This Hawaiian banana bread is a fun twist on the classic! It’s super moist with chunks of juicy pineapple and crunchy coconut that give it a tropical vibe.
Every slice reminds me of sunshine and beaches. I love to enjoy it warm, maybe with a bit of butter or even on its own. It’s like a mini vacation for your taste buds! 🌴🍌
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. For a gluten-free option, you can use a 1-to-1 gluten-free flour blend. I’ve had good results with almond flour when mixed with a bit of coconut flour for a tropical touch.
Bananas: The riper, the better! Overripe bananas add natural sweetness and moisture. If you’re short on ripe bananas, you could use applesauce as a substitute—about ½ cup for every banana, but the flavor will change slightly.
Pineapple: Fresh pineapple gives a great flavor, but canned crushed pineapple (well-drained) works wonderfully too. If you’re looking to cut back on sugar, use unsweetened pineapple or even mango for a different tropical twist!
Coconut: I really enjoy sweetened shredded coconut for this recipe, but unsweetened shredded coconut can also be used. You can even skip it if you prefer a simpler flavor, though it’s so good in here!
Nuts: Macadamia nuts bring a nice crunch, but feel free to use chopped walnuts or pecans. If you need a nut-free version, just leave them out altogether!
How Do I Ensure My Banana Bread is Moist?
Getting a moist banana bread is all about balance. Here are some tips to help you achieve that perfect texture:
- Use very ripe bananas; they should be almost black for maximum sweetness and moisture.
- Don’t overmix the batter! Mix just until the dry ingredients are combined with the wet. This keeps the bread tender.
- Check for doneness by inserting a toothpick—if it comes out with a few moist crumbs rather than clean, you’re good!
- Let the bread cool in the pan for a bit before transferring it, as this keeps moisture locked in.
Enjoy baking this flavorful treat! It’s a fantastic way to use up ripe bananas and bring a taste of the tropics to your kitchen!
Moist Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp ground cinnamon (optional)
- ½ cup (115g) unsalted butter, melted and cooled
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup crushed pineapple, drained well
- ½ cup shredded sweetened coconut
- ½ cup chopped macadamia nuts or walnuts (optional)
- ¼ cup buttermilk or whole milk
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 60 to 70 minutes to bake. Let it cool for about 10 minutes in the pan, then transfer it to a wire rack. Total time from start to enjoying a slice is about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). This ensures a perfect baking temperature. Next, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if you’ve chosen to use it). This helps distribute the leavening agent evenly throughout the flour.
3. Combining Wet Ingredients:
In a larger bowl, mix the melted butter and granulated sugar until well combined and smooth. Add the eggs, one at a time, stirring in each until fully incorporated. Then, stir in the vanilla extract.
4. Adding Bananas and Pineapple:
Next, fold in the mashed bananas and the well-drained crushed pineapple into the wet mixture until they are evenly blended. The fruit will contribute moisture and sweetness to your bread.
5. Incorporating Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture, alternating with the buttermilk. It’s important to mix just until combined; over-mixing can lead to a dense loaf. A few lumps are okay!
6. Mixing in Coconut and Nuts:
Gently fold the shredded coconut and chopped nuts (if you’re using them) into the batter. This adds a delightful texture and flavor that makes it distinctly Hawaiian.
7. Baking the Bread:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Now, pop it into the preheated oven and bake for 60 to 70 minutes. Keep an eye on it and test with a toothpick; it should come out clean or with a few moist crumbs.
8. Cooling Time:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This helps prevent sogginess.
9. Slice and Enjoy:
Once the bread has cooled, slice it up and enjoy the tropical flavors of Hawaiian banana bread! It’s perfect for breakfast, a snack, or dessert!
Enjoy your moist, tropical-flavored Hawaiian banana bread! 🌺🍌🍍
FAQ for Moist Hawaiian Banana Bread With Coconut & Pineapple
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. For a lighter texture, you might consider using half whole wheat and half all-purpose flour.
What If I Don’t Have Buttermilk?
No problem! You can easily make a substitute by mixing ¼ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using in the recipe.
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Add Other Fruits or Nuts to the Bread?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even dried fruits like raisins or cranberries for added texture and flavor. Just be mindful of the overall moisture content—too many wet ingredients can affect the baking time.
Enjoy your baking adventure with this delicious Hawaiian banana bread! 🍌🌴
