Hawaiian Banana Bread

Hawaiian banana bread is a tropical twist on the classic, filled with ripe bananas, crushed pineapple, and shredded coconut. It’s moist, sweet, and bursting with island-inspired flavor. Whether I enjoy it for breakfast, a midday snack, or dessert, it always feels like a little slice of paradise.

Why You’ll Love This Recipe

I love this banana bread because it’s incredibly moist and flavorful with a unique tropical flair. The pineapple adds sweetness and juiciness, while the coconut brings a chewy texture and island aroma. It’s easy to make in one bowl, and I don’t need any fancy equipment. I make it when I want something comforting but with a sunny, vacation vibe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed

• Crushed pineapple, drained

• Sweetened shredded coconut

• All-purpose flour

• Granulated sugar or brown sugar

• Eggs

• Vegetable oil or melted butter

• Baking soda

• Salt

• Vanilla extract

• Cinnamon (optional, but I love the warmth it adds)

• Chopped macadamia nuts or walnuts (optional for crunch)

directions

1. I preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.

2. In a large bowl, I mash the ripe bananas until smooth. Then I mix in the eggs, oil, sugar, vanilla extract, and crushed pineapple.

3. I add the flour, baking soda, salt, and cinnamon, stirring just until combined. I fold in the shredded coconut and nuts if I’m using them.

4. I pour the batter into the prepared loaf pan and smooth the top.

5. I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, I loosely tent it with foil during the last 10–15 minutes.

6. Once baked, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, serving about 8 to 10 slices. Prep time takes around 10 minutes, and baking takes about 60 minutes. It’s ready to enjoy in just over an hour.

Variations

I sometimes add a handful of chocolate chips for a richer treat or use unsweetened coconut to cut down the sweetness. For a healthier version, I’ve used whole wheat flour or substituted part of the oil with applesauce. I’ve also made it into muffins by adjusting the bake time to 20–25 minutes.

storage/reheating

I store the banana bread tightly wrapped at room temperature for up to 3 days or in the fridge for up to a week. To reheat, I microwave a slice for about 15 seconds, and it tastes freshly baked. It also freezes beautifully—just wrap slices or the whole loaf tightly and freeze for up to 2 months.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve done it with finely chopped fresh pineapple. I just make sure to drain any excess juice to avoid making the batter too wet.

Can I leave out the coconut?

Absolutely. I’ve skipped the coconut before, and the bread is still moist and delicious—just less tropical in flavor.

What type of bananas work best?

I always use overripe bananas with lots of brown spots. They’re sweeter and mash more easily into the batter.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free flour blend and it turns out great. I make sure the rest of my ingredients are certified gluten-free too.

How do I keep the bread from getting soggy?

I drain the pineapple well and avoid overmixing the batter. Letting the bread cool fully on a rack also helps prevent moisture from building up.

Conclusion

Hawaiian banana bread is a fun, tropical upgrade to a beloved classic. It’s easy to make, full of sweet, fruity flavor, and always brings a bit of sunshine to my kitchen. Whether I’m baking it for my family or just for myself, it never lasts long—and it always leaves me wanting another slice.

Print