This tropical loaf is bursting with sweet coconut flakes, juicy crushed pineapple, and sun-ripened bananas, making it the perfect snack or breakfast treat for a taste of the islands!
Servings & Timing
Servings: 8–10 slices
Prep Time: 10 minutes
Bake Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients List
- 1/2 cup butter, softened
- 1 cup sugar (or coconut sugar for a healthier twist)
- 2 large eggs
- 2 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1 1/2 cups all-purpose flour
- 1/2 cup sweetened coconut flakes
- 1 tsp baking soda
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. -
Mix the Wet Ingredients:
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and beat well. -
Mash the Bananas & Add Pineapple:
Mash the ripe bananas in a separate bowl. Stir in the mashed bananas and crushed pineapple into the wet ingredients. Add vanilla extract and mix well. -
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, coconut flakes, baking soda, and salt. -
Combine Wet & Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. -
Bake:
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. -
Cool & Serve:
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Nutrition (per slice – approximate)
Calories: ~250
Protein: ~3g
Carbs: ~35g
Fat: ~12g
Sugar: ~20g
Benefits
- Tropical Flavors: The coconut and pineapple give it an exotic twist.
- High in Fiber: Bananas and pineapple provide a natural fiber boost.
- Quick & Easy: Simple ingredients, no complicated techniques.
Additional Notes
- Storage: Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.
- Optional Add-ins: Add macadamia nuts or chopped dark chocolate for extra texture and flavor.
- Gluten-Free Option: Use gluten-free flour if needed.
Dietary Info
- High-Protein: Yes (thanks to eggs and coconut flakes)
- Vegetarian: Yes
- Gluten-Free Option: Yes
- Dairy-Free Option: Yes (substitute butter with coconut oil or plant-based butter)
Brief Introduction
This Island-Vibe Hawaiian Banana Bread is a fun twist on the classic banana bread, perfect for adding some tropical flair to your day. The combination of coconut, pineapple, and banana brings together all your favorite flavors in one delicious loaf.
Step-by-Step Cooking Guide
- Mix the wet ingredients, add the dry, fold in pineapple & coconut. Bake at 350°F. It’s that easy!
Ingredient Details & Substitutions
- Butter: The key to a moist bread. You can use coconut oil for a richer tropical flavor.
- Coconut Flakes: Adds both texture and that distinct coconut flavor.
- Pineapple: Makes the bread extra moist and gives it a slight tang.
Recipe Variations & Serving Suggestions
- Chocolate Version: Add 1/2 cup of chocolate chips for a chocolatey twist.
- Nutty Version: Add chopped walnuts or macadamia nuts for added crunch.
- Breakfast Pairing: Serve with a dollop of Greek yogurt or a drizzle of honey.
Storage & Make-Ahead
- Refrigerate: Keep for 2–3 days in an airtight container.
- Freeze: Wrap slices in plastic wrap and store in a ziplock bag for up to 1 month.
