Hawaiian Banana Bread Recipe

I absolutely adore this Hawaiian Banana Bread Recipe because it feels like a little tropical vacation with every bite. This isn’t your ordinary banana bread – it’s bursting with the juicy sweetness of crushed pineapple and the warm, nutty texture of shredded coconut. I love how the flavors meld perfectly with ripe bananas to create a moist, tender loaf that’s just begging to be shared with friends and family. Whipping this up always brings a smile to my face, and I’m excited to share all the reasons why you’ll fall in love with it too.

Why You'll Love This Hawaiian Banana Bread Recipe

What makes this Hawaiian Banana Bread Recipe truly special for me is the way it combines familiar comfort with a delightful tropical twist. The pineapple adds a subtle zing of tartness that brightens up the sweetness from the bananas, while the shredded coconut brings that classic Hawaiian island vibe, giving the bread a lovely chewy texture. Every slice is a flavorful adventure that tastes like sunshine, no matter the time of year.

I also really appreciate how easy this recipe is to prepare. With basic pantry staples and a straightforward mixing process, you can have this bread in the oven in no time. The loaf bakes up beautifully with a golden crust that holds in all those wonderful flavors. It’s a fantastic recipe to pull out when you want something special but don’t want to spend all afternoon in the kitchen.

This bread feels right at home during any occasion, whether it’s a brunch with friends, a relaxed weekend breakfast, or even a comforting dessert served warm with a scoop of ice cream. What really makes it stand out, in my opinion, is its moistness and the surprise pops of juicy pineapple that turn a classic into a tropical delight that everyone raves about.

Ingredients You'll Need

The ingredients for this bread are delightfully simple and each one serves an important role in creating the moisture, sweetness, and texture that make it so delicious. Whether it’s the ripe bananas for richness or the shredded coconut for that distinct Hawaiian flair, every addition plays its part perfectly.

• 2 cups flour: Provides structure and the base for the bread’s tender crumb.
• 1 teaspoon baking powder: Helps the bread rise with a light texture.
• ½ teaspoon baking soda: Reacts with the acidic pineapple and banana for extra lift.
• ¼ teaspoon salt: Enhances all the sweet and tropical flavors perfectly.
• ½ cup butter, softened: Adds richness and moisture for a soft crumb.
• 1 cup sugar: Sweetens the bread without overpowering the natural fruit flavors.
• 2 eggs: Bind the ingredients and lend a tender, fluffy texture.
• 1 very ripe banana, mashed: Delivers natural sweetness and moistness.
• 20 oz can of crushed pineapple in juice, not drained: Brings juicy tropical flavor and extra moisture.
• ¼ cup shredded coconut, sweetened: Adds chewiness and authentic island flair.

Directions

Step 1: Preheat your oven to 350°F (175°C), ensuring it’s nice and ready for your batter. Prepare your 1.5 quart loaf dish by either lining it with parchment paper or spraying it well with non-stick spray.

Step 2: In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on low speed. Mix just until the mixture becomes creamy and smooth, creating the perfect base for your wet ingredients.

Step 3: Add the eggs one at a time, mixing gently after each addition to keep the batter light and fluffy without overbeating.

Step 4: Slowly incorporate the mashed ripe banana and the entire can of crushed pineapple, including the juice, into the wet mixture. The juice from the pineapple keeps this bread incredibly moist and bursting with tropical flavor.

Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.

Step 6: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix here – you want to keep that tender texture.

Step 7: Fold in the shredded coconut, making sure the coconut is evenly scattered through the batter for those delightful chewy bites.

Step 8: Pour the batter into your prepared loaf pan and spread it out evenly. Place it in the preheated oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Step 9: Once baked, allow the bread to cool completely in the pan before removing it. This resting time helps the loaf set perfectly so it slices beautifully.

Step 10: Slice up your Hawaiian Banana Bread and enjoy it plain, slathered with a pat of butter, or even alongside a scoop of vanilla ice cream for an indulgent treat.

Servings and Timing

This recipe makes about 8 to 10 generous slices, perfect for sharing or enjoying throughout the week. Prep time is a quick 15 minutes, making it a fantastic choice when you want something homemade without much fuss. Baking takes around 1 hour, and with cooling time included, your total time investment is about 1 hour and 15 minutes. The resting period is essential to get those clean, beautiful slices so don’t skip it. This bread stays moist and delicious for several days when stored properly.

How to Serve This Hawaiian Banana Bread Recipe

I love serving this Hawaiian Banana Bread Recipe warm or at room temperature to really highlight its moist, tender crumb and the juicy pineapple bits. When it’s fresh out of the oven, a simple spread of butter melts perfectly into each slice, turning it into an irresistible treat for breakfast or a cozy afternoon snack.

