Name: Hawaiian Banana Bread with Pineapple and Coconut Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 cup all-purpose flour; 1 1/4 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp sea salt; 2 eggs; 1/2 cup caster sugar; 1/3 cup vegetable oil; 2 bananas, mashed; 1 cup crushed pineapple, not drained; 1.5 tsp vanilla extract; 1/4 cup shredded unsweetened coconut

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.

A loaf of golden brown bread, sliced in five thick pieces, showing a soft inside with a light, crumbly texture. The bread has tiny bits of nuts or grains scattered inside and on top, giving a rough, crunchy look. The slices rest on white crumpled parchment paper placed on a white marbled surface. The background is soft with blurred bottles and jars, mainly white in color. The lighting is bright and natural, making the bread look fresh and inviting. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a pinch of sea salt and a small heap of baking powder and baking soda arranged neatly on another white ceramic dish, two whole uncracked brown eggs resting side by side on a white ceramic bowl, a small white bowl filled with granulated castor sugar, a small white bowl containing golden vegetable oil, two ripe yellow bananas lying naturally with some peel spots visible, a small white bowl holding crushed pineapple with visible juice, a small white bowl with vanilla extract, and a small white ceramic plate with a neat pile of shredded unsweetened coconut, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

There are two slices of a yellowish, moist textured cake stacked on a white plate, with the top slice showing a bite taken out, revealing a soft, crumbly inside with small nut pieces spread throughout. The edges of the cake are lightly browned and crisp, contrasting with the softer, lighter yellow inside. The plate sits on a white marbled surface, with a blurred background that includes plates and what looks like more slices of the same cake. photo taken with an iphone --ar 2:3 --v 7

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

Hawaiian banana bread - Serving Suggestion

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:

Can I use dried pineapple instead of crushed pineapple?

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.

What kind of bananas work best for this Hawaiian Banana Bread with Pineapple and Coconut Recipe?

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.

Can I make this bread gluten-free?

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.

How long will this banana bread keep fresh?

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.