This Hawaiian Banana Bread is moist, tender, and packed with tropical flavor. Ripe bananas, crushed pineapple, and shredded coconut come together to create a naturally sweet loaf that is perfect for breakfast, an afternoon snack, or dessert. A little vanilla and cinnamon add warmth, while the pineapple keeps the bread wonderfully soft.
Ingredients
- 3 very ripe bananas, mashed
- 1 cup crushed pineapple, well drained
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup shredded sweetened coconut
- ½ cup chopped walnuts or pecans, optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if desired.
- Mix the wet ingredients: In a large bowl, combine the mashed bananas, melted butter, sugar, eggs, and vanilla extract. Stir until smooth and well combined.
- Add the pineapple: Fold the drained crushed pineapple into the banana mixture.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Make the batter: Gradually add the dry ingredients to the wet mixture. Stir gently just until combined. Do not overmix.
- Add coconut and nuts: Fold in the shredded coconut and chopped nuts, if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the bread cool in the pan for about 10–15 minutes. Transfer it to a wire rack and allow it to cool completely before slicing.
Tips for the Best Hawaiian Banana Bread
- Use very ripe bananas with plenty of brown spots for the best flavor and moisture.
- Drain the pineapple well to prevent the loaf from becoming overly wet.
- Avoid overmixing the batter, which can make banana bread dense.
- For an even more tropical flavor, add a small amount of chopped macadamia nuts.
- The bread tastes even better the next day once the flavors have had time to develop.
Storage
Store the cooled banana bread in an airtight container at room temperature for up to 3 days. Refrigerate it for up to 1 week, or wrap individual slices and freeze them for up to 3 months.
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Servings: 10–12 slices