Description
A moist, tropical twist on classic banana bread featuring sweet crushed pineapple, toasted coconut, and warm spices.
Ingredients
Scale
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 very ripe banana, mashed
- 20 oz can of crushed pineapple in juice, not drained
- ¼ cup shredded coconut, sweetened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed banana and vanilla extract.
- Fold in flour mixture until just combined.
- Gently fold in crushed pineapple and shredded coconut.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra tropical flavor, toast the shredded coconut lightly before adding. This bread stays moist for up to 3 days when stored wrapped at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: banana bread, Hawaiian, tropical, pineapple, coconut, easy recipe