Coconut, pineapple, and bananas make for a taste of old Hawaii in this quick tropical banana bread recreated from the memory of an island journey taken long ago. It’s full-on ALOHA!
- ½ cup coconut oil
- 1 cup brown sugar
- 3 large eggs
- ½ teaspoon vanilla
- 1 cup mashed (very) ripe bananas, previously frozen preferred
- 1 – 7 oz can crushed pineapple, well drained
- ½ – ¾ cups unsweetened coconut
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- Pre-heat oven to 350⁰F (175⁰C). Prep two – 9 x 4 loaf pans with non-stick spray or smear liberally with butter. As an added measure to protect the bottom from burning, line with parchment paper.
- In a bowl cream sugar and butter together. Add eggs and vanilla and beat until light and fluffy.
- In separate bowl combine dry ingredients; flour, salt and baking soda. Measure and mash bananas separately and reserve.
- Add dry ingredients to creamed sugar mixture – one third at a time – alternately with mashed bananas. Fold gently to mix.
- Scoop into prepared bread pans, to approximately ¾ full. Sprinkle with course sugar if using. Bake at 350⁰F (175⁰C) for 40 – 45 minutes or until inserted toothpick comes out clean. Cool in pan. Once cool enough to handle remove to wire rack to cool completely before cutting. If you can wait that long!
If you like big, ballsy domed banana bread by all means use just one pan (preferably 9 x 5). Be sure to include the parchment paper on the bottom and place it to bake on a cookie sheet to further protect the bottom from scorching. Tent the pan with aluminum foil at the 40 minute mark, then return to the oven for another 20 – 25 minutes, to protect the top and sides from browning too quickly. Burnt crust will make your banana bread bitter on the outside and distract from your amazing baking skills. Bake well!
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Keywords: Pineapple Coconut Banana Bread, Hawaiian Banana Bread