Hawaiian banana bread
Indulge in the tropical delight of Hawaiian banana bread! 🍌🌴 Moist, flavorful, and perfect for any occasion. Try it today!
Equipment
- 1 9x5-inch loaf pan Grease with coconut oil or line with parchment paper.
- 1 Mixing bowl For combining wet and dry ingredients.
- 1 Whisk For mixing dry ingredients.
- 1 spatula For smoothing the batter.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas Choose heavily speckled or brown for maximum sweetness.
- ¾ cup brown sugar Adds moisture and rich flavor; coconut sugar is an alternative.
- ⅓ cup coconut oil Can be substituted with melted butter or vegetable oil.
- 1 teaspoon vanilla extract Use pure vanilla for the best flavor.
Dry Ingredients
- 1 ½ cups all-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon baking soda Ensure it's fresh for the best rise.
- ½ teaspoon salt Balances sweetness and enhances flavors.
Tropical Additions
- ½ cup shredded coconut Opt for unsweetened to control sugar content.
- ½ cup chopped macadamia nuts Can substitute with sunflower seeds for a nut-free option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
Mixing Wet Ingredients
- Mash the ripe bananas in a large mixing bowl until smooth. Mix in brown sugar, melted coconut oil, and vanilla extract until well combined.
Mixing Dry Ingredients
- In another bowl, whisk together all-purpose flour, baking soda, and salt.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Add Tropical Elements
- Fold in shredded coconut and chopped macadamia nuts.
Prepare Loaf Pan
- Grease a loaf pan or line with parchment paper.
Bake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60 minutes, checking for doneness with a toothpick.
Cooling
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 200 | 8g | 3g | 30g |