Name: Hawaiian Banana Bread with Pineapple and Coconut Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 cup all-purpose flour; 1 1/4 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp sea salt; 2 eggs; 1/2 cup sugar (castor sugar recommended); 1/3 cup vegetable oil; 2 bananas, mashed; 1 cup crushed pineapple, not drained; 1.5 tsp vanilla extract; 1/4 cup shredded unsweetened coconut; Additional shredded unsweetened coconut for topping

There’s something irresistibly tropical and comforting about this Hawaiian Banana Bread with Pineapple and Coconut Recipe. It combines sweet bananas, juicy pineapple, and rich coconut to create a loaf that feels like a mini vacation with every bite. Believe me, once you try it, regular banana bread will never feel quite the same!

The image shows a loaf of golden brown bread with a crispy crust, sliced into several thick pieces and placed on white parchment paper. The bread's inside texture looks soft and moist with visible bits of shredded ingredients throughout. The top crust has a slightly rough texture with some light sprinkles, possibly oats or shredded nuts. The background features a blurred white marbled surface and a tall glass bottle filled with a white liquid, suggesting milk. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Banana Bread with Pineapple and Coconut Recipe
Top Tip
How to Serve Hawaiian Banana Bread with Pineapple and Coconut Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Banana Bread with Pineapple and Coconut Recipe

Why You'll Love This Recipe

I fell in love with this recipe the first time I smelled the warm aromas of pineapple and coconut mingling with bananas. It’s an absolute crowd-pleaser that adds a sunny twist to classic banana bread, perfect for breakfast or an afternoon tea treat.

Tropical Flavor Fusion: The blend of pineapple and coconut pairs perfectly with banana, creating a moist, flavorful bread that transports you to the beach.
Easy to Make: With simple pantry ingredients and straightforward steps, it’s perfect even if you’re not an experienced baker.
Moist and Tender Texture: The crushed pineapple keeps the bread wonderfully moist without being soggy—trust me, that balance is key.
Versatile Delight: Great on its own, with coffee, or topped with a smear of cream cheese or butter for something extra special.

Ingredients & Why They Work

The magic of this Hawaiian Banana Bread with Pineapple and Coconut Recipe lies in how the ingredients come together. The bananas lend natural sweetness and moisture, while the pineapple adds juicy tartness and tropical flair. Coconut adds a delightful texture and flavor that’s unmistakably island-inspired.

Flat lay of a small mound of all-purpose flour, a tiny heap of baking powder, a pinch of baking soda, a small pile of sea salt, two whole brown eggs with clean shells, a small white bowl filled with caster sugar, a small white bowl containing vegetable oil, two ripe bananas whole and unpeeled, a small white bowl of crushed pineapple with juice, a small white bowl with clear vanilla extract, and a small pile of shredded unsweetened coconut, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The classic base that gives the bread structure.
Baking powder & baking soda: These help the bread rise and become tender, balancing the acidity from pineapple and bananas.
Sea salt: Just a pinch enhances all the flavors without making it salty.
Eggs: They bind everything together and contribute to the bread’s richness.
Sugar (caster sugar preferred): Sweetens without adding graininess—caster sugar dissolves quickly for smooth batter.
Vegetable oil: Keeps the bread moist and tender, better than butter in this recipe for a softer crumb.
Mature bananas: The riper, the better! They add sweetness and moisture.
Crushed pineapple (with juice): Adds tropical brightness and extra moisture. Don’t drain it!
Vanilla extract: Enhances the overall flavor and rounds out the sweetness.
Shredded unsweetened coconut: Adds texture and that signature island flavor without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Hawaiian Banana Bread with Pineapple and Coconut Recipe is how easily you can make it your own. I often tweak it based on what I have on hand or the mood I’m in—and you should too!

Add nuts: I like folding in toasted macadamia nuts to amp up the tropical vibe and add a satisfying crunch.
Swap sugars: Try using brown sugar instead of caster sugar for a deeper, caramel-like sweetness.
Dairy twist: Adding a couple tablespoons of sour cream or Greek yogurt can make the bread even more moist if you prefer.
Make it gluten-free: Use a 1-to-1 gluten-free baking flour blend to keep it safe for gluten-sensitive friends.

Step-by-Step: How I Make Hawaiian Banana Bread with Pineapple and Coconut Recipe

The image shows two pieces of moist yellow cake stacked on top of each other on a white plate. The top piece has a bite taken out, revealing a soft, crumbly inside with a slightly coarse texture and small dark specks. The cake edges are golden brown and slightly crispy. The plate sits on a white marbled surface, and a metallic spoon is partially visible beside it. In the background, there are blurred additional plates with more cake pieces. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your oven and pan

I always start by preheating my oven to 180°C (350°F) and greasing an 8"x4" loaf pan—this step saves headaches later because nothing’s worse than your beautiful loaf sticking! If you have parchment paper, lining the pan works too.

