8ouncescrushed pineapple in juice(1 cup) don't drain
½teaspoonvanilla
⅓cupshredded coconutsweetened
½cupchopped macadamia nutsoptional
Instructions
Preheat oven to 350°F
Spray a loaf pan with non-stick cooking spray. Set aside.
Cream the butter and sugar in a large mixing bowl.
Blend in eggs and oil.
Slowly mix in the mashed banana, pineapple, and vanilla.
In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet ingredients
Stir in the shredded coconut and macadamia nuts, if using.
Spoon batter into prepared loaf pan.
Bake for 1 hour, or until an insta-read thermometer reads 200℉ when inserted in the center. Start checking at 55 minutes.
All the bread to cool completely before removing it from the pan
Notes
Storage:Simply place the loaf on top of a piece of paper towel in an airtight container. Enjoy it within three or four days.Hawaiian banana bread, like most quick breads, will lose its moist texture when you store it in the fridge. So, I don't recommend that method.However, banana bread freezes well! Once the loaf is cooled, wrap it in plastic wrap and then in aluminum foil. Freeze for up to three months.Tips:
Overripe bananas are the best for this.
Be sure your butter is softened so you can easily cream it with the sugar. Pull it out of the fridge an hour or two before you plan to bake.
Always use room-temperature eggs in any baking recipe.
The pineapple may look like it’s curdling the eggs at first, but the wet ingredients will eventually become smooth. Trust the process.
Don’t overmix the batter—you can end up with dense, dry bread.
You'll know the bread is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs on it. Or, it registers 190F - 200F on an instant-read thermometer.
Wait until your Hawaiian banana bread has fully cooled before digging in. I know, I know—waiting is the toughest part!