If you’ve ever dreamed of sipping a tropical drink on a beach, this Hawaiian Banana Bread with Coconut and Pineapple is the next best thing! It’s like a vacation in a loaf—moist, flavorful, and bursting with the tropical goodness of pineapple and coconut. With the natural sweetness of ripe bananas, a subtle hint of coconut, and juicy bits of pineapple, this banana bread is pure paradise in every bite. Whether you’re enjoying it for breakfast, an afternoon snack, or even as a dessert, it’ll transport you straight to the islands. Trust me, this is a game-changer!

Why You’ll Love Hawaiian Banana Bread with Coconut and Pineapple

Here’s why this recipe is bound to become a favorite:

Tropical Flavor Explosion: Pineapple and coconut bring that perfect tropical flavor combo to the classic banana bread.
Perfectly Moist: The bananas, pineapple, and coconut keep this bread moist and soft, with a texture that’s just the right amount of dense.
A Crowd-Pleaser: Whether you’re sharing it with family, friends, or just enjoying it solo, this bread is always a hit!
Simple and Quick: No fancy equipment needed—just one bowl, a few ingredients, and you’ve got a delicious loaf in no time.
Versatile: It’s great on its own, but you can also enjoy it with a smear of butter, cream cheese, or even a drizzle of honey for extra indulgence.

Ingredients

Let’s break down the tropical ingredients that make this banana bread something special:

Ripe Bananas: The natural sweetness and moisture from the bananas are the base of this recipe. The riper, the better!
Coconut Flakes: Sweetened or unsweetened coconut flakes add a chewy texture and a subtle coconut flavor throughout the bread.
Pineapple: Fresh or canned, pineapple brings a burst of tropical flavor that pairs perfectly with the banana and coconut.
Butter: For richness and moisture, butter is a must in this recipe.
Sugar: A combination of white sugar and brown sugar gives the bread the perfect sweetness and a slight caramel undertone.
Eggs: Eggs help bind the ingredients and give the bread a light texture.
Vanilla Extract: A splash of vanilla enhances the overall flavor of the bread.
Flour: All-purpose flour provides the structure for this loaf.
Baking Soda: Helps the bread rise and ensures the texture is just right.
Salt: A pinch of salt brings out all the flavors and balances the sweetness.
Optional: Chopped walnuts or pecans for a bit of crunch, though the bread is delicious on its own!

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into making this tropical treat:

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and greasing or lining a loaf pan with parchment paper. This ensures the bread slides out easily once it’s baked.
Mash the Bananas: In a large bowl, mash the ripe bananas with a fork or potato masher. You want them nice and smooth, but a few small chunks are fine for added texture.
Mix Wet Ingredients: Add the melted butter, eggs, and vanilla extract to the mashed bananas. Mix well until everything is fully combined and smooth.
Add Dry Ingredients: To the wet mixture, add the flour, sugar, baking soda, and salt. Stir until just combined. Be careful not to overmix, as that can affect the texture of the bread.
Fold in Pineapple and Coconut: Gently fold in the pineapple and coconut flakes. If you’re adding nuts, now’s the time to add them as well. The pineapple should be drained if you’re using canned, and any excess juice should be removed.
Bake: Pour the batter into your prepared loaf pan and spread it out evenly. Bake for 55–60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Cool and Serve: Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy the tropical goodness!

Nutrition Facts

Servings: 10
Calories per serving: 240

Preparation Time

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

How to Serve Hawaiian Banana Bread with Coconut and Pineapple

This tropical banana bread is perfect for various occasions and pairings:

On Its Own: It’s delightful by itself, especially with that rich banana flavor and tropical twist.
With Butter: Spread a little butter on a warm slice for extra richness and indulgence.
For Breakfast: Enjoy a slice with your morning coffee or tea for a tropical start to your day.
With a Drizzle of Honey: Add a drizzle of honey for a bit of extra sweetness, or even top it with a dollop of whipped cream for a dessert-like treat.
As a Snack: It’s the perfect snack for a mid-afternoon energy boost or when you need something sweet but not too heavy.

Additional Tips

Ripeness of Bananas: The riper the bananas, the better! Overripe bananas are naturally sweeter and will give the bread a more intense flavor.
Pineapple Juice: If you use canned pineapple, be sure to drain the juice well before adding it to the bread. You don’t want the extra moisture to affect the texture.
Add-ins: Feel free to experiment with adding other mix-ins like dried fruit, chocolate chips, or even a splash of rum extract to enhance the tropical vibe.
Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months—just wrap it tightly and slice it for easy grab-and-go servings.
Make Mini Loaves: For gift-giving or portion control, make mini loaves instead of one large loaf. Just adjust the baking time to around 30–35 minutes.

FAQ Section

Q1: Can I use frozen bananas?
A1: Absolutely! Just thaw the frozen bananas and drain any excess liquid before mashing them.

Q2: Can I use canned pineapple instead of fresh?
A2: Yes, canned pineapple works perfectly! Just make sure to drain it well to avoid too much moisture in the batter.

Q3: Can I make this banana bread gluten-free?
A3: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the texture as it may vary slightly.

Q4: Can I use a different type of nut?
A4: Absolutely! Feel free to swap in chopped walnuts, macadamia nuts, or any other nut of your choice for a bit of crunch.

Q5: Can I add more coconut?
A5: You can definitely add more coconut flakes if you want a stronger coconut flavor. Just make sure the batter isn’t too thick.

Q6: Can I make this without coconut?
A6: Yes, you can skip the coconut and still enjoy a delicious banana bread. You could substitute it with other add-ins, like chocolate chips or raisins, if you prefer.

Q7: How do I store leftover banana bread?
A7: Store leftover banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

Q8: Can I use brown sugar instead of white sugar?
A8: Yes, you can substitute brown sugar for white sugar. It will give the bread a slightly deeper, molasses-like flavor.

Q9: Can I make this recipe in muffin form?
A9: Yes, you can. Simply divide the batter into a muffin tin and bake at 350°F (175°C) for about 20–25 minutes, or until a toothpick comes out clean.

Q10: Can I add more fruit to the recipe?
A10: Yes! You can add other fruits like chopped mango, shredded apples, or berries. Just be mindful of the moisture levels.

Conclusion

The Hawaiian Banana Bread with Coconut and Pineapple is the perfect balance of tropical flavors and comforting banana bread goodness. It’s easy to make, delicious, and sure to bring a smile to everyone who tries it. Whether you’re craving something sweet for breakfast or need a tropical snack to enjoy with your coffee, this banana bread hits the spot every time. So, grab your ripe bananas, fresh pineapple, and coconut flakes, and let’s bake up a little slice of paradise!