A Taste of the Tropics in Every Bite
Imagine the scent of warm bananas, toasted coconut, and juicy pineapple drifting through your kitchen. This Hawaiian Banana Bread with Coconut and Pineapple is a tropical twist on the classic comfort loaf we all love. Moist, buttery, and speckled with fruity sweetness, it’s the kind of bake that feels like a little vacation in every slice.
Whether you’re craving a cozy breakfast, a sweet afternoon pick-me-up, or a dessert to wow your family, this loaf delivers sunshine on a plate.
Why You’ll Love This Recipe
- Tropical flavors – Bananas, pineapple, and coconut join forces for the ultimate island-inspired treat.
- Moist and tender – The crushed pineapple and ripe banana keep this bread soft and never dry.
- Easy to make – One bowl for wet, one bowl for dry, and you’re on your way.
- Perfect anytime – Great with coffee in the morning, tea in the afternoon, or as a sweet ending to dinner.
- Crowd-pleaser – It’s unique enough to impress but familiar enough to feel like home.
Ingredients for Hawaiian Banana Bread
Each ingredient plays its part in creating the perfect loaf:
- 1 ripe banana, mashed – The riper, the better! Think brown-speckled skins and soft, sweet flesh. This adds moisture and natural sweetness.
- 1 cup granulated sugar – Just the right amount to balance the tang of pineapple.
- 2 large eggs – Bind the batter and make the bread fluffy.
- 20 oz crushed pineapple, drained – Bursts of tropical sweetness that keep the loaf tender.
- ¼ cup shredded coconut – For a chewy texture and that signature island flavor.
- 2 cups all-purpose flour – The sturdy base that holds everything together.
- 1 teaspoon baking soda – Helps the loaf rise beautifully.
- ½ teaspoon salt – Balances sweetness and enhances flavors.
- 1 teaspoon vanilla extract – Adds warmth and depth.
- ½ cup unsalted butter, melted – Rich, buttery flavor in every bite.
Step-by-Step Instructions
Step 1 – Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for an easy lift later.
Step 2 – Prepare the Wet Ingredients
In a large mixing bowl, mash the ripe banana until smooth. Stir in the sugar, eggs, vanilla, drained crushed pineapple, and melted butter. Mix until glossy and well blended.
Step 3 – Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
Step 4 – Mix Wet and Dry
Gently fold the dry ingredients into the wet mixture. Stir until just combined—overmixing can make the bread dense.
Step 5 – Add the Coconut
Sprinkle in the shredded coconut and fold gently. This is the magic touch that gives the bread its chewy, toasty texture.
Step 6 – Pour into the Pan
Spread the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
Step 7 – Bake
Bake for 55–65 minutes, or until a toothpick comes out clean or with a few crumbs. If the top browns too quickly, tent with foil.
Step 8 – Cool and Slice
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Slice once completely cooled to keep it neat.
Pro Tips for Success
- Use extra ripe bananas – Brown spots mean more natural sweetness and better flavor.
- Drain pineapple well – Too much juice can make the bread soggy. Press gently with a spoon to remove excess liquid.
- Don’t overmix – Stir until you no longer see streaks of flour.
- Check early – Every oven is different, so start testing at 55 minutes.
- Store smart – Wrap tightly in plastic wrap or store in an airtight container at room temperature for 3 days. Refrigerate for up to 1 week, or freeze for up to 3 months.
Flavor Variations
Want to put your own spin on it? Try these fun twists:
- Macadamia Nut Crunch – Stir in ½ cup chopped macadamia nuts for extra island vibes.
- Glazed Paradise – Drizzle with a simple pineapple glaze made from powdered sugar and pineapple juice.
- Chocolate-Coconut Dream – Add mini chocolate chips for a decadent twist.
- Tropical Muffins – Scoop the batter into muffin tins and bake 20–22 minutes for grab-and-go treats.
Serving Ideas
- Serve warm with a pat of salted butter melting into each slice.
- Toast lightly and spread with cream cheese for a dreamy breakfast.
- Pair with a tropical fruit salad for a vibrant brunch table.
- Wrap slices individually and tuck them into lunchboxes for a sweet surprise.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but chop it very fine and press out the juice.
Can I use sweetened coconut?
Absolutely! It will make the bread sweeter and chewier. Adjust sugar slightly if you prefer less sweetness.
What if I don’t have butter?
Swap with the same amount of vegetable oil or melted coconut oil for a dairy-free version.
Can I make this gluten-free?
Yes! Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
Why did my bread sink in the middle?
It likely needed more baking time. Check with a toothpick to ensure the center is fully set before removing from the oven.
Quick Recap
This Banana Bread with Pineapple and Coconut is soft, moist, and packed with tropical flavor. The banana makes it sweet and tender, the pineapple adds juicy bursts, and the coconut ties it all together with chewy richness.
Bake it this weekend, slice it thick, and let yourself be transported straight to a Hawaiian beach with every bite.