Barefeet in the Kitchen · by Mary Younkin★ 5.0 (1)
Hawaiian Banana Bread with Pineapple and Coconut
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 7%
CARBS 36G65% OF CAL
3G FIBER22G OTHER11G TOTAL SUGAR
FAT 7G27% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet banana bread studded with pineapple and coconut. Tropical, moist, and slightly sweet—great for breakfast or as a snack.
mainamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1½ cups all-purpose flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- 6 tablespoons butter (melted)
- 2 teaspoons vanilla extract
- ⅓ cup sugar
- ⅓ cup light brown sugar
- 1 egg
- 3 medium size very ripe bananas
- ½ cup crushed pineapple (drained)
- ¾ cup shredded coconut (plus more for topping)
- 1 cup brown rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 7%
CARBS 36G65% OF CAL
3G FIBER22G OTHER11G TOTAL SUGAR
FAT 7G27% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 145mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 10M
- SODIUM
- 145MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.