Hawaiian Banana Coconut Bread Recipe

Ingredients

• 1.5 cup All-purpose flour
• 1 1/4 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Sea salt
• 2 Eggs
• 1/2 cup Sugar (Castor sugar recommended)
• 1/3 cup Vegetable oil
• 2 Bananas, mashed
• 1 cup Crushed pineapple, not drained
• 1.5 tsp Vanilla extract
• 1/4 cup Shredded unsweetened coconut
• Additional shredded coconut for topping

Instructions

1. 1

   Preheat and prepare pan: Preheat your oven to 180 C (350 F). Grease an 8"x4" loaf pan to prevent sticking.

2. 2

   Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until well combined.

3. 3

   Whisk eggs and sugar: In a large bowl, whisk the eggs and castor sugar together until the mixture is smooth and slightly thickened.

4. 4

   Add wet ingredients: To the egg and sugar mixture, add the vegetable oil, mashed bananas, crushed pineapple with juice, and vanilla extract. Mix well to combine all wet ingredients evenly.

5. 5

   Combine wet and dry ingredients: Slowly add the dry ingredient mixture to the wet mixture and stir until no dry streaks remain, being careful not to overmix.

6. 6

   Fold in coconut: Gently fold in the shredded unsweetened coconut to the batter for added texture and flavor.

7. 7

   Transfer batter and bake: Pour the batter into the prepared loaf pan. Sprinkle additional shredded coconut on top. Bake in the preheated oven for 45 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.

8. 8

   Cool bread: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then carefully turn it out onto a wire cooling rack and allow it to cool completely.

9. 9

   Serve: Slice the banana bread and enjoy it warm or at room temperature with tea or coffee for a delicious tropical treat.