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Welcome to the delightful world of Tropical Bliss Banana Bread, where the comforting essence of a classic banana bread meets the vibrant flavors of the tropics. This recipe takes the beloved banana bread you've grown to love and elevates it with the addition of crushed pineapple and shredded coconut, creating a mouthwatering treat that bursts with flavor. Whether you’re seeking a quick breakfast option, a sweet snack, or a unique dessert to impress your guests, this banana bread is the perfect choice.

Best Hawaiian Banana Bread with Pineapple and Coconut

Indulge in a slice of tropical paradise with this Tropical Bliss Banana Bread! Packed with fresh bananas, crushed pineapple, and shredded coconut, it's a delightful twist on your classic banana bread. With a hint of cinnamon and optional walnuts, this recipe is easy to make and perfect for breakfast or a sweet treat. Bake it to golden perfection and enjoy a slice of sunshine anytime. Perfect for sharing or savoring all on your own!
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Ingredients
  

3 ripe bananas, mashed

1 cup crushed pineapple (drained)

1/2 cup shredded coconut (unsweetened)

1/2 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 ½ cups all-purpose flour

1/2 cup chopped walnuts (optional)

1/4 cup shredded coconut (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Beat in the eggs one at a time, then add the mashed bananas and vanilla extract, mixing well to combine.

        In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

          Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

            Fold in the crushed pineapple, shredded coconut, and walnuts (if using) until evenly distributed.

              Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining shredded coconut on top.

                Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

                  Once done, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices