Oh my gosh, let me tell you about the absolute joy that is my Hawaiian banana bread! This isn’t your average banana loaf – it’s like a tropical vacation in every bite. I first fell in love with this flavor combo during a rainy afternoon when I was desperately craving sunshine. I had three bananas turning spotty on the counter and half a can of pineapple left from pizza night. “What if…” I thought, tossing in some coconut flakes for good measure.
One bite of that warm, golden loaf transported me straight to the islands. The pineapple adds this bright, tangy sweetness that plays perfectly with the creamy banana, while the coconut gives every slice this amazing texture – chewy yet melt-in-your-mouth tender. My family now demands I make this Hawaiian banana bread with coconut and pineapple weekly. It’s become our go-to for breakfasts, afternoon snacks, and even dessert when we top it with a scoop of vanilla ice cream.
What makes this recipe special is how ordinary ingredients transform into something extraordinary. Those overripe bananas you’d normally toss? They’re the secret weapon here. Combined with pineapple and coconut, they create this moist, fragrant loaf that’ll have everyone begging for the recipe. Trust me, once you try this tropical twist on classic banana bread, you’ll never go back to plain old loaves again!
Why You’ll Love This Hawaiian Banana Bread with Coconut and Pineapple
This isn’t just banana bread – it’s pure tropical happiness in loaf form! Here’s why it’ll become your new favorite:
- Unbelievably moist: The pineapple keeps it tender for days (if it lasts that long!) while the bananas add natural sweetness.
- Easy-peasy: Just mix wet ingredients, fold in dry ones, and bake. No fancy techniques required!
- Vacation vibes: Coconut and pineapple team up to transport your tastebuds to a Hawaiian beach.
- Crowd-pleaser: Kids adore it, adults devour it, and it always disappears fast at potlucks.
Seriously – one bite and you’ll understand why my family calls this “sunshine bread.”
Ingredients for Hawaiian Banana Bread with Coconut and Pineapple
Gathering these simple ingredients is like packing for a tropical getaway – each one brings its own special magic to the loaf! Here’s what you’ll need:
- 3 very ripe bananas – the spottier, the better! Mash them well with a fork until smooth with just a few lumps
- 1/2 cup crushed pineapple – drain it really well or your bread will be soggy (I press mine in a fine mesh strainer)
- 1/2 cup shredded coconut – sweetened or unsweetened both work, but I prefer the sweetened kind for extra tropical flavor
- 1/2 cup granulated sugar + 1/4 cup brown sugar – this combo gives the perfect caramel sweetness
- 1/3 cup melted butter – cooled slightly so it doesn’t cook the eggs
- 1 egg – room temperature blends in smoother
- 1 tsp vanilla extract – the good stuff makes all the difference
- 1 1/2 cups all-purpose flour – spoon and level it, don’t scoop!
- 1 tsp baking soda + 1/2 tsp salt – these pantry staples make the bread rise beautifully
That’s it! Simple ingredients that create something magical when combined. Now let’s get mixing!
How to Make Hawaiian Banana Bread with Coconut and Pineapple
Okay, let’s dive into making this tropical delight! The process couldn’t be simpler, but a few key steps ensure your banana bread turns out perfectly moist and flavorful every time.
Preparing the Wet Mixture
First things first – preheat your oven to 350°F (175°C). Trust me, starting with a hot oven makes all the difference! Now grab a large bowl and toss in those beautifully mashed bananas. Add your well-drained pineapple (I give mine an extra squeeze in paper towels – soggy bread is the enemy!), coconut, both sugars, melted butter, egg, and vanilla.
Gently stir everything together until just combined. Don’t go crazy with the mixing here – a few lumps are totally fine! Overmixing at this stage can make your bread tough instead of tender.
Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures your leaveners are evenly distributed throughout the batter. Now, here’s the magic moment: gradually fold the dry ingredients into the wet mixture.
Use a rubber spatula and make sweeping motions from the bottom up – you want everything incorporated with as few strokes as possible. Stop mixing when you no longer see streaks of flour. The batter will be thick and lumpy, and that’s exactly what we want!
Baking and Cooling
Pour the batter into your greased 9×5-inch loaf pan and smooth the top with your spatula. Pop it in the oven and set your timer for 50 minutes. The heavenly smell will start filling your kitchen around the 30-minute mark – pure torture!
When the timer goes off, do the toothpick test: stick it in the center – if it comes out clean or with just a few moist crumbs, it’s done. If not, give it another 5-10 minutes. Once baked, let it cool in the pan for 10 minutes (this keeps it from falling apart), then transfer to a wire rack to cool completely. The hardest part? Waiting to slice it!
Tips for Perfect Hawaiian Banana Bread with Coconut and Pineapple
After dozens of test batches (and many happy taste-testers!), I’ve nailed down the secrets to banana bread perfection. Here are my can’t-miss tips:
- Bananas should be practically black – those super ripe ones have the most sweetness and easiest mashability. No yellow bananas allowed!
