Hawaiian banana bread adds crushed pineapple and coconut to classic banana bread for a moist, tropical loaf. Drain the pineapple well so the bread bakes through instead of turning gummy.

Ingredients

3 ripe bananas, mashed
1/2 cup crushed pineapple, drained well
1/2 cup shredded coconut
2 cups all-purpose flour
3/4 cup sugar
2 eggs
1/2 cup neutral oil or melted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Heat the oven to 350°F and grease a loaf pan.
Whisk flour, baking soda, and salt in one bowl.
Mix bananas, drained pineapple, sugar, eggs, oil, and vanilla in another bowl.
Fold dry ingredients into wet ingredients until just combined.
Stir in coconut.
Bake for 55 to 65 minutes, or until a toothpick comes out mostly clean.
Cool in the pan for 10 minutes, then move to a rack before slicing.

Tips

Use very ripe bananas for better sweetness.
Drain pineapple thoroughly.
Do not overmix after adding flour.
Tent with foil if the top browns before the center is done.

Storage and Reheating

Store cooled banana bread tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days. Freeze slices for longer storage. Warm slices briefly in a toaster oven or microwave before serving.

Storage and Reheating

Store leftovers in an airtight container once fully cooled. Keep moist baked goods at room temperature for 1 to 2 days or refrigerate for longer storage. Reheat gently only when the texture benefits from warming.

Storage and Reheating

Store leftovers in an airtight container once fully cooled. Refrigerate perishable dishes promptly, reheat gently until hot, and discard anything that smells off or has been left at room temperature too long.