If you’re looking for a tropical twist on a beloved classic, you’re going to adore this Hawaiian Banana Bread Recipe. It effortlessly brings together the rich sweetness of ripe bananas and the bright, juicy notes of crushed pineapple, all wrapped in tender, moist bread that’s enhanced with a hint of coconut. Whether you’re baking for breakfast, brunch, or an afternoon snack, this loaf is absolutely bursting with island vibes and flavor, making it a true standout in any kitchen.
Ingredients You’ll Need
All the ingredients in this recipe are simple and accessible, yet each one plays a crucial role in creating the unique taste and texture of Hawaiian banana bread. From the flour that forms the sturdy base to the fragrant coconut that adds a luscious tropical aroma, every component is essential for crafting this delicious treat.
- 3 cups all-purpose flour: The foundation for the bread’s structure and crumb.
- ¾ teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 teaspoon baking soda: Helps the bread rise with a light, fluffy texture.
- 2 cups sugar: Sweetens the bread while keeping it moist.
- 1 teaspoon ground cinnamon: Adds warmth and a hint of spice to complement the fruit.
- 3 eggs, beaten: Binds ingredients and adds richness.
- 1 cup vegetable oil: Ensures moistness and tenderness throughout.
- 2 cups mashed very ripe bananas (about 4 bananas): The star ingredient, delivering natural sweetness and moisture.
- 1 (8-ounce) can crushed pineapple, drained: Brings a juicy burst of tropical brightness to each bite.
- 2 teaspoons vanilla extract: Enhances the sweet, fragrant profile of the bread.
- 1 cup flaked coconut: Adds chewy texture and that classic island flavor.
- 1 teaspoon coconut extract (optional): Amplifies the coconut notes if you want a stronger tropical taste.
- 1 – 2 tablespoons flaked coconut: For sprinkling on top to give a toasty, crunchy finish.
How to Make Hawaiian Banana Bread Recipe
Step 1: Preheat and Prepare Your Pans
Start by heating your oven to 350°F. While it warms up, grease two 9×5-inch loaf pans thoroughly. This ensures that your banana bread releases easily once baked and keeps its beautiful shape.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, salt, baking soda, sugar, and cinnamon. This blend creates the perfect base, distributing flavors evenly throughout your batter and helping with the bread’s rise.
Step 3: Combine the Wet Ingredients
In a separate step, beat your eggs and add the vegetable oil, mashed bananas, crushed pineapple, vanilla extract, and flaked coconut (plus coconut extract if you’re using it). These ingredients pack in moisture, flavor, and that unmistakable tropical vibe. Gently stir this mixture into the dry ingredients until just combined — be careful not to overmix, so your bread stays tender.
Step 4: Bake the Bread
Divide the batter evenly between your prepared loaf pans. Pop them into the oven and bake for 55 to 65 minutes. Once the time is almost up, remove the pans and sprinkle the remaining 1 to 2 tablespoons of flaked coconut on top. Return the pans to the oven for an additional 5 minutes. This step gives a lightly toasted, crunchy coconut topping that’s irresistible.
Step 5: Cool and Enjoy
Allow the loaves to cool in the pans for 10 minutes before transferring them to wire racks. Letting them cool completely is key to perfect slices and enjoying every nuanced flavor.
How to Serve Hawaiian Banana Bread Recipe
Garnishes
Although this bread shines on its own, a light spread of cream cheese or a drizzle of honey can elevate each slice into a little tropical treat. Fresh coconut flakes or a sprinkle of cinnamon on top also add a beautiful finishing touch.
Side Dishes
This Hawaiian Banana Bread Recipe pairs wonderfully with a hot cup of coffee or a refreshing iced tea, making for a perfect breakfast or mid-day snack pairing. For a more substantial brunch, serve alongside fresh fruit or a simple green salad.
Creative Ways to Present
Slice the banana bread and create mini sandwiches with a smear of nut butter or tropical fruit jam for a fun snack. Alternatively, toast slices and top with a scoop of vanilla ice cream or coconut whipped cream to turn it into a delightful dessert.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Hawaiian banana bread fresh by tightly wrapping it in plastic wrap or storing it in an airtight container at room temperature. It’ll stay delicious for about 3 days, maintaining its moist texture.
