Hawaiian Pineapple Banana Bread
Transport your taste buds to the tropics with this irresistible Hawaiian Pineapple Banana Bread—a delightful twist on the classic banana bread recipe. Bursting with the sunny flavors of ripe bananas, sweet crushed pineapple, and optional add-ins like shredded coconut and macadamia nuts, this moist and tender loaf is the ultimate comfort bake with a tropical flair. The combination of brown and granulated sugars adds a rich depth of sweetness, while the melted butter ensures every slice is decadently soft. Perfect for breakfast, brunch, or an anytime snack, this simple yet flavor-packed quick bread is ready in just 15 minutes of prep time and bakes to perfection in under an hour. Whether served warm with a dollop of butter or enjoyed as is, this tropical treat is a must-try for banana bread lovers looking to shake things up!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Unsalted butter, melted and cooled
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 3 medium Ripe bananas, mashed
- 0.75 cup Crushed pineapple, drained
- 0.5 cup Shredded sweetened coconut (optional)
- 0.5 cup Chopped macadamia nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, using a whisk or hand mixer, combine the granulated sugar, brown sugar, and melted butter until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas and crushed pineapple until well-incorporated.
Gently fold in the dry ingredients (flour mixture) into the wet ingredients until just combined. Be careful not to overmix.
If using, gently fold in the shredded coconut and chopped macadamia nuts for added flavor and texture.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy your Hawaiian Pineapple Banana Bread with a dollop of butter or on its own!
Nutrition Facts
Calories |
3748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 506.5 g | 184% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 267.3 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 255 mg | 20% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
