Welcome to our kitchen where we bring you a slice of paradise with our Hawaiian Banana Bread recipe. This tropical delight, blending the sweetness of ripe bananas and fresh pineapple with the rich aroma of hazelnuts, is more than just a bread; it’s a journey to the sunny shores of Hawaii. Perfect for breakfast, a snack, or a dessert, this easy-to-make recipe is sure to become a family favorite.
Ultimate Hawaiian Banana Bread Recipe: A Tropical Family Favorite
Growing up in a family that adored the flavors of the tropics, this Hawaiian Banana Bread recipe has been a staple in our home. Passed down from my grandmother, who lived in Hawaii for years, it encapsulates her love for the island’s natural sweetness and vibrant culture. Every bite takes us back to her sunny kitchen, filled with laughter and the aroma of this delightful bread.
- Granulated sugar
- Unsalted butter
- Ripe bananas
- All-purpose flour
- Baking powder
- Baking soda
- Sweetened Indian hazelnut (or regular hazelnuts as an alternative)
- Fresh pineapple
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12 slices
- 1 cup sugar
- 1/2 cups of soft unsalted butter
- 2 Eggs
- 3 mature bananas, pureed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sweetened Indian hazelnut
- 1/2 cup fresh pineapple, chopped
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the sugar and butter until smooth. Beat in the eggs one at a time, then stir in the banana puree.
- Combine the flour, baking powder, baking soda, and salt; blend into the banana mixture. Fold in the hazelnuts and pineapple. Pour batter into the prepared loaf pan.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Why You’ll Love This Recipe:
Our Hawaiian Banana Bread is not just delicious; it’s a healthy treat too! Packed with the goodness of bananas and pineapples, it offers a great source of vitamins and fiber. The addition of hazelnuts adds a delightful crunch and boosts the nutritional value.
The Secrets Behind the Perfect Hawaiian Banana Bread Recipe:
- The Right Bananas: The key to delicious banana bread is using overripe bananas. They’re sweeter and mash easily, lending moisture and a rich flavor to the bread.
- Fresh Pineapple Matters: While canned pineapple can be used in a pinch, fresh pineapple gives a brighter, more authentic tropical flavor to the bread. Make sure to chop it finely for even distribution.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until they are combined. Overmixing can lead to a dense, heavy loaf rather than a light and fluffy one.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps them blend more smoothly into the batter.
- Balance Your Flavors: The sweetness of the banana and pineapple should be balanced. Adjust the amount of sugar based on the sweetness of your bananas and pineapple.
- Baking Time is Key: Each oven is different, so start checking your bread for doneness about 10 minutes before the recipe suggests. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let it Cool: After baking, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Cutting the bread while it’s too warm can cause it to crumble.
- Experiment with Add-Ins: While this recipe is delicious as is, feel free to experiment with add-ins like nuts, chocolate chips, or a sprinkle of coconut flakes for a different texture and flavor profile.
- Proper Storage: Store the cooled bread in an airtight container to keep it moist. You can also wrap it in plastic wrap and store it in the refrigerator to prolong its freshness.
- Enjoy the Next Day: Often, banana bread tastes even better the next day as the flavors have had time to meld and develop.
Following these secrets will help you create a Hawaiian Banana Bread that’s not just good, but exceptional, bringing a taste of the tropics right into your kitchen.
- Classic Enjoyment: Serve slices of this bread warm with a spread of butter or cream cheese. The warmth enhances the flavors and makes for a comforting treat.
- Breakfast Delight: Pair a slice with your morning coffee or tea. It’s a great way to start your day with a tropical twist.
- Dessert Option: For a dessert, try it with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle with a little honey or caramel sauce for an extra touch of sweetness.
- With Fresh Fruit: Serve alongside a fruit salad containing tropical fruits like mango, papaya, and kiwi to complement the flavors in the bread.
- Toast It: Toast slices of banana bread and top with a sprinkle of cinnamon or a spread of almond butter for a crunchy, nutty flavor.
- French Toast Style: Use thick slices to make a luxurious Hawaiian Banana Bread French Toast. Dip in an egg mixture, cook on a skillet, and serve with maple syrup and a sprinkle of powdered sugar.
- Grilled Banana Bread: For a unique twist, lightly grill slices of the bread and serve with a scoop of coconut gelato.
- Afternoon Tea: Serve as part of an afternoon tea menu. The bread’s sweet, tropical flavors make it a perfect pairing with a variety of teas, especially fruity or herbal blends.
- Cheese Pairing: For a savory twist, serve warm slices of banana bread with a slice of mild cheese like brie or camembert.
- Banana Bread Sandwich: Spread a little peanut butter and jelly between two slices for a delicious banana bread sandwich, ideal for a snack or a quick lunch.
These serving suggestions offer versatile and delightful ways to enjoy Hawaiian Banana Bread, making it a versatile treat suitable for various occasions and times of the day.
Frequently Asked Questions (FAQs) about Hawaiian Banana Bread:
- Can I use canned pineapple instead of fresh? Yes, you can use canned pineapple, but make sure to drain it thoroughly to remove excess moisture.
- How can I store the banana bread, and how long will it last? Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze it for up to 3 months.
- Can I make this recipe gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just be aware that the texture might be slightly different.
- Is there a way to make this recipe vegan? Yes, replace the eggs with flax eggs (1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water) and use vegan butter or coconut oil.
- Can I add nuts or chocolate chips to this recipe? Definitely! Walnuts, pecans, or macadamia nuts are great additions, as are chocolate chips. Add about 1/2 to 3/4 cup of your chosen add-ins.
- Why did my banana bread come out dense? This usually happens due to overmixing the batter or not using ripe enough bananas. Mix the ingredients until just combined and make sure your bananas are very ripe.
- Can I make muffins instead of a loaf? Yes, this batter works well for muffins. Adjust the baking time to about 20-25 minutes or until a toothpick comes out clean.
- How do I know when the banana bread is done? Insert a toothpick into the center of the bread. It’s done if the toothpick comes out clean or with a few moist crumbs.
- Can I reduce the sugar in the recipe? Yes, you can reduce the sugar, but it will affect the sweetness and texture. If your bananas are very ripe and sweet, reducing the sugar might work well.
- Why is my banana bread not rising? This could be due to expired baking powder or baking soda. Make sure they are fresh for the best rise in your bread.
Keto Hawaiian Banana Bread Recipe
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup erythritol or another keto-friendly sweetener
- 1/2 cup unsalted butter, softened
- 4 eggs
- 1/2 cup mashed ripe avocado (as a banana substitute for lower carbs)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup diced fresh pineapple (use sparingly for lower carb count)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and eggs together. Add the mashed avocado and vanilla extract, mixing until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. If the batter is too thick, add a splash of almond milk or water to adjust the consistency.
- Fold in the diced pineapple and nuts (if using). Remember, pineapple is higher in carbs, so use it sparingly.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information: The carb count will vary depending on the sweetener and the amount of pineapple used. Be mindful of the pineapple’s natural sugars, as they can add up in a keto diet.
Note: This keto version of Hawaiian Banana Bread replaces bananas with avocado to lower the carb content, and uses almond and coconut flours in place of all-purpose flour. The result is a delicious, low-carb bread that fits into a ketogenic lifestyle while still offering a taste of the tropics.
This Hawaiian Banana Bread recipe is a perfect way to add a tropical twist to your baking. It’s easy, delicious, and sure to bring a taste of the islands into your home. Serve it up at your next brunch or enjoy it as a sweet end to your day!
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