There’s something so irresistibly tropical about the combination of bananas, pineapple, and coconut in a baked good. This Hawaiian Banana Bread with Pineapple and Coconut Recipe brings that sunny island vibe right into your kitchen — moist, flavorful, and just a little bit sweet, it’s a treat you’ll want on repeat.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Hawaiian Banana Bread with Pineapple and Coconut Recipe
- Top Tip
- How to Serve Hawaiian Banana Bread with Pineapple and Coconut Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Hawaiian Banana Bread with Pineapple and Coconut Recipe
Why You'll Love This Recipe
I absolutely love this recipe because it feels like a little tropical getaway in every bite. It’s simple enough for any home baker but has those wow flavors that make it stand apart from your usual banana bread.
- Tropical Twist: The crushed pineapple adds a juicy burst that keeps this bread extra moist and packed with flavor.
- Perfect Balance: The subtle coconut flavor complements the bananas without overwhelming them, creating a harmonious blend.
- Easy to Make: No fancy ingredients or techniques needed, so you’ll have this bread ready with minimal fuss.
- Versatile Snack: Great for breakfast, an afternoon pick-me-up, or even dessert with a cup of tea or coffee.
Ingredients & Why They Work
Each ingredient plays a crucial role in making this Hawaiian Banana Bread with Pineapple and Coconut Recipe shine. From the basic pantry staples to the tropical highlights, here’s why these ingredients come together so well.
- All-purpose flour: Provides structure to the bread without being too dense.
- Baking powder & Baking soda: Work together to give the loaf a nice rise and light crumb.
- Sea salt: Balances sweetness and enhances overall flavor.
- Eggs: Bind everything together and add richness.
- Sugar (I use caster sugar): Adds sweetness, dissolves quickly for an even texture.
- Vegetable oil: Keeps the bread moist and tender without heaviness.
- Bananas (mashed): Main flavor base — ripe bananas work best for that natural sweetness and moisture.
- Crushed pineapple (not drained): Adds tropical juiciness; the extra moisture intensifies the softness.
- Vanilla extract: Rounds out the flavors with a warm, sweet aroma.
- Shredded unsweetened coconut: Adds texture and that classic Hawaiian flair.
Make It Your Way
I love experimenting with this recipe depending on what I have on hand, and you should too! Hawaiian Banana Bread with Pineapple and Coconut Recipe is forgiving and welcoming of your personal twists.
- Variation: Try swapping the vegetable oil for melted coconut oil for an extra tropical aroma — it truly enhances that island vibe.
- Dairy-Free: This recipe is naturally dairy-free, which makes it great if you’re avoiding butter or milk.
- Nutty Kick: Adding chopped macadamia nuts or walnuts can add a pleasant crunch that works beautifully with the softness.
- Sweetness Level: Adjust the sugar to your preference. I sometimes cut back a bit if my bananas are super ripe and sweet.
Step-by-Step: How I Make Hawaiian Banana Bread with Pineapple and Coconut Recipe
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (180°C) and grease an 8"x4" loaf pan well. I usually line mine with parchment paper to make sure the bread comes out perfectly smooth and easy to lift — a little trick I picked up that saves frustration every time.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Combining them separately first helps distribute those leavening agents evenly, ensuring a good rise in your bread.
Step 3: Whisk Eggs and Sugar
In a larger bowl, beat the eggs and caster sugar together until you get a smooth, slightly thickened mixture. This step adds a bit of aeration which helps the bread be nice and tender.
Step 4: Add Wet Ingredients
Stir in the vegetable oil, mashed bananas, crushed pineapple (with all that delightful juice), and vanilla extract. I always mash my bananas by hand for some texture — but if you prefer a smoother bread, you can blend them.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and fold gently until just combined. Resist overmixing here; a few streaks are okay. Overworking the batter can make it dense instead of fluffy.
Step 6: Fold in Coconut
Carefully fold in the shredded unsweetened coconut. It adds such a wonderful texture, and you’ll see little pieces dotted throughout the loaf when it’s baked.
Step 7: Bake and Cool
Pour the batter into your prepared pan, sprinkle a little extra coconut on top for a pretty finish, and bake for about 40-45 minutes. Keep an eye on it near the end — the top should be golden brown, and a skewer inserted into the center should come out clean.
Let the bread cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely. This resting time helps it set up perfectly so your slices will hold together.
Top Tip
From making this Hawaiian Banana Bread with Pineapple and Coconut Recipe multiple times, I’ve picked up a few tricks that really help nail the texture and flavor every time.
- Choose Ripe Bananas: The riper, the better! Super ripe bananas bring natural sweetness and moisture that make this bread fabulous.
- Don't Overmix: Just fold until combined to keep the crumb tender and the bread light.
