Hawaiian Banana Bread Recipe

Introduction

Hawaiian Banana Bread brings a tropical twist to the classic favorite with the addition of crushed pineapple and shredded coconut. This moist and flavorful loaf is perfect for breakfast, snacks, or dessert.

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup crushed pineapple, drained well
• 1/3 cup shredded coconut
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• Optional: chopped macadamia nuts or white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan for easy removal.
2. Step 2: In a large bowl, whisk together the mashed bananas, drained crushed pineapple, shredded coconut, oil, eggs, granulated sugar, brown sugar, and vanilla extract until well combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if using.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If desired, fold in chopped macadamia nuts or white chocolate chips for added texture.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

• For extra tropical flavor, sprinkle toasted coconut on top before baking.
• Use mashed overripe bananas for the best sweetness and moisture.
• Swap out vegetable oil for melted coconut oil to enhance the coconut flavor.
• Try adding chopped macadamia nuts for crunch or white chocolate chips for a sweeter touch.

Storage

Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week or freeze up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned crushed pineapple works well as long as you drain it thoroughly to avoid extra moisture in the batter.

Is it possible to make this banana bread gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking blend measuring the same amount, and ensure your baking soda and other ingredients are gluten-free certified.

Hawaiian Banana Bread Recipe

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★★★★★

4.5 from 51 reviews

This Hawaiian Banana Bread is a tropical twist on the classic banana bread, featuring ripe bananas, crushed pineapple, and shredded coconut for moistness and flavor. Enhanced with warm cinnamon and optional macadamia nuts or white chocolate chips, this loaf offers a delightful island-inspired treat perfect for breakfast or snack time.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 ripe bananas, mashed
• 1/2 cup crushed pineapple, drained well
• 1/3 cup shredded coconut
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)

Optional Add-ins

• Chopped macadamia nuts or white chocolate chips

Instructions

1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
2. Combine Wet Ingredients: In a large bowl, whisk together the mashed bananas, drained crushed pineapple, shredded coconut, vegetable or melted coconut oil, eggs, granulated sugar, brown sugar, and vanilla extract until well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon, ensuring an even distribution of leavening and spices.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make the bread dense. If desired, fold in optional chopped macadamia nuts or white chocolate chips at this stage.
5. Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the Bread: Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to maintain moisture and structure.
7. Serve: Slice and serve as desired, enjoying the tropical flavors and moist texture of this Hawaiian Banana Bread.

Notes

• Ensure pineapple is well-drained to prevent excess moisture that can make the bread soggy.
• For added texture and flavor, include chopped macadamia nuts or white chocolate chips.
• If coconut oil is used, it may impart subtle coconut flavor; vegetable oil provides a neutral taste.
• Bananas should be ripe with brown spots for best sweetness and moisture.
• Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Allow bread to cool completely before slicing to prevent crumbling.

Keywords: Hawaiian banana bread, tropical banana bread, pineapple banana bread, coconut banana bread, easy banana bread recipe