Sunny Hawaiian Banana Bread: Coconut & Pineapple Recipe

Crafting a mouthwatering hawaiian banana bread sparks instant tropical memories of sun-drenched islands and relaxed afternoons.

Sweet bananas mingle with rich coconut and tangy pineapple, creating a delightful fusion of flavors.

Ripe fruit and warm spices promise a delectable experience that transports you far from ordinary kitchen routines.

Bakers seeking adventure will adore this unique twist on classic comfort food.

Layers of tropical ingredients blend harmoniously, promising a slice of paradise in every bite.

Unexpected combinations elevate this simple quick bread into something truly extraordinary.

A single taste guarantees pure culinary wanderlust that calls you to embrace delicious exploration.

Why Banana Bread Is Better This Way

• Tropical Flavor Burst: Experience a mouthwatering combination of banana, pineapple, and coconut that transports your taste buds to a Hawaiian paradise with every delightful bite.
• Foolproof Baking Adventure: Perfect for bakers of all skill levels, this recipe requires simple mixing techniques and basic ingredients, making it an approachable and stress-free baking project.
• Versatile Treat for Any Moment: Enjoy as a breakfast companion, afternoon snack, or dessert – this bread adapts beautifully to different times of day and pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream.
• Crowd-Pleasing Comfort: Guaranteed to bring smiles to family and friends, this Hawaiian-inspired bread offers a unique twist on traditional banana bread that will have everyone asking for seconds.

Ingredients for Hawaiian Banana Bread

• Bananas: Ripe, soft bananas provide natural sweetness and moisture to the bread.
• Flour: All-purpose flour creates the fundamental structure of the banana bread.
• Sugar: White granulated sugar adds sweetness and helps with browning.
• Butter: Softened butter contributes rich flavor and tender texture.
• Eggs: Fresh eggs bind the ingredients and add structure to the bread.

• Pineapple, Coconut: Crushed pineapple and shredded coconut bring tropical flavors and additional moisture.

• Baking Powder, Baking Soda, Salt: These ingredients help the bread rise and enhance overall flavor balance.

Baking Instructions for Banana Bread

Step 1: Fire Up the Oven

Crank the oven to a toasty 350F (175C). Grab your loaf pan and give it a quick spritz of non-stick spray or line it with parchment paper for easy bread removal.

Step 2: Whip Butter and Sugar

Grab a large mixing bowl and your electric mixer. Beat the softened butter and sugar on low speed until they transform into a dreamy, creamy mixture.

Step 3: Introduce Eggs and Tropical Fruits

Drop in the eggs one by one, mixing gently after each addition. Fold in the mashed banana and crushed pineapple, creating a luscious tropical blend.

Step 4: Combine Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt

Gradually marry the dry ingredients into the wet mixture, stirring just until they become friends.

Step 5: Sprinkle Coconut Magic

Gently fold in the shredded coconut, distributing it evenly throughout the batter for a tropical twist.

Step 6: Bake to Perfection

Pour the batter into the prepared loaf pan. Slide it into the preheated oven and bake for about 1 hour.

The bread is ready when a toothpick inserted in the center comes out clean.

Step 7: Cool and Slice

Let the bread cool completely in the pan.

Once cooled, slice and serve. Enjoy it plain, smeared with butter, or topped with a scoop of ice cream for an extra indulgent treat.

Great Tips for Banana Bread Lovers

• Toast coconut before adding to enhance its nutty flavor and provide extra crunch to the bread.
• Use ripe, spotty bananas for maximum sweetness and deeper banana flavor in the recipe.
• Drain crushed pineapple thoroughly to prevent excess moisture from making the bread soggy.
• Replace butter with coconut oil for a more intense tropical taste and dairy-free option.
• Add a sprinkle of macadamia nuts on top before baking for authentic Hawaiian-inspired texture and crunch.

Flavorful Changes to This Banana Bread

• Gluten-Free Hawaiian Bread: Replace wheat flour with almond flour or gluten-free blend, maintaining the same tropical fruit and coconut flavors.
• Vegan Tropical Loaf: Substitute butter with coconut oil, eggs with mashed banana or flax eggs, creating a plant-based version of the classic recipe.
• Low-Sugar Tropical Banana Bread: Use stevia or monk fruit sweetener instead of sugar, reducing overall calorie content while preserving the rich Hawaiian-inspired taste.
• Nutty Island Variation: Add chopped macadamia nuts or pecans for extra crunch and complementary tropical texture, enhancing the bread's nutty undertones.

