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Moist Hawaiian Banana Bread

Close-up of a moist slice of hawaiian banana bread showing its rich brown crust and soft, textured interior.

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This recipe yields an exceptionally moist banana bread packed with tropical flavors from crushed pineapple and coconut, perfect for a sweet treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3-4 medium)
  • 1 (8 ounce) can crushed pineapple, drained well
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the drained crushed pineapple, shredded coconut, and optional macadamia nuts.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Drain the crushed pineapple thoroughly to prevent the bread from becoming too wet. Press out excess liquid with a paper towel if needed.
  • For the best flavor, use very ripe, spotty bananas.
  • To toast macadamia nuts, spread them on a baking sheet and bake at 350 degrees F for 5-7 minutes until fragrant.

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