Also, be sure to try our banana bread recipe! With a spotty banana, crushed pineapple, and a few simple pantry ingredients, you’ve got everything you need to make it at home. It’s easy to make without a mixer, too. Enjoy it as a quick breakfast on the go, as an afternoon snack, or anytime you’re craving something healthier and sweet. It could be the abundance of bananas, or the type of banana they use (the apple banana), that makes Hawaiian banana bread taste extra special. The apple banana is a smaller sweet-tart banana varietal common to the region. Whatever the secret, the banana bread is moist, spongy, and rich in sweet banana flavor. Our version is a riff off the scrumptious quick bread you’d find along the road to Hana that includes ripe banana, crushed pineapple, and chewy coconut. If you’ve always wanted to make banana bread from Hawaii, this recipe is for you! And if you love pineapple as much as we do, also try our pineapple meatballs, Hawaiian hot dogs with grilled pineapple, and coconut pineapple upside-down cake.
Ripe banana – here’s your chance to use up that banana with lots of brown spots on your counter! Crushed pineapple – makes this tropical loaf super moist and sweet. Eggs Butter Sugar – different sugars will yield slightly different results. We use regular granulated sugar, but you could use brown sugar, cane sugar, or even coconut sugar. All-purpose flour Unsweetened shredded coconut – offers a mild coconut flavor and wonderful chewy texture. Baking soda Sea salt
You’ll also need a loaf pan for baking. Most of our banana bread recipes call for a 9×5 inch loaf pan, but this one can be made in a 9×5 (for a shorter, wider loaf) or in an 8×4 (like in the pictures).
Add a splash of vanilla to the mashed bananas mixture. Sprinkle in some cinnamon (about 1 teaspoon) to the dry ingredients. Fold in some chopped macadamia nuts to the batter for a Hawaiian banana nut bread.
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