Step 2: Mix the dry ingredients

In a medium bowl, I whisk together the all-purpose flour, baking powder, baking soda, and sea salt. This ensures the leavening agents are evenly distributed, so your bread rises just right.

Step 3: Beat the eggs and sugar

In a separate larger bowl, I whisk the eggs with caster sugar until just combined—no need to go overly fluffy, just enough to break up the sugar and incorporate air.

Step 4: Add wet ingredients and bananas

Then I stir in the vegetable oil, mashed bananas, crushed pineapple (including the juice), and vanilla extract. Mixing these well makes the batter juicy and packed with flavor.

Step 5: Combine wet and dry

Slowly fold the dry ingredients into the wet mixture. I gently mix just until there are no visible flour streaks; overmixing can make the bread dense.

Step 6: Fold in shredded coconut

Carefully fold in the shredded unsweetened coconut, saving a little to sprinkle on top of the batter in the pan—this adds a nice toasty finish once baked.

Step 7: Bake and cool

Pour the batter into your prepared loaf pan, bake for 40–45 minutes, or until the top is golden brown and a skewer inserted comes out clean. Then, let it cool in the pan for 10–15 minutes before moving to a rack to cool completely—this helps it firm up just right.

Top Tip

From my many attempts making this Hawaiian Banana Bread with Pineapple and Coconut Recipe, here’s what really helps to get it perfect every time.

Don’t Overmix: When combining wet and dry ingredients, stir gently to avoid a tough texture.
Use Ripe Bananas: The riper, the sweeter and more flavorful your bread will be.
Keep the Pineapple Juicy: Including the juice from crushed pineapple adds both moisture and tang—don’t drain it!
Check Doneness with Care: Insert a toothpick at the center toward the end of baking; it should come out clean or with just a few moist crumbs, but not wet batter.

How to Serve Hawaiian Banana Bread with Pineapple and Coconut Recipe

Hawaiian Banana Bread - Serving Suggestion

Garnishes

I love to serve slices of this banana bread with a light dusting of powdered sugar for a simple touch. Sometimes I spread soft cream cheese or a little butter on warm slices—it really brings out the tropical flavors beautifully.

Side Dishes

Pairing the bread with a fresh fruit salad or a cup of lightly brewed coffee (or tea) makes for a balanced breakfast or snack. On brunch days, I like adding some vanilla yogurt or a scoop of coconut ice cream on the side for a special treat.

Creative Ways to Present

For summer parties, I’ve transformed this bread into bite-sized mini loaves topped with toasted coconut flakes. You can also slice it, toast it lightly, and use it for a tropical French toast twist. Trust me, guests love these playful ideas!

Make Ahead and Storage

Storing Leftovers

After baking, I store leftover banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This helps keep it moist and fresh without drying out.

Freezing

I frequently freeze sliced portions wrapped in parchment and foil, making it easy to grab a piece for a quick snack later. Just thaw at room temperature or gently reheat before serving.

Reheating

Reheat slices in a toaster oven or microwave for a few seconds to revive that fresh-baked warmth. If you like, add a little butter or cream cheese on top for instant indulgence.

Frequently Asked Questions:

Can I use fresh pineapple instead of crushed canned pineapple?

Absolutely! Just finely chop fresh pineapple and use it along with its juice to maintain moisture. Since fresh pineapple can be more wet, you might want to reduce any additional liquid if adapting the recipe further.

How ripe should my bananas be for this banana bread?

The riper the bananas, the better. Look for bananas with plenty of brown spots or even mostly brown skins. They’re naturally sweeter and easier to mash, which creates a moist, flavorful bread.

Can I make this recipe vegan or dairy-free?

This recipe is already dairy-free as it uses vegetable oil instead of butter. To make it vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) and ensure your sugar is vegan-friendly.

Why does the recipe call for both baking powder and baking soda?

The baking soda reacts with the acidity from the pineapple and bananas to help the bread rise and achieve a tender texture. The baking powder provides additional leavening to ensure the bread is light and fluffy.

Final Thoughts

This Hawaiian Banana Bread with Pineapple and Coconut Recipe holds a special place in my kitchen and heart. Its sweet, tropical flavors bring a little sunshine to my day—even when the weather outside is gloomy. I can’t recommend it enough if you want a banana bread that’s moist, flavorful, and a bit adventurous without being complicated. Grab those ripe bananas, open that pineapple, and give this recipe a try—you won’t regret it!