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. For a true crowd pleaser, serve warm or room temp.
Why You’ll Love It:
Tropical Flavor Boost: For a touch of the sunny shores of Hawaii, bananas, pineapple and coconut help brighten the bread.
Super Moist Texture: The crushed pineapple and mashed bananas, along with the pineapple juice, make for a moist and tender crumb, and I think 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:
Also, make sure to grease the dish with nonstick cooking spray or butter to avoid the casserole to stick on the bottom, and preheat your oven to 350°F (175°C) to allow for even cooking in the casserole.
Cream the Butter and Sugar:
In a large mixing bowl, cream 1/2 cup softened butter ands 1 cup said sugar, using an electric mixer or very strong spoon, until light and fluffy. It lasts about 3-4 minutes and is intended to give the dough a soft texture which leads to well aeration in the baked bread.
Add the Eggs and Fruit:
Add the eggs one by one, mixing well after each addition.
Add 1 cup mashed banana and 1/2 cup crushed pineapple, with juice, stirring until blended.
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.
Serving Suggestions: Pair it with cold coconut milk, or hot coffee, or iced tea with a bit of lemon.
To Stir Things Up: For a flourish, sprinkle toasted coconut flakes on top of the loaf before baking or after it cools.
Storage and Meal Prep Tips:
Here’s the optimal way to store your Hawaiian Banana Bread so it stays fresh and delicious as ever:
Room temperature: Store in an airtight container at room temperature for up to 3 days. … Cover it with foil or plastic wrap to preserve its moisture.
Refrigerate: For long-term storage, keep the bread in the refrigerator up to a week. Just remember: Let it sit out to come to room temperature before serving, or zap slices in the microwave for a few seconds to mimic the just-out-of-the-oven experience.
Freezing: This bread freezes so good! Tightly wrap the entire loaf or individual slices in plastic wrap, then place in a resealable freezer bag. It can be stored in the freezer for no more than 3 months. Thaw overnight in the refrigerator or on the counter.
Meal Prep Tip: Make and slice the bread before freezing so that you can take just one out at a time for a fast breakfast or snack.
Variations:
Do you want to add your twist to your Hawaiian Banana Bread? Here are some creative spins:
Nutty Addition: For more crunch and an island flavor homage, stir in 1/2 cup chopped macadamia nuts or walnuts.
Chocolate Chip Twist: Mix in 1/2 cup dark or semi-sweet chocolate chips for a dessert-like touch.
Citrus Zing: Stir in the zest of 1 lime or lemon along with the batter, for a note of citrus that pairs perfectly with tropical ingredients.
For gluten-free: Swap all-purpose flour for an all-purpose flour blend. Do a 1:1 replacement so you don’t mess with the texture.
Healthier Replace: Replace the butter with a coconut oil for a healthier option and one that accentuates the coconut flavor that much more.
Spiced Up: A teaspoon of cinnamon or a pinch of nutmeg adds a cozy, 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!