Hawaiian Banana Bread

One rainy weekend, I found myself staring at three overly ripe bananas on the counter and a can of crushed pineapple leftover from a fruit salad idea that never happened. Inspiration struck, and what came out of the oven that afternoon wasn’t just banana bread—it was a slice of the tropics. Soft, moist, and laced with coconut and pineapple, this Hawaiian Banana Bread has become my go-to for easy sheet pan dinners’ dessert or a sweet breakfast with coffee.

This lemon herb chicken recipe—wait, just kidding. This banana bread recipe is perfect for beginner bakers because it’s forgiving, doesn’t require fancy tools, and packs a flavor punch using pantry staples. If you’re looking for a way to impress friends or just want a quick and healthy treat (yes, fruit counts!), this one’s a keeper.

Why This Recipe is Special

Hawaiian Banana Bread takes the beloved classic and gives it a bright, tropical makeover. By folding in crushed pineapple and sweetened coconut, you get a loaf that’s softer, more fragrant, and just a touch more festive than your usual banana bread. It’s also easy to prepare—no stand mixers, no special skills, just a bowl and a spoon (or electric mixer if you like shortcuts).

What really sets this apart is its moist texture, thanks to both the banana and pineapple, and the rich aroma of baked coconut. It’s the kind of recipe that fills your kitchen with vacation vibes and has everyone asking, “What smells so good?”

Ingredients and Preparation

Here’s a breakdown of what you’ll need—measurements aside—to bring this tropical dream to life:

• Ripe Bananas: The backbone of the bread. They add natural sweetness, moisture, and that signature banana flavor. The riper, the better (think: lots of brown spots).
• Crushed Pineapple (in juice): Adds tart sweetness and extra moisture. Plus, pineapple enzymes help tenderize the crumb.
• Sweetened Shredded Coconut: For a chewy texture and a sweet, nutty finish.
• Butter: Provides richness and depth of flavor. Softened butter helps create a tender crumb.
• Sugar: Keeps the bread sweet and enhances browning.
• Eggs: Bind everything together and give the bread structure and lift.
• All-Purpose Flour: Your base dry ingredient. A neutral canvas for all those flavors.
• Baking Powder + Baking Soda: These leaveners give your bread that perfect rise.
• Salt: Just a pinch balances all the sweetness and deepens the flavor.

Ingredient Swaps:

• No butter? Use neutral oil like canola or melted coconut oil.
• Watching sugar? Substitute with coconut sugar or half honey for a natural twist.
• Want it gluten-free? Use a 1:1 gluten-free flour blend.
• Prefer nuts? Stir in chopped macadamia or walnuts for crunch.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F and grease or line a standard loaf pan with parchment paper to prevent sticking.

Step 2: In a large mixing bowl, use an electric mixer or sturdy spoon to cream together softened butter and sugar until fluffy. Add the eggs one at a time, mixing gently to incorporate.

Step 3: Mash your banana until smooth, then add it to the bowl along with the crushed pineapple (don’t drain the juice!). Mix until combined.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture and mix until no dry streaks remain.

Step 5: Gently fold in the shredded coconut. If you’re adding extras like nuts or vanilla, this is the time.

Step 6: Pour the batter into your prepared pan and smooth out the top. Place it on the center rack of your oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the loaf cool in the pan for at least 20 minutes before transferring to a wire rack. The center continues cooking slightly as it rests.

Beginner Tips and Notes

• Browning too fast? Loosely tent the bread with foil in the last 15 minutes of baking.
• Dry bread? Be sure not to overmix the batter; stop as soon as everything is just combined.
• Pineapple too chunky? Give it a quick mash with a fork for better distribution in the batter.
• Tool tip: No mixer? A fork or whisk will work for the banana and eggs. Just give it some extra elbow grease.

Serving Suggestions

This Hawaiian Banana Bread is delicious on its own, but here are a few ways to elevate it:

• Spread with butter or cream cheese for a cozy breakfast.
• Pair with a tropical fruit salad for brunch.
• Add a scoop of vanilla or coconut ice cream for a decadent dessert.
• Top with toasted coconut or a honey drizzle for extra flair.

Storing leftovers: Wrap in plastic wrap or store in an airtight container at room temperature for 2–3 days. For longer storage, freeze slices individually and reheat in the toaster oven.

Let’s Bake Together!

Whether it’s your first time baking banana bread or you’re just looking to switch things up, this easy Hawaiian Banana Bread recipe is foolproof and full of flavor. It’s a perfect choice for anyone seeking quick and healthy meals with a sweet twist.

Try it out and let me know how it goes in the comments—did you add chocolate chips? Use almond flour? I’d love to hear your tropical spin on this **lemon herb chicken—**just kidding again. On this sweet loaf!

Happy baking!

FAQ About Hawaiian Banana Bread

More Relevant Recipes

• Sweet Hawaiian Crockpot Chicken
• Hawaiian Roll French Toast
• Moist Pineapple Banana Bread

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