Freezing
If you want to enjoy this treat later, freeze the bread by wrapping it well in plastic wrap and then placing it in a freezer bag. It can be frozen for up to 3 months, making it perfect for prepping ahead or saving extra loafs.
Reheating
To bring frozen or leftover slices back to life, warm them gently in a toaster oven or microwave. This refreshes the soft texture and enhances the aromatic coconut and banana flavors wonderfully.
FAQs
Can I substitute fresh pineapple for canned in this Hawaiian Banana Bread Recipe?
Yes, fresh pineapple can be used as long as it is finely crushed and well-drained to avoid excess moisture that can affect the bread’s texture.
What if I don’t have coconut extract? Can I still make the recipe?
Absolutely! The coconut extract is optional. The flaked coconut already imparts plenty of coconut flavor, so your bread will still taste fantastic without it.
How ripe should the bananas be?
For the best sweetness and moisture, use very ripe bananas that are heavily speckled or even starting to turn brown. Less ripe bananas won’t break down as well and may result in a less flavorful bread.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute half of the all-purpose flour with whole wheat flour to add a nuttier flavor and more fiber, but using all whole wheat may yield a denser bread.
Is this recipe suitable for making muffins?
Definitely! Just adjust the baking time to about 18 to 22 minutes and fill muffin tins about two-thirds full for perfectly portable portions of this Hawaiian Banana Bread Recipe.
Final Thoughts
This Hawaiian Banana Bread Recipe is more than just a loaf; it’s an invitation to bring sunshine and sweetness into your kitchen any time of year. Its lush combination of bananas, pineapple, and coconut creates a baked treat that’s uplifting and comforting at once. I hope you give it a whirl soon — your taste buds will thank you!
Print
Hawaiian Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65-70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 loaves (approximately 12 slices per loaf)
- Category: Baking
- Method: Baking
- Cuisine: American, Hawaiian
Description
This Hawaiian Banana Bread recipe is a moist and tropical twist on the classic banana bread. Featuring ripe bananas, crushed pineapple, and flaked coconut, it delivers a perfect balance of sweetness and texture with a hint of coconut flavor. Baked to golden perfection and topped with toasted coconut, this bread makes for a delightful snack or breakfast treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups sugar
- 1 teaspoon ground cinnamon
Wet Ingredients
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups mashed very ripe bananas (about 4 bananas)
- 1 (8-ounce) can crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract (optional)
Add-ins & Toppings
- 1 cup flaked coconut
- 1–2 tablespoons flaked coconut (for topping)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking during baking.
- Mix dry and wet ingredients: In a large mixing bowl, whisk together the flour, salt, baking soda, sugar, and cinnamon until evenly combined. Add the beaten eggs, vegetable oil, mashed bananas, drained crushed pineapple, vanilla extract, coconut extract (if using), and 1 cup of flaked coconut. Stir gently until the batter is just combined to avoid overmixing, which could toughen the bread.
- Prepare for baking: Divide the batter evenly between the two prepared loaf pans. Smooth the tops using a spatula or back of a spoon for even baking.
- Bake the loaves: Place the pans in the preheated oven and bake for 55-65 minutes. The bread should be golden and starting to pull away slightly from the sides of the pans.
- Add coconut topping and finish baking: Remove the loaves from the oven and sprinkle the remaining 1-2 tablespoons of flaked coconut evenly on top of each loaf. Return to the oven and bake for an additional 5 minutes until the toasted coconut topping is lightly browned and aromatic.
- Cool the bread: Take the pans out of the oven and let the banana breads cool in the pans for 10 minutes. Then carefully remove the loaves and transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Draining the crushed pineapple well is important to avoid excess moisture that can affect baking.
- The coconut extract adds a subtle coconut flavor but can be omitted if unavailable.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nuttier variation, consider adding chopped macadamia nuts or walnuts.
