A tropical spin on traditional banana bread, this Hawaiian Banana Bread is infused with the bright, fruity flavors of crushed pineapple and shredded coconut. Each bite delivers a soft, moist texture and the natural sweetness of ripe bananas. It’s a cozy yet vibrant bake that I love serving for breakfast, brunch, or as a sweet afternoon treat with coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/3 cup melted coconut oil (or butter)
1/2 cup brown sugar or coconut sugar
1/4 cup maple syrup or honey
2 teaspoons vanilla extract
2 eggs (or flax eggs for vegan option)
1 3/4 cups all-purpose flour (or spelt flour for whole grain option)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup shredded coconut (unsweetened or sweetened)
Optional: 1/2 cup chopped macadamia nuts or walnuts
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper.
In a large bowl, I mix the mashed bananas, crushed pineapple, melted coconut oil, sugar, maple syrup, vanilla, and eggs. I stir until everything is well blended.
In a separate bowl, I whisk the flour, baking soda, salt, and cinnamon.
I slowly fold the dry ingredients into the wet ingredients, mixing just until everything comes together.
Then I gently fold in the shredded coconut and, if I’m using them, the nuts. I make sure not to overmix at this stage.
Next I pour the batter into the prepared loaf pan and smooth out the top with a spatula.
I bake it for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
After baking, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes about 10 generous slices.
Prep Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 275 kcal per slice
Variations
Vegan version: I use flax eggs instead of regular eggs and maple syrup instead of honey.
Gluten-free option: I swap the all-purpose flour for a 1:1 gluten-free flour blend.
Nut-free version: I leave out the nuts entirely without affecting the texture.
Extra tropical flair: I sometimes sprinkle a little extra coconut on top before baking for a toasty finish.
Mini loaves or muffins: I’ve also made these in mini loaf pans or muffin tins—just reduce the baking time accordingly (usually 20–25 minutes for muffins).
Storage/Reheating
I store the banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. For longer storage, I slice and freeze individual pieces—perfect for grabbing on the go. To reheat, I pop a slice in the microwave for 15–20 seconds or warm it in the toaster oven until just heated through.
FAQs
How ripe should the bananas be?
I like using bananas that are heavily speckled or even blackened. The riper they are, the sweeter and more flavorful the bread becomes.
Can I make this recipe completely sugar-free?
Yes, I’ve tried replacing the sugar with more mashed banana or unsweetened applesauce. The texture stays nice, though the flavor is less sweet.
Can I use canned pineapple chunks instead of crushed?
I recommend sticking with crushed pineapple or finely chopping the chunks. Big pieces can make the bread too wet or unevenly textured.
Do I need to toast the coconut before adding it?
No, I usually add it straight in as is. But if I want extra flavor, I sometimes lightly toast it first for a nutty aroma.
Can I bake this in a different pan?
Absolutely. I’ve used muffin tins, mini loaf pans, and even a square baking dish. Just adjust the baking time accordingly—smaller formats bake faster.
Conclusion
This Hawaiian Banana Bread with Coconut and Pineapple is one of my favorite ways to use up ripe bananas. It’s easy to make, full of bright, tropical flavor, and always a hit whether I serve it for brunch or as an anytime snack. With a tender crumb and fruity twist, it’s the kind of recipe I keep coming back to.
Recipe:
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Hawaiian Banana Bread with Coconut and Pineapple
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This Hawaiian Banana Bread with Coconut and Pineapple delivers a tropical twist on classic banana bread. Infused with crushed pineapple, shredded coconut, and naturally sweetened with ripe bananas, brown sugar, and maple syrup, it’s moist, flavorful, and perfect for breakfast, brunch, or a sweet snack.
Ingredients
3 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/3 cup melted coconut oil (or butter)
1/2 cup brown sugar or coconut sugar
1/4 cup maple syrup or honey
2 teaspoons vanilla extract
2 eggs (or flax eggs for vegan option)
1 3/4 cups all-purpose flour (or spelt flour for whole grain option)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup shredded coconut (unsweetened or sweetened)
Optional: 1/2 cup chopped macadamia nuts or walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix the mashed bananas, crushed pineapple, melted coconut oil, sugar, maple syrup, vanilla, and eggs until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the shredded coconut and optional nuts without overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use heavily speckled or blackened bananas for best sweetness and flavor.
To make it vegan, use flax eggs and maple syrup instead of honey.
For gluten-free, use a 1:1 gluten-free flour blend.
Sprinkle extra coconut on top before baking for a toasty finish.
Use muffin tins or mini loaf pans for smaller servings (bake 20–25 minutes).
Store at room temperature for 3 days, or refrigerate for up to a week. Freeze slices for longer storage.
To reheat, microwave a slice for 15–20 seconds or use a toaster oven.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
