The Sunny Hawaiian Banana Bread Recipe: Coconut & Pineapple Joy

Banana bread takes a tropical twist with this Hawaiian banana bread packed with vibrant coconut and juicy pineapple chunks.

Sweet ripe bananas blend perfectly with island-inspired ingredients for a delightful treat.

Each slice bursts with rich, golden flavors that transport you to sunny beaches and warm breezes.

The combination of creamy coconut and tangy pineapple creates a moist, irresistible quick bread.

Nuts add a delightful crunch to complement the soft, tender texture.

You’ll love how these simple ingredients transform an ordinary recipe into an extraordinary dessert.

Bake this sunshine-filled bread and let its tropical essence brighten your day.

Hawaiian Banana Bread With Coconut & Pineapple Brings Island Flavor

• Savor Restaurant-Quality Flavor: Recreate the iconic Olive Garden salad dressing right in your kitchen, bringing that restaurant magic home without stepping out.
• Master Culinary Simplicity: Mix ingredients in one bowl with basic whisking skills, making this recipe perfect for cooking beginners who want delicious results.
• Customize Your Salad Experience: Adjust herbs and spices to match your taste preferences, creating a personalized dressing that elevates any green salad or vegetable platter.
• Long-Lasting Homemade Goodness: Store in the refrigerator for weeks, enjoying fresh, preservative-free dressing whenever you crave that zesty Italian-inspired taste.

What’s Needed for Banana Pineapple Coconut Bread

• Banana: Ripe and mashed bananas provide natural sweetness and moisture to the bread.
• Pineapple: Crushed pineapple adds tropical flavor and extra moisture to the recipe.

• Butter: Softened butter creates a rich and tender texture for the bread.
• Eggs: Eggs help bind the ingredients and provide structure to the bread.

• Flour, Baking Powder, Baking Soda, Salt: These ingredients create the base and help the bread rise and develop proper texture.
• Coconut, Sugar: Shredded coconut adds tropical texture and sweetness to complement the fruit flavors.

Steps for Baking Banana Coconut Pineapple Bread

Step 1: Create Creamy Base

In a spacious mixing bowl, whip softened butter and sugar using an electric mixer until fluffy and smooth. Gently incorporate eggs one by one, maintaining a light texture.

Fold in mashed ripe bananas and crushed pineapple, including the fruity juice.

Step 2: Prepare Dry Components

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 3: Merge Mixtures

Slowly blend dry ingredients into wet mixture, stirring carefully until completely incorporated.

Avoid overmixing to maintain bread’s tender consistency.

Step 4: Add Tropical Crunch

Gently fold shredded coconut throughout the batter, distributing evenly for delightful tropical flavor in every bite.

Step 5: Ready for Baking

Grease a loaf pan with non-stick spray or line with parchment paper. Pour batter smoothly into prepared pan, ensuring even distribution.

Step 6: Bake to Perfection

Place in preheated oven at 350°F. Bake for approximately one hour, checking doneness by inserting a toothpick into center.

Bread is ready when toothpick emerges clean.

Step 7: Cool and Slice

Allow bread to cool completely in pan.

Carefully remove and slice into delectable pieces. Serve as is or with a dollop of butter, or elevate with a scoop of vanilla ice cream for an extra special treat.

Notes for Fluffy Hawaiian Banana Bread Results

• Squeeze out excess moisture from crushed pineapple to prevent a soggy bread texture and ensure perfect consistency.
• Use overripe bananas with dark spots for maximum sweetness and deeper banana flavor in your bread.
• Mix dry and wet ingredients carefully to avoid overmixing, which can create a tough, dense bread instead of a light, tender crumb.
• Toast shredded coconut before adding to the batter for an enhanced nutty flavor and extra crispy texture.
• Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness for up to 4 days.

Styles to Try With Coconut Pineapple Banana Bread

• Gluten-Free Tropical Bread: Replace wheat flour with almond flour or gluten-free blend for celiac or gluten-sensitive individuals.
• Vegan Coconut Banana Delight: Swap eggs with flax eggs, use vegan butter, and ensure all ingredients are plant-based.
• Low-Sugar Tropical Loaf: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content for diabetic-friendly option.
• Nut-Infused Tropical Bread: Add chopped macadamia nuts or almonds for extra crunch and nutty flavor profile.

