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Embark on a delightful culinary journey as we explore the vibrant flavors of Hawaiian Banana Bread. This unique recipe harmoniously combines the natural sweetness of ripe bananas, the juicy tang of crushed pineapple, and the rich texture of shredded coconut to create a moist and flavorful loaf. Offering a taste of the islands right from your kitchen, this Hawaiian banana bread is perfect for any occasion—be it breakfast, a mid-day snack, or a delicious dessert. With its tropical essence, it promises to be a hit with family and friends alike.

Best Hawaiian Banana Bread with Pineapple and Coconut

Dive into a slice of paradise with this Tropical Delight Hawaiian Banana Bread! Infused with sweet bananas, juicy pineapple, and chewy coconut, this recipe is the perfect way to brighten your day. It's easy to make—just mix your ingredients, bake, and enjoy! With a hint of cinnamon and optional nuts for added crunch, this bread is fantastic warm or at room temperature. Great for breakfast, snacks, or dessert. Bring a taste of the tropics to your kitchen!
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Ingredients
  

3 ripe bananas, mashed

1 cup crushed pineapple, drained

1/2 cup shredded coconut (unsweetened)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts or macadamia nuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or whisk until the mixture is light and fluffy.

      Add in the mashed bananas, crushed pineapple, eggs, and vanilla extract. Mix well until all the wet ingredients are combined smoothly.

        In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon.

          Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

            Fold in the shredded coconut and chopped nuts, if using, to the batter.

              Pour the batter into the prepared loaf pan and spread it evenly.

                Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

                    For serving, slice the bread and enjoy it warm or at room temperature. It pairs wonderfully with a drizzle of honey or a spread of butter!

                      Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 10 slices