Description
This Hawaiian Banana Bread with Coconut & Pineapple is a moist, tropical twist on classic banana bread. Packed with sweet crushed pineapple, shredded coconut, and ripe bananas, this easy homemade loaf is perfect for breakfast, dessert, or a snack!
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 cup crushed pineapple (do not drain)
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup shredded coconut
Instructions
- Preheat Oven – Set to 350°F (175°C). Grease a 9x5-inch loaf pan.
- Cream Butter & Sugar – Beat together until light and fluffy. Add eggs, one at a time, mixing well.
- Mix in Fruit – Stir in mashed banana and crushed pineapple with juice.
- Combine Dry Ingredients – In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Mix Batter – Gradually add dry ingredients to wet mixture. Stir until just combined. Fold in coconut.
- Bake – Pour into the prepared pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add macadamia nuts for extra crunch.
- Swap butter for coconut oil for extra coconut flavor.
- Store at room temperature for 3 days, or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
