Hawaiian Banana Bread

This Hawaiian banana bread is soft, moist, and packed with sweet tropical flavor. Ripe bananas, crushed pineapple, shredded coconut, and a touch of vanilla come together in an easy quick bread that works just as well for breakfast as it does for an afternoon snack.

The pineapple keeps every slice tender while adding a light fruity flavor that pairs perfectly with the bananas. Coconut gives the loaf extra texture without making it heavy, and a little brown sugar adds a warm sweetness that makes this banana bread hard to resist.

Best of all, you don’t need a mixer. A couple of bowls, a whisk, and a loaf pan are all it takes.

WHY YOU’LL LOVE THIS HAWAIIAN BANANA BREAD

This recipe takes classic banana bread and gives it a tropical twist with pineapple and coconut.

The texture is one of my favorite parts. It’s moist without feeling wet or underbaked, with a soft crumb that holds together nicely when sliced.

It’s also a great way to use up bananas that have gotten too ripe to eat on their own. The darker and softer those bananas are, the better their flavor will be in the finished bread.

And because the recipe uses melted butter, there’s no waiting around for butter to soften before you start baking.

HAWAIIAN BANANA BREAD INGREDIENTS

You’ll need:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• 1½ cups mashed very ripe bananas, about 3 large bananas
• ¾ cup crushed pineapple, well drained
• ½ cup sweetened shredded coconut
• ½ cup chopped macadamia nuts or chopped walnuts, optional
• 2 tablespoons shredded coconut for the top, optional

What Kind Of Bananas Are Best For Banana Bread?

Very ripe bananas are the best choice.

Look for bananas with heavily spotted brown skins or bananas that have turned almost completely brown. At that point, the fruit inside becomes softer and sweeter, which gives banana bread stronger banana flavor.

Yellow bananas will work if that’s all you have, but your loaf won’t taste quite as sweet or rich.

If your bananas are ripe but still fairly firm, mash them very well before adding them to the batter. You want a mostly smooth consistency with a few small banana pieces remaining.

What Kind Of Pineapple Should I Use?

Crushed pineapple works best because the small pieces spread evenly throughout the loaf.

Canned crushed pineapple is convenient and gives reliable results. Be sure to drain it well before measuring it into the batter.

Too much pineapple juice can make the center of the bread overly wet and can increase the baking time.

You don’t need to squeeze every bit of moisture from the pineapple. Just place it in a fine mesh strainer and let the extra liquid drain away.

HAWAIIAN BANANA BREAD SUBSTITUTIONS AND ADDITIONS

PINEAPPLE: Crushed pineapple gives you the most even distribution, but finely chopped pineapple tidbits can also work. Drain them well before using them.

COCONUT: Sweetened shredded coconut adds sweetness and a soft, slightly chewy texture. You can use unsweetened shredded coconut if you prefer a less sweet loaf.

NUTS: Macadamia nuts fit the tropical flavors especially well. Walnuts or pecans are also delicious. Leave the nuts out completely if you want a nut-free banana bread.

BUTTER: You can substitute an equal amount of vegetable oil for the melted butter. Oil makes the bread especially soft, while butter gives it a little more flavor.

BROWN SUGAR: Light brown sugar adds moisture and a mild caramel flavor. Dark brown sugar can be used for a deeper molasses taste.

CINNAMON: The cinnamon is subtle in this recipe. You can leave it out if you want the banana and pineapple flavors to stand out more.

CHOCOLATE: Add ½ cup of white chocolate chips for a sweeter variation. Regular semisweet chocolate chips also work, although they make the loaf taste less traditionally tropical.

HOW TO MAKE HAWAIIAN BANANA BREAD

Making this bread is simple, but a few small details will help give you a tender loaf with an evenly baked center.

STEP ONE

Preheat the oven to 350°F.

Grease a 9×5-inch loaf pan with nonstick cooking spray and line the bottom and long sides with parchment paper, leaving a little parchment hanging over the edges.

This makes it much easier to lift the baked loaf out of the pan.

STEP TWO

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Set the dry ingredients aside.

STEP THREE

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.

The mixture may look slightly grainy from the sugar. That’s completely fine.

STEP FOUR

Add the eggs one at a time, whisking well after each egg.

Stir in the vanilla extract.

STEP FIVE

Add the mashed bananas and drained crushed pineapple.

Whisk gently until everything is evenly combined.

You may still see small pieces of banana and pineapple throughout the mixture.

STEP SIX

Add the dry ingredients to the banana mixture.

Use a rubber spatula to gently fold everything together until you no longer see streaks of dry flour.

