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Hawaiian Banana Nut Bread

This Hawaiian Banana Nut Bread is a tropical delight! Bursting with flavors of banana, pineapple, and coconut, it's perfect for any time of the day.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Servings: 8 servings

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.