Hawaiian Banana Bread


I love the flavor of bananas. It’s maybe one of my all-time favorites, making banana bread a big guilty pleasure in my house. But I get that some people aren’t as fond of it as me or find banana bread a touch bland. Well, that will all change with this fantastic pineapple, walnut, and cherry recipe. It’s soft, moist, loaded with flavor, and has just the right amount of crunch. Using crushed pineapple will help ensure it evenly distributes throughout the batter, and just a teaspoon of cinnamon will add a warm undertone that complements the whole loaf.


1/2 cup butter, softened

1 cup sugar

2 massive eggs

1 very ripe banana, mashed

1 cup crushed pineapple (don’t drain)

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup shredded coconut


1. Preheat oven to 350 levels.

2. In a big bowl, cream butter and sugar along with a mixer till gentle and fluffy. Add eggs, one after the other and beat to include.

3. Stir in mashed banana and pineapple.

4. In a separate, medium sized bowl, sift collectively flour, baking powder, baking soda, and salt. Add to moist substances.

5. Stir in coconut flakes/shreds.

6. Pour combination right into a greased loaf pan (9×5). Bake for 60 minutes or till a toothpick inserted comes out clear.
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