Don’t keep stirring once the batter is combined.

PRO TIP:

Overmixing quick bread batter can make the finished loaf dense or rubbery. Fold just until the flour disappears.

STEP SEVEN

Fold in the shredded coconut and chopped nuts, if using.

The batter will be thick and moist.

STEP EIGHT

Spread the batter evenly into the prepared loaf pan.

Smooth the top with a spatula.

Sprinkle two tablespoons of shredded coconut over the top if you’d like a little extra coconut flavor and texture.

STEP NINE

Bake for 60 to 70 minutes.

Begin checking the loaf around the 55-minute mark since ovens and loaf pans can bake differently.

Insert a toothpick or thin wooden skewer into the center. It should come out clean or with a few moist crumbs attached.

If you see wet batter, continue baking for another five minutes and check again.

PRO TIP:

If the top of your banana bread is becoming too dark before the middle finishes baking, loosely tent the loaf with aluminum foil for the final 15 to 20 minutes.

STEP TEN

Remove the pan from the oven and let the bread cool inside the pan for 15 minutes.

Use the parchment paper to gently lift the loaf from the pan.

Transfer it to a wire rack and allow it to cool completely before slicing.

It’s tempting to cut it right away, but cooling gives the crumb time to set and makes much cleaner slices.

HOW TO KNOW WHEN BANANA BREAD IS DONE

One of the most common problems with banana bread is a loaf that looks beautifully browned on the outside but is still underbaked in the center.

Start with the toothpick test. Insert a toothpick into the thickest part of the loaf, making sure you’re testing the bread rather than a soft piece of banana or pineapple.

A few moist crumbs are fine. Wet, shiny batter means the bread needs more time.

You can also gently press the center of the loaf. It should feel set and spring back slightly rather than sinking beneath your finger.

The top will usually develop a natural crack as the loaf rises. That’s normal for banana bread.

TIPS FOR THE BEST HAWAIIAN BANANA BREAD

Measure the flour carefully. Packing too much flour into the measuring cup can create dry, heavy banana bread.

For best results, lightly spoon the flour into your measuring cup and level the top with a knife.

Drain the pineapple. This matters. Pineapple brings plenty of moisture to the recipe even after draining, so adding all the canned juice can make the loaf too wet.

Use ripe bananas. Banana bread gets most of its flavor and natural sweetness from ripe fruit.

Keep the mixing gentle once you add the flour. A few small lumps in the batter are better than an overmixed loaf.

Let it cool. The bread will smell wonderful straight from the oven, but warm quick bread is delicate. Waiting until it has cooled will give you a much better texture.

OUR RECIPE DEVELOPER SAYS

If your bananas are extremely large, measure the mashed fruit rather than simply using three bananas. Too much banana can leave the middle of the loaf gummy.

WHY DID MY BANANA BREAD TURN OUT DENSE?

A dense loaf usually comes from one of a few things.

The batter may have been overmixed after the flour was added. Stirring flour develops gluten, and too much mixing can give quick bread a tough texture.

Too much fruit can cause the same problem. Bananas come in very different sizes, which is why measuring 1½ cups of mashed banana gives you more consistent results.

Undrained pineapple may also add too much liquid.

Finally, make sure your baking soda and baking powder are fresh. Old leavening agents may not give the loaf enough lift.

CAN I MAKE HAWAIIAN BANANA BREAD INTO MUFFINS?

Yes, this batter works well for muffins.

Line a standard muffin pan with paper liners and fill each cup about three-quarters full.

Bake at 350°F for approximately 20 to 24 minutes, or until a toothpick inserted in the center comes out clean.

The exact baking time will depend on how full your muffin cups are.

You should get approximately 12 to 14 muffins from one batch.

HOW TO SERVE HAWAIIAN BANANA BREAD

This bread is moist and flavorful enough to serve on its own.

For breakfast, try a thick slice with butter and fresh fruit. A spoonful of yogurt on the side also makes an easy morning meal.

You can toast individual slices and spread them with butter, cream cheese, or a little honey.

The bread also works well on a brunch table alongside eggs, bacon, fresh berries, and other breakfast favorites.

Want something a little sweeter? Serve a slice with a light dusting of powdered sugar.

Because pineapple and coconut already bring plenty of flavor, you don’t need a heavy glaze.

CAN I MAKE THIS BANANA BREAD AHEAD OF TIME?

Absolutely.

In fact, banana bread is often even better the next day. Once the loaf has cooled and rested, the banana, pineapple, coconut, and vanilla flavors become more noticeable.

Bake it the day before you plan to serve it, allow it to cool completely, and wrap it tightly.

