Name: Hawaiian Banana Bread with Coconut and Pineapple
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Hawaiian
Ingredients: 2 cups flour – Base for the bread, providing structure.; 1 teaspoon baking powder – Helps the bread rise.; ½ teaspoon baking soda – Adds lightness and enhances texture.; ¼ teaspoon salt – Balances sweetness and enhances flavor.; ½ cup butter, softened – For a rich, moist texture.; 1 cup sugar – Adds sweetness to the bread.; 2 eggs – Binds the ingredients and adds moisture.; 1 very ripe banana, mashed – The star ingredient for flavor and natural sweetness.; 20 oz can of crushed pineapple in juice, not drained – Adds tropical flavor and moisture.; ¼ cup shredded coconut, sweetened – For a chewy, sweet texture.

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There’s banana bread, and then there’s Hawaiian banana bread. This recipe is a tropical vacation in loaf form, packed with sweet bananas, juicy pineapple, and a touch of coconut that will whisk you straight to the islands. It’s moist, flavorful, and perfect for breakfast, dessert, or a snack anytime you need a pick-me-up. Trust me—once you try this, you’ll wonder how you ever lived without it. Let’s dive into this dreamy recipe!

Why You’ll Love Hawaiian Banana Bread

This isn’t your average banana bread, and here’s why it’s going to become a fast favorite:

Tropical Flavors in Every Bite: A perfect blend of ripe bananas, coconut, and pineapple that makes you feel like you’re sitting on a beach.
Moist and Delicious: Thanks to the pineapple, this bread stays moist for days (if it lasts that long!).
Perfect for Any Occasion: Breakfast? Yes. Brunch? Definitely. Dessert? Absolutely. It’s always the right time for a slice.
Easy to Make: Even if baking isn’t your strong suit, this foolproof recipe is simple and satisfying.
Freezer-Friendly: Make a double batch and freeze one for those days when you need a quick treat.

Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly belo

Bananas: Overripe bananas are the star, providing natural sweetness and a soft texture.
Crushed Pineapple: Adds moisture and a pop of fruity flavor. Make sure to drain it well to avoid soggy bread.
Shredded Coconut: Brings a subtle tropical flavor and texture that pairs beautifully with the other ingredients.
All-Purpose Flour: The base of the bread, keeping it light yet hearty.
Baking Soda: Ensures the bread rises perfectly.
Brown Sugar: Adds a deep, caramel-like sweetness.
Cinnamon: A warm, aromatic touch that complements the tropical flavors.
Butter: Adds richness and a tender crumb.
Eggs: Bind everything together and add structure.
Vanilla Extract: Enhances all the tropical notes with a hint of sweetness.

Instructions

Let’s make some magic in the kitchen:

Preheat Your Oven

Set your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.

Combine the Wet Ingredients

In a large bowl, mash the bananas until smooth. Stir in the drained pineapple, shredded coconut, melted butter, eggs, and vanilla extract. Mix until well combined.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and a pinch of salt.

Blend It All Together

Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix, as this can make the bread dense.

Pour and Bake

Pour the batter into the prepared loaf pan. Smooth the top with a spatula, then bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

How to Serve Hawaiian Banana Bread

With Coffee: Pair with a hot cup of coffee or tea for the ultimate morning treat.
As a Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Tropical Twist: Top with a smear of cream cheese and a sprinkle of toasted coconut.

Tips for Success

Use Overripe Bananas: The spottier, the better! They’re sweeter and mash more easily.
Drain the Pineapple Well: Too much liquid can make the bread soggy. Press out excess moisture before adding it to the batter.
Don’t Overmix: Mix until just combined to keep the bread soft and fluffy.
Customize: Add chopped macadamia nuts, white chocolate chips, or even dried mango for extra flair.

FAQs

Q1: Can I make this recipe gluten-free?
A1: Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Q2: Can I use fresh pineapple instead of canned?
A2: Absolutely. Just finely chop it and drain any excess juice.

Q3: How long does this bread stay fresh?
A3: Stored in an airtight container, it will stay fresh for 3-4 days at room temperature or up to a week in the fridge.

Q4: Can I freeze it?
A4: Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months.

Q5: What can I use instead of butter?
A5: Coconut oil works beautifully in this recipe.

Q6: Can I skip the coconut?
A6: Sure! The bread will still be delicious without it.

Q7: Is this recipe kid-friendly?
A7: Absolutely. The natural sweetness and soft texture make it a hit with kids.

Q8: Can I add nuts?
A8: Yes! Chopped macadamia nuts or walnuts add a delightful crunch.

Q9: Can I make this into muffins?
A9: Yes, adjust the baking time to 20-25 minutes.

Q10: How can I make it sweeter?
A10: Add an extra tablespoon of brown sugar or a handful of white chocolate chips.

Conclusion

Hawaiian Banana Bread with Coconut and Pineapple is more than just a recipe—it’s a little slice of tropical paradise. Whether you’re treating yourself or sharing with loved ones, this bread is guaranteed to brighten any day. So grab those ripe bananas and let’s bake something amazing!