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Tropical Bliss: Hawaiian Banana Bread with Pineapple and Coconut is a delightful twist on the classic banana bread recipe that brings the vibrant flavors of the tropics right into your kitchen. This unique recipe combines the sweetness of ripe bananas, the bright tanginess of crushed pineapple, and the rich texture of shredded coconut to create a mouthwatering treat that is perfect for breakfast, dessert, or an afternoon snack. With every bite of this bread, you’ll feel transported to a sun-kissed beach, surrounded by palm trees and the gentle sound of waves lapping on the shore.

Best Hawaiian Banana Bread with Pineapple and Coconut

Indulge in the tropical flavors of Hawaiian Banana Bread with Pineapple and Coconut! This easy recipe combines ripe bananas with crushed pineapple and shredded coconut for a moist, flavorful treat that's perfect for breakfast or a snack. Featuring optional nuts for added crunch, this delightful bread bakes to golden perfection in just about an hour. Enjoy a slice of paradise with every bite! Perfect for sharing or treating yourself.
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Ingredients
  

3 ripe bananas, mashed

3/4 cup crushed pineapple, drained

1/2 cup unsweetened shredded coconut

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1/2 cup chopped walnuts or macadamia nuts (optional)

Additional shredded coconut for topping (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the mashed bananas with melted butter. Stir until well combined and smooth.

      Add granulated sugar, brown sugar, eggs, and vanilla extract, mixing until everything is blended evenly.

        Gently fold in the drained crushed pineapple and shredded coconut until incorporated.

          In a separate bowl, whisk together the baking soda, baking powder, salt, and flour. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.

            If using, fold in the chopped walnuts or macadamia nuts.

              Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle additional shredded coconut on top for a delightful crust.

                Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil halfway through baking.

                  Once done, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10 slices