Name: Hawaiian Banana Bread with Pineapple and Coconut Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 cup all-purpose flour; 1 1/4 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp sea salt; 2 eggs; 1/2 cup caster sugar; 1/3 cup vegetable oil; 2 bananas, mashed; 1 cup crushed pineapple, not drained; 1.5 tsp vanilla extract; 1/4 cup shredded unsweetened coconut

Imagine biting into a warm, moist slice bursting with tropical flavors—ripe bananas, juicy pineapple, and a hint of coconut that transports you straight to the islands. That’s exactly what you get with this Hawaiian Banana Bread with Pineapple and Coconut Recipe, a delightful twist on classic banana bread that’s equally perfect for breakfast or an afternoon treat.

A loaf of golden brown bread, sliced in five thick pieces, showing a soft inside with a light, crumbly texture. The bread has tiny bits of nuts or grains scattered inside and on top, giving a rough, crunchy look. The slices rest on white crumpled parchment paper placed on a white marbled surface. The background is soft with blurred bottles and jars, mainly white in color. The lighting is bright and natural, making the bread look fresh and inviting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Banana Bread with Pineapple and Coconut Recipe
Top Tip
How to Serve Hawaiian Banana Bread with Pineapple and Coconut Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Banana Bread with Pineapple and Coconut Recipe

Why You'll Love This Recipe

I’ve made loads of banana bread recipes over the years, but this Hawaiian spin always brings something extra special to the table that my family and friends instantly adore. It’s sweet, moist, and bursting with fresh island vibes, making every bite feel like a mini vacation.

Tropical Flavor Explosion: Combining banana, pineapple, and coconut creates a complex, refreshing taste that’s different from your average banana bread.
Moist and Tender Texture: The crushed pineapple adds moisture without making the bread soggy, resulting in an incredibly soft crumb.
Simple and Straightforward: No complicated steps or fancy equipment—just wholesome ingredients mixed with love.
Great for Sharing: Whether it’s a weekend brunch or a potluck, this bread makes an inviting centerpiece that everyone will ask for seconds.

Ingredients & Why They Work

Each ingredient in this Hawaiian Banana Bread with Pineapple and Coconut Recipe plays a crucial role in balancing flavor and texture. Here’s why you’ll want to pay attention when grabbing your groceries.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a pinch of sea salt and a small heap of baking powder and baking soda arranged neatly on another white ceramic dish, two whole uncracked brown eggs resting side by side on a white ceramic bowl, a small white bowl filled with granulated castor sugar, a small white bowl containing golden vegetable oil, two ripe yellow bananas lying naturally with some peel spots visible, a small white bowl holding crushed pineapple with visible juice, a small white bowl with vanilla extract, and a small white ceramic plate with a neat pile of shredded unsweetened coconut, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The foundation for structure; use fresh flour to ensure a light texture.
Baking powder and baking soda: These leavening agents give the bread a gentle lift and tenderness.
Sea salt: Just a pinch enhances the sweetness and balances flavors.
Eggs: Essential for binding the ingredients and adding richness.
Caster sugar: I prefer caster sugar because it dissolves quickly, making the batter smoother.
Vegetable oil: Keeps the bread moist without the heaviness of butter.
Bananas (mashed): Ripe bananas bring natural sweetness and moisture—overripe ones are perfect!
Crushed pineapple (not drained): Adds tropical tang and moisture, so don’t drain it or you’ll lose that extra juiciness.
Vanilla extract: Boosts all the flavors with a warm, familiar note.
Shredded unsweetened coconut: Gives a lovely texture contrast and authentic island flair.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Hawaiian Banana Bread with Pineapple and Coconut Recipe is how easily it lends itself to customization. I often tweak it depending on what I have on hand or who I’m baking for.

Variation: When I want a nutty crunch, I add chopped macadamia nuts or walnuts. It pairs beautifully with the tropical flavors and adds a nice bite!
Diet-friendly tweak: For a dairy-free version (which this already is), just double-check your baking powder is aluminum-free and you’re good to go.
Sweetness level: Sometimes I cut down the sugar by a tablespoon or two if my bananas are extra ripe and sweet.
Texture tweak: Feel free to swap shredded unsweetened coconut for toasted coconut flakes on top for a crunchier crust.

