Description
This Hawaiian Banana Bread combines the natural sweetness of ripe bananas with the tropical flavors of pineapple and coconut, creating a moist and flavorful quick bread. Enhanced with a hint of cinnamon and optional macadamia nuts, this dessert brings a delightful island twist to the classic banana bread, perfect for breakfast, snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 3 ripe bananas, mashed
Additional Ingredients
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
- Combine Sugars, Eggs, Oil, and Vanilla: In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract together until the mixture is smooth and slightly creamy.
- Add Sour Cream and Bananas: Mix the sour cream or Greek yogurt into the wet ingredients. Then fold in the mashed ripe bananas gently, ensuring even distribution without overmixing.
- Incorporate Dry Ingredients: Gradually stir in the dry flour mixture into the wet mixture, mixing just until combined to avoid overworking the batter and maintaining a tender texture.
- Add Pineapple, Coconut, and Nuts: Gently fold in the drained crushed pineapple, shredded sweetened coconut, and optional chopped macadamia nuts, distributing them evenly throughout the batter.
- Pour and Smooth Batter: Pour the prepared batter into the loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This ensures the loaf sets properly and slices cleanly.
Notes
- For extra tropical flavor, sprinkle additional shredded coconut on top of the batter before baking.
- If macadamia nuts are unavailable, substitute with chopped walnuts or pecans to maintain crunch and flavor.
- Banana bread tastes even better the next day after the flavors have melded, so consider making it ahead for enhanced taste.