If you want to really impress your guests, try pairing it with a dollop of whipped cream or a scoop of creamy vanilla ice cream for a delightful dessert. I often sprinkle a little toasted coconut on top for an added crunch and pretty presentation. Adding fresh tropical fruits like mango or papaya on the side makes this a festive dish that’s perfect for brunch or a special gathering.

For beverages, this bread pairs wonderfully with a lightly brewed cup of coffee or a smooth Hawaiian-style iced tea. If you’re in the mood for something a bit more festive, a fruity cocktail like a pineapple rum punch complements the flavors beautifully. Whether it’s for a casual brunch, a holiday treat, or a weekend indulgence, I think you’ll find serving this bread is always a joyous occasion.

Variations

One of the reasons I adore this Hawaiian Banana Bread Recipe is how easily it adapts to different tastes and dietary preferences. You can swap the all-purpose flour for a gluten-free blend if you need to, just keep an eye on the texture and add a little extra moisture if necessary. For a vegan twist, I’ve successfully used flax eggs instead of chicken eggs and a coconut oil substitute in place of butter, which still keeps the bread wonderfully rich and moist.

If you want to switch up the pineapple, fresh or canned pineapple chunks work beautifully as well, just be careful about excess moisture that might affect baking times. For some added crunch, I sometimes toss in macadamia nuts or chopped macadamia nut-flavored bits, which really complement the tropical vibe of the bread. You could even experiment by adding a dash of cinnamon or nutmeg to the dry ingredients to bring a warm spice note to the loaf.

While baking in a loaf pan is traditional, I have also tried making muffins with this batter for convenient, single-serve treats perfect for on-the-go breakfasts or packed lunches. Adjust your baking time accordingly – muffins usually take about 20-25 minutes at 350°F. No matter how you customize it, this recipe remains an easy, flavorful way to bring a taste of the islands into your kitchen.

Storage and Reheating

Storing Leftovers

To keep your Hawaiian Banana Bread fresh, I recommend storing leftovers in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, wrapping the bread tightly in plastic wrap or aluminum foil before placing it in the container will help maintain moisture and prevent it from drying out. Avoid refrigerating as it can cause the bread to become crumbly and lose its tender texture.

Freezing

This bread freezes beautifully, making it a perfect make-ahead treat. I like to slice it first, then wrap each slice individually in plastic wrap and place the wrapped slices in a resealable freezer-safe bag. This way, you can thaw just what you need. Frozen Hawaiian Banana Bread will keep well for up to 3 months. When you’re ready to enjoy, simply thaw slices at room temperature or warm them gently in the microwave or oven.

Reheating

For the best texture and flavor, I reheat slices gently in a toaster oven or conventional oven at 300°F for about 5-7 minutes. This brings back the warmth and softness while keeping the crust slightly crisp. If you’re in a hurry, the microwave works too, but I recommend heating in short bursts (20-30 seconds) to avoid drying out the bread. Avoid reheating for too long or at too high temperatures, which can toughen the crumb and diminish those lovely tropical flavors.

FAQs

Can I use fresh pineapple instead of canned crushed pineapple?

Absolutely! Fresh pineapple works great but make sure to crush or finely chop it and drain any excess juice to avoid making the batter too wet. You might need to adjust baking time slightly if the batter has more moisture.

Is it necessary to use sweetened shredded coconut?

Sweetened coconut adds a nice touch of extra sweetness and enhances the tropical vibe, but if you prefer a less sweet bread, unsweetened shredded coconut works fine too. It will reduce the overall sugar content slightly while still providing texture.

How do I know when the bread is fully baked?

The best test is inserting a toothpick or cake tester right into the center of the loaf. If it comes out clean or with just a few moist crumbs clinging to it, the bread is done. If the toothpick comes out with wet batter, bake for another 5-10 minutes and check again.

Can I double this recipe for a larger batch?

You can double it, but I recommend baking in two separate loaf pans rather than one very large pan to ensure even cooking. Each loaf may need about the same baking time, but always check for doneness with a toothpick.

What makes this different from traditional banana bread?

The addition of crushed pineapple and shredded coconut gives this Hawaiian Banana Bread Recipe a wonderful moistness, sweetness, and tropical flavor that sets it apart from classic banana bread. It’s like a mini getaway for your taste buds every time you take a bite!

Conclusion

I can’t recommend this Hawaiian Banana Bread Recipe enough—it’s one of those recipes I keep coming back to whenever I want to treat myself or impress guests with something a little out of the ordinary. The blend of juicy pineapple, sweet coconut, and rich banana flavors is pure magic, creating a loaf that’s moist, flavorful, and absolutely loveable. Give it a try, and I promise it will become a new favorite in your home just like it is in mine!

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