Hawaiian Banana Bread

Two moist, sweet loaves of Hawaiian banana bread with pineapple and coconut!

Course bread, Breakfast, Snack

Cuisine American

Keyword hawaiian banana bread, hawaiian banana bread recipe, hawaiian banana bread with pineapple and coconut, pineapple banana bread

Prep Time 15

Cook Time 1 5

Cooling Time 2

Total Time 3 20

Servings slices

Calories 299kcal

Author Blair Lonergan

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups sugar
3 large eggs
1 ½ cups vegetable oil
2 cups mashed overripe bananas (about 4 medium)
1 (8 ounce) can crushed pineapple, well drained
2 teaspoons vanilla extract
1 cup finely chopped walnuts or macadamia nuts (optional)
½ cup sweetened shredded coconut (optional)

Instructions

Preheat the oven to 350°F. Grease two 8½ x 4½-inch loaf pans; set aside. In a medium bowl, sift or whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, whisk together the sugar, eggs, oil, bananas, pineapple, and vanilla extract.
Add the dry ingredients to the wet ingredients; stir just until combined. Fold in the nuts and coconut.
Divide the batter evenly between the two prepared pans.
Bake until a toothpick inserted deep into the center of a loaf comes out clean, about 60-70 minutes. Tent the tops of the loaves with foil after the first 45 minutes if the bread is starting to get too dark on top before it’s done. Cool in the pans for about 10 minutes and then transfer to wire racks to cool completely.

Notes

How to Store: Always wrap your loaves in plastic wrap or foil to prevent them from drying out. The pineapple banana bread does not need to be refrigerated. It will stay fresh at room temperature on the counter for 2-3 days, and it will last in the refrigerator for up to 1 week.

How to Freeze: For longer storage, cool the loaves completely, wrap tightly, and keep in the freezer for up to 3 months.

Nutrition