°1 cup sugar °1/2 cup soft unsalted butter °2 eggs °3 mature puree bananas °2 cups all-purpose flour °1 teaspoon baking powder °1/2 teaspoon baking soda ° 1/4 teaspoon salt °1/2 cup sweetened Indian hazelnut °1/2 cup fresh pineapple, chopped
Methods:
Preheat the oven to 350°F (180°C). Grease a 9″ 5″ loaf pan.
Whisk together the sugar and butter in a large mixing basin until light and thin. Whisk the eggs one at a time, then add the pureed banana.
Separately, whisk together the flour, baking powder, baking soda, and salt. Mix together the dry and wet ingredients until well blended. Stir in the coconut and pineapple.
Pour the batter into the prepared loaf pan and smooth the top.
Bake the banana bread for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool for 10 minutes in the pan before transferring to a wire rack to cool completely. In Hawaii, banana bread is served warm or at room temperature, sliced and topped with butter or cream cheese.
Enjoy !
