Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup fresh pineapple, finely chopped
Preparation:
Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan. In a large mixing bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut and chopped pineapple, ensuring even distribution.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve this tropical Hawaiian banana bread warm or at room temperature, sliced and topped with butter or cream cheese. Perfect for breakfast, brunch, or as a sweet snack, this recipe combines the natural sweetness of bananas with the tangy freshness of pineapple and coconut for a truly delightful treat.
Enjoy this easy-to-make, moist, and flavorful banana bread that’s sure to become a family favorite!
