Hawaiian Banana Bread 🏝

Amethyst · July 27, 2025, 7:04pm

Hawaiian Banana Bread

Prep Time: 20 minutes mins
Cook Time: 1 hour hr 5 minutes mins
Cooling Time: 30 minutes mins
Total Time: 1 hour hr 55 minutes mins
Servings: 8 slices

Ingredients:

For the Bread:

1 ¼ Cup shredded coconut unsweetened
1 Stick unsalted butter, ½ Cup, at room temperature
1 Cup granulated sugar
2 eggs large
¼ Cup milk
1 very ripe banana, mashed
1 Teaspoon almond extract
1 Cup crushed pineapple, canned, drained, but reserve ¼ cup juice for glaze
2 Cups all-purpose flour
½ Teaspoon baking powder
½ Teaspoon baking soda
¼ Teaspoon salt
cooking spray as needed

For Topping:

½ Cup coconut toasted, reserved

For the Pineapple Glaze:

⅔ Cup powdered sugar
3 Tablespoons pineapple juice reserved
½ Teaspoon almond extract

Directions:

Add ½ cup of the unsweetened shredded coconut to a dry skillet over medium-low heat.

Cook and stir for 3 to 5 minutes, until golden brown and fragrant. Transfer toasted coconut to a plate to cool.

Preheat oven to 350°F.

Lightly spray a 9 × 5-inch loaf pan with nonstick baking spray or line with parchment paper.

In a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy.
Beat in eggs, and then add milk, mashed banana, almond extract, and drained crushed pineapple.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to the wet ingredients, stirring until just combined.

Fold in the remaining ¾ cup shredded coconut (untoasted).

Pour batter into prepared loaf pan and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.

Cool for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, pineapple juice, and almond extract until smooth.

Drizzle glaze over the cooled loaf and immediately sprinkle reserved toasted coconut on top.

Let it sit before slicing.

Notes:

Toast the coconut carefully:

It browns quickly, so stir constantly and don’t walk away.

Drain the pineapple well:

Excess liquid will make the batter too wet. Drain the crushed pineapple well in a fine mesh sieve or colander over a bowl to reserve ¼ cup juice for the glaze. Don’t overmix: Stir just until combined to avoid a dense loaf.

Check for doneness:

Use a toothpick to test the center of the banana bread after 60 minutes. If it comes out clean with a few moist crumbs, it’s ready.

Cool before glazing: It’s important to let the loaf cool for at least 10 minutes in the pan before taking it out of the pan. This will prevent the loaf from breaking. A warm loaf will melt the glaze. Use parchment under the rack: This makes glaze cleanup easier and mess-free.

Nutritional Facts:

Recipe courtesy of XOXOBella.com