with PineappleA wonderfully moist, tender banana bread with sweet pineapple and a golden, caramelized top. The pineapple adds extra moisture and a delicious tropical flavor.
🧈 IngredientsFor the batter:
½ cup (113 g) unsalted butter,
softened1 cup (200 g) granulated sugar2 large eggs1 very ripe banana,
mashed1 cup (about 225 g) crushed pineapple, well drained1½ cups (190 g) all-purpose flour1 teaspoon baking soda½ teaspoon salt1 teaspoon vanilla extract½ teaspoon ground cinnamon, optionalOptional topping:A few pineapple pieces or rings1–2 tablespoons brown sugar for a caramelized top👩🍳
Instructions
Preheat the oven to 175°C (350°F). Grease a 9 × 5-inch (23 × 13 cm) loaf pan and line it with parchment paper.Prepare the pineapple:
Drain the crushed pineapple very well. Excess liquid can make the bread too wet.Cream the butter and sugar: Beat the softened butter and sugar together until light and fluffy,
about 2–3 minutes.Add eggs and flavor: Beat in the eggs one at a time. Add the mashed banana and vanilla extract and mix until combined.Combine dry ingredients: In another bowl,
whisk together the flour, baking soda, salt, and cinnamon.Make the batter: Gradually add the dry ingredients to the wet mixture.
Mix just until combined—don’t overmix.Add pineapple: Gently fold in the drained crushed pineapple.Fill the pan: Pour the batter into the prepared loaf pan. Smooth the top. Add pineapple pieces on top if desired and sprinkle with a little brown sugar.Bake: Bake for approximately 55–70 minutes,
or until a toothpick inserted into the center comes out clean or with a few moist crumbs.Cool:
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack and allow it to cool completely before slicing.
🌴 Tips for the best Hawaiian Banana BreadUse a very ripe banana for the best flavor and natural sweetness.
Drain the pineapple thoroughly.Don’t overmix after adding the flour; this keeps the loaf tender.If the top browns too quickly,
loosely cover it with aluminum foil during the last 15–20 minutes.For extra tropical flavor, add ½ cup shredded coconut or ½ cup chopped macadamia nuts.
🍽️ ServingServe slightly warm with butter, or enjoy it plain with coffee or tea. It also makes a lovely breakfast or afternoon snack.Storage: Keep covered at room temperature for about 2–3 days,
refrigerate for up to 5 days, or freeze individual slices for longer storage.