Hawaiian banana bread

Ingredients

1 ½ cups all-purpose flour (or gluten-free blend)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp cinnamon (or nutmeg for warmth)

1 cup crushed pineapple (drained, reserve juice for glaze)

½ cup granulated sugar (or coconut sugar for less sweetness)

¼ cup unsalted butter , melted (or coconut oil for vegan)

2 large eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water)

1 tsp vanilla extract

Optional : ½ cup chopped walnuts, pecans, or shredded coconut

For the Glaze (Optional):

½ cup powdered sugar

2–3 tbsp reserved pineapple juice

1 tsp lemon zest

Directions

Step 1: Prep the Pineapple

Drain crushed pineapple thoroughly (save the juice for the glaze). Pat dry with paper towels if needed.

Step 2: Mix Dry Ingredients

Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.

Step 3: Combine Wet Ingredients

In a separate bowl, mix pineapple, sugar, melted butter, eggs, and vanilla.

Step 4: Make the Batter

Gradually add dry ingredients to the wet mix. Stir until just combined .

Fold in nuts or coconut (if using).

Step 5: Bake

Preheat oven to 350°F (175°C) . Grease a 9x5-inch loaf pan.

Pour batter into the pan. Bake for 50–60 minutes (cover with foil if browning too fast).

Cool in the pan for 10 minutes, then transfer to a wire rack.

Step 6: Glaze (Optional)

Mix powdered sugar, pineapple juice, and lemon zest until smooth. Drizzle over cooled bread.