Why You’ll Love This Recipe
- Tropical Flavors – A delicious blend of banana, pineapple, and coconut.
- Moist and Soft – The fruit keeps the bread perfectly moist.
- Easy to Make – Simple ingredients and straightforward steps.
- Great for Breakfast or Dessert – Enjoy a slice any time of the day.
- Perfect for Sharing – A wonderful homemade gift or potluck treat.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- ½ 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 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup shredded coconut
Directions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan and set aside.
2. Cream the Butter and Sugar
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
3. Add the Fruit
- Stir in the mashed banana and crushed pineapple (with juice).
4. Mix the Dry Ingredients
- In a separate medium-sized bowl, sift together flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut.
6. Bake
- Pour the batter into the greased loaf pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
- Yields: 1 loaf (about 8-10 slices)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Calories per Serving: ~251 kcal
Variations
- Nutty Addition – Add ½ cup chopped macadamia nuts or walnuts for extra crunch.
- Extra Coconut Flavor – Use coconut oil instead of butter and add ½ teaspoon coconut extract.
- More Banana Flavor – Use 2 bananas instead of one for a stronger banana taste.
- Spiced Version – Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg for warmth.
- Mini Loaves or Muffins – Bake in mini loaf pans (30-35 minutes) or muffin tins (20-25 minutes) instead of a full loaf.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week for extended freshness.
- Freezing: Wrap tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 15-20 seconds for a fresh-from-the-oven taste.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just finely chop and drain the fresh pineapple to avoid excess moisture.
How do I make this bread even more moist?
Use an extra banana or add ¼ cup sour cream or Greek yogurt to the batter.
Can I use brown sugar instead of white sugar?
Yes! Brown sugar adds a deeper, caramel-like flavor and extra moisture.
How do I prevent my banana bread from becoming too dense?
Make sure not to overmix the batter—stir just until combined.
What type of coconut should I use?
Sweetened or unsweetened shredded coconut both work, depending on your sweetness preference.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
What’s the best way to ripen bananas quickly?
Bake unpeeled bananas at 300°F (150°C) for 15 minutes or microwave them for 30 seconds until soft.
Can I add a glaze?
Yes! A simple powdered sugar glaze or a coconut drizzle would be delicious.
Should I drain the pineapple?
No, the juice helps keep the bread moist.
Can I turn this into a bundt cake?
Yes! Bake in a bundt pan at 350°F (175°C) for 50-60 minutes.
Conclusion
Hawaiian Banana Bread with Coconut & Pineapple is a moist, tropical-inspired treat that's easy to make and bursting with flavor. Whether you serve it for breakfast, dessert, or as an afternoon snack, this bread is sure to transport you to the islands with every bite. Try different variations, store it for later, and enjoy a slice of paradise anytime!
Hawaiian Banana Bread with Coconut & Pineapple
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 slices)
- Diet: Vegetarian
Description
This Hawaiian Banana Bread with Coconut & Pineapple is a moist, tropical twist on classic banana bread. Packed with sweet crushed pineapple, shredded coconut, and ripe bananas, this easy homemade loaf is perfect for breakfast, dessert, or a snack!
Ingredients
- ½ 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 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup shredded coconut
Instructions
- Preheat Oven – Set to 350°F (175°C). Grease a 9x5-inch loaf pan.
- Cream Butter & Sugar – Beat together until light and fluffy. Add eggs, one at a time, mixing well.
- Mix in Fruit – Stir in mashed banana and crushed pineapple with juice.
- Combine Dry Ingredients – In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Mix Batter – Gradually add dry ingredients to wet mixture. Stir until just combined. Fold in coconut.
- Bake – Pour into the prepared pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add macadamia nuts for extra crunch.
- Swap butter for coconut oil for extra coconut flavor.
- Store at room temperature for 3 days, or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
