Name: Hawaiian Banana Bread with Pineapple 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 the sweet aroma of bananas mingling with tropical pineapple and a hint of coconut—this is what makes the Hawaiian Banana Bread with Pineapple Recipe so utterly irresistible. It's not your everyday banana bread; it’s a little tropical escape baked right in your oven, and every bite feels like a mini vacation.

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 Recipe
Top Tip
How to Serve Hawaiian Banana Bread with Pineapple Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Banana Bread with Pineapple Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Hawaiian Banana Bread with Pineapple Recipe because it’s such a unique twist on a classic favorite. The juicy pineapple and shredded coconut add a moist, tropical punch that feels festive and comforting at once—perfect for any time of day.

Tropical Flavor Explosion: The pineapple and coconut pair with ripe bananas for a burst of island-inspired sweetness you don’t want to miss.
Moist and Tender Texture: This banana bread stays incredibly moist thanks to the crushed pineapple, keeping every slice soft and delightful.
Simple Ingredients, Big Impact: You don’t need any fancy or hard-to-find items, just a few staples and fresh fruit to create something special.
Perfect Anytime Treat: Whether for breakfast, a midday snack, or a cozy dessert, this bread fits right in—and people will keep asking for more.

Ingredients & Why They Work

This Hawaiian Banana Bread with Pineapple Recipe relies on simple, fresh ingredients that come together beautifully. Each element balances texture and flavor for a loaf that’s tender yet flavorful, sweet with a hint of tangy brightness from the pineapple.

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 base that holds everything together without weighing it down.
Baking powder & baking soda: To make sure the bread rises just right—light and airy but with a tender crumb.
Sea salt: Enhances sweetness and balances flavors.
Eggs: They bind the ingredients and add richness to the bread.
Sugar (castor sugar preferred): Provides sweetness and helps create a nice crust on top.
Vegetable oil: Keeps the bread moist without adding heaviness.
Bananas, mashed: The star ingredient for classic banana bread flavor and natural sweetness.
Crushed pineapple (not drained): Adds moisture and a tropical zing to the loaf’s flavor profile.
Vanilla extract: Rounds out the flavors with a warm, comforting note.
Shredded unsweetened coconut: Adds texture and a toasty coconut flavor that’s subtle but essential.

📝

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 things about this Hawaiian Banana Bread with Pineapple Recipe is how easy it is to make it your own. I like to switch up the coconut by toasting it lightly for an extra nutty flavor or fold in some chopped macadamia nuts for a crunchy surprise.

Variation: Adding a handful of chopped walnuts or pecans gives a lovely crunch that complements the soft texture.
Dairy-Free Adaptation: This recipe is naturally dairy-free since it uses oil instead of butter—great for anyone avoiding dairy.
Extra Pineapple Punch: For an even more tropical bread, try mixing in small pineapple chunks—just be careful not to add too much liquid.

Step-by-Step: How I Make Hawaiian Banana Bread with Pineapple 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: Prepare Your Pan and Oven

Start by preheating your oven to 180°C (350°F). Grease an 8"x4" loaf pan with a little oil or non-stick spray—this helps the bread release easily once baked and keeps those edges nice and tender.

Step 2: Whisk Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. This ensures that your raising agents are evenly spread throughout the flour so the bread will rise uniformly.

Step 3: Mix the Wet Ingredients

In a large bowl, beat the eggs with the caster sugar until the mixture looks smooth and lighter in color. Then, blend in the vegetable oil, mashed bananas, crushed pineapple (make sure it’s not drained so you get all that juicy flavor!), and vanilla extract.

Step 4: Combine and Fold

Gently mix your dry ingredients into the wet mix until you don’t see any flour streaks—don’t overmix though, or your bread could turn rubbery. Finally, fold in the shredded coconut, saving a bit to sprinkle on top before baking.

Step 5: Bake to Perfection

Pour your batter into the prepared pan, smooth the top, and add a sprinkle of shredded coconut for that extra touch. Bake for 45 minutes until the top is a golden brown and a skewer poked into the center comes out clean. I find that checking right at 40 minutes helps prevent overbaking.

Step 6: Cool and Enjoy

Let it cool in the pan for about 10-15 minutes, then carefully remove it and place it on a wire rack until fully cooled. This helps keep the bread moist but prevents sogginess from condensation.

Top Tip

Having baked this Hawaiian Banana Bread with Pineapple Recipe countless times, I’ve discovered a few tricks that make all the difference. They help ensure your loaf is perfectly moist and bursting with tropical flavor every single time.

Use Ripe Bananas: The riper, the better—for natural sweetness and a stronger banana flavor that pairs beautifully with the pineapple.
Don’t Drain the Pineapple: Leaving the juice in adds essential moisture and a subtle tang that keeps the bread from drying out.
Fold, Don’t Overmix: Overmixing can develop gluten, making the bread tough—fold just until combined for a tender crumb.
Check Oven Temperature: Ovens vary—if your bread is browning too quickly, tent with foil halfway through baking to avoid burning the coconut topping.

How to Serve Hawaiian Banana Bread with Pineapple Recipe

Hawaiian banana bread - Serving Suggestion

Garnishes

I love to keep it simple here—sprinkling some extra toasted coconut flakes on top fresh out of the oven really amps up the coconut aroma. Sometimes I add a light drizzle of honey or a dollop of whipped cream if it’s a special treat.

Side Dishes

This banana bread pairs beautifully with a cup of your favorite coffee or tea. For a tropical brunch, I like serving it alongside fresh fruit salad or yogurt with granola—keeps things light and refreshing.

Creative Ways to Present

For holidays or brunch parties, I’ve arranged slices on a bamboo platter with pineapple chunks and edible flowers for a festive island vibe. You could even turn slices into little sandwiches with cream cheese frosting for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover banana bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This helps keep the moisture locked in while maintaining softness.

Freezing

Freezing works wonderfully for this bread. Just slice it first, wrap each slice in plastic, and pop them in a freezer bag. When you want a quick treat, defrost at room temperature or toast directly from frozen—it tastes almost like fresh-baked.

Reheating

I often warm slices in the toaster oven for a few minutes to bring back that fresh-baked warmth and texture. If you don’t have a toaster oven, a quick zap in the microwave (about 15 seconds) works too—though the crust won’t be as crisp.

Frequently Asked Questions:

Can I use frozen pineapple for this recipe?

Yes, you can use frozen pineapple, but make sure to thaw it fully and drain any excess liquid first to avoid making the batter too watery.

What kind of bananas work best for this bread?

Overripe bananas with lots of brown spots are ideal—they’re sweeter and mash easily, contributing to the rich flavor and moist texture.

Can I substitute shredded coconut with coconut flakes?

Coconut flakes can be used, but shredded coconut integrates more smoothly into the batter and gives a more even distribution of flavor and texture. If you use flakes, consider chopping them smaller.

How do I know when the bread is fully baked?

Insert a toothpick or skewer into the center of the loaf—if it comes out clean or with just a few moist crumbs, the bread is done. Avoid waiting too long to keep the bread moist.

Final Thoughts

This Hawaiian Banana Bread with Pineapple Recipe holds a special place in my kitchen—it’s like a warm hug from the islands, perfect for when you want something comforting but a bit different. Give it a try and I’m confident it’ll become one of your new favorite twists on banana bread, bringing a little sunshine to your day with every slice.