Hawaiian Banana Bread brings a touch of tropical paradise right to your breakfast table or dessert plate. This delightful bread marries the sweet flavors of ripe bananas with the tangy zest of crushed pineapple, all rounded off with a sprinkle of coconut for that irresistible tropical flair.
Whether you’re looking for a comforting snack to brighten up your day or a unique offering for your next gathering, this bread is sure to impress. Its moist crumb, fragrant aroma, and perfect balance of flavors make it a beloved recipe in many households. Pair it with your favorite coffee or tea for an exquisite taste experience that transports you to the sandy beaches and lush landscapes of Hawaii.
Tropical Delight Banana Bread
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 very ripe banana, mashed
8 ounces crushed pineapple (do not drain)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup shredded coconut
Directions:
Preheat oven to 350°F (175°C).
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in mashed banana and pineapple.
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Gradually add to the creamed mixture and mix well.
Stir in shredded coconut.
Pour batter into a greased 9×5 inch loaf pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 310 kcal | Servings: 8
Frequently Asked Questions (FAQs) about Hawaiian Banana Bread and Tropical Baking
Q1: Can I substitute the all-purpose flour with a gluten-free alternative? A1: Yes, you can substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio. However, results may vary slightly in texture. We recommend blends that include xanthan gum to help mimic the structure that gluten provides.
Q2: What can I use instead of sugar for a healthier option? A2: For a healthier alternative, you can use coconut sugar or a liquid sweetener like honey or maple syrup. Keep in mind that using liquid sweeteners may slightly alter the moisture content of the bread.
Q3: Can I make this recipe vegan? A3: To make Hawaiian Banana Bread vegan, substitute the butter with coconut oil or a vegan butter alternative, and use flax eggs (1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water, let sit for 15 minutes) instead of regular eggs.
Q4: How do I store Hawaiian Banana Bread, and how long does it last? A4: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, slice and freeze the bread in a sealed bag or container for up to 3 months. Thaw at room temperature or microwave briefly.
Q5: Can I add nuts or chocolate chips to the recipe? A5: Absolutely! Feel free to stir in up to 1/2 cup of chopped nuts (such as walnuts or pecans) or chocolate chips into the batter before baking for an added texture and flavor.
Q6: My bread didn’t rise properly. What could have gone wrong? A6: Ensure that your baking powder and baking soda are fresh and not expired, as their leavening power diminishes over time. Also, be careful not to overmix the batter, which can deflate the air bubbles necessary for rising.
Q7: Can I bake this recipe in muffin tins instead of a loaf pan? A7: Yes, you can bake the batter in muffin tins for individual servings. Adjust the baking time to 20-25 minutes or until a toothpick inserted into the center comes out clean.
Q8: Is it necessary to use very ripe bananas? A8: Using very ripe bananas is recommended because they are sweeter and mash easily, contributing to the moisture and flavor of the bread. Look for bananas with lots of brown spots.
Q9: Can I omit the shredded coconut? A9: While the shredded coconut adds to the tropical flavor, you can omit it if desired. Consider adding a bit more banana or pineapple to compensate for the texture and moisture difference.
Q10: How can I ensure my banana bread is moist and not dry? A10: Avoid overbaking, as this can dry out the bread. Start checking for doneness with a toothpick at around 55 minutes. Additionally, the inclusion of mashed banana and crushed pineapple naturally helps to keep the bread moist.