Let me introduce you to a slice of pure, sun-kissed happiness: Hawaiian Banana Bread with Coconut and Pineapple. Lush ripe bananas, sweet-tart pineapple, and coconut flakes come together in a loaf that’s both irresistibly moist and bursting with the cozy warmth of tropical flavor. This is not your average banana bread—it’s a breakfast treat or snack that will make you feel like you’ve just come back from vacation, even if all you did was bake at home. Whether you serve it for brunch, an afternoon pick-me-up, or as a sweet gift for someone special, one bite will have everyone asking for the recipe!
Ingredients You’ll Need
This recipe celebrates a handful of accessible, everyday ingredients that each play their own delicious part. From the natural sweetness of fruit to the dreamy richness of butter and nuts, each component enhances the overall taste and texture of the bread. Gather these essentials and get ready to bake your new tropical favorite!
- Ripe Bananas (2, mashed): The riper, the better—they give natural sweetness and create that signature moist crumb.
- Crushed Pineapple (1 cup, drained): Adds little bursts of tangy flavor and keeps the loaf wonderfully tender.
- Shredded Sweetened Coconut (½ cup): For chewy, sweet texture and a subtle, tropical vibe in every bite.
- Unsalted Butter (½ cup, softened): Brings a creamy, rich flavor—make sure it’s soft for easy mixing.
- Granulated Sugar (½ cup): Lends light, balanced sweetness.
- Brown Sugar (½ cup): Adds a hint of caramel and deeper warmth—don’t skip it!
- Large Eggs (2): Help bind everything together and give a tender crumb.
- Vanilla Extract (1 tsp): Makes the flavors extra inviting and aromatic.
- All-Purpose Flour (2 cups): The sturdy foundation for your loaf.
- Baking Soda (1 tsp): Ensures a nice rise and light, airy texture.
- Baking Powder (½ tsp): Works alongside baking soda for the best lift.
- Salt (½ tsp): Balances the sweetness while highlighting all those tropical notes.
- Ground Cinnamon (½ tsp): Adds a cozy depth that blends beautifully with banana and coconut.
- Chopped Macadamia Nuts (¼ cup, optional): For irresistible crunch and even more island flair—highly recommended if you love nuts!
How to Make Hawaiian Banana Bread with Coconut and Pineapple
Step 1: Prep Your Pan and Oven
Begin by getting your oven ready to work its magic. Preheat it to 350°F (175°C), and grease a 9×5-inch loaf pan well—this simple step is your ticket to a golden, perfectly released loaf later. If you want an even easier clean-up, line the pan with parchment paper, leaving a little overhang on the sides.
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand mixer or a good old-fashioned spoon to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and inviting. This step incorporates air, which means an even lighter, melt-in-your-mouth bread—don’t rush it!
Step 3: Incorporate Wet Ingredients
Beat in the eggs, one at a time, ensuring each is fully combined. Then stir in your mashed bananas, drained pineapple, vanilla extract, and sweetened coconut. The mixture might look slightly lumpy, but that’s just the fruit and coconut; it’s perfect.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Doing this apart from your wet ingredients prevents any one spot from being too salty or too cinnamon-y later on—your flavor will be beautifully consistent.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into your wet mixture, stirring just until combined. Be gentle—a few small streaks of flour are okay! If you’re adding macadamia nuts, fold them in gently now. Overmixing is the enemy of fluffy banana bread, so resist the urge to go overboard.
Step 6: Pour and Bake
Pour the batter into your greased loaf pan and smooth the top with a spatula. For an extra festive touch, sprinkle a little extra coconut or a handful of nuts on top. Slide it into your hot oven and bake for 55–65 minutes, or until a toothpick poked in the center comes out clean or with moist crumbs. If your loaf is browning too quickly, loosely tent it with foil during the last 15 minutes.
Step 7: Cool and Slice
Let your Hawaiian Banana Bread with Coconut and Pineapple rest in the pan for 10 minutes—this helps the loaf set and makes unmolding a breeze. Then, transfer it to a wire rack and cool completely before slicing for the neatest pieces and best texture (trust me, it’s worth the wait!).
