Hawaiian Banana Bread With Pineapple And Coconut
A tropical delight, this Hawaiian Banana Bread With Pineapple And Coconut combines ripe bananas, shredded coconuts, and sweet pineapple for a moist, flavorful loaf.
Equipment
- 8"x4" loaf pan
Ingredients
- 1.5 cup All-purpose flour
- 1.25 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Sea salt
- 2 Eggs
- 0.5 cup Sugar I used castor sugar
- 0.33 cup Vegetable oil
- 2 Bananas Mashed
- 1 cup Crushed pineapple Not drained
- 1.5 teaspoon Vanilla extract
- 0.25 cup Shredded unsweetened coconut
Instructions
- Preheat your oven to 180 C or 350 F. Grease an 8"x4" loaf pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In another large bowl, whisk together the eggs and caster sugar.
- Combine the oil, mashed bananas, crushed pineapple, and vanilla extract. Mix well.
- Combine the dry and wet ingredients. Mix well until no dry streaks are visible.
- Fold in the shredded coconut.
- Pour the batter into your prepared pan, top with some more shredded coconut, and bake at 180 C (350 F) for 40-45 minutes, until the top is golden brown and a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before turning it out on a cooling rack. Let the cake cool completely.
- Slice and serve with tea or coffee. Enjoy!
Nutrition
Serving: 1sliceCalories: 299kcalCarbohydrates: 43gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 41mgSodium: 225mgPotassium: 201mgFiber: 2gSugar: 21gVitamin A: 94IUVitamin C: 5mgCalcium: 54mgIron: 2mg
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