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!
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large ripe bananas, mashed (about 1 cup)
- ⅔ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup crushed pineapple (drained slightly)
- ½ cup sweetened shredded coconut
- Optional: ½ cup chopped macadamia nuts or walnuts
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