Get ready to whisk yourself away to paradise with Hawaiian Banana Bread with Pineapple & Coconut! This delightfully moist and flavorful loaf is packed with ripe bananas, juicy pineapple, and chewy coconut, making every bite taste like a sunny island vacation. Whether you’re craving a vibrant breakfast, an afternoon pick-me-up, or a sweet homemade gift, this recipe brings that signature tropical charm to your kitchen in just over an hour. Trust me, it’s the ultimate treat when you want something easy yet unforgettable — and you’ll never look at regular banana bread the same way again.

Hawaiian Banana Bread with Pineapple & Coconut Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Hawaiian Banana Bread with Pineapple & Coconut works a little bit of magic, from creamy bananas to the nutty, golden crunch of macadamias. Gather these basics — they come together fast, and each one plays a starring role in the flavor symphony!

All-purpose flour: The sturdy base that gives your bread just the right structure — measure carefully for fluffier slices.
Baking soda & baking powder: These help the loaf rise tall and beautiful, with that classic banana bread texture.
Salt: Just a half teaspoon wakes up all the sweet, fruity notes in every bite.
Ground cinnamon: Adds warm, cozy undertones that complement all the tropical flavors.
Granulated sugar & brown sugar: Together, they sweeten the loaf and play up the moisture for that irresistible crumb.
Vegetable oil: Keeps the bread tender and rich, ensuring melt-in-your-mouth results.
Eggs: Bind everything for a loaf that slices beautifully and doesn’t crumble.
Vanilla extract: Boosts all the natural sweetness with a soft, inviting aroma.
Mashed ripe bananas: The riper, the better — speckled peels mean pure banana flavor and extra moistness!
Crushed pineapple (well drained): This adds tropical juiciness and a delicate tang; don’t skip draining or the bread might get too moist.
Sweetened shredded coconut: Throws in chewy, sweet bits throughout the bread for true island authenticity.
Chopped macadamia nuts or walnuts (optional): Stir these in for a satisfying crunch and buttery finish.

How to Make Hawaiian Banana Bread with Pineapple & Coconut

Step 1: Prep Your Pan and Gather Ingredients

Start by preheating your oven to 350°F (175°C) and prepping a 9×5-inch loaf pan with grease and flour — this ensures your Hawaiian Banana Bread with Pineapple & Coconut pops right out with no sticking. Take a minute to lay out all your ingredients. It makes the process smooth and keeps the baking pace relaxing and fun.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This even distribution of leaveners and spice means you’ll get a loaf that bakes up perfectly golden and uniformly delicious every time.

Step 3: Combine Sugars and Oil

In a separate large bowl, whisk together your granulated sugar, brown sugar, and the vegetable oil. Mixing these first helps the sugars dissolve a bit, giving the finished bread its signature moist crumb and gentle sweetness.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract. This step lays the foundations for a silky batter and brings all the natural flavors together in harmony.

Step 5: Stir in Bananas, Pineapple, and Coconut

Now’s the fun part! Gently stir in your mashed bananas, well-drained crushed pineapple, and shredded coconut. This trio is what makes Hawaiian Banana Bread with Pineapple & Coconut so special — expect intoxicating aromas the second you mix them in.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to your wet ingredients. Stir gently and just until combined — a few lumps are totally fine and will help keep the bread tender. Over-mixing is your enemy here, so think “gentle island breezes” as you fold.

Step 7: Fold in Nuts (Optional)

If you’re adding macadamia nuts or walnuts, fold them in now for extra texture and a buttery crunch that pairs so well with the tropical elements.

Step 8: Pour and Bake

Transfer the batter to your prepared loaf pan. Smooth the top, pop it into your oven, and bake for 55–65 minutes. The top should be golden and a toothpick inserted in the center will come out clean or with just a few moist crumbs. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack.

How to Serve Hawaiian Banana Bread with Pineapple & Coconut

Garnishes

Give each slice a sprinkle of toasted coconut or a dusting of powdered sugar for a picture-perfect finish. A dollop of creamy butter, a swipe of cream cheese, or even a touch of honey makes every serving of Hawaiian Banana Bread with Pineapple & Coconut extra special.

Side Dishes

Pair this bread with a fresh fruit salad or a bright passionfruit yogurt for a truly tropical breakfast. For a coffee break, serve with a strong cup of Kona coffee or a fruity iced tea — the flavors dance together beautifully.

Creative Ways to Present

Try cutting thick slices into cubes for brunch platters, or serve it slightly warm with a scoop of coconut or pineapple ice cream for a breezy dessert. You can even toast individual slices for a bit of crunch, then drizzle with caramel sauce to turn your Hawaiian Banana Bread with Pineapple & Coconut into a show-stopping treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your loaf tightly in plastic wrap or pop it into an airtight container. At room temperature, it stays perfectly moist for up to 3 days. Storing it this way helps the tropical flavors meld and intensify, making tomorrow’s slice even better.

Freezing

This bread freezes wonderfully! Wrap slices or the whole loaf in two layers of plastic wrap and then foil, then freeze for up to 2 months. Thaw overnight in the fridge, then warm it up for that fresh-baked feel whenever tropical cravings hit.

Reheating

For that just-baked experience, reheat individual slices in the microwave for 10–15 seconds or toast lightly. If you’ve frozen the loaf, let it thaw completely before warming to avoid sogginess. Warm Hawaiian Banana Bread with Pineapple & Coconut makes every morning feel like a mini vacation!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just finely chop your fresh pineapple and make sure to drain off as much juice as possible before measuring. This prevents the bread from getting too wet and gummy but still gives it a fantastic flavor punch.

What if I don’t have sweetened shredded coconut?

You can substitute unsweetened shredded coconut if that’s what you have on hand. The bread will be slightly less sweet, but you’ll still get that wonderful coconut texture and aroma in every bite of Hawaiian Banana Bread with Pineapple & Coconut.

How can I make this bread gluten-free?

Swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. Be sure it includes xanthan gum or a similar binder for the best texture, and proceed with the recipe as written.

Can I leave out the nuts?

Of course! The nuts add texture and a subtle buttery note, but the bread will still be delicious, moist, and bursting with tropical flavor. Hawaiian Banana Bread with Pineapple & Coconut stands beautifully on its own.

Why does this bread taste even better the next day?

Letting the loaf rest lets the flavors from the banana, pineapple, and coconut meld and develop, which creates an even richer and more complex taste. If you can resist, wrap it up and enjoy on day two — it’s totally worth the wait!

Final Thoughts

There’s something irresistible about baking Hawaiian Banana Bread with Pineapple & Coconut and sharing it with family or friends. It’s a recipe that brings warmth and a touch of the tropics to your kitchen, no matter the season. Give it a try — and don’t be surprised if this becomes your new go-to banana bread!

Hawaiian Banana Bread with Pineapple & Coconut Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

Indulge in a taste of the tropics with this Hawaiian Banana Bread featuring the delightful combination of pineapple, coconut, and a hint of cinnamon. Moist and flavorful, this bread is perfect for breakfast or as a sweet treat any time of day.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients:

1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
1/2 cup crushed pineapple (well drained)
1/2 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts or walnuts (optional)

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Combine Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and oil. Beat in eggs and vanilla extract. Stir in bananas, pineapple, and coconut.
Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts if using.
Bake: Pour batter into pan and bake for 55–65 minutes until a toothpick comes out clean. Cool before slicing.

Notes

For extra moisture, add 2 tablespoons of pineapple juice to the batter.
This bread tastes best the next day after flavors meld. Serve with cream cheese or butter for a tropical treat.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread, Breakfast
Method: Baking
Cuisine: Hawaiian-Inspired