Name: Hawaiian Banana Bread with Coconut and Pineapple
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup butter, softened; 1 cup sugar; 2 eggs; 1 very ripe banana, mashed; 20 oz can crushed pineapple in juice, not drained; ¼ cup shredded coconut, sweetened

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If you’re dreaming of a tropical getaway but can’t quite pack your bags, this Hawaiian Banana Bread with Coconut and Pineapple is your edible passport to paradise. The warm, comforting aroma of bananas and toasted coconut will fill your kitchen, while the pineapple adds a juicy, sweet surprise in every bite. Trust me, this banana bread isn’t your average loaf. It’s moist, fluffy, and packed with all the tropical flavors you never knew you needed in a bread. Get ready to swoon over this delightful treat—whether it’s breakfast, dessert, or a mid-afternoon snack.

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

This banana bread is more than just delicious—it’s an experience. It’s the kind of recipe that makes you want to share with friends, bring to a potluck, or sneak a piece (or three) for yourself. Here’s why it’s destined to become a favorite:

Tropical Twist: Who doesn’t love the flavors of coconut and pineapple mixed with ripe bananas? It’s like a vacation in every bite, making your usual banana bread feel like an exciting, new adventure.
Moist & Flavorful: Thanks to the bananas, coconut, and pineapple, this bread comes out super moist and bursting with flavor. No dry bites here!
Easy to Make: The recipe requires no special skills, so even if you’re new to baking, you’ll feel like a pro. Just mix everything up and pop it in the oven. Easy peasy!
Versatile: Perfect for breakfast, a snack, or a dessert. You can serve it warm out of the oven, or keep it on hand for when those sweet cravings hit during the day.
Crowd-Pleasing: Whether it’s for your family, a gathering of friends, or just you (hey, no judgment), this bread is a guaranteed crowd-pleaser.

Ingredients

The magic of this banana bread lies in its simple yet tropical ingredients. Here’s what you’ll need:

Ripe Bananas: The star of the show! The riper, the better—they add natural sweetness and moisture that keeps the bread soft.
Coconut: Sweetened shredded coconut gives this bread a chewy, toasted texture and that delightful tropical flavor.
Pineapple: Fresh or canned, the pineapple adds a juicy sweetness that perfectly balances the richness of the coconut and bananas.
Flour: The base that holds everything together. It’s a classic, but when combined with the tropical flavors, it’s anything but ordinary.
Baking Soda: To help the bread rise and achieve that perfect fluffy texture.
Butter: Adds richness and a hint of flavor to the bread. Plus, it helps achieve that golden-brown crust.
Eggs: The binding agent that holds everything together and adds moisture.
Vanilla Extract: A touch of vanilla rounds out the flavors and enhances the sweetness.
Brown Sugar: For a deeper sweetness that pairs perfectly with the tropical ingredients.

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

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your bread will bake evenly and develop that perfect golden crust.

Mash the Bananas: In a large bowl, mash the ripe bananas with a fork or potato masher until smooth. A few lumps are totally fine—this is banana bread, not a puree.

Mix Wet Ingredients: Add the melted butter, eggs, vanilla extract, and brown sugar to the mashed bananas. Stir everything together until smooth and combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking soda. This ensures that the baking soda is evenly distributed throughout the bread.

Add Coconut & Pineapple: Gently fold in the shredded coconut and chopped pineapple. The pineapple will release a little juice, which will make the batter even more flavorful!

Pour the Batter into a Greased Pan: Grease your loaf pan with butter or non-stick spray, then pour in the batter. Smooth it out so it bakes evenly.

Bake to Perfection: Place your pan in the preheated oven and bake for about 60-65 minutes, or until a toothpick comes out clean when inserted into the center.

Cool & Slice: Once it’s done, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm for the ultimate tropical treat.

Nutrition Facts

Servings: 10
Calories per serving: 250

Preparation Time

Prep Time: 15 minutes
Cook Time: 60-65 minutes
Total Time: 1 hour 15 minutes

How to Serve Hawaiian Banana Bread with Coconut and Pineapple

While this banana bread is delicious on its own, here are a few ways to take it to the next level:

With a Scoop of Ice Cream: Serve it warm with a scoop of coconut or pineapple-flavored ice cream for a tropical sundae experience.
With Fresh Fruit: A fresh tropical fruit salad would pair perfectly with this bread. Think mango, papaya, or even more pineapple!
As a Breakfast Treat: Toast a slice and spread a little butter or cream cheese on top for a sweet, satisfying breakfast.
With a Cup of Coffee or Tea: This bread is perfect with a hot cup of coffee or a fruity iced tea, making it ideal for brunch or an afternoon treat.

Additional Tips

Prep Ahead: You can prep the dry ingredients ahead of time and store them in an airtight container for up to a week. This makes for an easy and quick bake when you’re ready.
Mix-ins: Try adding chopped macadamia nuts or a few dark chocolate chips for an extra flavor boost.
Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days. It also freezes wonderfully for up to 3 months. Just slice and wrap in plastic wrap before freezing.
Ripeness of Bananas: The riper the bananas, the better. Overripe bananas are perfect because they’re extra sweet and soft, making for a moister loaf.

FAQ Section

Q1: Can I use frozen bananas?
A1: Yes! Just thaw them and drain any excess liquid before using. Frozen bananas often make the bread even more moist.

Q2: Can I use canned pineapple instead of fresh?
A2: Absolutely! Just make sure to drain it well before adding it to the batter.

Q3: Can I make this gluten-free?
A3: Yes! Substitute the all-purpose flour with a gluten-free flour blend, and you’re good to go.

Q4: Can I add nuts to the recipe?
A4: Definitely! Macadamia nuts or chopped walnuts would be great additions for a little crunch.

Q5: How do I store leftovers?
A5: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Q6: Can I make this bread in a muffin tin instead of a loaf pan?
A6: Yes, you can! Just reduce the baking time to about 20-25 minutes, or until a toothpick comes out clean.

Q7: How do I know when the bread is done?
A7: Insert a toothpick into the center—if it comes out clean or with a few crumbs, the bread is done.

Q8: Can I double the recipe?
A8: Yes, you can! Just be sure to adjust the baking time accordingly if you’re using a larger pan.

Q9: Can I freeze the batter before baking?
A9: You can freeze the batter in a greased pan, then bake from frozen, adding an extra 10 minutes to the baking time.

Q10: Can I add other fruits, like mango or strawberries?
A10: Yes! Adding other tropical fruits would be a fun twist. Just make sure to chop them up and drain any excess liquid.

Conclusion

Hawaiian Banana Bread with Coconut and Pineapple is a tropical dream come true in loaf form. It’s light, sweet, and comforting with just the right amount of tropical flair. Perfect for breakfast, brunch, or as a snack, this recipe will fill your home with delicious scents and your stomach with pure happiness. So go ahead, treat yourself (and your friends) to this delightful banana bread. You’ll be hooked!