Hawaiian Banana Bread Recipe with Pineapple
This moist and flavorful Hawaiian banana bread with pineapple combines the tropical sweetness of ripe bananas and juicy pineapple, creating a perfect treat for breakfast or a snack. With a golden-brown crust and soft, tender crumb, this quick bread is a delightful fusion of classic banana bread and exotic flavors.
Ingredients
- 2 ripe bananas, mashed
- 1 cup canned pineapple, drained and chopped
- 1/2 cup melted butter
- 1 cup sugar (can substitute with brown sugar for added richness)
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 cup chopped walnuts or macadamia nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- In a large bowl, combine the mashed bananas, pineapple, melted butter, sugar, eggs, and vanilla extract. Stir until well combined.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter, as this can make the bread dense.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- You can add a handful of chopped walnuts or macadamia nuts for extra texture and flavor.
- The bread keeps well for up to 4 days when stored in an airtight container at room temperature.