Hawaiian Banana Bread
Hawaiian banana bread brings a taste of the tropics to your kitchen. Loaded with banana, pineapple and coconut, this moist loaf is topped with a sweet glaze and toasted coconut. It’s perfect for breakfast, brunch or snacking.
Servings: 8 slices
Equipment
- Electric Mixer or Stand Mixer with Paddle Attachment
- Loaf Pan 5 x 9-Inch
Ingredients
For the Bread
- 1 ¼ Cup shredded coconut unsweetened
- 1 Stick unsalted butter ½ Cup, at room temperature
- 1 Cup granulated sugar
- 2 eggs large
- ¼ Cup milk
- 1 banana very ripe, mashed
- 1 Teaspoon almond extract
- 1 Cup crushed pineapple canned, drained but reserve ¼ cup juice for glaze
- 2 Cups all-purpose flour
- ½ Teaspoon baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- cooking spray as needed
For Topping
- ½ Cup coconut toasted, reserved
For the Pineapple Glaze
- ⅔ Cup powdered sugar
- 3 Tablespoons pineapple juice reserved
- ½ Teaspoon almond extract
Instructions
- Add ½ cup of the unsweetened shredded coconut to a dry skillet over a medium-low heat.
- Cook and stir for 3 to 5 minutes, until golden brown and fragrant. Transfer toasted coconut to a plate to cool.
- Preheat oven to 350°F.
- Lightly spray a 9 × 5-inch loaf pan with nonstick baking spray or line with parchment paper.
- In a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy.
- Beat in eggs, and then add milk, mashed banana, almond extract, and drained crushed pineapple.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the remaining ¾ cup shredded coconut (untoasted).
- Pour batter into prepared loaf pan and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, pineapple juice and almond extract until smooth.
- Drizzle glaze over the cooled loaf and immediately sprinkle reserved toasted coconut on top.
- Let it set before slicing.
Notes
Toast the coconut carefully: It browns quickly, so stir constantly and don’t walk away.
Drain the pineapple well: Excess liquid will make the batter too wet. Drain the crushed pineapple well in a fine mesh sieve or colander over a bowl to reserve ¼ cup juice for the glaze.
Don’t overmix: Stir just until combined to avoid a dense loaf.
Check for doneness: Use a toothpick to test the center of the banana bread after 60 minutes. If it comes out clean with a few moist crumbs, it’s ready.
Cool before glazing: It’s important to let the loaf cool for at least 10 minutes in the pan before taking it out of the pan. This will prevent the loaf from breaking. A warm loaf will melt the glaze.
Use parchment under the rack: This makes glaze cleanup easier and mess-free.
Drain the pineapple well: Excess liquid will make the batter too wet. Drain the crushed pineapple well in a fine mesh sieve or colander over a bowl to reserve ¼ cup juice for the glaze.
Don’t overmix: Stir just until combined to avoid a dense loaf.
Check for doneness: Use a toothpick to test the center of the banana bread after 60 minutes. If it comes out clean with a few moist crumbs, it’s ready.
Cool before glazing: It’s important to let the loaf cool for at least 10 minutes in the pan before taking it out of the pan. This will prevent the loaf from breaking. A warm loaf will melt the glaze.
Use parchment under the rack: This makes glaze cleanup easier and mess-free.
Nutrition
Calories: 495kcal | Carbohydrates: 75g | Protein: 6g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 227mg | Potassium: 227mg | Fiber: 3g | Sugar: 48g | Vitamin A: 449IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
