.
6. Can I make this bread vegan?
Yes, substitute the butter with a plant-based alternative and use a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
7. What can I serve with this bread?
It pairs well with butter, cream cheese, or even a drizzle of honey.
8. Can I use brown sugar instead of white sugar?
Yes, brown sugar adds a deeper flavor and extra moisture to the bread.
9. Can I add pineapple to this recipe?
Yes, crushed pineapple (drained) makes a delicious addition.
10. How long does this bread last?
It lasts 2-3 days at room temperature, 1 week in the fridge, or up to 3 months in the freezer.
Conclusion
This Hawaiian Banana Bread Recipe is a delightful way to enjoy the flavors of the tropics in a comforting, homemade loaf. Whether served as a snack, breakfast, or dessert, it’s sure to impress your family and friends. Try this recipe today and enjoy the perfect blend of banana and coconut!
Print
Hawaiian Banana Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
Hawaiian Banana Bread offers a tropical twist with ripe bananas and shredded coconut. Moist, flavorful, and perfect for breakfast, snacks, or dessert!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the mashed bananas and melted butter. Mix well.
- Stir in the sugar, beaten egg, and vanilla extract until fully incorporated.
- Add the baking soda and salt, mixing gently.
- Gradually fold in the all-purpose flour, being careful not to overmix.
- Stir in the shredded coconut until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 slice (1/10 of the loaf)
- Calories: Approximately 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg