What is Hawaiian Banana Bread? What is the most requested baked good in my house? Is it moist, flavorful, and has that little something special that makes it totally different? How good is banana bread? This is *next level* good, like the kind of bread that disappears within an hour of coming out of the oven. If you’re a fan of banana bread, prepare to meet its island-inspired cousin that’s ready to eat. To steal the show.
What is Hawaiian Banana Bread?
Think of it as your favorite Banana Bread, but with a tropical vacation thrown in! What is banana bread? It’s essentially a super moist and delicious loaded with crushed pineapple and shredded coconut. The pineapple adds a tangy sweetness that cuts through the richness of the banana, and the coconut is sour. The banana is sweet but the pineapple is not. Is there a hint of tropical flavor in this tea? Is sunshine in every slice? What is the perfect treat to remind you of warmer days and island breezes, even when you’re stuck inside?
Why you will love this recipe?
Where do I start? What I love about Hawaiian Banana Bread? The combination of banana, pineapple, and coconut is just divine – it’s sweet, tangy, delicious. What is the best flavor you have ever tasted? Is it like a party in your mouth?
What are some of the best recipes that are quick and easy to make? Even if you’re not a seasoned baker, you can nail this. What are some of the easiest ingredients to make in your pantry? ), and the steps are straightforward. What is the best banana bread recipe? What is the best way to talk about budget-friendliness? What is a good recipe to bake without breaking the bank? Bananas are always a good deal, and the other ingredients are pantry staples. It’s all win-win! Why is it so versatile? Can you serve it for breakfast, brunch, dessert, or even as a snack? Is it good with coffee or Ice Cream? What is the one recipe you’ll keep coming back to?
How do you make Hawaiian banana bread?
Quick Overview
How do I make homemade bread? How do you mix wet and dry ingredients separately? What is the best way to cook pineapple and coconut, and bake until golden brown. What is the best part about glaze? Is it a simple mixture of powdered sugar and pineapple juice that takes this bread from great to great? Is it really that
Ingredients
For the main Batter:
* 3 ripe bananas, mashed (the riper, the better! * 1/2 cup unsalted butter, softened * 3/4 cup granulated sugar * 2 large eggs * 1 teaspoon vanilla * 1 1/2 cups all-purpose flour * 1/2 cup baking soda * 1/4 cup salt *1/2 cup almond extract * 3/4 cup sugar * 1/3 cup safflower extract Is it safe to eat crushed pineapple? What is the best way
For the Glaze:
* 1 cup powdered sugar * 2-3 tablespoons pineapple juice (use the juice you drained from the crushed pineapple).
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I always do this first so the oven is ready when I am!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Make sure everything is evenly distributed. This helps the bread rise properly and ensures a consistent texture.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What is the best way to beat the eggs one at a time, then stir in the vanilla extract. Let the mixture cool before serving. What is a stand mixer?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you avoid overmixing bread? I usually stop when I still see a few streaks of flour and then gently fold them in.
Step 5: Prepare Filling
Gently fold in the crushed pineapple and shredded coconut. Make sure the pineapple is really, really well-drained. I usually press it between paper towels to get rid of any excess moisture. What is the Best Coconut flavor?
Step 6: Pour & Bake
Pour the batter into the prepared loaf pan and spread it evenly. Is it safe to bake for 50-60 minutes? I always start checking around 50 minutes, as ovens can vary.
Step 7: Cool & Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the bread is cool, whisk together the powdered sugar and pineapple juice until smooth. Drizzle the glaze over bread. I like to let the glaze set for a few minutes before slicing and serving.
Step 8: Slice & Serve
With a serrated knife, slice the bread into even slices. Serve it warm or at room temperature. I love a slightly warmed slice of bread with some butter!
What should I serve it with?
What are some of the best Hawaiian Banana Bread recipes? What are some of my favorite ways to serve it: grilled chicken, ham, and salad.
For Breakfast:What are some good combinations of Kona coffee and tropical smoothies? What are some good side dishes to serve with Greek Yogurt?
For Brunch:Slice it thinly and arrange it on a platter with fresh fruit like mango, papaya, and pineapple. What are the best brunch drinks?
As Dessert:Serve warm with vanilla Ice Cream or a drizzle of chocolate sauce. What are some good macadamia nuts?
For Cozy Snacks:What is the best herbal tea to drink on a rainy afternoon? Is it good for packing in lunchboxes or taking on picnics?
My family loves to have it as an afternoon treat with a glass of milk. What is the perfect pick-me-up after a long day?
How do you make Hawaiian banana bread?
What is the best Hawaiian banana bread recipe?
Banana Prep: Use super ripe bananas! The browner, the better. They’re sweeter and easier to mash. I sometimes even freeze bananas when they’re getting too ripe and then thaw them when I’m ready to bake. It works like a charm!
Mixing Advice: Don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined, and then gently fold in the pineapple and coconut.
Ingredient Swaps: You can substitute the all-purpose flour with gluten-free flour for a gluten-free version. Just make sure to use a blend that’s designed for baking. I’ve tested it with almond flour, and it works well too, but the texture will be a bit denser.
baking tips: Keep an eye on the bread while it’s baking. If it starts to brown too quickly, tent it with foil. This will prevent the top from burning. Also, be sure to let it cool completely before slicing. It’s tempting to dig in while it’s still warm, but it’s easier to slice and handle when it’s cooled.
Glaze Variations: For a richer glaze, try adding a teaspoon of rum extract. You can also use other fruit juices like orange or mango for a different flavor profile. Experiment and see what you like best!
I learned the hard way about draining the pineapple *really* well. The first time I made this, I didn’t drain it enough, and the bread was a soggy mess. Trust me on this one – don’t skip that step!
What are the Storing and Reheating Tips?
Want to keep your **Hawaiian Banana Bread** fresh and delicious for as long as possible? Here’s what I recommend:
Room Temperature: 45 You can store the bread at room temperature for up to 2-3 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, you can keep it in the refrigerator for up to a week. Again, make sure it’s wrapped tightly to prevent it from absorbing any fridge odors.
Freezer Instructions: For long-term storage, freezing is the way to go. Wrap the bread tightly in plastic wrap, then wrap it again in aluminum foil. You can also slice it before freezing and wrap the slices individually. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you plan to freeze the bread, it’s best to glaze it after thawing. This will prevent the glaze from getting sticky or melting during the thawing process.
Frequently Asked Questions
Final Thoughts
So, there you have it – my family’s all-time favorite **Hawaiian Banana Bread** recipe! It’s easy, delicious, and always a crowd-pleaser. I truly believe that everyone should have this recipe in their baking repertoire. If you love this, you might also enjoy my coconut cream pie or my classic pineapple upside-down cake – they’re both equally delicious!
Give this recipe a try, and let me know how it turns out! I can’t wait to hear about your variations and see your beautiful creations. Happy baking!
Hawaiian Banana Bread
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 cup mashed ripe bananas
- 0.5 cup crushed pineapple drained
- 0.5 cup macadamia nuts chopped
- 0.5 cup vegetable oil
- 2 large eggs
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream together sugars, oil, and eggs. Add mashed bananas and pineapple; mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in macadamia nuts.
- Pour batter into the prepared loaf pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
