Description
A tropical twist on traditional banana bread, this Hawaiian Banana Bread is moist, flavorful, and perfect for breakfast or a snack. The added pineapple and coconut give it a unique and delicious taste that will transport you to the islands.
Ingredients
Scale
Wet Ingredients:
- 1 1/2 cups mashed ripe banana
- 1 1/4 cups granulated sugar
- 1 can crushed pineapple, undrained (8 ounces)
- 1/2 cup buttermilk
- 1/2 cup butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 tsp rum flavoring or vanilla
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 cup flaked coconut
Instructions
- Preheat Oven: Heat the oven to 350°F and spray a bread pan with cooking spray.
- Mix Wet Ingredients: In a large bowl, combine the bananas, sugar, pineapple, buttermilk, melted butter, eggs, and rum flavoring.
- Mix Dry Ingredients: In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and coconut.
- Combine Wet and Dry: Make a well in the center of the flour and add the wet ingredients. Stir until just combined, but do not overmix.
- Bake: Pour the batter into the bread pan and bake for 50 minutes to 1 hour.
- Check Doneness: Use a toothpick to check for doneness. When it comes out clean from at least 3 spots, the bread is done.
- Cool and Serve: Let the bread cool before slicing for best results.
Notes
- This bread is best served warm with a pat of butter.
- For a stronger tropical flavor, consider adding chopped macadamia nuts to the batter.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Hawaiian Banana Bread, Banana Bread Recipe, Tropical Bread Recipe
