Hey friend, have you ever found yourself craving a slice of sunshine in the middle of a busy day? This Best Hawaiian Banana Bread with Pineapple and Coconut brings the tropics right into your kitchen, transforming overripe bananas into a moist, golden loaf loaded with tangy crushed pineapple and a sprinkle of shredded coconut. Not only is this recipe beginner-friendly—requiring just 20 minutes of prep time and a simple set of pantry staples—but it’s also an irresistible dessert that doubles as a show-stopping breakfast treat. With a total cooking time of about an hour and five minutes, you’ll have a warm, comforting loaf that’s perfect for lazy weekend mornings or as a sweet pick-me-up alongside your afternoon coffee. And if you’re counting calories, each slice clocks in around 350 calories, making it a guilt-free way to indulge in that tropical flair.
I love how this tropical banana bread is like a mini vacation in loaf form. The sweetness of overripe bananas and sugar pairs so beautifully with the bright, juicy pineapple, while the shredded coconut adds just the right hint of chewiness. If you’re feeling adventurous, toss in some chopped macadamia nuts for an extra crunchy surprise—though you can always swap them out for walnuts or leave them out entirely if you need a nut-free version. Once baked, each slice emerges light, tender, and bursting with flavor, evoking lazy beach days and salty breezes. Whether you serve it as a delightful dessert after dinner or pack a slice in your lunchbox for a midday boost, this tropical banana bread is guaranteed to brighten your day.
KEY INGREDIENTS IN BEST HAWAIIAN BANANA BREAD WITH PINEAPPLE AND COCONUT
Every great recipe starts with the right lineup of ingredients, and this Hawaiian banana bread is no exception. From ripe bananas to a hint of vanilla, each element works together to create a moist, flavorful loaf that’s bursting with tropical vibes. Here’s what you’ll need and why each ingredient matters:
- Mashed overripe bananas
Overripe bananas bring natural sweetness, moisture, and a distinctly rich banana flavor that forms the backbone of the bread. The heavy spotting on the peel means max sweetness and ideal moisture.
- Crushed pineapple
Adds bright acidity and juicy texture, balancing the sweetness of the bananas and sugar. Make sure it’s well-drained so you don’t end up with a soggy loaf.
- Unsweetened shredded coconut
Provides chewy texture and a gentle coconut flavor. Stirred into the batter, it creates little tropical bursts throughout the bread.
- Chopped macadamia nuts (optional)
Offers a buttery, crunchy contrast to the soft crumb. If you’re nut-free, feel free to omit or replace with walnuts.
- Unsalted butter, softened
Contributes richness and a tender crumb. Beating it with sugar creates air pockets, leading to a lighter loaf.
- Granulated sugar
Sweetens and helps with browning. When creamed with butter, it traps air that gives the bread lift.
- Large eggs
Bind ingredients and provide structure. They also enrich the bread and add moisture.
- Vanilla extract
Enhances all the flavors, adding a delicate aromatic note that ties everything together.
- All-purpose flour
Forms the structure of the loaf. Combined with baking soda, it helps the bread rise and sets the crumb.
- Baking soda
A leavening agent that reacts with acidic pineapple and bananas to create lift and a tender texture.
- Salt
Balances sweetness and deepens the overall flavor profile.
HOW TO MAKE BEST HAWAIIAN BANANA BREAD WITH PINEAPPLE AND COCONUT
Baking this tropical loaf is easier than you might think. With just a few simple steps, you’ll have a moist, flavorful bread that’s perfect for any time of day. Here’s how to bring all those key ingredients together into a gorgeous Hawaiian-inspired treat:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal and clean-up.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, resulting in a lighter, more tender crumb.
3. Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract, ensuring it’s evenly distributed for that warm, aromatic flavor.
4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dry mix.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser loaf rather than a light, tender one.
6. Fold in the mashed overripe bananas, crushed pineapple, shredded coconut, and macadamia nuts (if using) until everything is evenly distributed. Folding gently preserves the air bubbles you’ve created during creaming.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
8. Bake in the preheated oven for about 60–70 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through if your oven has hot spots.
9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the loaf set and slice neatly.
