There’s something incredibly comforting about a warm slice of banana bread. When you add a tropical twist with Hawaiian flavors, it becomes an irresistible treat that’s perfect for breakfast, dessert, or a midday snack. Hawaiian Banana Nut Bread combines the sweetness of ripe bananas, the richness of crushed pineapple, and the crunch of pecans, all while being enveloped in a moist, tender crumb. This recipe is sure to become a favorite in your household, bringing a taste of the islands right to your kitchen.
Why It’s Crowd-Pleasing
Hawaiian Banana Nut Bread is not just any ordinary banana bread. The combination of the rich banana flavor with the sweet notes of coconut and pineapple creates a delightful medley that everyone will love. It’s a fantastic way to use up overripe bananas, and the addition of pecans and shredded coconut adds texture and crunch. Whether you’re serving it at a brunch gathering, gifting it to a neighbor, or simply enjoying it with your morning coffee, this bread will impress and please everyone who takes a bite.
What Goes Into Hawaiian Banana Nut Bread
For this delicious recipe, you’ll need the following ingredients:
- 3 eggs, lightly beaten
- 2 cups mashed bananas (about 4-5 ripe bananas)
- 1 cup canola oil
- 1 Tbsp vanilla extract
- 2 tsp coconut extract
- 1 (8-oz) can crushed pineapple, drained
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- ½ cup turbinado sugar
Toolbox for This Recipe
Before you start baking, make sure you have the following tools on hand:
- Mixing bowls – For combining wet and dry ingredients.
- Loaf pan – A standard 9×5-inch loaf pan works best.
- Whisk – To blend the eggs and wet ingredients thoroughly.
- Spatula – For folding in the dry ingredients gently.
- Measuring cups and spoons – Accuracy is key when baking.
- Cooling rack – To cool the bread after baking.
Hawaiian Banana Nut Bread: How It’s Done
Now that you have everything ready, let’s dive into making this delightful Hawaiian Banana Nut Bread!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your bread cooks evenly.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the lightly beaten eggs, mashed bananas, canola oil, vanilla extract, and coconut extract. Make sure everything is well combined.
Step 3: Add Crushed Pineapple
Gently fold in the drained crushed pineapple to the wet mixture. This adds a lovely moisture and flavor to the bread.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, sugar, baking soda, salt, and cinnamon. This helps distribute the leavening agent and spices evenly throughout the bread.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Stir in Add-Ins
Fold in the chopped pecans and shredded sweetened coconut. These ingredients will add a delightful crunch and texture to your bread.
Step 7: Prepare the Loaf Pan
Grease your loaf pan with a little canola oil or line it with parchment paper for easy removal.
Step 8: Pour and Sprinkle
Pour the batter into the prepared loaf pan. Sprinkle the turbinado sugar on top for a lovely caramelized crust.
Step 9: Bake
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If you notice that the top is browning too quickly, you can tent it with aluminum foil.
Step 10: Cool and Serve
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing. Enjoy your Hawaiian Banana Nut Bread with a dollop of butter or on its own!
Healthier Substitutions
If you’re looking to make this Hawaiian Banana Nut Bread a tad healthier, consider these substitutions:
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Replace half the sugar with a natural sweetener like honey or maple syrup.
- Substitute applesauce for half of the canola oil to reduce fat content.
- Use unsweetened coconut if you want to control the sweetness.
Errors to Dodge
Baking can be tricky, so here are some common mistakes to avoid:
- Overmixing the batter can lead to dense bread. Mix until just combined.
- Using unripe bananas will result in less flavor. Opt for very ripe bananas for the best taste.
- Skipping the cooling step before slicing can cause the bread to crumble.
- Baking at the wrong temperature can affect cooking time. Always preheat your oven correctly.
How to Store & Reheat
To keep your Hawaiian Banana Nut Bread fresh, follow these tips:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
- To reheat, slice and warm in the microwave for about 10-15 seconds or toast lightly.
Top Questions & Answers
Can I use frozen bananas for this recipe?
Yes! Frozen bananas work great in banana bread. Just thaw them and mash before using.
What other nuts can I use instead of pecans?
Walnuts are a fantastic alternative, adding a similar crunch and flavor to the bread.
Can I skip the coconut?
Absolutely! If you’re not a fan of coconut, simply omit it. The bread will still be delicious!
How do I know when the banana bread is done?
A toothpick inserted into the center should come out clean or with just a few crumbs attached. If it’s wet, give it more time in the oven.
Weekend Projects
If you’re inspired to keep baking, here are some delicious weekend project ideas:
In Closing
Hawaiian Banana Nut Bread is not only a delicious treat but also a fun way to experiment with tropical flavors in your baking. The combination of bananas, pineapple, coconut, and pecans creates a symphony of tastes that will transport you straight to a sunny beach. Whether you’re baking it for a special occasion or just as a cozy snack at home, this recipe is one you’ll want to keep on repeat. So gather your ingredients, follow the steps, and enjoy this delightful tropical bread. Happy baking!
Hawaiian Banana Nut Bread
Ingredients
- 3 large eggs lightly beaten
- 2 cups mashed bananas (about 4-5 ripe bananas)
- 1 cup canola oil
- 1 Tbsp vanilla extract
- 2 tsp coconut extract
- 1 8-oz can crushed pineapple drained
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- ½ cup turbinado sugar
Instructions
- Preheat your oven to 350°F (175°C) to ensure even cooking.
- In a large mixing bowl, whisk together the lightly beaten eggs, mashed bananas, canola oil, vanilla extract, and coconut extract until well combined.
- Gently fold in the drained crushed pineapple into the wet mixture.
- In a separate bowl, whisk together the all-purpose flour, sugar, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
- Fold in the chopped pecans and shredded sweetened coconut.
- Grease your loaf pan with canola oil or line it with parchment paper.
- Pour the batter into the prepared loaf pan and sprinkle turbinado sugar on top.
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted comes out clean.
- Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack.
Equipment
- Mixing bowls
- Loaf Pan
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Notes
- Use very ripe bananas for the best flavor.
- To make it healthier, substitute half the sugar with honey or maple syrup.
- Store in an airtight container at room temperature for up to 3 days.
