Here’s a delicious recipe for Banana Hawaiian Bread that combines the flavors of bananas and tropical ingredients. Enjoy!
Banana Hawaiian Bread Recipe
Ingredients
- Wet Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/3 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup brown sugar (packed)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
- Add-Ins:
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped walnuts or macadamia nuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. - Mix Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, crushed pineapple, applesauce, vegetable oil, eggs, and vanilla extract. Mix well until fully combined. - Combine Dry Ingredients:
In another bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. - Combine Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix. - Fold in Add-Ins:
Gently fold in the shredded coconut, nuts, and chocolate chips if using. - Pour and Bake:
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. - Cool:
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. - Serve:
Slice and enjoy your Banana Hawaiian Bread plain or with a spread of butter or cream cheese!
Tips:
- You can store the bread in an airtight container at room temperature for a few days or in the refrigerator for up to a week.
- This bread also freezes well; wrap it tightly in plastic wrap and foil before freezing.
Enjoy your tropical treat!