When you think of banana bread, you might envision a simple, homemade treat, beloved for its comforting texture and taste. However, with the addition of flavors reminiscent of the Hawaiian islands, this tropical twist on banana bread transforms it into an exotic delight. This Hawaiian Banana Bread Recipe introduces the subtle sweetness of pineapple and the rich flavors of coconut, making each slice an escape to paradise right from your kitchen.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup coconut oil
- 2 eggs
- 3 ripe bananas, mashed
- 1⁄4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained)
- 1 cup shredded coconut
- 1⁄2 cup chopped macadamia nuts (optional)
Preparation Steps
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Loaf Pan: Grease a 9x5 inch loaf pan with a bit of coconut oil or non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, cream the coconut oil with the sugar. Add eggs one at a time, mixing well after each addition.
- Blend Bananas: Stir in the mashed bananas, Greek yogurt, and vanilla extract until well combined.
- Add Pineapple: Mix in the drained crushed pineapple, ensuring all excess liquid is removed to keep the bread from becoming too moist.
- Incorporate Coconut: Fold in the shredded coconut, and if you’re using them, the macadamia nuts.
- Combine Wet and Dry: Gradually mix the wet ingredients into the dry ingredients until just blended. Overmixing can make the bread tough.
- Fill the Pan: Pour the batter into the prepared loaf pan.
- Bake: Bake for 60-70 minutes or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍍 Note: Make sure to press the pineapple into a sieve to remove as much juice as possible. This will prevent the bread from becoming soggy.
Customizing Your Bread
While this recipe offers a delicious base, feel free to experiment:
- Add a dash of cinnamon or nutmeg for an extra layer of flavor.
- Substitute almond or cashew milk for Greek yogurt if you’re looking for a dairy-free option.
- If you prefer a sweeter bread, add 2 tablespoons of brown sugar to the pineapple mixture.
- Switch out coconut oil for melted butter for a richer taste, keeping in mind the bread will lose some of its tropical essence.
Nutrition Facts
| Nutrient | Amount per Serving (1 Slice) |
|---|---|
| Calories | 245 |
| Fat | 11g |
| Carbohydrates | 35g |
| Fiber | 2g |
| Protein | 4g |
Baking Hawaiian banana bread not only fills your home with the delicious scent of baking bananas and pineapple but also offers a chance to add a unique, island-inspired dessert to your repertoire. The combination of sweet, tangy pineapple, creamy coconut, and the classic comforting flavors of banana bread creates a delightful fusion that promises a little taste of Hawaii with every bite.
In summary, this recipe gives you a wonderful fusion of textures and tastes, making it a standout treat for any occasion. The tropical twist not only enhances the flavor profile but also brings a vibrant, festive touch to traditional banana bread. Whether for a special event or a simple indulgence, this bread is sure to impress with its unique and delicious qualities.
Can I use fresh pineapples instead of canned?
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Yes, you can use fresh pineapples. Just make sure to dice them very finely and squeeze out as much juice as possible to avoid excess moisture in the bread.
How do I store this Hawaiian Banana Bread?
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Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life, up to a week. For longer storage, you can freeze the bread in slices with parchment paper between them to avoid sticking.
Is there a way to make this recipe vegan?
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Yes! Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), use coconut or almond milk instead of Greek yogurt, and ensure your sugar is vegan.
What can I substitute for coconut oil?
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You can use an equal amount of melted unsalted butter, vegetable oil, or avocado oil. Keep in mind that these will alter the flavor profile slightly.
Can I double the recipe?
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Absolutely, just use two loaf pans or one large pan, adjust the baking time accordingly, and keep an eye on the bread to prevent overcooking.
