Hawaiian Banana Bread with Coconut and Pineapple is a tropical twist on classic banana bread that’s ultra-moist, irresistibly sweet, and bursting with island flavor. With ripe mashed bananas, tangy crushed pineapple, and a sprinkle of shredded coconut, it’s like a warm Hawaiian breeze in every bite.
Thank you for stopping by my kitchen! I’m thrilled to share this sunshine-filled recipe with you—and if you love cozy, fruity bakes like this, don’t forget to subscribe by email for more sweet inspiration!
Overview of Recipe Content
What this recipe is: A loaf that blends classic banana bread with Hawaiian vibes—pineapple and coconut for that sunny twist.
When to enjoy: Ideal for breakfast, brunch, snack time, potlucks, or a cozy afternoon treat.
Why you’ll love it: Moist crumb, sweet tropical notes, comforting crumb topped with a slight crunch from coconut.
Flavor: Sweet banana meets tangy pineapple, creamy vanilla, and coconut undertones for a lush tropical bite.
Nutrition & Seasonal Relevance: A wholesome way to use overripe bananas; pineapple offers vitamin C. Great summer bake!
Ingredients
- ½ cup (120 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 ripe bananas, mashed (about 1 cup / 240 g)
- 1 tsp pure vanilla extract
- 1 ¾ cups (225 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- New additions: 1 cup crushed pineapple (drained)
- Garnish: ½ cup shredded coconut
Tools Needed
- 9×5″ loaf pan
- Mixing bowls
- Whisk and spatula
- Cooling rack
Suggested Substitutions & Add‑Ins
- Swap oil for melted coconut oil for extra flavor
- Use brown sugar instead of granulated for richer caramel tones
- Stir in ½ cup toasted macadamia nuts or chopped walnuts for crunch
How to Make Hawaiian Banana Bread with Coconut and Pineapple
- Preheat & Prep
Preheat oven to 350 °F (175 °C). Grease your loaf pan or line it with parchment—easy release is a must! - Wet Ingredients
In a bowl, whisk oil, sugar, and eggs until just combined. Stir in mashed bananas, vanilla, and drained pineapple. I love the sweet aroma at this stage—it’s pure sunshine in your kitchen! - Dry Ingredients
In another bowl, whisk flour, baking soda, salt, and cinnamon. This combo keeps things light and flavorful. - Combine
Fold dry into wet until just moistened—avoid overmixing! Stir in shredded coconut, saving a little for the top. - Bake
Pour batter into the loaf pan, sprinkle extra coconut, and bake 55–65 minutes. It’s done when a toothpick comes out clean or with a few moist crumbs. The coconut toasting on top smells heavenly! - Cool & Enjoy
Let it cool in the pan for 15 minutes, then transfer to a rack. Slice warm or wait until it’s fully cooled to preserve the tenderness inside.
What to Serve with Hawaiian Banana Bread
- A dollop of whipped cream or coconut yogurt
- A side of fresh mango or pineapple chunks
- Hot coffee or iced turmeric latte
- Dress it up: warm it and drizzle with honey or pineapple compote
Tips for Making It Perfect
- Use super-ripe bananas (lots of brown spots) for deep sweetness.
- Drain pineapple well to avoid soggy bread—press in a sieve.
- Room‑temperature eggs incorporate more evenly.
- Check doneness early to avoid overbaking—a moist interior is key.
- Want it richer? Swirl in 2 Tbsp of cream cheese halfway through for a surprise marble swirl.
Storage Instructions
- Room temperature: Cover airtight for up to 3 days.
- Fridge: Keeps 5 days—wrap tightly or store in a container.
- Freeze: Slice and freeze in bags for up to 3 months; thaw as needed.
General Information
Hawaiian banana bread is a nod to tropical comfort—casual, cheerful, and communal. Pineapple became a Hawaii staple in the early 1900s, and combining its fresh tang with banana creates a taste of island warmth. Perfect for summer gatherings or anytime you need a little sunshine in your life!
Frequently Asked Questions
1. Can I use fresh pineapple?
Yes—but drain it well to prevent excess moisture.
2. Can I reduce sugar?
You can reduce to ¾ cup, but it won’t be as sweetly tropical.
3. Can I use whole wheat flour?
Yes! Use half all‑purpose, half whole wheat for nutty flavor—texture will be heartier.
4. Can I add nuts or chocolate chips?
Absolutely—½ cup macadamia nuts or white chocolate chips bring great texture and flavor.
5. How to know when it’s done?
Insert a toothpick—if it comes out clean or with just a few small moist crumbs, it’s ready. Allow for carryover baking outside the oven!
Conclusion
This Amazing Tropical Hawaiian Banana Bread brings sunshine into every slice—sweet bananas, juicy pineapple, and toasted coconut unite for an unforgettable loaf. If you love this, try my Coconut Lime Pound Cake or Pineapple Upside‑Down Mini Cakes.
Thank you for baking with me—your support warms my kitchen heart! Share your beachy loaf photo on Pinterest don’t forget to tag me at @poulefrecipe or leave a comment below—I can’t wait to hear how yours turned out!
Nutritional Information Hawaiian Banana Bread
Per 1 slice (12‑slice loaf)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Carbohydrates | 40 g |
| Protein | 3 g |
| Fat | 13 g |
| Fiber | 1.5 g |
| Sugar | 24 g |
Interactive Elements
- 💬 Drop a comment or review below—your feedback warms my kitchen!
- 📸 Share a photo on Pinterest or IG—tag me @poulefrecipe and help spread sunny flavors!
Amazing Tropical Hawaiian Banana Bread with Coconut and Pineapple
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
This ultra-moist Hawaiian Banana Bread is infused with crushed pineapple and shredded coconut for a sweet, tropical twist. It’s like sunshine baked into every slice—perfect for breakfast, snack, or dessert!
Ingredients
½ cup (120ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs
2 ripe bananas, mashed (about 1 cup / 240g)
1 tsp (5ml) vanilla extract
1¾ cups (225g) all-purpose flour
1 tsp (5g) baking soda
½ tsp (3g) salt
½ tsp (1g) ground cinnamon
1 cup crushed pineapple, drained
½ cup shredded coconut (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5” loaf pan.
In a large bowl, whisk together oil, sugar, and eggs until combined.
Stir in mashed bananas, vanilla extract, and drained pineapple.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Add dry ingredients to the wet ingredients and stir just until combined.
Fold in shredded coconut.
Pour batter into prepared loaf pan and top with extra coconut if desired.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
-
Drain pineapple thoroughly to avoid soggy batter.
-
Add ½ cup chopped macadamia nuts or white chocolate chips for extra flavor.
-
Store leftovers tightly wrapped at room temp for 2–3 days or freeze for longer storage.
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
