Just made 2 loaves of this dish and the house smells divine. This is a twist on a classic and our family loves it because it’s oh-so-tasty and moist

Ingredients:

3 cups all-purpose flour
2 cups mashed ripe bananas
3 eggs, room temperature
1 can (8 ounces) crushed pineapple, drained
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 and 1/4 cups oil
2 teaspoons vanilla extract
Optional: 1/2 cup of shredded coconut

Instructions:

1. reheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans.

2. In a large mixing bowl, combine the flour, sugar, salt, baking soda, and ground cinnamon.

3. In a separate bowl, whisk the eggs, oil, and vanilla extract until well blended.

4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.

5. Gently fold in the drained crushed pineapple and mashed bananas. Optionally, can add shredded coconut.

6. Divide the batter evenly between the prepared loaf pans.

7. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Slice and enjoy the delicious Hawaiian Banana Bread!