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–+ servings

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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
  

  • 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.