There’s a moment in my kitchen I chase after: that first warm, fragrant breath of air that hits you when you open the oven. It’s pure, golden happiness. I found that moment perfected with this Hawaiian Banana Bread. It wasn’t from an old family recipe card, but from a happy accident during a gray, rainy week. I had a single, desperately ripe banana and a can of pineapple calling from the pantry. What emerged was magic—a loaf so incredibly moist and bursting with tropical flavor that my entire home smelled like a sunny island getaway. It instantly became my go-to comfort bake, the one I wrap up for friends because it feels like a hug. Let me show you how to bring that sunshine into your own kitchen.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 very ripe large banana, mashed (about 1/2 cup)
- 1 cup crushed pineapple, do not drain
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, but lovely)
Now, let’s talk ingredients because details matter here. That “very ripe” banana is non-negotiable—wait until it’s speckled with brown spots all over. It’s sweeter, mashier, and packs more flavor. The pineapple juice is your liquid gold; draining it is the biggest mistake you can make, as it’s key to the incredible moisture. I’ve used both canned and fresh crushed pineapple, and while both work, canned (in juice, not syrup) is consistently perfect and easier. For the butter, truly let it soften at room temperature. I’ve tried microwaving it in a pinch, and it can mess with the creaming process. A little patience here makes a huge difference in texture.(See the next page below to continue…)