Hello everyone who likes banana bread and wants to travel to a tropical place! With this wonderful Hawaiian Banana Bread Recipe, we’re going to take a culinary trip to bake sunshine right into your home.
This isn’t just any old banana bread. With a hint of pineapple, coconut, and perhaps even macadamia nuts for an added crunch, we’re combining traditional flavors with the essence of the Hawaiian Islands.
Hawaiian banana bread is a rich, flavorful bread with tropical undertones. This recipe, which has a Hawaiian touch, uses traditional banana bread ingredients:
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 very ripe banana, mashed (about 1 cup)
- 1 (8-ounce) can of crushed pineapple (undrained)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut, plus extra for sprinkling (optional)
- 1/4 cup chopped macadamia nuts (optional)
Instructions To Bake
Step 1 – Set the oven to 175°C/350°F. Grease a 9×5-inch loaf pan.
Step 2 – Beat the sugar and butter together in a large bowl until they are frothy and light. One egg at a time, beat in, and then mix in the crushed pineapple and mashed banana.
Step 3 – Whisk together the flour, baking soda, and salt in a separate basin.
Step 4 – Mix the wet and dry components until they are well blended. Don’t combine too much at once.
Step 5 – Incorporate the macadamia nuts and coconut, if preferred.
Step 6 – Fill the prepared loaf pan with the batter. If desired, add more coconut granules to the top.
Step 7 – A toothpick inserted in the center should come out clean after baking for 55 to 60 minutes.
Step 8 – Ten minutes should pass while the bread cools in the pan before transferring to a wire rack to cool completely.
Tips
- Use brown sugar instead of granulated sugar for a deeper taste.
- You may also use walnuts or pecans in place of the macadamia nuts.
- Split the mixture equally between two small loaf pans and bake for 40 to 45 minutes to produce little loaves.
- Although this bread is best consumed at room temperature, it may be kept for up to three days at room temperature or five days in the refrigerator when kept in an airtight container.
Mahalo for joining me on this baking adventure! After making this Hawaiian Banana Bread Recipe, I hope you’re ready to introduce your loved ones to a taste of the tropics.
Never forget that baking is all about having fun and trying new things. Please feel free to use your imagination and personalize the recipe. For an even more indulgent treat, you might want to try a different kind of nut or sprinkle some haupia icing over them.