Tropical Paradise Hawaiian Banana Bread Recipe: Island Sweetness

Sweet, tropical aromas waft through the kitchen when you bake this mouthwatering Hawaiian banana bread recipe that captures island sunshine.

Ripe bananas mingle with coconut and hints of macadamia nuts to create a slice of paradise.

Each bite transports you to warm sandy beaches and gentle ocean breezes.

The recipe blends traditional banana bread with delightful Hawaiian-inspired ingredients that dance on your palate.

Unexpected touches of rum extract or crushed pineapple add depth and complexity to this classic treat.

Soft, moist, and bursting with flavor, this bread promises to become a cherished favorite.

Let’s find out a delicious adventure that will make your taste buds sing with tropical joy.

Serving Hawaiian Banana Bread Island Style

• Tropical Breakfast Delight: Slice the warm banana bread and pair it with a dollop of coconut yogurt or a spread of passion fruit jam for a vibrant morning treat.
• Island-Style Dessert Plate: Serve small squares alongside a scoop of macadamia nut ice cream or drizzle with a light rum glaze for an elegant after-dinner indulgence.
• Brunch Companion: Create a beautiful breakfast board with bread slices, fresh tropical fruits like mango and papaya, and a side of whipped cream cheese for a stunning presentation that screams Hawaiian vacation vibes.
• Coffee Break Companion: Enjoy a slice with a steaming cup of Kona coffee, letting the sweet and tangy flavors complement each other perfectly during a relaxing afternoon break.

How to Store Hawaiian Banana Bread Well

• Fridge Fresh Strategy: Store your Hawaiian banana bread wrapped tightly in plastic wrap or aluminum foil inside the refrigerator for up to 5 days, maintaining its delightful moisture and tropical flavor profile.
• Freezer Survival Technique: Slice the bread before freezing, then place individual portions in freezer-safe bags, which allows easy thawing and quick enjoyment within 2-3 months without compromising taste or texture.
• Room Temperature Charm: Keep uncut bread at room temperature inside an airtight container for 2-3 days, ensuring maximum softness and preventing unnecessary drying that could diminish its delectable tropical essence.
• Moisture Magic Trick: Add a slice of apple or bread to the storage container to help maintain softness and prevent the bread from becoming too dry, creating a perfect environment for extending its deliciousness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 480 kcal

Servings: 2

What’s in Hawaiian Banana Bread

• Flour: Provides structure and body to the bread, choose unbleached all-purpose flour for best texture.
• Sugar: Adds sweetness and helps with browning, white granulated sugar works perfectly.
• Salt: Enhances overall flavor and balances the sweetness.
• Baking Powder, Baking Soda: Essential leavening agents that help the bread rise and create a light, fluffy texture.

• Banana: Brings natural sweetness and moisture, select extremely ripe bananas with dark brown spots for maximum flavor.
• Pineapple: Adds tropical tang and extra moisture, use canned crushed pineapple without draining for intense tropical notes.
• Eggs: Bind ingredients together and provide richness, use room temperature eggs for smoother mixing.
• Butter: Creates tender crumb and adds rich flavor, ensure it's softened at room temperature for easy incorporation.

• Coconut: Introduces tropical texture and nutty flavor, use unsweetened shredded coconut for authentic Hawaiian touch.

Tools for Baking Hawaiian Banana Bread

• Large mixing bowl: Essential for combining wet and dry ingredients smoothly.
• Electric mixer or whisk: Perfect for creaming butter and sugar to light, fluffy perfection.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Loaf pan (9×5 inches): Needed to shape and bake the banana bread.
• Sifter or fine-mesh strainer: Helps evenly distribute dry ingredients.
• Wire cooling rack: Allows bread to cool evenly without getting soggy.
• Toothpick or cake tester: Helps check if bread is fully baked.
• Spatula: Great for folding in coconut and scraping batter into pan.

How to Make Hawaiian Banana Bread at Home

• Oven Warmup

Kickstart your baking adventure by heating the oven to a cozy 350°F, creating the perfect environment for a delightful bread transformation.

