Hawaiian Banana Bread with Pineapple and Coconut
Servings: 15 muffins, 5 mini loaves or 1 full size loaf
Ingredients
- 1½ cups all-purpose flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- 6 tablespoons butter melted
- 2 teaspoons vanilla extract
- ⅓ cup sugar
- ⅓ cup light brown sugar
- 1 egg
- 3 medium size very ripe bananas
- ½ cup crushed pineapple drained
- ¾ cup shredded coconut plus more for topping
*Gluten-Free Alternative
- 1 cup brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
Instructions
- Preheat the oven to 350°F. Grease muffin tins or loaf pans. Combine the flours, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add the melted butter and mix well. Smash the bananas, then add to the batter, along with the pineapple and coconut. Stir until combined.
- Combine the wet and dry ingredients. Stir just until the ingredients are combined. Scoop the batter into the muffin tins or loaf pans and sprinkle each top with coconut. Bake muffins for 18-20 minutes, mini loaves for 30-32 minutes and a full size loaf for 60 minutes, or until lightly browned and a toothpick comes out clean. Remove from the pans and let cool on a wire rack. Serve plain or slathered in butter. Enjoy!