If you have ever dreamed of a tropical twist on a classic favorite, then the Hawaiian Banana Bread with Coconut and Pineapple Recipe is here to delight your taste buds and brighten your kitchen. This luscious loaf brings ripe bananas together with juicy pineapple and the sweet, nutty crunch of shredded coconut, creating a moist, flavorful bread that transports you straight to a Hawaiian beach with every bite. Whether you enjoy it for breakfast, an afternoon snack, or a dessert, this recipe is a guaranteed crowd-pleaser with its perfect balance of sweetness, tropical flair, and comforting familiarity.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this irresistible banana bread. Each plays a key role in building flavor, texture, or that inviting golden color.
- 3 ripe bananas: These bring natural sweetness and moistness to the bread.
- 1/2 cup unsalted butter, melted: Adds richness and a tender crumb texture.
- 1 cup granulated sugar: Sweetens the loaf, balancing the tartness of pineapple.
- 2 large eggs: Bind the ingredients together and add structure.
- 1 tsp vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1/2 cup sour cream or Greek yogurt: Keeps the bread moist and adds slight tanginess.
- 2 cups all-purpose flour: The base that holds everything together.
- 1 tsp baking soda: Helps the bread rise and become fluffy.
- 1/2 tsp baking powder: Gives extra leavening for lightness.
- 1/4 tsp salt: Balances sweetness and enhances flavor depth.
- 1/2 tsp ground cinnamon (optional): Adds gentle warmth that complements the tropical notes.
- 1 cup shredded coconut: Infuses every slice with tropical sweetness and texture.
- 1/2 cup canned crushed pineapple, drained: Brings juiciness and that unmistakable island punch.
- 1/2 cup chopped walnuts or macadamia nuts (optional): Adds a satisfying crunch and nutty flavor.
- 1/4 cup unsweetened shredded coconut (for topping, optional): Creates a beautiful and toasty finish on top.
How to Make Hawaiian Banana Bread with Coconut and Pineapple Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing and lightly flouring it or lining with parchment paper to ensure your bread releases easily after baking.
Step 2: Prepare the Wet Ingredients
In a large bowl, mash the ripe bananas until they are smooth and jammy. Add melted butter, granulated sugar, the eggs, vanilla extract, and sour cream or Greek yogurt. Mix everything well until fully combined, creating the moist, flavorful base of your batter.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon if you are using it. This dry mix will ensure your bread rises beautifully while keeping a tender crumb.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet banana mixture. Stir gently until just combined. Avoid overmixing here so your bread doesn’t turn out dense — a few lumps are perfectly fine and help keep it tender.
Step 5: Add the Tropical Ingredients
Now, fold in the shredded coconut, drained crushed pineapple, and chopped nuts if you are including them. These add wonderful texture and bursts of tropical flavor, making this recipe unique and special.
Step 6: Bake the Banana Bread
Pour the batter into your prepared loaf pan. To finish, sprinkle the top with the reserved shredded coconut for a perfectly toasted crust. Bake for 60 to 70 minutes, until the top turns golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Once baked, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This ensures even texture and makes it easier to cut perfect slices every time.
How to Serve Hawaiian Banana Bread with Coconut and Pineapple Recipe
Garnishes
To elevate your serving, try a light spread of butter or cream cheese. A sprinkle of toasted coconut flakes on top adds texture and flair, while a drizzle of honey or a dusting of powdered sugar brings out the sweetness beautifully.
Side Dishes
This banana bread pairs wonderfully with tropical fruit salads or a refreshing scoop of pineapple sorbet for a perfect dessert. For breakfast, serve alongside a cup of smooth coffee or a creamy latte to balance the tropical flavors.
Creative Ways to Present
Slice the bread and present it stacked with layers of fresh pineapple slices and coconut cream for an irresistible tropical dessert. Or transform it into a decadent bread pudding by soaking slices in a coconut custard and baking until golden and custardy.
