Easy Hawaiian Banana Bread with Pineapple and Coconut
Craving a taste of the tropics? This Easy Hawaiian Banana Bread with Pineapple and Coconut is here to deliver. After making it dozens of times, I’ve perfected the balance of sweet bananas, tangy pineapple, and coconutty goodness. One bite and you’ll be transported to a cozy beachside café. If you love recipes like this, you’ll also enjoy Easy Mushroom Spinach Lasagna for a Cozy Dinner and Fresh Apple Tortellini Salad with Strawberries and Greens.
Why This Easy Hawaiian Banana Bread with Pineapple and Coconut Is Pure Comfort
- Perfectly moist and tender crumb
- Tropical flavors in every bite
- Easy to make and freezes well
What You'll Need for Easy Hawaiian Banana Bread with Pineapple and Coconut
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ripe bananas
- Sugar
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Coconut extract
- Crushed pineapple
- Sweetened shredded coconut
- Cinnamon
- Nutmeg
- Optional: Toasted coconut flakes
- Optional: Macadamia nuts
📝 Ingredient Notes
- Bananas: The riper, the better for flavor and moisture.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly mashes bananas and mixes ingredients → See on Amazon
- Loaf pan — Even baking and easy slicing → See on Amazon
How to Make Easy Hawaiian Banana Bread with Pineapple and Coconut
- Prepare bananas: Preheat oven to 350°F (180°C). Mash ripe bananas in a large bowl.
- Mix dry ingredients: In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry: Add sugar, eggs, and coconut extract to bananas. Mix well. Gradually add dry ingredients to banana mixture. Fold in crushed pineapple and shredded coconut.
- Bake: Pour batter into a greased 9×5-inch loaf pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Cook's Tips for Perfect Easy Hawaiian Banana Bread with Pineapple and Coconut
- Common mistake and fix: Avoid overmixing the batter to prevent a tough crumb. Mix just until combined.
- Substitution: Replace coconut extract with vanilla extract for a milder coconut flavor.
- Make-ahead: Store banana bread in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
- Serving: Serve warm with a pat of butter for an extra treat.
Storing & Reheating Easy Hawaiian Banana Bread with Pineapple and Coconut
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Prepare batter and refrigerate overnight. Bake as directed the next day.
Freezing Easy Hawaiian Banana Bread with Pineapple and Coconut
Wrap tightly in plastic wrap and freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Wrap in foil and reheat in a 300°F (150°C) oven for 15-20 minutes. Microwave: Heat individual slices in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For a fun presentation, slice the banana bread diagonally instead of horizontally.
- Best substitution: Use canned crushed pineapple in juice, drained, for a tangier flavor.
- Make-ahead: Prepare batter and refrigerate overnight. Bake as directed the next day.
- Scaling: This recipe can be doubled and baked in two loaf pans.
- Troubleshooting: If the top of the banana bread browns too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
Pineapple crusher — Easily crushes pineapple for even distribution in the batter → Check price on Amazon
Easy Hawaiian Banana Bread with Pineapple and Coconut
Ingredients
Main Ingredients
- Ripe bananas
- Sugar
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Coconut extract
- Crushed pineapple
- Sweetened shredded coconut
Seasonings
- Cinnamon
- Nutmeg
Optional Toppings
- Toasted coconut flakes
- Macadamia nuts
Instructions
- Prepare bananas: Preheat oven to 350°F (180°C). Mash ripe bananas in a large bowl.
- Mix dry ingredients: In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry: Add sugar, eggs, and coconut extract to bananas. Mix well. Gradually add dry ingredients to banana mixture. Fold in crushed pineapple and shredded coconut.
- Bake: Pour batter into a greased 9×5-inch loaf pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Chef tip: For a fun presentation, slice the banana bread diagonally instead of horizontally.
- Best substitution: Use canned crushed pineapple in juice, drained, for a tangier flavor.
- Make-ahead: Prepare batter and refrigerate overnight. Bake as directed the next day.
- Scaling: This recipe can be doubled and baked in two loaf pans.
- Troubleshooting: If the top of the banana bread browns too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months.
- Oven reheat: Wrap in foil and reheat in a 300°F (150°C) oven for 15-20 minutes.
- Microwave reheat: Heat individual slices in the microwave for 15-20 seconds.
- Make ahead: Prepare batter and refrigerate overnight. Bake as directed the next day.
Nutrition Per Serving
- Calories: 260
- Protein: 4g
- Fat: 6g
- Carbs: 48g
- Fiber: 2g
- Sugar: 22g
- Sodium: 200mg
- Cholesterol: 45mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Hawaiian Banana Bread with Pineapple and Coconut FAQs
Yes, prepare the batter and refrigerate overnight. Bake as directed the next day.
Overmixing the batter can lead to a dry crumb. Mix just until combined.
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator.
No, banana bread is best baked in the oven for even cooking.
Canned crushed pineapple in juice, drained, for a tangier flavor.
A Warm Final Note
I can’t wait for you to try Easy Hawaiian Banana Bread with Pineapple and Coconut and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
