Print

Hawaiian Banana Bread with Coconut and Pineapple

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This tropical-inspired banana bread is bursting with the sweet flavors of ripe bananas, pineapple, and coconut. With a soft, moist texture and a hint of sweetness, it’s the perfect treat for breakfast or dessert. A simple, delicious twist on classic banana bread!

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the Wet Ingredients:
    In a large mixing bowl, combine the softened butter and sugar. Use an electric mixer on low speed to mix until creamy. Add the eggs one at a time, continuing to mix gently. Slowly mix in the mashed banana and crushed pineapple (with juice).
  3. Combine Dry Ingredients:
    In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt.
  4. Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients into the wet ingredients and stir until well combined.
  5. Add Coconut:
    Stir in the shredded coconut.
  6. Bake:
    Pour the batter into a loaf pan that’s prepared with non-stick spray or parchment paper. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  7. Cool:
    Allow the bread to cool completely before removing it from the pan.
  8. Serve:
    Cut into slices and enjoy on its own, with butter, or even a scoop of ice cream for a special treat!

Notes

  • For extra tropical flavor, you can add chopped macadamia nuts or additional coconut flakes on top before baking.
  • Make sure to use very ripe bananas for the best flavor and moisture.
  • The bread can be stored in an airtight container for up to 3-4 days at room temperature or in the refrigerator for longer freshness.

Nutrition