Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but be sure to crush it finely and retain as much juice as possible to maintain the bread’s moisture. If the pineapple is dry, your bread may come out denser.

What if my bananas aren’t ripe enough?

You can ripen bananas quickly by placing them in a 300°F oven for about 15 minutes or until the skins turn black. Let them cool before using in the recipe.

Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Check that your baking powder and shredded coconut are also gluten-free certified.

How should I store Hawaiian Banana Bread?

Store it wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 5 days. It can also be frozen in slices for up to 3 months.

Hawaiian Banana Bread

Name: Hawaiian Banana Bread
Prep time: 15 min
Cook time: PT-484788H25M8S
Total time: PT-484788H25M8S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup butter, softened; 1 cup granulated sugar; 2 large eggs; 1 very ripe banana, mashed; 1 (20 oz) can crushed pineapple in juice, undrained; ¼ cup sweetened shredded coconut

Description

This Hawaiian Banana Bread blends ripe bananas, crushed pineapple, and sweet coconut flakes into a moist, tropical loaf that’s perfect for breakfast, snacks, or dessert. It’s easy to make, beginner-friendly, and packed with island flavor.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
2 large eggs
1 very ripe banana, mashed
1 (20 oz) can crushed pineapple in juice, undrained
¼ cup sweetened shredded coconut

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Instructions

Preheat the Oven and Prepare the Pan: Set your oven to 350°F and grease a standard loaf pan with non-stick spray or line it with parchment paper for easy removal.
Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer or whisk. Add the eggs one at a time, mixing until fully incorporated.
Add the Fruit: Stir in the mashed banana and the undrained crushed pineapple. Mix until the batter is well combined and has a smooth, pourable texture.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring just until the flour disappears.
Add the Coconut: Fold in the sweetened shredded coconut gently, making sure it’s evenly distributed throughout the batter. Optional additions like nuts or chocolate chips can be stirred in at this stage.
Bake the Bread: Pour the batter into the prepared pan and level the top with a spatula. Place it in the oven and bake for about 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bread cool in the pan for at least 20 minutes. Then transfer to a wire rack and allow it to cool completely before slicing. This helps prevent crumbling and ensures the bread sets fully.

Notes

To prevent overbrowning, tent the loaf with foil during the last 15 minutes of baking.
For a nuttier flavor, lightly toast the shredded coconut before folding it in.
If using fresh pineapple, crush it well and retain the juice for maximum moisture.
This recipe also works well in a muffin pan—just reduce the bake time to around 25 minutes.

Prep Time: 15 minutes
Cook Time: 60–65 minutes
Category: Baked Goods
Method: Baking
Cuisine: American, Tropical

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 180mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg