Hawaiian Banana Bread

Serving: Serve the bread warm with a pat of butter or as-is for a sweet, tropical treat.

Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze for up to a month.

Variations
Add-ins: Stir in shredded coconut or chopped nuts (like macadamia or walnuts) for extra texture and flavor.

Tropical Twist: Use coconut oil instead of butter for an added tropical flair.

Low Sugar Option: Reduce sugar by half for a less sweet version.

FAQ
Q: Can I make this bread ahead of time?
A: Yes! Banana bread often tastes better the next day as the flavors meld together.

Q: Can I use fresh pineapple instead of canned?
A: You can, but make sure to finely chop the fresh pineapple and drain any excess juice before adding it to the batter.

Q: Can I freeze Hawaiian banana bread?
A: Absolutely! Wrap the loaf tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Let it thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 15 minutes
Calories: ~250 per slice (depending on size)

Enjoy baking your tropical treat! Let me know if you need more variations or tips!