Keep the loaf whole until you’re ready to serve whenever possible. A whole loaf retains moisture better than individual slices.

HOW TO STORE HAWAIIAN BANANA BREAD

ROOM TEMPERATURE: Once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container.

Store at room temperature for up to three days.

Because this recipe contains plenty of fruit, make sure the loaf has cooled completely before wrapping it. Trapping steam inside the container can make the outside sticky.

IN THE FRIDGE: You can keep Hawaiian banana bread in an airtight container in the refrigerator for up to one week.

Refrigeration may firm up the texture slightly.

Let individual slices sit at room temperature for several minutes before eating, or warm them briefly in the microwave.

IN THE FREEZER: This bread freezes very well.

Allow the loaf to cool completely before freezing. Wrap it tightly in plastic wrap, followed by aluminum foil, and store it in a freezer-safe bag or container for up to three months.

You can freeze the entire loaf or individual slices.

Freezing slices is especially convenient when you only want one serving at a time. Place parchment paper between slices before freezing so they’re easy to separate.

HOW TO THAW

Thaw a whole loaf overnight in the refrigerator or for several hours at room temperature.

Individual slices can thaw at room temperature much more quickly.

You can also warm a thawed slice in the microwave for about 10 to 15 seconds for a soft, fresh-from-the-oven texture.

HAWAIIAN BANANA BREAD FAQS

Can I leave out the coconut?

Yes. You can leave out the shredded coconut without making any other changes to the recipe.

The loaf will still have plenty of tropical flavor from the pineapple.

Can I use fresh pineapple?

You can use fresh pineapple as long as it is chopped very finely and drained of excess juice.

Canned crushed pineapple tends to give more predictable results because its texture and moisture level are consistent.

Can I use frozen bananas?

Frozen bananas are excellent for banana bread.

Let them thaw completely, then drain off a small amount of the excess watery liquid if there is a lot of it.

Mash the bananas before measuring.

Why is the center of my banana bread wet?

Your loaf may simply need more baking time.

Banana and pineapple both add substantial moisture, so this bread can take a little longer to bake than a plain quick bread.

Your loaf pan can also affect baking time. Glass, ceramic, dark metal, and light metal pans all transfer heat a little differently.

Keep baking in five-minute increments until the center passes the toothpick test.

Can I make two loaves at once?

Yes. Double all of the ingredients and divide the batter evenly between two 9×5-inch loaf pans.

If both pans fit comfortably on the same oven rack without touching each other or the oven walls, they can bake at the same time.

Check both loaves individually since one may finish a few minutes before the other.

HAWAIIAN BANANA BREAD RECIPE

This Hawaiian banana bread combines ripe bananas, juicy pineapple, coconut, and warm vanilla in a soft, moist loaf. It’s an easy tropical twist on classic banana bread and comes together without an electric mixer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Equipment

• 9×5-inch loaf pan
• Large mixing bowl
• medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Wire cooling rack

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter melted and slightly cooled
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs room temperature
• 1½ teaspoons vanilla extract
• 1½ cups mashed very ripe bananas about 3 large bananas
• ¾ cup crushed pineapple well drained
• ½ cup sweetened shredded coconut
• ½ cup chopped macadamia nuts or walnuts optional
• 2 tablespoons shredded coconut for topping optional

Instructions

 

• Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
• In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.
• Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
• Add the mashed bananas and drained crushed pineapple. Stir until combined.
• Add the dry ingredients to the wet ingredients. Fold gently with a spatula just until no dry streaks of flour remain.
• Fold in the shredded coconut and chopped nuts, if using.
• Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with the additional shredded coconut, if desired.
• Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• If the bread is browning too quickly, loosely cover the top with aluminum foil during the final 15 to 20 minutes of baking.
• Cool the bread in the pan for 15 minutes.
• Lift the loaf from the pan and place it on a wire rack. Allow it to cool completely before slicing.

Notes

• Be sure to drain the crushed pineapple before adding it to the batter. Extra pineapple juice can make the center of the loaf too wet.
• Measure the mashed banana for the most consistent texture. Bananas vary quite a bit in size.
• Don’t overmix the batter after adding the flour. Fold only until the ingredients come together.
• For clean slices, let the loaf cool completely before cutting.
• Hawaiian banana bread is one of those easy recipes that works for so many occasions. The bananas keep it soft, the pineapple adds fresh sweetness, and little pieces of coconut run through every slice.
• Serve it for breakfast, add it to a brunch table, or keep a loaf on hand for an easy afternoon snack. And if you have extra ripe bananas sitting on the counter, this is a delicious way to put them to good use.