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Hawaiian Banana Bread Recipe

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4.2 from 90 reviews

  • Author: Diane
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Description

This Hawaiian Banana Bread is a moist and flavorful treat that combines ripe bananas, crushed pineapple, and shredded coconut for a tropical twist on classic banana bread. Toasted coconut on top adds a delightful crunch, while a sweet pineapple glaze enhances every bite. Perfect for breakfast, snacks, or dessert!

Ingredients

Main Ingredients

  • 1 ¼ Cup shredded coconut (unsweetened)
  • 1 Stick unsalted butter (½ Cup, at room temperature)
  • 1 Cup granulated sugar
  • 2 eggs (large)
  • ¼ Cup milk
  • 1 banana (very ripe, mashed)
  • 1 Teaspoon almond extract
  • 1 Cup crushed pineapple (canned, drained but reserve ¼ cup juice for glaze)
  • 2 Cups all-purpose flour
  • ½ Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ¼ Teaspoon salt
  • Cooking spray (as needed)

For the Glaze and Topping

  • ½ Cup shredded coconut (toasted, reserved)
  • ⅔ Cup powdered sugar
  • 3 Tablespoons pineapple juice (reserved from canned pineapple)
  • ½ Teaspoon almond extract

Instructions

  1. Toast the Coconut: Add ½ cup of the unsweetened shredded coconut to a dry skillet over medium-low heat. Cook and stir for 3 to 5 minutes until the coconut turns golden brown and fragrant. Remove from heat and transfer the toasted coconut to a plate to cool.
  2. Preheat Oven: Preheat your oven to 350°F (175°C).
  3. Prepare the Loaf Pan: Lightly spray a 9 × 5-inch loaf pan with nonstick cooking spray or line it with parchment paper for easy removal.
  4. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
  5. Add Wet Ingredients: Beat in the eggs one at a time, then add the milk, mashed banana, almond extract, and drained crushed pineapple. Mix until well combined.
  6. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  7. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
  8. Fold in Coconut: Gently fold in the remaining ¾ cup of unsweetened shredded coconut (untoasted) into the batter.
  9. Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the Bread: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  11. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, reserved 3 tablespoons pineapple juice, and almond extract until smooth and pourable.
  12. Glaze and Garnish: Drizzle the glaze over the cooled banana bread, then immediately sprinkle the reserved toasted coconut on top.
  13. Set and Slice: Allow the glaze to set before slicing and serving.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Make sure to drain the canned pineapple well to avoid excess moisture in the batter.
  • To toast coconut evenly, stir constantly and monitor closely to prevent burning.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This banana bread freezes well; wrap tightly and freeze up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/hawaiian-banana-bread-recipe/