Oh, sweet friends—thank you for joining me today! 💛 This recipe is one of those cozy, sunshine-filled bakes that instantly brightens your mood and your kitchen. If you’ve ever wished your banana bread could taste like a tropical getaway, this Hawaiian Banana Bread with Coconut and Pineapple is exactly that dream come true!
It’s moist, tender, and packed with the irresistible flavors of ripe bananas, sweet pineapple, and nutty coconut. One bite, and you’ll be transported straight to the islands—no plane ticket required!
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Why You’ll Love This Banana Bread
This isn’t your average banana bread. The crushed pineapple adds incredible moisture, the coconut gives it texture and aroma, and the banana base ties it all together in one soft, buttery loaf.
Reasons to Love It
- Super moist: The pineapple keeps every bite tender and flavorful.
- Tropical flavor: A perfect balance of banana sweetness, coconut nuttiness, and pineapple tang.
- One-bowl recipe: Easy cleanup and simple steps—just mix, bake, and enjoy.
- Perfect anytime: Breakfast, snack, or dessert—it fits every craving.
What Does It Taste Like?
Imagine your favorite banana bread, but richer, juicier, and filled with sunshine. 🍍 The pineapple adds a light tang, while the coconut gives every bite a lovely chewy texture. The banana flavor still shines through—warm, mellow, and comforting—but now with a hint of the tropics that makes it truly special.
Benefits of This Recipe
- Uses ripe bananas (no waste!)
- Bakes up perfectly moist every time
- Easy to customize with nuts, coconut milk, or glaze
- Freezer-friendly and great for gifting
Ingredients You’ll Need
- 3 ripe bananas, mashed
- 1 cup all-purpose flour
- ½ cup shredded coconut (unsweetened)
- ½ cup crushed pineapple, drained
- ½ cup sugar
- ¼ cup melted butter
- 1 large egg
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Tools You’ll Need
- Mixing bowls
- Whisk or wooden spoon
- 9×5-inch loaf pan
- Measuring cups and spoons
- Cooling rack
Ingredient Additions & Substitutions
- Add crunch: Stir in chopped macadamia nuts or pecans.
- Extra moisture: Mix in 1 tablespoon of coconut milk to the batter.
- Sweeter loaf: Use sweetened coconut instead of unsweetened.
- Tropical glaze: Top with a drizzle of coconut or pineapple glaze once cooled.
How to Make Hawaiian Banana Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Step 2: Mix the Wet Ingredients
In a large bowl, combine mashed bananas, sugar, melted butter, egg, and vanilla extract. Stir until smooth and well blended.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, and shredded coconut.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the banana mixture, stirring until just combined. (Don’t overmix—it keeps the bread tender!)
Step 5: Fold in the Pineapple
Gently fold in the crushed pineapple until evenly distributed.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For an extra touch of island flair, sprinkle toasted coconut on top before serving. 🌺
What to Serve With This Banana Bread
This tropical loaf pairs beautifully with:
- Pineapple butter or honey drizzle
- A cup of coffee or black tea
- Greek yogurt or cream cheese spread for breakfast
- A scoop of vanilla ice cream for dessert
Tips for the Perfect Loaf
- Use very ripe bananas for maximum sweetness and moisture.
- Drain pineapple well to prevent excess liquid.
- Toast the coconut before adding it in for extra flavor.
- Cool completely before slicing for clean, even pieces.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
General Information
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 8
Calories: ~280 kcal per slice
Frequently Asked Questions
Q: Can I use canned pineapple?
Yes! Just make sure to drain it thoroughly so your batter doesn’t get too wet.
Q: Can I make muffins instead?
Definitely—divide the batter into a greased muffin tin and bake for 20–25 minutes.
Q: Can I make it dairy-free?
Yes—substitute melted coconut oil for the butter.
Q: Can I add a glaze?
Absolutely! Mix ½ cup powdered sugar with 2 tablespoons pineapple juice for a tropical glaze.
Conclusion
And there you have it—Hawaiian Banana Bread with Coconut and Pineapple, a loaf full of sunshine, sweetness, and island-inspired charm. 🌴✨ Whether it’s breakfast, dessert, or a quick afternoon treat, this moist, tropical bread is pure happiness in every bite.
If you try this recipe, I’d love to see your version!
📸 Share your photos on Pinterest or Instagram, and leave a comment below to tell me how it turned out!
Nutritional Information (Approx. per serving)
- Calories: 280 kcal
- Fat: 10 g
- Carbohydrates: 45 g
- Sugar: 25 g
- Protein: 3 g
- Sodium: 150 mg
More Tropical Treats You’ll Love
- 🍍 Pineapple Coconut Cake – soft, creamy, and dreamy.
- 🍌 Banana Pudding Parfaits – rich, cool, and layered to perfection.
- 🥥 Coconut Cream Pie Bars – easy, creamy, and full of coconut bliss.
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