Hawaiian Banana Bread

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Wet Ingredients:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Stir in the mashed banana and crushed pineapple until evenly distributed.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the shredded coconut until evenly distributed throughout the batter.
4. Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
5. Serve and Enjoy:
Once cooled, slice the Hawaiian Banana Bread into thick slices and serve it on its own or with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.
Cook Notes and Variations:
Extra Flavor: For an added burst of flavor, consider stirring in a handful of chopped macadamia nuts or dried pineapple pieces into the batter.
Glaze Option: Drizzle the cooled banana bread with a simple glaze made from powdered sugar and pineapple juice for an extra layer of sweetness.
Keto Versions and Low-Carb Versions:
Keto Version:
Flour Replacement: Substitute almond flour or coconut flour for the all-purpose flour to reduce the carb content of the bread.
Sugar Replacement: Use a keto-friendly sweetener such as erythritol or stevia in place of sugar to lower the carb count even further.
Low-Carb Version:

see next page