Hawaiian Bread Cake
A moist and flavorful pineapple banana cake with nuts and coconut, perfect for dessert or brunch, offering a tropical twist with sweet and nutty flavors.
Ingredients
Instructions
- Combine flour, soda, salt, sugar, and chopped nuts in a large bowl and mix well.
- Set aside.
- In a separate bowl, beat the eggs with a pinch of salt until well combined.
- Add cooking oil, crushed pineapple (with juice), coconut, mashed bananas, and vanilla to the eggs and mix well.
- Gradually add the flour mixture to the wet ingredients, beating slowly until combined.
- Pour the batter into a greased Bundt pan or mini loaf pans.
- Bake at 325°F (160°C) for 1-1/2 hours in a Bundt pan or until a toothpick inserted in the center comes out clean for mini loaves.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of cinnamon to the dry ingredients. If you’re out of nuts, walnuts or pecans are great substitutes. You can use unsweetened applesauce instead of oil for a healthier option. Make sure to mash the bananas well for better incorporation. If you prefer a richer texture, you can replace half of the sugar with brown sugar.
Serving Suggestions
This Hawaiian Bread Cake is delightful on its own but pairs beautifully with family favorites like King'S Hawaiian French Toast. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. You can also enjoy it alongside a cup of coffee or tea for a cozy afternoon snack.
Storage & Reheating
Store leftover Hawaiian Bread Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Bread Cake contains roughly 497 calories, with 7g protein, 57g carbohydrates, and 28g fat. It is a good source of protein (14% of the Daily Value), iron (14% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! Substitute the plain flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum to help with the structure. The other ingredients remain the same, and you’ll still enjoy a delicious cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).