SERVING SUGGESTIONS FOR BEST HAWAIIAN BANANA BREAD WITH PINEAPPLE AND COCONUT
There’s nothing quite like savoring a slice of this tropical banana bread, especially when it’s paired with the perfect accompaniments. Whether you’re crafting a laid-back brunch spread or adding a slice to your dessert lineup, these serving ideas will elevate every bite. From creamy toppings to fresh fruit, here are a few fun and delicious ways to enjoy your Hawaiian banana bread:
- Toast and butter combo
Lightly toast a slice and spread on a thin layer of salted butter or coconut butter. The butter melts into the warm crumb for a simple yet irresistible treat.
- Cream cheese swirl
Spread room-temperature cream cheese on top and drizzle with a bit of honey or pineapple syrup. The tanginess of the cheese cuts through the sweetness for a balanced bite.
- Tropical fruit platter
Serve slices alongside a colorful fruit salad of mango, papaya, and kiwi. The bright fruit echoes the flavors in the bread and adds a refreshing contrast.
- Whipped coconut cream
For a dairy-free twist, whip chilled coconut cream with a touch of powdered sugar and vanilla. Dollop on each slice for creamy, tropical decadence.
HOW TO STORE BEST HAWAIIAN BANANA BREAD WITH PINEAPPLE AND COCONUT
Keeping your tropical loaf fresh and flavorful is all about proper storage. Whether you’re saving slices for a midweek snack or stashing a whole loaf for later, here are a few reliable methods to maintain moisture and taste. Follow these tips to ensure every bite is as delightful as the first:
- Store at room temperature
Wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will stay moist and delicious for up to three days on the counter, perfect for quick grab-and-go treats.
- Refrigerate for extended freshness
If you want your banana bread to last about a week, seal it in an airtight container and place it in the fridge. Chilling can firm up the crumb slightly—just bring to room temperature or lightly toast before serving.
- Freeze for long-term storage
For up to three months, wrap the entire loaf or individual slices first in plastic wrap, then in aluminum foil. Label with the date, and thaw wrapped in the refrigerator overnight or at room temperature for a few hours.
- Portion and pack for lunches
Slice the bread and store individual portions in zip-top bags, removing excess air before sealing. These are perfect for tossing into lunchboxes or packing for picnics without worrying about extra containers.
CONCLUSION
From that very first forkful of moist, sweet banana and tangy pineapple to the gentle chew of coconut and optional macadamia crunch, this Best Hawaiian Banana Bread with Pineapple and Coconut is truly a slice of paradise. As you’ve seen, this recipe is perfect for beginners: with just 20 minutes of prep, simple steps, and familiar pantry ingredients, you can create a dessert—or breakfast loaf—that feels both special and comforting. Whether you’re baking for family, gathering with friends, or simply treating yourself, this banana bread delivers big tropical flavor and a tender crumb every single time. Don’t forget: once it’s cooled, wrap it well if you plan to store it, or freeze slices for a future pick-me-up.
Feel free to print this article and save it for your recipe binder or journal, so your next baking adventure is only a kitchen away. You can also find a FAQ below to answer any lingering questions about substitutions, storage tips, or baking time tweaks. If you give this tropical banana bread a try, drop a comment, share your experience, or let me know if you need a hand troubleshooting any part of the process. I absolutely love hearing from you—whether it’s feedback, baking stories, or simply letting me know how your loaf turned out, your thoughts and questions are always welcome. Happy baking and aloha!
Best Hawaiian Banana Bread with Pineapple and Coconut
Description
Sweet, moist banana bread infused with tangy pineapple, shredded coconut, and optional macadamia nuts for a crunchy finish. Perfect for a tropical-inspired treat any time of day.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
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In a large mixing bowl, beat together the butter and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In another bowl, combine the flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
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Fold in the mashed bananas, crushed pineapple, shredded coconut, and macadamia nuts, if using, until evenly distributed.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Note
- This bread freezes well; wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months.
- Overripe bananas are key for sweetness and flavor; the peel should be heavily spotted.
- Macadamia nuts can be substituted with walnuts or omitted for a nut-free version.
- A sprinkle of extra coconut on top before baking can add a delightful crunch.
- Pair with a tropical fruit salad for an extra Hawaiian touch.