Step-by-Step: How I Make Hawaiian Banana Bread with Pineapple and Coconut Recipe

There are two slices of a yellowish, moist textured cake stacked on a white plate, with the top slice showing a bite taken out, revealing a soft, crumbly inside with small nut pieces spread throughout. The edges of the cake are lightly browned and crisp, contrasting with the softer, lighter yellow inside. The plate sits on a white marbled surface, with a blurred background that includes plates and what looks like more slices of the same cake. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Like a Pro

Start by preheating your oven to 180°C (350°F). Grease an 8"x4" loaf pan thoroughly—this prevents sticking and helps your bread come out flawlessly without breaking apart. I almost always line mine with parchment paper for an easy lift out.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Doing this first ensures everything’s evenly distributed and gives your bread a perfect rise.

Step 3: Whisk Wet Ingredients

In a separate large bowl, beat the eggs with caster sugar until well combined and slightly pale. Then stir in the vegetable oil, mashed bananas, crushed pineapple (don’t drain!), and vanilla extract. The combination of wet ingredients is what makes this bread sing with tropical flavor.

Step 4: Bring It All Together

Gently fold the dry ingredients into the wet mixture, mixing just until there are no dry streaks. Overmixing can toughen the bread, and I’ve learned that lesson the hard way! Finally, fold in the shredded coconut, saving a little to sprinkle on top before baking.

Step 5: Bake and Cool

Pour the batter into your prepared pan, sprinkle the reserved shredded coconut on top, and pop it in the oven for 40-45 minutes. You’ll know it’s done when the top is golden brown and a skewer inserted in the middle comes out clean. Let it cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Top Tip

Over time, I’ve picked up some tricks that really improve my Hawaiian Banana Bread with Pineapple and Coconut Recipe each time I bake it. These little details save you from common pitfalls and deliver perfection every time.

Ripe Bananas Are Key: The riper, the better! They bring sweetness and moisture without extra sugar.
Don’t Overmix: Stir just enough to combine ingredients to keep the bread light and fluffy.
Keep Pineapple Juicy: Use crushed pineapple with its juice to maintain moistness—the crown jewel of this bread’s texture.
Cooling Is Crucial: Let the bread cool fully on a wire rack before slicing to avoid a gummy center.

How to Serve Hawaiian Banana Bread with Pineapple and Coconut Recipe

Hawaiian banana bread - Serving Suggestion

Garnishes

I love topping my slices with a small dollop of whipped cream mixed with a little toasted coconut—it adds a lovely contrast and makes the presentation feel special. Sometimes a drizzle of honey or a sprinkle of chopped macadamia nuts can take it over the top!

Side Dishes

This bread pairs beautifully with a simple cup of strong coffee or tropical tea like hibiscus or pineapple green tea. For brunch, I like serving it alongside fresh fruit salad or a tropical smoothie to keep the vibe consistent and refreshing.

Creative Ways to Present

For special occasions, I’ve sliced the bread into smaller squares and served it with a tropical fruit compote on the side or even warmed up and topped with a scoop of vanilla ice cream for a quick dessert. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After it cools completely, I wrap the loaf tightly in plastic wrap or store slices in an airtight container. It keeps fresh at room temperature for about 2-3 days, after which I move it to the fridge if needed. This slows drying out without altering taste.

Freezing

Hawaiian Banana Bread freezes wonderfully! Wrap the whole loaf or individual slices in plastic wrap and foil, then pop them in the freezer. When you’re ready, thaw overnight in the fridge or at room temp, and it tastes just as fresh.

Reheating

I like to reheat slices in a toaster oven or regular oven at low temperature for a few minutes to regain that fresh-baked warmth and crispness. Microwave works in a pinch but can make it a little gummy, so I prefer the oven method.

Frequently Asked Questions:

Can I use frozen pineapple for this recipe?

Yes! Frozen crushed pineapple works perfectly if you thaw it and drain any excess liquid to avoid making the batter too wet. However, using the juice can also help keep the bread moist, so keep some for the batter if you like.

What if I don't have caster sugar?

You can substitute caster sugar with granulated sugar by pulsing it briefly in a food processor to achieve a finer texture. Alternatively, regular granulated sugar works fine—just ensure it dissolves well by mixing thoroughly with the eggs.

Can I make this bread gluten-free?

Yes, you can use a gluten-free all-purpose flour blend that includes xanthan gum for structure. Keep in mind the texture might be slightly denser, but the lovely tropical flavors will still shine through beautifully.

How do I know when the bread is fully baked?

The best way to check is by inserting a skewer or toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. Also, look for a golden brown top and sides pulling slightly away from the pan.

Final Thoughts

This Hawaiian Banana Bread with Pineapple and Coconut Recipe holds a special place in my kitchen—it’s like a little island getaway whenever I bake it, and the smiles it brings make it all worthwhile. I hope you’ll enjoy making it as much as I do and share it with those you love; it’s a recipe that invites warmth, comfort, and a splash of tropical sunshine right onto your plate.