Moist and delicious, this Hawaiian Banana Bread packs Ripe Bananas and Crushed Pineapple with the satisfying crunch of Shredded Coconut. Great for breakfast, as a snack or for dessert, this bread is quick and easy to prepare, adds a tropical taste to your table. Serve warm or room temp for a real crowd pleaser.
Why You’ll Love It:
Tropical Flavor Boost: Bananas, pineapple and coconut give the bread a hint of the sunny shores of Hawaii.
Super Moist Texture: The crushed pineapple and mashed bananas make for a moist and tender crumb, and I find that it stays fresh for days.
Simple but special: It’s easy to prepare, with pantry staples, but the special twist makes it seem like an upgraded version of a beloved classic.
Ideal Anytime Treat: This banana bread will surely be a crowd pleaser for any gathering, or simply on a weekday as breakfast, snack, or dessert.
Would you like to save this?
Just drop your email here and I'll send it right away!
Key Ingredients:
Butter: Make sure your butter is fully softened so that you can cream efficiently. In order to achieve that light and fluffy texture that is the ideal base, this step you do not skip.
Bananas: The browner, the better! Overripe bananas with a lot of brown speckles are best, because they have more natural sweetness and flavor.
Crushed Pineapple: Don’t drain the pineapple — it’s juice contributes to the bread’s moistness and tropical tang.
Shredded Coconut: You can use sweetened or unsweetened here depending if you want them to be sweeter or not. Sweetened coconut will give you a little more sweetness, unsweetened keeps the sweets in check.
Flour: All-purpose flour makes for a tender loaf, but you could use half whole wheat flour for added fiber and nuttiness.
Leavening Agents: Baking powder and baking soda come together to lift the bread to just the right height and create a soft interior.
Full list of ingredients with amounts and instructions can be found in the recipe card below
Instructions:
Preheat Your Oven:
Preheat your oven to 350°F (175°C) for even and consistent baking.
Cream the Butter and Sugar:
In a large mixing bowl, cream 1/2 cup softened butter and 1 cup sugar with an electric mixer or a strong spoon until light and fluffy. This section should last around 3-4 minutes and allows for a soft texture to develop in the bread.
Add the Eggs and Fruit:
Add in the eggs one at a time, beating well after each addition.
Fold in 1 cup mashed banana and 1/2 cup crushed pineapple with juice until combined.
Prepare the Dry Ingredients:
In a different bowl, whisk together 2 cups of flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt and the pour it in the wet mixture. Sifting allows the leavening agents to be evenly distributed throughout the batter, and eliminates lumps.
Mix Your Wet Ingredients with Your Dry Ingredients:
Fold sifted dry ingredients into wet ingredients in the huge bowl until combined. Then mix just to combine — overmixing makes for denser bread.
Add 1/4 cup shredded coconut and fold in gently so that it is evenly dispersed throughout the batter.
Prepare the Pan:
Use butter or non-stick spray to greased a loaf pan (9×5 inch)
Divide the batter between the prepared pans and spread evenly with a spatula to make sure it rises evenly in the baking.
Bake:
Transfer pan to preheated oven, and bake until golden and a toothpick inserted into the center of the loaf comes out clean, 60 minutes. That means the bread is completely done baking.
Cool and Serve:
Cool the bread in the pan for 10 minutes. This helps it hold its shape and makes it easier to lift out of the pan without falling apart.
If you haven’t already, transfer the bread to a wire rack and allow it to cool completely — at least 30 minutes or so. (Though the slice will also be shaped a lot more if it is left to sit out as is. The smell is delicious, but you have to avoid crumbling your crumb.)
Serving Suggestions:
To take your Hawaiian Banana Bread experience to the next level, consider one of these serving ideas:
Toasted and Buttered: A fresh slice, smeared with salted butter, emphasizes the subtle flavors of both coconut and pineapple.
Tropical Spread: Top with a dollop of cream cheese blended with a splash of honey and a pinch of lime zest for a sweet, tangy spread.
Service with Refreshments: It goes well with cold coconut milk, hot coffee, or iced tea with a splash of lemon.
Garnished for Presentation: For a flourish, scatter toasted coconut flakes on top of the loaf before you bake it or after it cools.
Storage and Meal Prep Tips:
Here’s how to store your Hawaiian Banana Bread to keep it as fresh and tasty as can be:
Room Temperature: Store in an airtight container at room temperature up to 3 days. Covering it in foil or plastic wrap retains its moisture.
Refrigerate: Store the bread in the refrigerator for up to a week for long-term storage. Just keep in mind: Allow it to come to room temperature before serving, or microwave slices for a few seconds to replicate the fresh-out-of-the-oven experience.
Freezing: This bread freezes really well! Wrap the whole loaf or individual slices tightly in plastic wrap, then put in a resealable freezer bag. It can be kept in the freezer for up to 3 months. Defrost overnight in the refrigerator or on the counter.
Meal Prep Tip: Bake and cut the bread into slices before freezing so you can pull just one slice at a time for a quick breakfast or snack.
Variations:
Want to put your own spin on your Hawaiian Banana Bread? Here are some creative spins:
Nutty Addition: Stir in 1/2 cup chopped macadamia nuts or walnuts for added crunch and an homage to island flavors.
Chocolate Chip Twist: Stir in 1/2 cup of dark or semi-sweet chocolate chips for a dessert-like flair.
Citrus Zing: Add the zest from one lime or lemon to the batter for a note of citrus that marries with the tropical ingredients.
Gluten-Free Option: Substitute an all-purpose flour blend for the all-purpose flour. Make sure it’s a 1:1 replacement to preserve the texture.
Healthier Alternative: Substitute coconut oil in place of the butter for a healthier alternative that brings out the coconut flavor even more.
Spiced Up: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced undertone.
Conclusion:
Hawaiian Banana Bread is not only a delicious treat, but also a warm experience that brings the sun and joy the tropics to your kitchen. With the sweet taste of banana, a hit of juicy pineapple and the slight crunch of coconut, this recipe is a must for all bakers! Serve it for brunch, give it to a friend, or save yourself a loaf for your own pleasure — no matter how you eat it, this recipe will absolutely put you on island time.
Hawaiian Banana Bread
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana mashed
- 1 cup crushed pineapple do not drain
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) for even cooking.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in 1 mashed banana and 1 cup crushed pineapple with juice until fully incorporated.
- In a separate bowl, sift together 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently just until combined. Be careful not to overmix.
- Gently fold in 1/4 cup shredded coconut until evenly distributed throughout the batter.
- Grease a 9×5-inch loaf pan and pour the batter into it, spreading it evenly.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once fully cooled, slice and enjoy!