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2–3 ripe bananas, mashed (about 1 cup)
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1/2 cup crushed pineapple (drained)
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1/2 cup granulated sugar
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1/2 cup brown sugar
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2 eggs
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1/2 cup vegetable oil or melted coconut oil
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1 3/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon cinnamon
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1/2 cup shredded coconut (sweetened or unsweetened)
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1 teaspoon vanilla extract
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Optional: 1/2 cup chopped macadamia nuts or walnuts
Preparation (Step-by-Step Instructions):
1. Preheat the Oven:
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Preheat to 350°F (175°C).
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Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the Wet Ingredients:
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In a large bowl, combine mashed bananas, pineapple, sugars, eggs, oil, and vanilla.
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Whisk until smooth and well-blended.
3. Combine Dry Ingredients:
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In another bowl, mix flour, baking soda, salt, and cinnamon.
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Gradually stir the dry mixture into the wet ingredients until just combined.
4. Fold in Add-Ins:
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Gently fold in shredded coconut and nuts (if using). Do not overmix.
5. Bake the Bread:
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes before transferring to a wire rack.
Serving and Storage Tips:
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Serve warm or at room temperature, with a pat of butter or a drizzle of honey.
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Delicious on its own or with coffee or tea.
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Store in an airtight container at room temperature for up to 4 days.
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Freeze slices individually wrapped for easy grab-and-go snacks—keeps for up to 2 months.
Variants (Tropical Twists to Try):
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Pineapple Coconut Glaze: Mix powdered sugar with pineapple juice and drizzle over cooled loaf.
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Chocolate Chip Version: Add 1/2 cup of chocolate chips for a dessert-like twist.
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Mini Loaves or Muffins: Divide into smaller tins—adjust baking time accordingly (about 20–25 minutes for muffins).
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Healthier Version: Sub half the oil for Greek yogurt or applesauce.
FAQ:
Q: Can I use fresh pineapple instead of canned?
A: Yes! Just finely chop and drain it well to avoid excess moisture in the batter.
Q: Is the coconut necessary?
A: While optional, the coconut adds great texture and flavor. Use unsweetened if you prefer less sweetness.
Q: Can I use whole wheat flour?
A: You can replace up to 50% of the flour with whole wheat for a denser, nuttier loaf.
Q: Why is my banana bread dense?
A: Overmixing the batter or using too much banana can make it dense. Stir just until combined.
Q: How ripe should the bananas be?
A: The riper, the better—look for bananas with lots of brown spots for the sweetest flavor.
Conclusion:
This Hawaiian Banana Bread is the perfect fusion of classic comfort and tropical flair. Moist, tender, and filled with island flavors, it’s a delightful way to use up ripe bananas and bring a little sunshine into your day. Whether you’re sharing it at brunch or keeping it all to yourself (we won’t tell), one bite will transport you straight to paradise. 🌴🍌
