Hawaiian Banana Bread

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Imagine the tropical aroma of ripe bananas mingling with the sweet, nutty essence of toasted coconut and a hint of crushed pineapple — that’s the magic of Hawaiian Banana Bread. It’s not just a loaf; it’s a bite of island paradise baked into golden perfection. With its moist crumb, caramelized edges, and bursts of tropical flavor, this banana bread offers a luscious twist on the classic, elevating it into something truly memorable.

Perfect for breakfast, an afternoon snack, or even dessert, Hawaiian Banana Bread is the kind of recipe that feels like sunshine on a plate. It’s rich and tender, easy to make, and almost impossible to stop at just one slice. Serve it warm with a smear of butter or pack it up for picnics and potlucks — this is a crowd-pleaser that never disappoints.

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Ingredients for this Hawaiian Banana Bread

• 3 ripe bananas, mashed
• ½ cup crushed pineapple, drained
• ½ cup shredded sweetened coconut
• ½ cup chopped macadamia nuts (optional)
• 2 eggs
• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• Sliced banana for topping (optional)

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Step 1: Prep the Oven and Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. This ensures your Hawaiian Banana Bread bakes evenly and doesn’t stick to the pan.

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Step 2: Mix the Wet Ingredients

In a large bowl, mash the ripe bananas with a fork until smooth. Add the eggs, vegetable oil, vanilla extract, and crushed pineapple. Stir until the mixture is well combined and creamy. These moist ingredients will help create that tender, melt-in-your-mouth texture.

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Step 3: Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt. This helps distribute the leavening agent evenly so your bread rises perfectly in the oven.

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Step 4: Bring It All Together

Slowly fold the dry ingredients into the wet mixture, stirring gently just until no streaks of flour remain. Overmixing can make the bread dense, so keep it light. Add in the shredded coconut and chopped macadamia nuts if using, folding them in evenly.

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Step 5: Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top with a spatula. If you’d like, add a few banana slices on top for a beautiful presentation. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The top should be a deep golden brown with a deliciously caramelized crust.

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Step 6: Cool and Serve

Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature. The flavors deepen the next day, making leftovers (if any!) even more delicious.

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Storage Instructions

To keep your Hawaiian Banana Bread fresh and flavorful:

• Room Temperature: Store the bread in an airtight container or wrap tightly in plastic wrap. It will stay moist for up to 3 days on the counter.
• Refrigerator: If your kitchen is warm or humid, refrigerate the bread to extend freshness. It will last up to 1 week when sealed well.
• Freezer: For longer storage, wrap individual slices or the whole loaf in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or reheat slices in the microwave for 20–30 seconds.

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Estimated Nutrition

Per serving (based on 10 slices)

• Calories: 290
• Fat: 14g
• Carbohydrates: 38g
• Sugar: 20g
• Protein: 3g
• Fiber: 2g
• Cholesterol: 30mg
• Sodium: 220mg

Note: Values may vary slightly depending on ingredients used.

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Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?

Yes, just finely chop the pineapple and drain any excess juice to avoid extra moisture.

2. Do I have to include coconut?

Nope! It adds texture and flavor, but you can leave it out or swap with chopped nuts or chocolate chips.

3. Why did my banana bread sink in the middle?

This usually happens when the bread is underbaked or the batter was overmixed. Always check doneness with a toothpick.

4. Can I make this gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum for structure.

5. Can I turn this into muffins?

Yes! Just divide the batter into muffin tins and bake for about 20–25 minutes at 350°F.

6. Is this recipe vegan-friendly?

Not as is, but you can swap the eggs for flax eggs and use a plant-based oil and sugar substitute.

7. How do I know when the bread is fully baked?

It’s done when a toothpick inserted into the center comes out clean and the top is golden brown.

8. Can I double the recipe?

Yes, just use two loaf pans and rotate them halfway through baking for even results.

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