If you’re craving a tropical twist on a classic favorite, this Hawaiian Banana Bread with Coconut and Pineapple Recipe brings the sunshine right to your kitchen. Bursting with the natural sweetness of ripe bananas, juicy pineapple, and creamy coconut, every bite offers a moist, flavorful experience that transports you straight to a beachside getaway. Whether you enjoy it for breakfast, a snack, or dessert, this loaf’s vibrant texture and aroma will quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that work together beautifully to create a bread that’s moist, flavorful, and perfectly textured. Each component plays its role, from the mashed bananas providing natural sweetness and moisture, to the shredded coconut adding a delightful chew, and the pineapple imparting that unmistakable tropical zing.
- 3 ripe bananas, mashed (about 1 1/2 cups): The star ingredient, packed with natural sugars and moisture for a tender crumb.
- 1/2 cup crushed pineapple, drained: Adds a juicy, tropical brightness that elevates the flavor.
- 1/3 cup melted coconut oil (or vegetable oil): Gives this bread a subtle coconut richness and keeps it moist.
- 2 large eggs: Bind all ingredients together and contribute to the bread’s soft texture.
- 1/2 cup brown sugar: Adds warmth and depth with its molasses notes.
- 1/4 cup granulated sugar: Balances sweetness and helps with caramelization.
- 1 teaspoon vanilla extract: Enhances all the flavors with a sweet, fragrant touch.
- 1 3/4 cups all-purpose flour: The foundation that gives structure to the bread.
- 1 teaspoon baking soda: Helps the bread rise and keeps it light and fluffy.
- 1/2 teaspoon salt: Balances the sweetness and rounds out flavors.
- 1/2 teaspoon ground cinnamon: Adds a warm spice note that complements the fruit.
- 1/2 cup shredded sweetened coconut (plus extra for topping): Creates texture and boosts that island vibe.
- 1/2 cup chopped macadamia nuts or walnuts (optional): Provide a satisfying crunch and nutty richness.
How to Make Hawaiian Banana Bread with Coconut and Pineapple Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly, and if you prefer an easy release, line it with parchment paper. This step ensures your beautiful banana bread will come out cleanly without sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, combine your mashed ripe bananas, drained crushed pineapple, and melted coconut oil. Then add in the eggs, brown sugar, granulated sugar, and vanilla extract. Mix everything until the ingredients are well incorporated. This wet mixture forms the flavorful, moist base that will make your bread so delightful.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This step helps evenly distribute the leavening and spices so that every slice has a consistent texture and flavor.
Step 4: Bring Wet and Dry Together
Gently fold the dry ingredients into the wet ones, stirring just until combined. Over-mixing can make the bread tough, so it’s best to mix carefully to maintain that tender crumb.
Step 5: Fold in Coconut and Nuts
Fold in the shredded sweetened coconut and chopped nuts if using. These add extra texture and reinforce the tropical flair that makes this Hawaiian Banana Bread with Coconut and Pineapple Recipe so special.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top slightly. Sprinkle a little extra shredded coconut on top for a pretty finish and an extra touch of flavor. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let your bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Hawaiian Banana Bread with Coconut and Pineapple Recipe
Garnishes
To really wow your guests, serve slices with a light spread of softened butter or a drizzle of honey. Toasted coconut flakes sprinkled on the plate add a lovely crunch and make each bite a celebration of textures. If you want to be extra indulgent, a dollop of whipped cream or mascarpone cheese pairs beautifully with the tropical notes.
Side Dishes
This banana bread shines on its own but pairs wonderfully with a fresh fruit salad or a tropical smoothie for breakfast. For a snack, a cup of strong coffee or a refreshing iced tea balances the bread’s sweetness with just the right bitter notes.
Creative Ways to Present
Slice the bread into thick, hearty pieces and serve warm with a scoop of vanilla ice cream for dessert. You can also cut it into cubes to serve as part of a brunch spread or skewer chunks alternating with fresh pineapple and coconut for a fun, interactive treat at parties.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Hawaiian Banana Bread with Coconut and Pineapple Recipe tightly in plastic wrap or store it in an airtight container. It will stay moist and flavorful at room temperature for up to 3 days. Refrigeration can extend its freshness but may dry it out slightly if not wrapped well.
Freezing
This bread freezes beautifully. Slice it first, then wrap each slice individually in plastic wrap and place in a freezer-safe bag. When you want a quick treat, simply pop out a slice and thaw at room temperature or warm it gently in the toaster or oven.
Reheating
To bring back that fresh-baked warmth, reheat slices in the oven at 325°F (160°C) for about 10 minutes or toast them lightly. This restores the moist texture and reactivates the wonderful aromas of coconut and pineapple.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Just make sure to drain the fresh pineapple well to avoid adding too much moisture, which could make the bread soggy. A gentle squeeze in a clean kitchen towel works wonders to remove excess juice.
Is there a substitute for coconut oil?
Yes, vegetable oil or melted butter can be used in place of coconut oil. Coconut oil gives a subtle tropical flavor, but using butter or another oil won’t compromise the texture and will keep the bread moist.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or another binder for best results. Keep in mind texture might vary slightly.
How ripe should the bananas be?
The riper, the better! Look for bananas that are heavily speckled or even fully brown. These have the most sweetness and moisture, which is essential for a rich and flavorful bread.
Can I add other mix-ins?
Definitely! Diced dried pineapple, chopped dried mango, or even white chocolate chips all complement the tropical theme wonderfully. Just be mindful not to overload the batter to keep the bread from collapsing.
Final Thoughts
There’s something truly magical about the way the flavors of this Hawaiian Banana Bread with Coconut and Pineapple Recipe come together, creating a loaf that’s both comforting and exotically charming. Whether you’re baking for breakfast, a snack, or just because, this bread is sure to bring joy to every bite. Give it a try—you’ll quickly understand why it feels like a little slice of island paradise anytime of the year.
