Long story short, there was a trip being planned to Hawaii that I would currently be on. But, then this virus took over the world. So. The trip to Hawaii didn’t happen this summer! That being said, a few recipes were planned and made well ahead of time so that I would be ahead on things before going on vacation.
I ended up trading my Hawaiian excursion for visiting my mother. And to be honest? Visiting her safely is way better than any tropical paradise. So, after six months of being cooped up in the house, I decided it was time to get out for a little bit. But. You still get this amazing Hawaiian Banana Bread.
So what makes this banana bread ‘Hawaiian’ anyway? Well, that’s easy! Probably the pineapple and coconut that I loaded it up with. And I can’t even begin to tell you how damn amazing this bread is either. Here’s to hoping that maybe I’ll get to make it for my mom this week!
Even though I am not and never have been a fan of shredded coconut, I have to say… this Hawaiian Banana Bread has to be one of my all time favorite banana breads ever. And THAT is a lot for me to say.
TheSkinnyFork.com A delicious from scratch banana bread that has a Hawaiian twist with the addition of coconut and pineapple to the mix! Prep Time: 10 Minutes • Cook Time: 1 Hour
Servings: 16 • Serving Size: 1 Slice • Calories: 376 • Fat: 25 g • Saturated Fat: 5 g • Carb: 53 g • Fiber: 3 g • Protein: 4 g • Sugar: 12 g • Sodium: 241 mg
• 2 C. Mashed Banana
• 1 1/2 C. Oil
• 8 Oz. Crushed Pineapple
• 3 Whole Large Eggs
• 1 Tbsp. Vanilla Extract
• 2 Tsp. Coconut Extract
• 3 C. Flour
• 1 1/2 C. Natural Sweetener
• 1/2 C. Sugar
• 1 1/2 Tsp. Ground Cinnamon
• 1 Tsp. Baking Soda
• 1 Tsp. Salt
• 1 C. Unsweetened Shredded Coconut
• 1 C. Nuts (Optional)
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of two 9x5” loaf pans or one 9x5” loaf pan and a couple of smaller ones with non-stick baking spray; set aside.
In a large bowl, beat together the 2 C. banana, 1 1/2 C. oil, 8 Oz. crushed pineapple, 3 eggs, 1 Tbsp. vanilla, and 2 Tsp. coconut extract.
In another large bowl, whisk together the 3 C. flour, 1 C. sweetener, 1 C. sugar, 1 1/2 Tsp. cinnamon 1 Tsp. baking soda, and 1 Tsp. salt.
Add the wet ingredients to the dry and stir until just combined.
Stir in the 1 C. shredded coconut and 1 C. nuts (if desired.)
Divide the batter evenly among the prepared loaf pans and place in the oven to bake for about 1 hour - 1 hour and 15 minutes. Or until an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool before transferring out onto a wire rack to continue to cool.
Cut evenly into 16 slices (eight per 9x5” loaf.)
Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
