Hawaiian Loaf(Sweet Bread)
A moist, flavorful sweet bread infused with bananas, pineapple, and coconut, perfect for breakfast, tea time, or as a delightful snack for tropical flavor lovers.
Ingredients
Instructions
- Beat butter until light and fluffy.
- Gradually beat in sugar until light.
- Add eggs and beat well.
- Stir in mashed bananas.
- Combine flour, baking powder, and baking soda.
- Add the flour mixture to the butter mixture.
- Mix until smooth.
- Fold in crushed pineapple and flaked coconut.
- Spoon batter into 2 greased and floured 9x5 inch loaf pans.
- Bake in a preheated 350-degree Fahrenheit oven until a toothpick inserted in the center comes out clean, about 60-70 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with coconut oil. If you prefer a lighter version, you can reduce the sugar to 1 1/2 cups. Ensure the bananas are very ripe for maximum sweetness and moisture. For a unique twist, add chopped nuts or dried fruit. This Hawaiian Loaf pairs wonderfully with Sweet Crescent Rolls for a brunch spread.
Serving Suggestions
Slice and serve the Hawaiian Loaf warm or at room temperature. It pairs beautifully with fresh fruit or a dollop of whipped cream. Consider serving it alongside a tropical fruit salad for a delightful breakfast or brunch. This sweet bread also complements savory dishes like Cheese Coated Baked Potatoes, creating a balanced meal.
Storage & Reheating
To store leftovers, wrap the cooled loaves in plastic wrap or aluminum foil and keep them at room temperature for up to three days. For longer storage, place them in an airtight container in the freezer for up to three months. To reheat, simply unwrap and warm in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Loaf(Sweet Bread) contains roughly 198 calories, with 2g protein, 27g carbohydrates, and 10g fat. It is a good source of calcium (11% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 628mg per serving (27% of the Daily Value).
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 use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and drain any excess liquid. This may alter the moisture content slightly, so you may need to adjust the flour if the batter seems too wet.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the baking powder and baking soda are gluten-free as well, and check other ingredients for hidden gluten.
Can I add nuts to the Hawaiian Loaf?
Absolutely! Chopped walnuts or macadamia nuts would add a nice crunch and flavor. Fold them in gently with the pineapple and coconut to ensure they are evenly distributed throughout the batter.
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).