Hawaiian Banana Bread is a delightful twist on the classic banana bread, infused with tropical flair and irresistible flavor. Combining the sweetness of overripe banana with juicy crushed pineapple and coconut, this moist loaf delivers a sunny, island-inspired experience in every bite. It’s incredibly tender and aromatic, with the perfect balance of fruity tang and mellow richness. Whether served warm from the oven, toasted with a pat of butter, or as a midday snack with coffee or tea, this tropical banana bread makes every slice feel like a small indulgence.
What sets this recipe apart is its moist texture and naturally sweet, vibrant flavor. The crushed pineapple keeps the loaf extra soft and juicy, while the shredded coconut adds a subtle chew and rich depth. The result is not overly sweet but perfectly balanced, letting each ingredient shine. It’s a breeze to make—no mixer required—and a great way to use up a ripe banana. Perfect for brunch, potlucks, or gifting, this bread is sure to bring smiles wherever it goes.
Why You’ll Love This Recipe
• Tropical Flavor in Every Bite
Banana, pineapple, and coconut come together to create a naturally sweet and fragrant loaf that transports you straight to the islands.
• Moist and Tender Texture
Thanks to the pineapple’s juice and the richness of the banana and butter, every slice stays soft and flavorful for days.
• Simple Ingredients, Big Payoff
You don’t need anything fancy—just pantry staples and a few tropical ingredients make this recipe quick and fuss-free.
• Perfect for Sharing or Gifting
Wrapped in parchment or served warm with coffee, this loaf is always a hit at brunch, gatherings, or as a homemade gift.
• Freezer-Friendly and Versatile
This banana bread freezes beautifully and can be dressed up with nuts, extra coconut, or even a glaze for variety.
Ingredients
• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 very ripe banana, mashed
• 1 cup crushed pineapple (with juice, do not drain)
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup shredded coconut
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and set it aside.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use a spoon or hand mixer to cream together ½ cup softened butter and 1 cup sugar until light and fluffy, about 3–4 minutes.
Step 3: Add Eggs and Fruit
Add the eggs, one at a time, beating well after each addition. Stir in the mashed banana and crushed pineapple with juice. Mix until fully combined and smooth.
Step 4: Mix Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir to combine.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, which can toughen the bread.
Step 6: Add Coconut
Gently fold in ¼ cup shredded coconut, ensuring it is evenly distributed throughout the batter.
Step 7: Pour into Pan and Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once fully cooled, slice and serve.
Tips for Success
• Use very ripe bananas for the sweetest, most flavorful results.
• Don’t drain the pineapple—the juice adds moisture and flavor.
• Avoid overmixing the batter once the dry ingredients are added; stir gently to prevent a tough texture.
• Want a prettier top? Sprinkle with extra coconut before baking for a golden finish.
• Try lining your loaf pan with parchment paper for easy removal.
Storage Options
• Room Temperature: Store wrapped in foil or in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 5–6 days in the fridge. Warm slices before serving.
• Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Optional Add-Ins and Variations
• Chopped nuts like macadamia, pecans, or walnuts for crunch
• A teaspoon of cinnamon or nutmeg for warmth
• White chocolate chips or dark chocolate chunks for indulgence
• Coconut glaze: Mix powdered sugar, coconut milk, and vanilla for a drizzled topping
• Mini loaves or muffins: Great for gifting or snacking
Hawaiian Banana Bread is a tropical treat that’s just the right mix of sweet, soft, and satisfying. Whether it’s for breakfast, dessert, or anytime in between, this sunny loaf brings warm vibes to your table and makes everyday baking feel a little more special.
