Hawaiian Banana Bread with Coconut and Pineapple
You know that moment when you walk into a kitchen and instantly get hit with the smell of something tropical, sweet, and just plain happy? That’s exactly what this Hawaiian Banana Bread brings—pure sunshine baked into every bite. I remember the first time I made this loaf for a summer brunch; every slice was like a mini vacation. With the sweetness of ripe bananas, the chewy surprise of shredded coconut, and juicy bursts of pineapple, it’s a flavor combo that never gets old. Plus, it’s ridiculously easy to whip up, even if you’re just learning your way around your oven. Trust me, once you try it, your regular banana bread recipe might feel a little plain by comparison!
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup crushed pineapple, drained
- ½ cup shredded sweetened coconut
- 1 tsp vanilla extract
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix sets the stage for that perfect bread texture, so don’t skip the whisking step!
Step 2:
In a large bowl, cream the butter and sugar with a hand mixer or stand mixer until light and fluffy—about 2 to 3 minutes. This makes the bread tender and moist!
Step 3:
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. This layer of flavor is what makes your loaf sing.
Step 4:
Fold in the mashed bananas, crushed pineapple, and shredded coconut. Gently incorporate the dry ingredients just until combined—overmixing can make the bread tough, so be gentle here.
Step 5:
Pour the batter into your prepared pan and smooth the top with a spatula. This batter is on the thicker side, thanks to the fruit, so don’t worry if it looks chunky or uneven; that’s exactly what you want.
Step 6:
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too fast, loosely cover it with foil halfway through baking. Let it cool for at least 15 minutes before slicing—this helps the bread set and makes cutting easier.
Variations & Tips
- Swap coconut extract for vanilla if you want a more subtle coconut flavor.
- Fold in ½ cup chopped macadamia nuts for extra crunch and a nutty island vibe.
- If you prefer less sweetness, reduce the sugar to ½ cup.
- Use fresh pineapple if you have it on hand, but be sure to drain it well to avoid extra moisture.
- If you don’t have sweetened shredded coconut, use unsweetened and add an extra tablespoon of sugar to balance.
- For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend.
How I Like to Serve It
This bread is perfect warm out of the oven with a pat of butter melting on top, but it also shines served alongside a tropical fruit salad for a sunny brunch. Feeling indulgent? Add a scoop of coconut ice cream or a drizzle of honey. And trust me, this loaf makes an excellent breakfast-on-the-go snack too—it’s like a little vacation you carry with you!
Notes
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices in the toaster or microwave for a quick warm-up that brings back that fresh-baked feel.
Closing: This Hawaiian Banana Bread is that perfect combination of tropical flavors and cozy comfort that always hits the spot—once you try it, it’ll be your go-to when bananas start to brown!
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
