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Step into the world of tropical flavors with this delightful recipe for Hawaiian Banana Bread, a deliciously moist loaf that features the sweet and tangy combination of ripe bananas, crushed pineapple, and shredded coconut. This mouthwatering treat is not just a simple banana bread; it’s a tropical escape that transports your taste buds to a sunny paradise with every bite. Whether you’re enjoying it for breakfast, serving it at brunch, or nibbling on it as a satisfying snack, this Hawaiian Banana Bread is sure to please your palate and fill your kitchen with irresistible aromas.

Best Hawaiian Banana Bread with Pineapple and Coconut

Indulge in a slice of paradise with this Tropical Bliss Hawaiian Banana Bread! Packed with ripe bananas, crushed pineapple, and shredded coconut, this sweet treat brings a delightful flavor of the tropics to your kitchen. With easy-to-follow steps, you’ll create a moist and fluffy loaf that's perfect for breakfast or dessert. Add optional nuts for an extra crunch. Get ready to savor the taste of summer any time of the year! Enjoy this delicious recipe today!
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Ingredients
  

3 ripe bananas, mashed

1 cup crushed pineapple, drained

1/2 cup unsweetened shredded coconut

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups all-purpose flour

Optional: 1/2 cup chopped walnuts or macadamia nuts

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, crushed pineapple, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Make sure there are no lumps.

        Combine Mixtures: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Do not overmix. If desired, fold in the shredded coconut and nuts, until evenly distributed.

          Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

            Bake: Place the loaf pan in the oven and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil.

              Cool Down: Once baked, remove the 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.

                Slice and Enjoy: Once cooled, slice the banana bread and serve! It can be enjoyed on its own, with a spread of butter, or as a lovely tropical dessert.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices