Hawaiian Banana Pineapple Bread

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Mashed bananas - Brown and overripe. The riper, the better! Aim for bananas that are super soft and extra sweet. Green or simply ripe bananas won't do justice to the flavors we're aiming for here.  2 ½ medium bananas equal 1 cup of mashed banana.
• Canned or fresh pineapple cubes - Drain the juice. Reserve some of the canned juice for making the coconut glaze. Crushed pineapple or pineapple tidbits can also be used in this moist banana bread. Or use fresh pineapple and cut it very finely.
• Coconut flakes - I prefer unsweetened shredded coconut, but you can choose sweetened for extra sweetness. The bread is already sweet enough, especially if using nicely ripened bananas.
• Egg - At room temperature. Eggs add texture to banana bread.
• Sugar - Light brown sugar and white sugar. Light brown sugar is the key to enhancing flavor and adding extra sweetness. But you can use dark brown sugar as well or substitute with other alternatives for brown sugar.
• Pure vanilla extract - A teaspoon of coconut extract could also be added for more coconut flavor.
• Flour - I used my gluten-free blend but an all-purpose flour will work for non-gluten-free folks too. For GF options, I also love Schar or Bob's Red Mill.
• Baking powder and baking soda - Baking powder and baking soda are essential for fluffy, well-risen bread. Remember to check the expiry date of these ingredients for optimal rise and sponginess. 
• Salt - Warm spices such as cinnamon could also be added to this moist pineapple banana bread recipe.
• Olive oil - Coconut oil (scented or unscented) or vegetable oil can be used instead. Melted butter is another option. 
• Vanilla extract - pure and not the artificial kind. Vanilla is great for any quick bread or muffins. Feel free to experiment with other natural extracts such as rum extract (or add your favorite rum for moist texture and flavor), almond extract, or lemon.
• Spices - No need for extra ingredients. This bread is bursting with flavors! However, for a playful twist, consider adding 1 teaspoon of high-quality ground cinnamon (I recommend Saigon) or other aromatic spices like nutmeg, cardamom, or ginger. 
• To add more sweetness you can use your favorite glaze or frosting. I like to make a simple Coconut glaze. A cream cheese frosting will taste delicious here too.

Can You Make This Banana Bread Into Muffins?

Yes! Quick bread recipes can be easily transformed into delicious muffins. Follow the recipe instructions, prepare the batter, and then pour it into a greased muffin pan (or use muffin liners).

Tips

• Since every oven differs, I recommend checking on your bread after 40 minutes of baking. If the loaf requires further baking but the top is getting too brown, cover the entire loaf with aluminum foil for the rest of the time. I recommend baking the bread on the middle rack of the oven. 
• I always prefer to eat this sweet bread within 2 days of baking for the best texture and taste, but it can be stored longer in the fridge. 
• Ensure the egg is at room temperature, as this helps with better texture and blending.
• You can easily double the ingredients to make a second bread loaf if you have two bread loaf tins available and store the one loaf in the freezer to enjoy later. It freezes beautifully! Read more on storing the quick bread in the Storage section of this post.
• It’s normal for the batter to be very sticky, similar to the texture of bubblegum. With that in mind, it can take a little time for the batter to settle evenly in the loaf tin.
• Reserve some of the canned pineapple juice when draining the pineapple chunks. This can be used to make the coconut glaze and adds delicious flavor. 
• Allowing the bread to cool for 5-10 minutes in the loaf pan helps the bread to firm up. Don’t leave it for longer than 10 minutes, as the hot loaf pan will continue to cook the bread, which can result in dry and crumbly bread. 
• Consider other add-ins, such as white chocolate chips, macadamia nuts, walnuts, and pecans, and for a boost of nutrition your favorite choice of seeds.
• If you don’t have or don’t want to use parchment paper lining, just grease your loaf pan with butter or coconut oil, then lightly dust it with flour. It may also help the bread rise. But both options are great anyway!
• You can replace the pineapple with grated apples which will be equally delicious but will change the flavor profile quite a bit.
• Measure the ingredients correctly, especially the flour. I recommend using kitchen scales for precise measurements.
• Opt for ripe bananas with brown spots on the peels for your baked goods. These bananas are not only easier to mash, but they also bring a sweeter and more flavorful taste to your treats.
• Avoid over-mixing the batter to ensure a tender bread texture. Overdoing it can result in toughness. 

Serving Suggestions

How To Serve Banana Bread?

Quick breads are delicious for serving as a quick breakfast or packing school lunches and snacks. To make it a tasty dessert serve it with:

• Vanilla ice cream
• Whipped cream
• With nut butters
• Jam and preserves
• Caramel sauce
• Or a simple coconut sugar glaze: ¾ cup powdered sugar + 2-3 teaspoons pineapple juice (from the canned pineapples) and coconut flakes to taste. Whisk together the glaze ingredients and generously drizzle it over the cooled bread. Any extra glaze can be frozen for up to 2 months.

What To Add To Banana Bread?

• Rum extract, coconut extract in addition or instead of vanilla extract
• Poppy seeds, sunflower seeds, pumpkin seeds, and ground flax seeds for a boost of nutrition
• Raisins and dried fruit
• Chopped walnuts, hazelnuts, pecans
• Lemon, orange or lime zest
• Dark, milk or white chocolate chips

Freezing And Storing Instructions

Easy Quick Bread and Muffins Recipes

• Gluten Free Chocolate Pumpkin Bread
• Gluten Free Cornbread Recipe
• Coconut Almond Cake