Hawaiian Banana Bread
This moist and tropical Hawaiian banana bread is enhanced with crushed pineapple, resulting in a delightful twist on the classic recipe.
Ingredients
Wet Ingredients
- 4 medium ripe bananas, mashed The riper, the better.
- 2 large eggs
- ½ cup sugar Adjust based on preference.
- ½ cup melted butter
- 1 cup crushed pineapple, drained To avoid sogginess.
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped nuts (optional) Pecans or walnuts work great.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mash the ripe bananas until smooth.
- In another bowl, mix the flour, baking soda, baking powder, and salt.
- In a separate bowl, beat the eggs with sugar, then stir in the melted butter and the mashed bananas.
- Add the crushed pineapple and chopped nuts to the wet mixture.
- Combine the dry ingredients with the wet ingredients gently, being careful not to over-mix.
Baking
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes until the top is golden and a toothpick comes out mostly clean.
Notes
For best results, use very ripe bananas, and drain the pineapple well. Add shredded coconut or cinnamon for extra flavor.