•1 cup of sugar
•12 cups of soft unsalted butter
• 2 eggs
•3 mashed ripe bananas
•2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
° 1/2 cup of sweetened Indian hazelnuts
•1/2 cup chopped fresh pineapple
Preheat the oven to 350°F (180°C). Grease a 9″ x 5″ loaf pan.
In a large mixing bowl, whisk the sugar and butter together until light and fluffy. Whisk in the eggs, one at a time, followed by the mashed banana.
In separate mixing bowl, whisking the flour, baking powder, baking soda, and salt. Adding dry ingredients to the wet ingredients and mix until combined. Stir in coconut and pineapple.
Pour the mixture 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.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve the Hawaiian banana bread warm or at room temperature, sliced and topped with butter or cream cheese.