What to Pair with Banana Bread

• Tropical Rum Cocktail Companion: Mix a smooth, light rum-based cocktail with pineapple juice and a splash of coconut cream to echo the bread's tropical flavors.
• Sweet Tea Harmony: Brew a cold, refreshing Southern-style sweet tea with a hint of vanilla to complement the bread's rich, fruity profile.
• Creamy Coconut Spread: Whip up a quick coconut cream cheese spread with a touch of honey to enhance the bread's tropical texture and sweetness.
• Tropical Yogurt Drizzle: Create a quick yogurt glaze using Greek yogurt, a dash of lime juice, and toasted coconut flakes to add a tangy, crunchy dimension.

Storing Banana Bread the Right Way

Store wrapped tightly in plastic wrap or sealed container for up to 5 days. Keep bread in the coolest part of the refrigerator to maintain freshness.

Wrap completely in plastic wrap, then aluminum foil. Place in freezer bag and store for 2-3 months. Thaw overnight in refrigerator before serving.

Wrap each slice separately in plastic wrap, then place in freezer bag. Pull out and microwave individual slices for quick defrosting and enjoyment.

Warm slices in microwave for 15-20 seconds or toast in oven at 300F for 5-7 minutes until slightly crisp and warm throughout.

FAQs

• Why are ripe bananas best for this recipe?

Ripe bananas have higher sugar content and softer texture, which helps create a moister, sweeter banana bread with natural sweetness and better blending into the batter.

• Can I use fresh or canned pineapple?

Canned crushed pineapple works best because it’s already broken down and provides consistent moisture. Fresh pineapple might make the batter too wet and change the bread’s texture.

• How do I know if the banana bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean with no wet batter, the bread is fully baked. The top should also be golden brown and slightly firm to touch.

Hawaiian Banana Bread With Coconut And Pineapple Recipe

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4.8 from 12 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Hawaiian banana bread dances with tropical flavors, blending ripe bananas, sweet coconut, and tangy pineapple in a moist, irresistible loaf. Rich island-inspired ingredients create a delightful treat you’ll crave with morning coffee or afternoon tea.

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Ingredients

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Main Ingredients:

• 1 very ripe banana, mashed
• 20 ounces (567 grams) can of crushed pineapple in juice, not drained
• 2 eggs

Flour and Leavening Agents:

• 2 cups (240 grams) flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Sweeteners and Fats:

• 1 cup (200 grams) sugar
• 1/2 cup (113 grams) butter, softened
• 1/4 cup (20 grams) shredded coconut, sweetened

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Instructions

1. Prepare the oven at 350F (175C) and ready a loaf pan by coating with non-stick spray or lining with parchment paper.
2. Utilize an electric mixer to blend softened butter and sugar until smooth and creamy, working at low speed.
3. Introduce eggs individually, gently incorporating each one. Fold in mashed banana and crushed pineapple until evenly distributed.
4. Create a separate mixture of dry ingredients by whisking flour, baking powder, baking soda, and salt together.
5. Gradually integrate the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overmixing.
6. Delicately fold shredded coconut throughout the batter, ensuring even distribution.
7. Transfer the complete mixture into the prepared loaf pan, spreading evenly.
8. Bake for approximately 60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
9. Allow the bread to cool completely within the pan, enabling it to set and stabilize.
10. Remove from pan, slice, and serve. Enjoy as is, with a spread of butter, or accompanied by a scoop of ice cream for an indulgent experience.

Notes

• Toast coconut before adding to enhance its nutty flavor and provide extra crunch to the bread.
• Drain pineapple thoroughly to prevent excess moisture that could make the bread soggy and affect its texture.
• For gluten-free version, substitute all-purpose flour with a blend of almond and coconut flour to maintain the tropical essence.
• Use overripe bananas for maximum sweetness and moisture, creating a more tender and flavorful banana bread.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 8
• Calories: 290 kcal
• Sugar: 19 g
• Sodium: 170 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 35 mg