Sips and Sweets With Hawaiian Banana Bread

• Tropical Rum Cocktail: Blend a light, fruity rum punch with pineapple and coconut notes to complement the bread's tropical flavors.
• Creamy Coconut Spread: Whip softened cream cheese with shredded coconut and a touch of honey for a luxurious topping that enhances the bread's tropical essence.
• Vanilla Bean Ice Cream Pairing: Serve a scoop of rich, creamy vanilla bean ice cream alongside a warm slice to create a decadent dessert experience that balances the bread's warm spices and fruity undertones.
• Hawaiian Coffee Companion: Brew a smooth, medium-roast coffee with subtle caramel and nutty undertones to perfectly match the bread's sweet and tropical profile.

How to Store Hawaiian Banana Bread Soft

• Store wrapped tightly in plastic wrap or aluminum foil for up to 5 days in the refrigerator, keeping the banana bread moist and fresh.
• Wrap completely in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut bread into individual slices, wrap each slice separately in plastic wrap, then place in a freezer bag. Microwave for 20-30 seconds or toast directly from frozen for a quick treat.
• Keep in an airtight container at room temperature for 2-3 days, ensuring the bread stays soft and delicious.

FAQs

• Why use both banana and pineapple in this bread?

The combination provides natural sweetness, moisture, and a tropical flavor profile that makes the bread more interesting and delicious.

• Can I use fresh or canned pineapple?

Both work well, but canned pineapple is easier and provides consistent moisture and sweetness for the recipe.

• Is shredded coconut necessary for the recipe?

While optional, shredded coconut adds texture, authentic Hawaiian flavor, and enhances the tropical theme of the bread.

• How do I know when the banana bread is fully baked?

Insert a toothpick into the center – if it comes out clean without wet batter, the bread is done. The top should also be golden brown and slightly firm to touch.

Hawaiian Banana Bread With Coconut And Pineapple Recipe

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4.8 from 19 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Hawaiian banana bread weaves tropical magic into a classic comfort treat, blending sweet island fruits with rich, moist bakery traditions. Coconut and pineapple elevate each slice, offering you a delectable journey through Pacific paradise with every delightful bite.

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Ingredients

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Main Ingredients:

• 1 very ripe banana, mashed
• 20 ounces (567 grams) crushed pineapple in juice, not drained
• 2 eggs

Flour and Leavening Agents:

• 2 cups (240 grams) flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Fats, Sweeteners, and Extras:

• 1/2 cup (113 grams) butter, softened
• 1 cup (200 grams) sugar
• 1/4 cup (28 grams) shredded coconut, sweetened

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Instructions

1. Preheat oven to 350°F (175°C), ensuring the rack is positioned in the center for even baking.
2. In a spacious mixing bowl, cream butter and sugar using an electric mixer until smooth and fluffy.
3. Incorporate eggs individually, mixing thoroughly after each addition to create a uniform mixture.
4. Gently fold in mashed bananas and crushed pineapple, including the tropical fruit’s natural juice.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt to eliminate potential lumps.
6. Gradually fold dry ingredients into the wet mixture, stirring until just combined to prevent overmixing.
7. Delicately stir in shredded coconut, distributing evenly throughout the batter.
8. Grease a loaf pan with non-stick spray or line with parchment paper for easy removal.
9. Transfer batter into prepared pan, smoothing the top with a spatula for even baking.
10. Bake for 55-65 minutes, rotating pan halfway through to ensure uniform browning.
11. Test doneness by inserting a toothpick into the center; it should emerge clean with minimal crumbs.
12. Remove from oven and let bread rest in pan for 10 minutes to stabilize its structure.
13. Transfer to a wire rack and cool completely before slicing to maintain optimal texture.
14. Slice and serve plain, with a pat of butter, or alongside a scoop of vanilla ice cream for a decadent treat.

Notes

• Drain pineapple thoroughly to prevent excess moisture that could make the bread soggy and affect its texture.
• Toast coconut beforehand to enhance its nutty flavor and add a delightful crunch to the bread.
• Use overripe bananas for maximum sweetness and better binding of ingredients.
• Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version without compromising taste.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 8
• Calories: 272 kcal
• Sugar: 14 g
• Sodium: 180 mg
• Fat: 13 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 45 mg