• Butter and Sugar Dance

Grab a mixing bowl and whip softened butter with sugar until they become a fluffy, dreamy mixture that promises deliciousness.

• Fruit Fusion

Gently introduce eggs one by one, then welcome mashed banana and crushed pineapple into the party, stirring until everything mingles harmoniously.

• Dry Ingredient Symphony

In a separate bowl, combine flour, baking powder, baking soda, and a pinch of salt – the magical dry ingredient ensemble that will give structure to your bread.

• Gentle Blending

Softly fold the dry ingredients into the wet mixture, treating the batter with tender care to keep it light and airy.

• Coconut Surprise

Sprinkle shredded coconut throughout the batter, adding a tropical twist that whispers of island adventures.

• Pan Preparation

Pour the batter into a greased loaf pan, spreading it evenly like you’re smoothing out a sandy beach.

• Baking Magic

Slide the pan into the oven and bake for about an hour. The toothpick test will reveal when your bread is perfectly done – no raw spots allowed!

• Cooling Moment

Let the bread rest in its pan for a few minutes, then transfer to a wire rack to cool completely before slicing into this tropical treasure.

Tips for Better Hawaiian Banana Bread Flavor

• Add an extra tablespoon of crushed pineapple for super moist, tender bread that stays fresh longer and melts in your mouth.
• Swap coconut for chopped macadamia nuts or pecans to bring delightful crunch and Hawaiian-inspired texture to your bread.
• Drizzle warm bread with a simple vanilla-rum glaze made from powdered sugar, vanilla extract, and a splash of rum for an authentic tropical touch.
• Wrap cooled bread tightly in plastic wrap or aluminum foil, keeping it at room temperature for 3-4 days or refrigerate for up to a week to maintain freshness.
• Transform leftover bread slices into French toast by dipping in egg mixture and pan-frying for a delicious morning treat that celebrates island flavors.

Moist Hawaiian Banana Bread Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 2 1x

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Description

Hawaiian banana bread brings tropical charm to classic comfort baking. Sweet bananas and coconut create a delightful island-inspired quick bread perfect for dessert or breakfast companions. You’ll savor each moist, flavorful slice.

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Ingredients

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• 2 large eggs
• 1 very ripe banana (mashed)
• 1 cup crushed pineapple (do not drain)
• ¼ cup butter (softened)
• 2 cups flour
• 1 cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ¼ tsp baking soda
• ¼ cup shredded coconut

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Instructions

1. Preparation: Warm the oven to 350°F (175°C) with a rack positioned in the center for uniform heat distribution.
2. Creaming: Whip butter and sugar together until the mixture transforms into a fluffy, pale cream with a light texture, ensuring complete integration of ingredients.
3. Wet Ingredient Fusion: Incorporate eggs one at a time, blending seamlessly, then fold in mashed banana and crushed pineapple with its natural juice, creating a cohesive tropical base.
4. Dry Ingredient Harmonization: Sift flour, baking powder, baking soda, and salt into a separate vessel, then delicately merge with the wet mixture using minimal stirring to preserve the bread’s delicate structure.
5. Coconut Infusion: Gently sprinkle shredded coconut throughout the batter, ensuring even distribution without deflating the mixture’s airy consistency.
6. Pan Preparation: Thoroughly grease a 9×5 inch loaf pan, pour the batter smoothly, and level the surface with a spatula for uniform baking.
7. Baking Process: Place the pan in the preheated oven and bake for 55-65 minutes, checking doneness by inserting a toothpick – it should emerge clean without any raw batter.
8. Cooling Technique: Allow the bread to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

• Ripeness Matters: Use overripe bananas with dark brown spots for maximum sweetness and deeper flavor profile.
• Moisture Management: Drain pineapple chunks thoroughly to prevent excess liquid from making the bread soggy or dense.
• Gentle Mixing Method: Fold ingredients delicately to maintain airiness and prevent tough, compact bread texture.
• Coconut Coating Trick: Toast coconut flakes beforehand to enhance nutty flavor and add delightful crunch to the bread.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 480
• Sugar: 33 g
• Sodium: 170 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 180 mg