This hawaiian banana bread recipe came together after I realized my regular banana bread, while reliable, was starting to feel a little boring. Same loaf, same flavor, same crumbs on the counter. I wanted something sunnier, softer, and just a little more fun, without turning it into a dessert cake.
I tested this loaf several times, adjusting the pineapple amount, tweaking the sugar, and learning quickly that not all coconut behaves the same in batter. When it works, the bread is insanely moist, lightly sweet, and smells like a vacation while it bakes. When it doesn’t, it turns gummy fast. I took the hits so you don’t have to.
This recipe is beginner-friendly, forgiving, and perfect for busy families. It takes about 15 minutes to mix, bakes up beautifully, and stays soft for days. It’s ideal for breakfasts, lunchboxes, or that mid-afternoon moment when you need something comforting but not over-the-top.
Why you’ll love this Hawaiian banana bread recipe
- Moist without being heavy or soggy
- Tropical flavor from pineapple and coconut, not artificial extracts
- Easy one-bowl mixing, no fancy tools
- Perfect balance of sweet and banana-forward
- Stays soft for several days, great for meal prep
- Kid-approved but still grown-up enough for coffee breaks
- Freezer-friendly and forgiving
What surprised me most was how well this bread holds together. Even with the added fruit, the crumb stays tender, not crumbly or wet. It slices cleanly once cooled and doesn’t fall apart in little hands. That alone makes it a repeat bake in my kitchen.
Tips for success
Drain the pineapple really well. This is the number one mistake. I tested one loaf without draining properly and it baked up dense and gummy in the center. You want crushed pineapple, well-drained, and lightly pressed with a spoon to remove excess juice.
Use very ripe bananas. I’m talking brown-spotted and soft. Underripe bananas won’t give you the sweetness or moisture this loaf needs, especially with coconut in the mix.
Don’t overmix the batter. Once the flour goes in, stir gently and stop as soon as you don’t see dry pockets. Overmixing develops gluten and makes banana bread tough instead of tender.
Sweetened coconut works best here. I tested unsweetened coconut and the flavor fell flat. Sweetened shredded coconut adds both texture and subtle sweetness without overpowering the loaf.
Check doneness early. Ovens vary, and fruit-filled breads can brown before the center sets. If the top is golden but the center jiggles, tent loosely with foil and keep baking. A toothpick should come out with a few moist crumbs, not wet batter.
Nutrition and health notes
This banana bread is a treat, but it does offer some nutritional value thanks to the fruit content. Bananas provide potassium and natural sweetness, while pineapple contributes vitamin C and small amounts of fiber. According to USDA FoodData Central, bananas are a source of potassium and vitamin B6
Because this recipe includes coconut and sugar, it’s best enjoyed in moderate portions. I like serving smaller slices and pairing them with protein like yogurt or eggs to keep energy levels steady, especially for kids.
This recipe doesn’t rely on artificial flavors or boxed mixes, which makes it a better homemade option when you want something comforting without unnecessary additives. Think of it as a bakery-style loaf meant to be enjoyed mindfully, not inhaled mindlessly.
Serving ideas and pairings
- Warm slice with butter or coconut oil
- Lightly toasted with a drizzle of honey
- Served alongside fresh fruit for breakfast
- Pair with yakult recipe vegan for a fun, kid-friendly combo
- Enjoy with coffee or iced tea
- Add a scoop of ice cream for dessert-style slices
- Serve with brunch spreads and eggs
- Pair with sampaguita ice cream recipe for a tropical dessert moment
I love this bread slightly warmed with coffee in the morning, but it also works as a casual dessert when guests drop by unexpectedly. It feels special without being fussy.
Storage and make ahead
Once completely cooled, store the bread tightly wrapped at room temperature for up to 3 days. If your kitchen runs warm, I recommend refrigerating after day two to keep it fresh and safe.
For longer storage, this loaf freezes beautifully. Slice it first, wrap individual slices, and freeze for up to 3 months. This makes it easy to grab just what you need without thawing the whole loaf.
To reheat, warm slices gently in the microwave for about 15 to 20 seconds, or toast lightly. Avoid overheating, as it can dry out the crumb. Always let frozen slices thaw slightly before warming for best texture.
Hawaiian banana bread recipe
Description
This Hawaiian banana bread recipe is a moist, tropical twist on classic banana bread, made with ripe bananas, crushed pineapple, and coconut for a soft, sweet loaf bursting with island flavor.
Ingredients
Instructions
Prep the oven and pan
Preheat your oven to 175°C. Grease a standard loaf pan and line it with parchment if you want easy removal. I do this every time because banana bread loves to cling.
Mix the wet ingredients
In a large bowl, mash the bananas until mostly smooth. Stir in the crushed pineapple, sugars, oil, eggs, and vanilla. Mix until everything looks well combined and glossy. If it smells amazing already, you’re on the right track.
Add the dry ingredients
Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Gently fold everything together just until no dry flour remains. Don’t overmix here, I learned the hard way that overmixing makes banana bread dense.
Fold in the coconut
Gently stir in the shredded coconut. This adds texture and that Hawaiian-style flavor without overpowering the bananas.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes. The loaf is done when the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool before slicing
Let the bread cool in the pan for about 15 minutes, then transfer to a rack to cool completely. I know it’s tempting to cut early, but cooling helps the slices hold together.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 326.8kcal
- % Daily Value *
- Total Fat 15.28g24%
- Cholesterol 37.2mg13%
- Sodium 260.36mg11%
- Potassium 224.91mg7%
- Total Carbohydrate 44.24g15%
- Dietary Fiber 2.61g11%
- Sugars 19.75g
- Protein 4.62g10%
- Vitamin A 17.49 mcg
- Vitamin C 7.56 mg
- Calcium 18.09 mg
- Iron 1.64 mg
- Vitamin D 0.2 mcg
- Vitamin E 2.66 mg
- Vitamin K 0.42 mcg
- Vitamin B6 0.2 mg
- Vitamin B12 0.08 mcg
- Phosphorus 65.44 mg
- Magnesium 22.98 mg
- Zinc 0.46 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Drain the pineapple well: This is the number one mistake. Too much liquid will make the loaf heavy and gummy.
- Banana ripeness matters: The darker the bananas, the sweeter and more flavorful the bread.
- Too brown on top: Loosely tent with foil for the last 10 to 15 minutes if needed.
- Make it extra tropical: Add a small handful of chopped macadamia nuts if you like crunch.
- Storage: Keep covered at room temperature for 2 days or refrigerate up to 5 days.
- Freezer friendly: Wrap slices tightly and freeze for up to 2 months.
