Table of Contents

Introduction

Baking Hawaiian Banana Bread with Coconut and Pineapple brings a burst of sun-soaked flavor to your kitchen. This riff on traditional banana bread elevates every slice with tangy pineapple chunks and chewy coconut flakes. In this guide, you’ll learn:

Why this tropical loaf stands out
The key ingredients and equipment you need
Step-by-step instructions for perfect results
Creative variations, troubleshooting tips, and make-ahead strategies

With clear headings, bullet-point explanations, and seamless links to trusted resources, this article ensures you can confidently bake your island-style treat.

Origins & History of Tropical Quick Breads

Banana bread became a household favorite in the United States during the 1930s, when home cooks sought creative ways to use overripe bananas. Over time, adventurous bakers incorporated island flavors—most notably pineapple and coconut—to craft a more exotic loaf.

Hawaiian-style bake shops popularized this combination, showcasing how simple tweaks to a classic recipe can transport you to a seaside lanai. Today, home bakers worldwide embrace this flavor fusion, proving that a humble loaf pan can deliver a taste of paradise.

Flavor Profile & Core Ingredients

Understanding each component ensures you achieve the perfect balance of sweetness, tang, and texture:

Ripe Bananas: Provide natural sweetness and a silky crumb. Choose bananas with plenty of brown speckles for optimal flavor.
Crushed Pineapple: Adds a bright, tangy note and extra moisture. You can use undrained canned pineapple for the juiciest results.
Coconut Flakes: Introduce a subtle nuttiness and chewy contrast. Lightly toast them for deeper flavor.
Optional Mix-Ins:
- Crunchy macadamia nuts for a buttery bite
- White chocolate chips for an indulgent twist
- A splash of dark rum or rum extract for authentic island flair

Essential Equipment & Prep Steps

Gather these tools before you begin:

9×5-inch Loaf Pan: Line with parchment paper or grease and flour for easy release.
Mixing Bowls: One large bowl for wet ingredients, one for dry.
Measuring Cups & Spoons: Accurate measurements ensure consistent results.
Spatula & Whisk: For gentle folding and even mixing.
Oven Thermometer: Verify your oven truly reads 350°F.

Preheat your oven to 350°F (180 °C) and position the rack in the center. While it warms up, line your loaf pan and measure out all ingredients.

Ingredient Breakdown & Substitutions

Feel free to adapt based on pantry staples or dietary needs:

Flour: All-purpose yields a tender crumb; swap half for whole wheat or use a 1:1 gluten-free flour blend.
Fats: Melted butter delivers richness; sub coconut oil or a neutral vegetable oil for a dairy-free loaf.
Sugar: Granulated sugar offers classic sweetness; brown sugar or coconut sugar deepens the flavor profile.
Egg Alternatives: For a vegan version, replace each egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water).

Slice of Hawaiian banana bread with pineapple and coconutHawaiian Banana Bread with Coconut and Pineapple

Step-by-Step Baking Method

Mash the Bananas
- Place 3 large, very ripe bananas in a bowl.
- Mash with a fork until mostly smooth, leaving a few small lumps for texture.
Combine Dry Ingredients
- In a separate bowl, whisk together:
  - 2 cups all-purpose flour
  - 1 tsp baking soda
  - ½ tsp salt
  - ½ tsp ground cinnamon (optional)
Mix Wet Ingredients
- In the banana bowl, stir in:
  - ½ cup (100 g) granulated sugar
  - ½ cup (100 g) brown sugar
  - 2 large eggs, lightly beaten
  - ½ cup melted butter or coconut oil
  - 1 tsp vanilla extract
Fold in Pineapple & Coconut
- Gently stir in:
  - 1 cup crushed pineapple (undrained)
  - ¾ cup sweetened coconut flakes
- Tips: Drain some juice if your pineapple is extra wet to prevent a soggy loaf.
Combine Wet & Dry
- Add dry ingredients to wet mixture in two batches.
- Fold with a spatula until just combined—avoid overmixing.
Bake & Test for Doneness
- Pour batter into prepared pan and smooth the top.
- Bake 60–70 minutes, rotating halfway through.
- Insert a toothpick into the center; it should come out with a few moist crumbs.
- Cool in pan 10 minutes, then transfer to a wire rack.

