My mom has made this for years. Definitely a long-time family favorite
This Hawaiian Banana Bread is a tropical twist on a classic favorite. The addition of crushed pineapple and shredded coconut adds a delightful sweetness and texture, making it a perfect treat for breakfast, snack, or dessert.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter, softened | 1/2 cup |
| Sugar | 1 cup |
| Large eggs | 2 |
| Very ripe banana, mashed | 1 |
| Crushed pineapple (undrained) | 8 ounces |
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Shredded coconut | 1/4 cup |
Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the mashed banana and the crushed pineapple (including the juice) until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Add Coconut and Prepare for Baking:
- Gently fold in the shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake the Bread:
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
