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
