Description
This Tropical Hawaiian Banana Bread is a moist, flavorful twist on the classic banana bread, infused with shredded coconut, crushed pineapple, and tropical fruits like mango or papaya. Enhanced with warm spices such as cinnamon, nutmeg, and a hint of ginger or cardamom, and studded with crunchy macadamia or walnuts, this bread brings the vibrant taste of the islands right to your kitchen. Perfect for breakfast, snack time, or a sweet treat, and easily adaptable to gluten-free or vegan diets.
Ingredients
Scale
Wet Ingredients
- 3–4 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, softened (or coconut oil/vegan margarine for vegan)
- 2 large eggs (or flax/chia eggs for vegan)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Pinch of ground ginger or cardamom for spicy twist
Add-ins
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, well drained
- 1/2 cup chopped macadamia nuts or walnuts
- 1/4 cup diced mango or papaya for extra tropical punch
Instructions
- Preheat and Prepare. Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper to ensure even baking and easy removal of the bread.
- Mash the Bananas. In a large bowl, mash ripe bananas until mostly smooth but still slightly chunky to preserve texture and moisture in the bread.
- Combine Wet Ingredients. Add softened butter, eggs, granulated sugar, and vanilla extract to the mashed bananas. Mix thoroughly until fully combined and creamy, creating the moist base for the bread.
- Mix Dry Ingredients. In a separate bowl, whisk together the all-purpose flour (or gluten-free blend), baking soda, baking powder, cinnamon, nutmeg, salt, and a pinch of ground ginger or cardamom for warmth and depth in flavor.
- Fold Ingredients Together. Gradually fold the dry mixture into the wet banana mixture, stirring gently to avoid overmixing which can make the bread tough. Carefully fold in the shredded coconut, well-drained crushed pineapple, chopped nuts, and diced mango or papaya to embed tropical flavors and crunchy textures evenly throughout.
- Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from oven and let the bread cool slightly before slicing, which helps the flavors meld and the bread to set properly.
Notes
- To make this bread vegan, substitute eggs with flax or chia eggs and use coconut oil or vegan margarine instead of butter.
- For a gluten-free version, use a gluten-free flour blend suitable for baking in place of all-purpose flour.
- Drain the crushed pineapple very well to avoid excess moisture that could make the bread soggy.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- Macadamia nuts add a classic Hawaiian crunch, but walnuts or pecans work beautifully too.
- The addition of ginger or cardamom is optional but offers a unique spicy warmth that complements the tropical flavors.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Baking
- Method: Baking
- Cuisine: Hawaiian