How to Serve Hawaiian Banana Bread with Coconut and Pineapple
Garnishes
Dress up each slice with a sprinkle of extra toasted coconut, a few pieces of pineapple, or a drizzle of honey for even more tropical flair. If you’re feeling indulgent, a pat of good butter or a spoonful of whipped cream takes it totally over the top.
Side Dishes
This bread is pure joy with a cup of strong coffee or iced tea. For breakfast, pair it with silky Greek yogurt and fresh berries, or serve it alongside a tropical fruit salad. It also makes for a lovely companion to a scoop of vanilla ice cream for dessert.
Creative Ways to Present
For brunch parties, cut the loaf into thick slices and serve on a rustic wooden board with bowls of coconut flakes, jam, and macadamia nuts for topping. Mini loaves or muffins made from this batter are adorable for sharing—perfect for gifts or lunchboxes. You could even cube slices and use them in a tropical bread pudding for a fun twist!
Make Ahead and Storage
Storing Leftovers
Your Hawaiian Banana Bread with Coconut and Pineapple will stay fresh for up to 3 days at room temperature if you wrap it tightly or keep it in an airtight container. This prevents the bread from drying out and helps the flavors to meld even more overnight—if anything, it tastes even better the next day!
Freezing
To freeze, wrap individual slices or the entire loaf securely in plastic wrap, then again in foil or a freezer bag. Store in the freezer for up to 3 months. For easiest snacking, freeze slices separately so you can grab one whenever the craving strikes for that tropical treat.
Reheating
If you love warm banana bread, reheat slices in the microwave for 10-15 seconds, or pop them into a toaster oven until just warmed through. If frozen, let it thaw at room temperature before reheating gently. This brings back the original softness and aroma—like it’s straight from the oven all over again.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Make sure to chop the pineapple finely and drain any excess juice to avoid adding too much liquid to the batter. You’ll get a lovely brightness and a bit more texture from the fresh fruit.
What can I substitute for macadamia nuts?
If you can’t find macadamias or have a nut allergy, just leave them out or try toasted walnuts or pecans. Sunflower seeds also make a great nut-free addition for a bit of crunch.
Should bananas be overripe?
Yes—overripe bananas with plenty of brown spots on the peel are perfect for this recipe. They’re softer, easier to mash, and infinitely sweeter, which means your Hawaiian Banana Bread with Coconut and Pineapple will have maximum flavor and moisture.
Can I turn this recipe into muffins?
Definitely! Just divide the batter among lined muffin tins, filling each about 3/4 full, and bake at the same temperature for around 20–25 minutes. Check for doneness with a toothpick after 20 minutes.
Is this bread very sweet?
The sweetness is balanced but can be adjusted: use less sugar if you prefer, or rely more on the natural sugars in the fruit. The combination of brown sugar, pineapple, and coconut will always provide a naturally sweet, moist outcome.
Final Thoughts
There’s something undeniably special about sharing homemade Hawaiian Banana Bread with Coconut and Pineapple, and I hope this recipe becomes a repeat favorite in your kitchen. Whether you’re dreaming of a beach getaway or just wanting to brighten someone’s day, baking this loaf is always a good idea—so go ahead, heat up the oven, and let the island flavors do the rest!
Print
Hawaiian Banana Bread with Coconut and Pineapple Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this Hawaiian-inspired banana bread loaded with sweet pineapple, coconut, and a hint of cinnamon. Perfect for breakfast or as a snack, this moist and flavorful loaf is sure to become a family favorite.
Ingredients
Bread:
- 2 ripe bananas (mashed)
- 1 cup crushed pineapple (drained)
- ½ cup shredded sweetened coconut
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ cup chopped macadamia nuts (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Cream butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, then stir in the mashed bananas, pineapple, vanilla extract, and coconut.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir just until combined. Fold in the macadamia nuts, if using.
- Bake: Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and slice: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra texture, sprinkle additional shredded coconut or chopped nuts on top before baking.
- This bread freezes well—wrap tightly and store for up to 3 months.
- Great toasted with butter for breakfast or as a tropical-inspired snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast or Snack
- Method: Baking
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
