Description
This ultra-moist Hawaiian Banana Bread is infused with crushed pineapple and shredded coconut for a sweet, tropical twist. It’s like sunshine baked into every slice—perfect for breakfast, snack, or dessert!
Ingredients
½ cup (120ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs
2 ripe bananas, mashed (about 1 cup / 240g)
1 tsp (5ml) vanilla extract
1¾ cups (225g) all-purpose flour
1 tsp (5g) baking soda
½ tsp (3g) salt
½ tsp (1g) ground cinnamon
1 cup crushed pineapple, drained
½ cup shredded coconut (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5” loaf pan.
In a large bowl, whisk together oil, sugar, and eggs until combined.
Stir in mashed bananas, vanilla extract, and drained pineapple.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Add dry ingredients to the wet ingredients and stir just until combined.
Fold in shredded coconut.
Pour batter into prepared loaf pan and top with extra coconut if desired.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
-
Drain pineapple thoroughly to avoid soggy batter.
-
Add ½ cup chopped macadamia nuts or white chocolate chips for extra flavor.
-
Store leftovers tightly wrapped at room temp for 2–3 days or freeze for longer storage.
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American