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Hawaiian Banana Bread

Experience tropical paradise with this moist Hawaiian banana bread, made with ripe bananas and crushed pineapple, perfect for breakfast, dessert, or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: Hawaiian, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Make sure they are super ripe for maximum sweetness.
  • 1 cup crushed pineapple, drained Ensure the pineapple is well-drained to avoid a soggy loaf.
  • ½ cup butter Softened for easier mixing.
  • ¾ cup brown sugar Packed for extra moisture and flavor.
  • 2 pieces eggs Can substitute with flax eggs for a vegan version.
  • 1 tsp vanilla For added flavor.
Dry Ingredients
  • 2 cups flour All-purpose flour works well.
  • 1 tsp baking soda For leavening.
  • ½ tsp baking powder For additional rise.
  • ½ tsp salt To enhance flavors.
  • 1 tsp cinnamon Optional for warming flavor.
  • ½ cup chopped nuts Optional for crunch; can substitute with chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line a loaf pan.
  2. In a mixing bowl, mash the ripe bananas and mix with the crushed pineapple.
  3. Cream together butter and brown sugar until light and fluffy.
  4. Beat in the eggs and vanilla, then combine with the banana-pineapple mixture.
Combining Ingredients
  1. In another bowl, mix the dry ingredients together: flour, baking soda, baking powder, salt, and cinnamon.
  2. Gently combine the wet and dry ingredients until just mixed; do not overmix.
  3. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 55-65 minutes or until golden and a toothpick comes out clean.
  2. Cool before slicing and serve with butter or honey.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices.