Give your classic banana bread a tropical twist with this moist and flavorful Hawaiian Banana Bread. Bursting with ripe bananas, crushed pineapple, and sweet coconut flakes, this easy banana bread recipe brings the taste of the islands right to your kitchen. Whether you’re hosting a brunch, looking for a unique giftable bake, or craving a slice of something sweet with your morning coffee, this recipe delivers every time.
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Why You’ll Love Hawaiian Banana Bread
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A tropical spin on classic banana bread
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Ultra-moist texture from pineapple juice and ripe banana
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Naturally sweet — no need for extras
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Freezes beautifully for make-ahead treats
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Great for brunch, potlucks, or edible gifting
Ingredients You’ll Need
Butter: Adds rich flavor and moisture.
Sugar: For just the right sweetness.
Eggs: Bind the batter and provide structure.
Banana: Use one very ripe banana for intense banana flavor.
Crushed Pineapple (with juice): Adds natural sweetness and a moist, fruity texture.
All-Purpose Flour: Gives structure to the loaf.
Baking Powder + Baking Soda: Ensure a light and fluffy rise.
Salt: Enhances all the tropical flavors.
Shredded Coconut: Adds texture and a burst of coconut flavor in every bite.
Ingredients
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½ cup butter, softened
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1 cup sugar
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2 large eggs
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1 very ripe banana, mashed
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1 cup crushed pineapple (with juice, not drained)
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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¼ cup shredded coconut
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
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2. Mix the Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
Add the eggs, one at a time, mixing well after each.
Stir in the mashed banana and crushed pineapple with juice.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine Everything
Gradually stir the dry ingredients into the wet mixture.
Mix until just combined — don’t overmix, or your bread may turn dense.
Gently fold in the shredded coconut.
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5. Bake
Pour the batter into your prepared loaf pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy warm, room temp, or lightly toasted with butter.
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Tips for the Best Hawaiian Banana Bread
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Use very ripe bananas — the darker, the better for sweetness and moisture.
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Don’t drain the pineapple — the juice keeps the loaf tender and tropical.
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Avoid overmixing — stir just until the flour disappears.
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Add-ins: Try chopped macadamia nuts or white chocolate chips for extra texture.
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Toast the coconut before folding it in for more depth of flavor.
Ingredient Substitutions & Variations
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Low-Sugar: Reduce sugar to ¾ cup for a less sweet version.
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Add a glaze: Drizzle with a pineapple or vanilla glaze after cooling.
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Make muffins: Bake in a muffin tin at 350°F for 18–22 minutes.
How to Store Hawaiian Banana Bread
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Stays fresh for up to a week — bring to room temp before serving.
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Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or reheat gently in the oven.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, just make sure to include some juice — about 2–3 tablespoons — for moisture.
Can I make this recipe without coconut?
Absolutely. The bread will still be delicious without it.
How do I know when the bread is done?
Insert a toothpick into the center — if it comes out clean or with a few moist crumbs, it’s ready.
Can I double the recipe?
Yes, just divide the batter between two loaf pans and bake both at once.
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