Make Ahead and Storage
Storing Leftovers
Wrap the Hawaiian banana bread tightly in plastic wrap or keep it in an airtight container. It stays fresh at room temperature for up to 3 days, allowing you to enjoy its tropical charm anytime.
Freezing
If you want to save some for later, slice the bread and freeze individual portions in resealable bags. This way, you can thaw just what you need, preserving that fresh-from-the-oven flavor for weeks.
Reheating
Warm slices gently in the oven at 300°F for about 10 minutes or pop in the microwave for 20 to 30 seconds. Reheating brings back the bread’s soft texture and awakens the tropical aromas once again.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple adds a vibrant flavor, but make sure to drain it well to avoid excess moisture interfering with the bread’s texture.
What can I substitute for sour cream or Greek yogurt?
You can use buttermilk or even a mixture of milk and lemon juice as substitutes, but sour cream or Greek yogurt give that perfect balance of moisture and slight tang.
Is it necessary to add nuts?
Nuts add a lovely crunch and richness, but feel free to leave them out if you prefer a nut-free version or want a softer bite.
How ripe should the bananas be?
The riper, the better! Bananas with lots of brown spots are sweeter and give the best flavor and moisture to this banana bread.
Can I make this recipe vegan?
Yes, by substituting the butter with coconut oil, eggs with flax eggs, and using dairy-free yogurt, you can create a delicious vegan version packed with tropical goodness.
Final Thoughts
There is something truly magical about the Hawaiian Banana Bread with Coconut and Pineapple Recipe that brings a little sunshine to your kitchen no matter the season. It’s a fantastic way to enjoy familiar comfort food with an exciting twist, and once you make it, I promise it will become one of your go-to recipes to share with friends and family. So pull out your mixing bowl, grab those ripe bananas, and let’s bake yourself a tropical slice of happiness!
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Hawaiian Banana Bread with Coconut and Pineapple Recipe
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 15 minutes to 1 hour 25 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American Hawaiian Fusion
- Diet: Vegetarian
Description
This Hawaiian Banana Bread with Coconut and Pineapple is a moist, tropical twist on a classic favorite. Infused with ripe bananas, shredded coconut, crushed pineapple, and optional nuts, it offers a perfect balance of sweetness and texture. Ideal for breakfast or a delightful snack, this banana bread is baked to golden perfection with a hint of cinnamon and a crunchy coconut topping.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
Tropical and Additional Ingredients
- 1 cup shredded coconut
- 1/2 cup canned crushed pineapple, drained (reserve some juice for extra flavor)
- 1/2 cup chopped walnuts or macadamia nuts (optional)
- 1/4 cup unsweetened shredded coconut (for topping, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Add the melted butter, sugar, eggs, vanilla extract, and sour cream or Greek yogurt. Mix well until all ingredients are combined into a smooth batter.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if using. Ensure the mixture is evenly blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet banana mixture. Stir gently using a spatula until just combined, taking care not to overmix to keep the bread tender.
- Add the Tropical Ingredients: Fold in the shredded coconut, drained crushed pineapple, and chopped nuts if you choose to use them. Distribute them evenly throughout the batter for a consistent flavor and texture.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan. Optionally, sprinkle the top with the reserved 1/4 cup shredded coconut to create a textured topping. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean and the top is a rich golden brown.
- Cool and Serve: Let the banana bread cool in the pan on a wire rack for about 10 minutes. Then remove it from the pan and allow it to cool completely before slicing. Serve at room temperature to enjoy the full flavor and moist texture.
Notes
- For extra flavor, reserve some pineapple juice and add a tablespoon to the batter.
- Use ripe bananas with brown spots for the best sweetness and moisture.
- You can substitute sour cream with Greek yogurt for a healthier alternative.
- Adding nuts is optional but adds a nice crunch and texture contrast.
- Ensure not to overmix the batter to keep the bread light and fluffy.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
