Description
This Delightful Hawaiian Banana Bread combines the natural sweetness of ripe bananas with tropical crushed pineapple and crunchy walnuts for a moist, flavorful loaf. Perfectly spiced and baked to golden perfection, this banana bread offers a comforting treat ideal for breakfast, snack, or dessert.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas
- 1/2 cup melted butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
- Mash Bananas: In a mixing bowl, thoroughly mash the ripe bananas until smooth but still slightly chunky for texture.
- Add Butter: Pour in the melted butter and mix thoroughly to combine with the mashed bananas.
- Combine Sugar, Egg, and Vanilla: Stir in sugar, then add the egg and vanilla extract, blending well to create a smooth batter base.
- Incorporate Baking Soda and Salt: Mix in the baking soda and salt evenly to help the bread rise and balance flavors.
- Add Flour and Mix-ins: Gradually fold in the all-purpose flour, then carefully fold in the drained crushed pineapple and chopped walnuts, ensuring even distribution without overmixing.
- Prepare for Baking: Grease a loaf pan to prevent sticking, then pour the batter evenly into the pan.
- Bake: Place the pan in the preheated oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool and Slice: Remove the bread from the oven and allow it to cool in the pan for several minutes before transferring it to a wire rack to cool completely. Slice into 10 comforting pieces and serve.
Notes
- Ensure the crushed pineapple is well drained to avoid excess moisture in the batter.
- Walnuts are optional; substitute with pecans or omit for a nut-free version.
- For a sweeter bread, increase sugar by up to 1/4 cup.
- Storage: Keep the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze leftover slices wrapped well for up to 2 months.
