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Tropical Hawaiian Banana Bread

Tropical Hawaiian Banana Bread
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Tropical Hawaiian Banana Bread is a moist and flavorful twist on classic banana bread, blending ripe bananas with tropical ingredients like pineapple and coconut. Perfect for breakfast, snacks, or dessert, this exotic loaf combines a tender texture with warm, fruity flavors that bring the taste of paradise to your kitchen.

Ingredients

Scale

Fruits & Tropical Add-ins

  • 3 very ripe bananas (mashed)
  • 1/2 cup crushed pineapple, well drained
  • 1/2 cup shredded coconut
  • Optional: 1/3 cup chopped macadamia nuts (or walnuts, pecans)

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free baking mix for GF version)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 teaspoon cinnamon, nutmeg, or ginger (for spiced twist)

Wet Ingredients

  • 1/3 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 3/4 cup brown sugar
  • 2 large eggs (or flax/chia eggs for vegan)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a loaf pan. Mash the ripe bananas in a large mixing bowl until smooth. Drain the crushed pineapple thoroughly to avoid excess moisture. Measure out the shredded coconut and other ingredients.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional spices for even distribution of leavening agents and flavor.
  3. Combine Wet Ingredients: To the mashed bananas, add melted butter or coconut oil, brown sugar, eggs, and vanilla extract. Stir until the mixture is smooth and all wet ingredients are fully incorporated.
  4. Incorporate Dry and Tropical Mix-Ins: Gradually fold the dry ingredient mixture into the wet batter gently to avoid overmixing. Then fold in the crushed pineapple, shredded coconut, and optional nuts or add-ins evenly.
  5. Bake and Cool: Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Use very ripe bananas with brown spots for optimal sweetness and moisture.
  • Drain the crushed pineapple well to prevent soggy bread and achieve the right texture.
  • Fold the batter gently to keep the bread light and tender; avoid overmixing.
  • Allow the bread to cool completely before slicing to maintain structure and moisture.
  • Add nuts last to ensure even distribution and preserve crunch.

Nutrition

Keywords: banana bread, tropical banana bread, pineapple banana bread, coconut banana bread, Hawaiian banana bread, moist banana bread, gluten-free banana bread, vegan banana bread, breakfast bread, tropical flavors

Find it online: https://lillysplate.com/tropical-hawaiian-banana-bread/