Description
A delicious Hawaiian-inspired banana bread with pineapple and coconut for a tropical twist.
Ingredients
Scale
- 1 1⁄2 cups mashed ripe banana
- 1 1⁄4 cups granulated sugar
- 1 can crushed pineapple, undrained (8 ounce)
- 1⁄2 cup buttermilk
- 1⁄2 cup butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 tsp rum flavoring or vanilla
- 2 1⁄2 cups all purpose flour
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1⁄2 cup flaked coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, mix mashed banana, sugar, pineapple, buttermilk, melted butter, eggs, and rum flavoring.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Fold in flaked coconut.
- Pour batter into the prepared loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas for best flavor.
- If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tbsp lemon juice and let sit for 5 minutes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Hawaiian banana bread, tropical banana bread, pineapple coconut bread