Oh my goodness, you HAVE to try this Hawaiian Banana Bread with Coconut and Pineapple! It smells like a mini-vacation the second you start mixing it. My Aunt Carol, who lives on the Big Island, sent me this recipe years ago, and it’s been a family favorite ever since. I remember the first time I made it; the aroma of sweet banana, toasted coconut, and that hint of pineapple just instantly transported me to a sunny beach. It’s one of those bakes that just feels *right* – comforting yet totally exotic. If you’re looking for a guaranteed crowd-pleaser that’s super easy to whip up, this is it!
Why You’ll Love This Hawaiian Banana Bread with Coconut and Pineapple
- Incredibly Moist: Seriously, it stays moist for days thanks to those ripe bananas and pineapple.
- Tropical Flavor Explosion: The coconut and pineapple combo is pure sunshine in every bite.
- Super Easy to Make: No fancy techniques needed, just mix and bake!
- Perfect for Any Occasion: Great for breakfast, a snack, or even dessert with a dollop of whipped cream.
Essential Ingredients for Hawaiian Banana Bread with Coconut and Pineapple
Alright, let’s talk about what you’ll need to make this taste of paradise! First off, grab about 2 to 3 really ripe bananas – the browner, the better, honestly. You want about a cup of them mashed up. Then, we’ve got our dry stuff: 2 cups of all-purpose flour, 1 teaspoon of baking soda, half a teaspoon each of salt and cinnamon, and a pinch of nutmeg. For the wet ingredients, it’s half a cup of granulated sugar and that lovely 1/4 cup of packed light brown sugar for a little extra depth. Don’t forget 1/4 cup of melted butter, 2 large eggs, and a teaspoon of vanilla extract. The stars of the show are 1/2 cup of shredded sweetened coconut and, super important, 1/2 cup of crushed pineapple that you’ve drained really well! If you’re feeling fancy, toss in 1/4 cup of chopped macadamia nuts – they’re totally optional but add a lovely crunch.
Ingredient Notes and Substitutions for Hawaiian Banana Bread
Okay, a little secret to making this banana bread extra special: use those bananas that look like they’ve seen better days! The riper they are, the sweeter and more moist your bread will be. If you don’t have light brown sugar, you can use granulated sugar, but you might miss out on that subtle caramel note. And that crushed pineapple? Seriously, drain it as well as you can, maybe even give it a gentle squeeze, so your bread isn’t too wet. If macadamia nuts aren’t your jam, walnuts or pecans work beautifully too! You could even skip the nuts altogether if you prefer. Just remember, the riper the banana, the happier your bread will be!
How to Prepare Hawaiian Banana Bread with Coconut and Pineapple
Alright, let’s get this tropical party started! First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab your trusty loaf pan – a standard 9×5 inch one is perfect – and give it a good grease and flour. Trust me, this step is crucial to avoid any sticking dramas later! In a big bowl, whisk together your flour, baking soda, salt, cinnamon, and nutmeg. This just makes sure all those dry ingredients are evenly distributed. Now, in a separate bowl, mash up those super ripe bananas until they’re pretty smooth. Then, stir in your granulated sugar, that lovely light brown sugar, the melted butter, your eggs, and that splash of vanilla. Give it a good mix until it’s all combined – you don’t want any streaks of egg hanging around.
Now for the magic! Pour those wet ingredients into your dry ingredients. Here’s a little tip from me: only stir until *just* combined. Seriously, stop mixing as soon as you don’t see big streaks of flour. Overmixing can make quick breads tough, and we want this one to be super tender. Then, gently fold in that shredded coconut, your well-drained crushed pineapple, and those optional macadamia nuts if you’re using them. Give it a gentle fold, just enough to distribute them. Pour all that glorious batter into your prepared pan and spread it out evenly.
Baking Your Perfect Hawaiian Banana Bread
Pop that pan into your preheated oven. It’ll need about 55 to 65 minutes to bake. The best way to know if it’s done? Stick a wooden skewer or a thin knife right into the center. If it comes out clean, with just a few moist crumbs clinging to it (no wet batter!), then it’s ready. If it looks a little wet still, give it another 5 minutes and test again. Don’t worry if the top looks golden brown; that’s exactly what we want!
