Hawaiian Banana Bread

Instructions

step 1 Preheat your oven to 350°F (175°C) and grease a loaf pan. /n
step 2 In a large bowl, cream together the butter and sugar until light and fluffy. /n
step 3 Add eggs one at a time, mixing well after each addition. /n
step 4 Stir in mashed bananas, crushed pineapple (with juice), and vanilla extract until combined. /n
step 5 In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. /n
step 6 Gradually add the dry ingredients to the wet ingredients, mixing until just combined. /n
step 7 Fold in chopped nuts if using. /n
step 8 Pour the batter into the prepared loaf pan and smooth the top. /n
step 9 Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. /n
step 10 Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Storage and Reheating Tips

Store banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To reheat, warm slices in the microwave for a few seconds or toast lightly. This bread can also be frozen for up to 2 months; thaw at room temperature before ser