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or dessert! Recipe
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5 from 19 reviews

This ultra-moist Hawaiian Banana Bread is infused with crushed pineapple and shredded coconut for a sweet, tropical twist. It’s like sunshine baked into every slice—perfect for breakfast, snack, or dessert!

Ingredients

Dry Ingredients:

  • 1¾ cups (225g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • ½ tsp (1g) ground cinnamon

Wet Ingredients:

  • ½ cup (120ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 ripe bananas, mashed (about 1 cup / 240g)
  • 1 tsp (5ml) vanilla extract
  • 1 cup crushed pineapple, drained
  • ½ cup shredded coconut (plus extra for topping)

Instructions

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease or line a 9×5” loaf pan.
  2. Combine Wet Ingredients: In a large bowl, whisk together oil, sugar, and eggs until combined. Stir in mashed bananas, vanilla extract, and drained pineapple.
  3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and stir just until combined.
  4. Add Coconut: Fold in shredded coconut.
  5. Bake: Pour batter into prepared loaf pan and top with extra coconut if desired. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Drain pineapple thoroughly to avoid soggy batter.
  • Add ½ cup chopped macadamia nuts or white chocolate chips for extra flavor.
  • Store leftovers tightly wrapped at room temp for 2–3 days or freeze for longer storage.

Nutrition

Find it online: http://bitezly.com/best-mini-cheesecakes-new-york-style/