Hawaiian Banana Bread with Coconut and Pineapple
Ingredients:
- 3 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup crushed pineapple, drained
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
2. In a large bowl, combine mashed bananas, sugar, melted butter, egg, and vanilla extract. Mix well.
3. In a separate bowl, whisk together flour, baking soda, salt, and shredded coconut.
4. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
5. Gently fold in the crushed pineapple.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 280 kcal | Servings: 8 servings
Tips:
For extra moisture, add a tablespoon of coconut milk to the batter.
Sprinkle additional shredded coconut on top before baking for a toasted coconut crust.