Cooling and Serving Your Hawaiian Banana Bread
Once it’s baked to perfection, let the bread cool in the pan for about 10 minutes. This little bit of cooling time helps it firm up so it doesn’t fall apart when you take it out. Then, carefully flip it out onto a wire rack to cool completely. Seriously, resist the urge to slice into it while it’s piping hot! Letting it cool means the flavors really meld together. Once it’s cool, slice it up and enjoy! It’s delicious on its own, or maybe with a little bit of butter or even some whipped cream if you’re feeling decadent.
Tips for Success with Hawaiian Banana Bread
Okay, so you want your Hawaiian Banana Bread with Coconut and Pineapple to be absolutely perfect? I’ve got you! First, make sure your eggs are at room temperature. It really helps them incorporate better into the batter for a smoother mix. And remember what I said about overmixing? Seriously, just stir until you don’t see any dry flour left – a few little lumps are totally fine and actually good! Also, that pineapple needs to be drained really, really well. A soggy pineapple chunk can make the whole loaf a bit too wet, and we want that perfect tender crumb. A little extra care here goes a long way!
Variations to Your Hawaiian Banana Bread
While this Hawaiian Banana Bread with Coconut and Pineapple is absolutely divine as is, you can totally play around with it! Feeling adventurous? Try adding a little extra spice like a pinch of ground ginger or even a touch of cardamom for a different warm flavor. If you’re not a fan of macadamia nuts, chopped pecans or walnuts are a fantastic substitute. You could even swap out some of the coconut for toasted shredded coconut for an even deeper flavor. And why stop at pineapple? A little bit of finely diced mango or papaya folded in with the pineapple would be amazing too! It’s all about making it your own tropical escape!
Storing and Reheating Your Hawaiian Banana Bread
Got leftovers? Lucky you! This Hawaiian Banana Bread with Coconut and Pineapple stays wonderfully moist. Just wrap the cooled loaf tightly in plastic wrap or pop it into an airtight container. It’s best enjoyed within 3-4 days at room temperature. If you want a warm slice, just pop a piece in the microwave for about 10-15 seconds. It brings back all those lovely tropical flavors and that amazing moist texture!
Frequently Asked Questions about Hawaiian Banana Bread
Q1. My bananas aren’t super ripe, can I still make this Hawaiian Banana Bread?
While super ripe bananas are best for that intense sweetness and moisture, you can use bananas that are just starting to get brown spots. If they’re still pretty yellow, they might not add as much flavor or moisture, so you might want to add an extra splash of milk or a bit more sugar. But really, the riper, the better for this tropical banana bread!
Q2. Do I really have to drain the crushed pineapple so well for this coconut banana bread?
Yes, absolutely! You want to drain it really well, maybe even give it a gentle squeeze in a sieve. Too much extra liquid from the pineapple can make your bread too wet and dense, and we’re aiming for that perfect moist-but-not-soggy texture. It’s a small step that makes a big difference!
Q3. My bread baked faster than the suggested time, is that okay?
Ovens can be so different! If your bread looks golden and a skewer comes out clean before the 55-minute mark, it’s perfectly fine to take it out. Just keep an eye on it, especially if your oven tends to run hot. The most important thing is that it’s baked through without being dry.
Q4. How should I store leftover Hawaiian Banana Bread with Coconut and Pineapple?
Once it’s completely cooled, just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll stay nice and moist at room temperature for about 3-4 days. If it’s really warm where you live, you could even pop it in the fridge, but I find it’s best at room temp for this recipe.
Estimated Nutritional Information for Hawaiian Banana Bread
Just so you know, the nutritional info can change depending on the exact ingredients you use, but a typical slice of this Hawaiian Banana Bread with Coconut and Pineapple usually comes in around 250 calories. You’ll find about 20g of sugar, 10g of fat (with 6g of that being saturated), and roughly 40g of carbohydrates per slice. It’s a treat, but a delicious one!
Amazing 1 Pan Hawaiian Banana Bread Bliss
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful banana bread infused with tropical flavors of coconut and pineapple, perfect for a sweet treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mashed ripe bananas (about 2–3 medium)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped macadamia nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the shredded coconut, drained crushed pineapple, and macadamia nuts (if using).
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For best results, use very ripe bananas.
- Ensure the crushed pineapple is well-drained to prevent the bread from becoming too wet.
- You can add a sprinkle of turbinado sugar on top before baking for a crunchy crust.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Hawaiian banana bread, coconut banana bread, pineapple banana bread, tropical banana bread, quick bread, dessert, breakfast bread