°1 cup sugar
°1/2 cups of soft unsalted butter
° 2 Egg
°3 mature puree bananas
°2 cups flour for all purposes
° 1 teaspoon baking powder
° 1/2 teaspoon baking soda
° 1/4 teaspoon salt
° 1/2 cup of sweetened Indian hazelnut
°1/2 cup fresh pineapple, chopped


Preheat oven 350 ° F (180 ° C). Grease a loaf pan 9 “× 5”.
In a large mixing bowl, whisk together the sugar and butter until light and thin. Whisk the eggs, one by one, followed by the pureed banana.

In a separate mixing bowl, whisk the flour, baking powder, baking soda and salt. Add dry ingredients to moist ingredients and mix until combined. Stirring in coconut & pineapple.
Pour mix into the prepared loaf pan & smooth the top.
Bake the banana bread for 60-70 minutes, or until a toothpick comes out in the middle clean.
Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve banana bread in Hawaii warm or at room temperature sliced and covered with butter or cream cheese.

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