- Use Fresh Pineapple: Canned crushed pineapple is fine, but fresh adds a bright, zesty flavor that's unbeatable.
- Check Early for Doneness: Mine sometimes bakes a little faster depending on the oven, so start checking at 35 minutes to avoid drying it out.
How to Serve Hawaiian Banana Bread with Pineapple and Coconut Recipe
Garnishes
I love to top my slices with a little more toasted shredded coconut or even a thin spread of cream cheese for an extra creamy finish. Sometimes, a dollop of whipped coconut cream takes this to another level for a dessert-style treat.
Side Dishes
This banana bread is fantastic just by itself, but I often enjoy it alongside a hot cup of coffee or tropical teas like pineapple or hibiscus. It also pairs well with fresh fruit salad or a light yogurt parfait.
Creative Ways to Present
For special occasions, I slice the bread and arrange it vertically alongside a platter of tropical fruits—like mango, kiwi, and papaya. You can even drizzle a little honey or pineapple glaze on top for an elegant finish that guests will love.
Make Ahead and Storage
Storing Leftovers
I usually store leftover slices wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays moist and fresh, making it the perfect quick snack anytime.
Freezing
This banana bread freezes really well. I slice it first, then wrap the slices individually in plastic wrap and place them in a freezer bag. They thaw quickly at room temperature or in the microwave, making an easy grab-and-go treat.
Reheating
To refresh the bread, I like to microwave a slice for 15-20 seconds or warm it in a toaster oven until just heated through. The texture gets soft and the flavors become even more pronounced.
Frequently Asked Questions:
Using dried pineapple won’t provide the same moisture and juiciness as crushed pineapple, so it’s best to stick with crushed (preferably canned or fresh, not drained) to keep the bread moist. If you only have dried, soak it briefly in warm water before using.
Very ripe bananas with lots of brown spots on the peel work best. They’re naturally sweeter and mash easily, which brings both flavor and moisture to the bread. Underripe bananas might make it less sweet and dense.
Yes! You can substitute a gluten-free all-purpose baking flour blend that includes xanthan gum. Just know that texture might be a little different—potentially denser—but it should still be delicious with the pineapple and coconut flavors shining through.
Stored properly at room temperature in an airtight container, this bread will stay fresh for 2-3 days. You can refrigerate it for up to a week, though the texture may firm up slightly, so I recommend warming slices before serving.
Final Thoughts
This Hawaiian Banana Bread with Pineapple and Coconut Recipe is one of those comforting treats that feels special without being complicated. Every time I bake it, I’m reminded how simple ingredients can create something so flavorful and joyful. I hope you enjoy making and sharing this little slice of the islands as much as I do. It’s perfect for your kitchen adventures and guaranteed to brighten up any day.
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Hawaiian Banana Bread with Pineapple and Coconut Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Hawaiian Banana Bread with Pineapple and Coconut is a moist and flavorful twist on classic banana bread. Infused with crushed pineapple and shredded coconut, it brings a tropical flair perfect for dessert or a sweet snack alongside tea or coffee.
Ingredients
Dry Ingredients
- 1.5 cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 2 eggs
- ½ cup caster sugar
- ⅓ cup vegetable oil
- 2 bananas, mashed
- 1 cup crushed pineapple, not drained
- 1.5 teaspoon vanilla extract
Add-ins
- ¼ cup shredded unsweetened coconut
Instructions
- Preheat oven and prepare pan: Preheat your oven to 180 C (350 F). Grease an 8"x4" loaf pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt to ensure even distribution.
- Whisk eggs and sugar: In a large bowl, whisk the eggs and caster sugar together until well combined and slightly frothy, creating a light base for the batter.
- Add wet ingredients: To the egg mixture, add the vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla extract. Mix thoroughly so all wet ingredients are fully incorporated.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until there are no dry streaks and the batter is smooth but not overmixed.
- Fold in coconut: Fold the shredded unsweetened coconut into the batter carefully to distribute evenly without deflating the mix.
- Fill pan and bake: Pour the batter into the prepared loaf pan. Optionally, sprinkle additional shredded coconut on top for texture and flavor. Place in the oven and bake at 180 C (350 F) for 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool the bread: Allow the banana bread to cool in the pan for 10-15 minutes. Then remove it from the pan and let it cool completely on a wire rack.
- Serve and enjoy: Slice the cooled bread and serve with your favorite tea or coffee. Enjoy this tropical treat!
Notes
- You can substitute caster sugar with brown sugar for a richer flavor and moister crumb.
- Use ripe bananas for maximum sweetness and moisture.
- Ensure not to overmix the batter once the flour is added to keep the bread tender.
- Adding extra shredded coconut on top before baking adds a delightful crunch and visual appeal.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg

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