Name: Hawaiian banana bread recipe
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 8
Ingredients: 432g can crushed pineapple in juice (undrained); 3 medium ripe bananas; 2 eggs; 125ml (1/2 cup) rice bran oil; 2 tsp vanilla extract; 65g (1 cup) shredded coconut; 225g (1 1/2 cups) self-raising flour; 110g (1/2 cup) caster sugar; 1 1/2 tsp baking powder; 1 1/2 tsp ground cinnamon; Extra 20.00 ml shredded coconut

This super easy, one-bowl banana bread is perfect for afternoon tea or lunchboxes – and serves as a fun spin on classic banana bread.

How to make Hawaiian banana bread: key tips

This is an easy recipe, but there’s one thing to remember that can make it all the better. When stirring in the flours, make sure you only mix until just combined. Over-mixing the batter will mean your banana bread will not be as light in texture. And nobody wants overly dense banana bread!

What goes into our Hawaiian banana bread recipe?

Naturally, the key ingredient in this recipe is bananas. Make sure your bananas are nice and ripe, as this will add a natural sweetness to this bread. Crushed pineapple not only adds a lovely tropical flavour to this banana bread, but the juice from the can adds moisture too. Rice bran oil is a great oil to use in baking due to its mild flavour. It’s also high in vitamin E, monounsaturated and polyunsaturated fats. And, ground cinnamon adds warmth and a tantalising scent to this yummy treat. Plus, bananas and cinnamon are just a match made in heaven!

See our recipe notes below on how to freeze this terrific bread.

Recipe and images by Digital Food Director, Amira Georgy

Ingredients

432g can crushed pineapple in juice (undrained)
3 medium ripe bananas
2 eggs
125ml (1/2 cup) rice bran oil
2 tsp vanilla extract
65g (1 cup) shredded coconut
225g (1 1/2 cups) self-raising flour
110g (1/2 cup) caster sugar
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
Extra 1 tbsp shredded coconut

Method

Step 1

Preheat oven to 180C/160C fan forced. Grease and line a 7cm-deep, 7cm x 21cm loaf pan with baking paper.
Step 2

Reserve 1/4 cup crushed pineapple in a small bowl. Place bananas in a large bowl and mash with a fork until smooth. Add remaining crushed pineapple, eggs, oil and vanilla and whisk until combined. Add coconut, flour, sugar, baking powder and cinnamon, and stir until just combined.
Step 3

Pour into prepared pan. Drain reserved crushed pineapple well of any excess liquid and place down the centre of the batter. Sprinkle with extra coconut. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean (cover loosely with foil if overbrowning). Cool in pan for 10 minutes, then turn onto a wire rack to cool. Serve warm or at room temperature.

Recipe Notes

from Australia’s Best Recipes team

Can this Hawaiian banana bread be made ahead?

Yes, not only is this tropical banana bread delicious (and a crowd-pleaser at a morning tea event), but it can also be made ahead and freezes well. If you’d like to freeze this banana bread, wrap whole or slices in plastic wrap and store them in the fridge for up to 3 days – or in the freezer for up to 2 months.