Hawaiian Banana Bread

This Hawaiian Banana Bread is a delightful twist on the classic recipe, infusing tropical flavors with ripe bananas, coconut flakes, and crushed pineapple. With its moist texture and sweet, fruity flavor, this bread is the perfect treat for breakfast, a snack, or dessert. Whether you’re a banana bread lover or looking to try something new, this tropical version is sure to become a favorite!

Why You’ll Love This Recipe

This Hawaiian Banana Bread is incredibly moist thanks to the addition of crushed pineapple and shredded coconut. The tropical flavors of coconut and pineapple perfectly complement the sweetness of ripe bananas, creating a bread that’s bursting with flavor in every bite. The soft, tender crumb and slightly crisp crust make it irresistible. It’s easy to prepare and bakes up perfectly, filling your kitchen with an amazing aroma. It’s an ideal way to elevate your classic banana bread recipe into something uniquely delicious!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 of crushed pineapple in juice (not drained)

• ¼ cup shredded coconut, sweetened

Directions

1. Preheat your oven to 350°F (175°C). Grease a 1.5-quart loaf pan with non-stick spray or line it with parchment paper.

2. In a large mixing bowl, combine the softened butter and sugar, mixing on low speed with an electric mixer until creamy.

3. Add the eggs one at a time and continue mixing gently.

4. Slowly mix in the mashed banana and crushed pineapple.

5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.

6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

7. Fold in the shredded coconut.

8. Pour the batter into the prepared loaf pan.

9. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

10. Allow the bread to cool completely before removing it from the pan. Slice and enjoy on its own, with butter, or with a scoop of ice cream!

Servings and Timing

• Servings: 8 servings

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

Variations

• Add nuts: For extra crunch, fold in ½ cup of chopped walnuts or macadamia nuts into the batter.

• Use different fruit: Add ½ cup of dried cranberries, raisins, or chopped mango for a different fruity twist.

• Coconut topping: Sprinkle shredded coconut on top of the batter before baking for an extra coconut flavor and texture on the crust.

• Make it dairy-free: Substitute the butter with coconut oil or a dairy-free butter alternative and use a plant-based milk to replace the eggs.

• Add spices: For a warm flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.

Storage/Reheating

• Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and store it in the fridge for up to a week.

• Freezing: This banana bread freezes well! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.

• Reheating: To warm up slices, heat them in the microwave for 10-15 seconds or toast them for a crispy finish.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but make sure to finely chop it and keep some of the juice to add moisture to the batter. Fresh pineapple tends to be juicier, so you may want to adjust the liquid accordingly.

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be substituted for all-purpose flour, but it may result in a denser loaf. If you prefer a lighter texture, consider using half whole wheat and half all-purpose flour.

Can I make this banana bread without coconut?

If you’re not a fan of coconut, you can simply omit the shredded coconut. The banana bread will still be delicious, just without that tropical flavor.

Can I make mini loaves instead of one large loaf?

Yes, you can make mini loaves by dividing the batter evenly between two or three mini loaf pans. Adjust the baking time, checking for doneness after about 30-40 minutes.

How do I know when the banana bread is done?

To test for doneness, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done.

Can I add more bananas to the recipe?

You can add another banana, but be careful not to add too much moisture, as it might affect the texture of the bread. If you add an extra banana, you may need to adjust the dry ingredients slightly.

Can I make this recipe without eggs?

Yes, you can substitute the two eggs with an egg replacer or flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg). This will make the recipe vegan.

Can I use a different type of nut in the bread?

Absolutely! Chopped walnuts, pecans, or macadamia nuts would all make excellent additions to this tropical banana bread.

How long can I store this banana bread?

Banana bread can be stored at room temperature for 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months for longer storage.

Can I add chocolate chips to this banana bread?

Yes, chocolate chips would be a great addition! Fold in about ½ cup of semi-sweet or milk chocolate chips to add a rich sweetness.

Conclusion

This Hawaiian Banana Bread is a flavorful, tropical take on the classic banana bread. The addition of coconut and pineapple makes it extra moist and adds a burst of tropical sweetness. It’s easy to make and perfect for sharing at any occasion, whether you enjoy it as a snack, breakfast, or dessert. The tropical twist makes this banana bread a standout treat that’s sure to become a favorite!