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.
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.
- 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.
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
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
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:
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.
Overripe bananas with lots of brown spots are ideal—they’re sweeter and mash easily, contributing to the rich flavor and moist texture.
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.
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.
Print
Hawaiian Banana Bread with Pineapple Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Banana Bread with Pineapple and Coconut combines the sweetness of ripe bananas with the tropical flavors of crushed pineapple and shredded coconut. Moist and flavorful, it's a delightful twist on classic banana bread perfect for serving with tea or coffee.
Ingredients
Dry Ingredients
- 1.5 cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 2 eggs
- ½ cup caster sugar
- ⅓ cup vegetable oil
- 2 bananas mashed
- 1 cup crushed pineapple, not drained
- 1.5 teaspoon vanilla extract
Additional Ingredients
- ¼ cup shredded unsweetened coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180 C (350 F). Grease an 8"x4" loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and sea salt. Stir to distribute evenly.
- Whisk Eggs and Sugar: In a separate large bowl, whisk together the eggs and caster sugar until well combined and slightly frothy.
- Add Wet Ingredients: To the egg and sugar mixture, add the vegetable oil, mashed bananas, crushed pineapple with juice, and vanilla extract. Mix thoroughly to blend all the flavors.
- Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredients bowl. Mix gently but thoroughly until no dry streaks remain, taking care not to overmix.
- Fold in Coconut: Gently fold in the shredded unsweetened coconut, ensuring it is evenly distributed throughout the batter.
- Pour and Top Batter: Pour the batter into your prepared loaf pan. Optionally, sprinkle some additional shredded coconut on top for a nice texture and appearance.
- Bake: Bake in the preheated oven at 180 C (350 F) for 45 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
- Cool: Remove from the oven and let the bread cool in the pan for 10-15 minutes. Then turn it out onto a cooling rack and allow it to cool completely.
- Serve: Slice the banana bread and serve it with tea or coffee for a delicious tropical treat. Enjoy!
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Do not drain the crushed pineapple; the juice adds moisture and flavor.
- To keep the bread moist longer, store it in an airtight container at room temperature.
- For a nutty twist, consider adding ½ cup chopped macadamia nuts or walnuts.
- If you prefer less sugar, you can reduce the caster sugar to ⅓ cup.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg


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