Tropical Variations & Add-In Ideas

Get creative with these twists:

Fresh vs. Canned vs. Freeze-Dried Pineapple: Each adds unique texture—fresh for brightness, canned for moisture, freeze-dried for bursts of concentrated flavor.
Coconut Oil Swap: Use virgin coconut oil for a pronounced coconut aroma or refined oil for a subtler note.
Stir-In Options:
- ½ cup chopped macadamia nuts for crunch
- ½ cup white chocolate chips for sweetness
- 2 tbsp dark rum or rum extract added to wet ingredients

Storage, Make-Ahead & Freezing

Enjoy your loaf over several days or save for later:

Room Temperature: Keep wrapped at room temperature up to 2 days.
Refrigeration: Store in an airtight container for up to 4 days.
Freezing:
- Slice and wrap each piece in plastic wrap.
- Place in a freezer bag for up to 3 months.
- Thaw at room temperature or warm in a toaster oven.

Serving Suggestions & Pairings

Elevate each slice with these accompaniments:

Toppings:
- A pat of butter or a dollop of whipped coconut cream
- Drizzle of honey or rum-infused glaze
Side Dishes:
- Fresh fruit compote (mango, passion fruit)
- A scoop of vanilla or coconut ice cream
Beverages:
- Hot coffee or espresso
- Chilled tropical smoothies

Frequently Asked Questions

Can I use frozen pineapple?
- Yes—thaw and drain thoroughly before folding into batter.
What’s the best way to toast coconut flakes?
- Spread evenly on a baking sheet; bake at 325°F for 5–7 minutes, stirring halfway, until golden.
How ripe should my bananas be?
- Heavily freckled or mostly brown for maximum sweetness and moisture.
Can I make this gluten-free or vegan?
- Use a 1:1 gluten-free flour blend. For vegans, replace eggs with flax “eggs” and use plant-based fats.
How do I add a rum-flavored glaze?
- Mix 1 cup powdered sugar with 1–2 tbsp rum or rum extract and drizzle over cooled loaf.

Conclusion

With its harmonious blend of banana, pineapple, and coconut, this Hawaiian Banana Bread recipe brings a taste of the tropics to any occasion. Whether you stick to the classic preparation or experiment with mix-ins and glazes, each slice promises a moist, flavorful experience.

Gather your ingredients, preheat the oven, and treat yourself—and your guests—to a loaf that’s as easy to make as it is delightful to eat.

Hawaiian Banana Bread with Coconut and Pineapple – Decadent Tropical Quick Bread

Author: Velma
Total Time: 1 hour 20 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Gluten Free

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Description

Hawaiian Banana Bread with Coconut and Pineapple is a tropical twist on the classic quick bread. Ultra-moist and bursting with ripe banana, juicy pineapple, and sweet coconut, this island-inspired loaf brings sunshine to your kitchen in every bite. Perfect for breakfast, snacking, or gifting!

Instructions

1. Preheat Oven & Prepare Pan

Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

3. Mix Wet Ingredients

In a large bowl, combine mashed bananas, sugars, oil, eggs, and vanilla. Mix until smooth.
Stir in crushed pineapple and shredded coconut.

4. Combine & Fold

Add dry ingredients to the wet mixture and stir just until combined.
Fold in chopped nuts if using.
Pour batter into prepared loaf pan and smooth the top.

5. Bake

Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 60–65 minutes
Category: Tropical Quick Breads
Cuisine: American

Nutrition

Serving Size: 1 loaf (8–10 slices)
Calories: 280 kcal
Sugar: 20 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 6 g
Trans Fat: 0g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 35 mg

Keywords: Hawaiian Banana Bread with Coconut and Pineapple