Hawaiian Banana Bread

• total time: 1 hour

Ingredients

An ode to my favorite vacation spot with so many memories over the years, Hawaii. I wanted to create a banana bread with all the classic island flavors, but still incredibly light & a perfect early summer treat! I see those ripe bananas sitting on your counter right now … time to give this recipe a shot & thank me later 😏

1 1/2 cup @bobsredmill mill GF 1:1 flour (can sub for regular all-purpose flour)

1/3 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

3-4 very ripe bananas, mashed (should measure about 1 1/4 cups)

2 eggs

1 tsp vanilla extract

1 c @dolesunshine canned crushed pineapple w/ the juice

1/2 cup @chosenfoods avocado oil

1/2 c unsweetened coconut shreds

1/2 c raw almonds, chopped

Optional glaze:

2 c powdered sugar

2 tbsp @dolesunshine crushed pineapple w/ juice

1/4 tsp almond extract

Splash of almond milk, to help stir

Directions

Preheat oven to 350 degrees. Line a loaf pan with parchment paper & set aside.

First combine dry ingredients in a medium bowl (flour, sugar, baking powder & soda, salt, cinnamon) then set aside.

In a large bowl, whisk together mashed banana, eggs, oil, pineapple, vanilla until well combined. Add dry ingredients, gently fold together just until no flour streaks remain. Then mix in coconut & chopped almonds.

Pour batter into prepared loaf pan, bake for 55-65 minutes or until a toothpick inserted comes out clean. It still should be very moist! Allow to cool completely before topping with glaze & slicing … if you can wait