- Toast your coconut first – just 5 minutes in a dry skillet transforms it from bland to beautifully nutty and fragrant.
- Drain pineapple like your bread depends on it – I press mine through a fine mesh strainer, then pat dry with paper towels. Wet pineapple equals soggy bread.
- Don’t walk away during the last 10 minutes – that’s when banana bread goes from perfectly moist to sadly dry. Set a timer and check early!
Follow these, and you’ll get golden, bakery-worthy loaves every single time!
Ingredient Substitutions and Variations
Listen, I know we all sometimes find ourselves staring into the pantry wondering “Can I make this work?” The beauty of this Hawaiian banana bread is how adaptable it is! Here are my favorite swaps and tweaks:
- For a dairy-free version, coconut oil works beautifully instead of butter – just use the same amount melted.
- Want extra crunch? Toss in 1/2 cup chopped macadamia nuts with the dry ingredients – so good!
- Gluten-free friends can use 1-to-1 gluten-free flour blend with no other changes needed.
- Out of pineapple? Try mango puree instead for another tropical twist!
The possibilities are endless – make it your own tropical masterpiece!
Serving Suggestions for Hawaiian Banana Bread with Coconut and Pineapple
Oh, let me tell you about my favorite ways to enjoy this tropical treat! Warm slices with a pat of butter melting into the nooks and crannies is heaven. For breakfast, I love it alongside strong Kona coffee – the flavors just sing together. Feeling fancy? Top it with whipped cream and fresh pineapple chunks for dessert. My kids go nuts when I make French toast with day-old slices – the coconut gets all toasty and caramelized. Honestly? It’s amazing all by itself too – that’s how good it is!
Storage and Reheating Instructions
Here’s how to keep your Hawaiian banana bread tasting fresh as the day you baked it! At room temperature, wrap it tightly in plastic wrap or foil and it’ll stay moist for 3 days (if it lasts that long!). For longer storage, slice and freeze individual portions in ziplock bags – they toast up beautifully straight from frozen. Want that just-baked warmth? Pop slices in a 300°F oven for 5 minutes or microwave for 15-20 seconds. Pro tip: sprinkle a few drops of water on top before reheating to keep it from drying out!
Hawaiian Banana Bread with Coconut and Pineapple FAQs
I get so many questions about this tropical twist on banana bread – let me share the answers I’ve learned through years of baking it!
Can I use fresh pineapple instead of canned?
Absolutely! Just chop it super fine (about 1/2 cup) and drain the juice well – fresh pineapple has even more liquid than canned. Some folks like to lightly cook it first to soften, but I find raw works great if chopped small enough.
How do I prevent a soggy loaf?
The secret is draining your pineapple like crazy – I mean, squeeze it through cheesecloth if you have to! Also make sure your bananas aren’t too watery – super ripe is good, but if they’ve started leaking juice, go with slightly firmer ones.
Can I freeze Hawaiian banana bread?
You bet! It freezes beautifully for up to 3 months. I slice it first so I can grab individual portions – just wrap slices tightly in plastic, then foil. Thaw at room temperature or pop frozen slices right in the toaster!
Why did my bread sink in the middle?
Usually this means it needed just a few more minutes of baking – the toothpick test can be sneaky! Also, make sure your baking soda is fresh (it loses power after 6 months). And never open the oven door during the first 30 minutes – temperature drops cause sinking.
Have more questions? Drop them in the comments – I’m happy to help troubleshoot your tropical baking adventures!
Nutritional Information
Just a quick note – these values are estimates since ingredients can vary. But here’s the general breakdown per slice of our Hawaiian banana bread with coconut and pineapple:
- Calories: 180
- Fat: 6g (4g saturated)
- Carbohydrates: 30g
- Sugar: 15g
- Protein: 2g
Not bad for a slice of tropical paradise, right? The natural sugars from the bananas and pineapple keep it sweet without needing loads of added sugar!
What are you waiting for? Grab those spotty bananas and let’s bake up some tropical magic! I can’t wait to hear how your Hawaiian banana bread with coconut and pineapple turns out – it’s seriously life-changing. Snap a photo of your gorgeous loaf (that golden color! Those coconut flecks!) and tell me all about it in the comments below. Did you add any fun twists? How quickly did it disappear? This recipe has brought so much joy to my kitchen, and I’d love for you to experience that too. Happy baking, my tropical foodie friends!
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3-Ingredient Hawaiian Banana Bread with Coconut and Pineapple Bliss
- Total Time: 1 hour 10 mins
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
A tropical twist on classic banana bread, featuring coconut and pineapple for a sweet, moist loaf.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix bananas, pineapple, coconut, sugars, butter, egg, and vanilla.
- In another bowl, whisk flour, baking soda, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Pour batter into the pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use very ripe bananas for the best sweetness.
- Drain pineapple well to avoid excess moisture.
- Toast coconut for extra flavor if desired.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Hawaiian banana bread, tropical dessert, coconut pineapple bread