Hawaiian Banana Bread
This moist banana pineapple bread is a delicious quick bread recipe similar to classic banana bread but with a tropical twist with sweet pineapple flavor! Enjoy this Hawaiian banana bread as individual slices for a sweet breakfast treat, snack, or dessert with a scoop of vanilla ice cream.
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INGREDIENTS
- 1 cup banana, mashed (about 2 ½ medium bananas)
- 1 ½ cups canned or fresh pineapple cubes, juice drained
- 2 tablespoons coconut flakes
- 1 large egg, room temp
- ½ cup light brown sugar
- ¼ cup white sugar
- 2 teaspoons pure vanilla extract
- 2 cups flour, gluten free all purpose blend or regular flour, see notes
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup olive oil
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit.
- Grease one 9×5-inch loaf pan with cooking spray, butter. I like to add a piece of parchment paper with overhangs instead to easily pull out the bread easily from the tin later. Set aside.
- In a large bowl, mix egg, sugars, vanilla, mashed banana, and oil.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything is combined. Don't overmix though.
- Gently stir the pineapple pieces and coconut into batter with a spatula. The batter: should be soft, sticky and you’ll have to spoon it into the tin. It doesn’t have a ‘’pourable’’ texture. Transfer the batter to a 9 x 5-inch loaf tin. Tap the tin a few times against an even surface to remove the air bubbles and make the batter even (however I like to ‘’move’’ the batter a little more towards the center, working from the sides up. Totally personal preference!).
- Make a small cut in the middle of the bread. Decorate with pineapple slices on top (optional).
- Bake for about 50 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Take the bread out of the oven and let it cool for 10 minutes in the loaf pan. Then transfer to a wire rack to cool completely. Don't leave the bread in the tin for too long, otherwise it will continue to cook and dry out in the end.
NOTES
- Drizzle the bread with optional coconut sugar glaze: ¾ cup powdered sugar + 2-3 teaspoons pineapple juice (from the canned pineapples) and coconut flakes to taste. Whisk together the glaze ingredients and generously drizzle it over the cooled bread. Any extra glaze can be frozen for up to 2 months.
- Flour - I used my gluten-free blend but an all-purpose flour will work for non-gluten-free folks too.
- Mashed bananas - Brown and overripe. The riper, the better! Aim for bananas that are super soft and extra sweet. Green or simply ripe bananas won't do justice to the flavors we're aiming for here. 2 ½ medium bananas equal 1 cup of mashed banana.
- Canned or fresh pineapple cubes - Drain the juice. Reserve some of the canned juice for making the coconut glaze. Crushed pineapple or pineapple tidbits can also be used in this moist banana bread. Or use fresh pineapple and cut it very finely.
- Since every oven differs, I recommend checking on your bread after 40 minutes of baking. If the loaf requires further baking but the top is getting too brown, cover the entire loaf with aluminum foil for the rest of the time. I recommend baking the bread on the middle rack of the oven.
- It’s normal for the batter to be very sticky, similar to the texture of bubblegum. With that in mind, it can take a little time for the batter to settle evenly in the loaf tin.
- Can you make banana bread muffins? Yes! Quick bread recipes can be easily transformed into delicious muffins. Follow the recipe instructions, prepare the batter, and then pour it into a greased muffin pan (or use muffin liners). Don’t overfill the tins and leave about a ¼ inch free space from the top. Bake them at 375 degrees Fahrenheit, approximately 25-30 minutes for the large muffins, and around 18-20 minutes for the smaller ones.
- To Store. Serve leftover pineapple banana bread, keep it in an airtight container on the countertop for 3-4 days. This is the easiest and most effective way to store it.
- For longer storage in the refrigerator, wrap the bread tightly in cling film and place it in an airtight container. It should stay fresh for about a week, but refrigeration can cause quick drying and staleness. Reheat in a toaster or microwave in small increments.
- To Freeze wrap the bread or individual slices in cling film and then in foil or airtight container to prevent freezer burn. Freeze for up to 3 months.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 249kcalCarbohydrates: 43gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 16mgSodium: 322mgPotassium: 115mgFiber: 3gSugar: 17gVitamin A: 47IUVitamin C: 4mgCalcium: 45mgIron: 1mg
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