Tropical Hawaiian Banana Bread with Pineapple and Coconut
The best Hawaiian Banana Bread is here! This tropical delight is moist, flavorful, and packed with pineapple and coconut. After making this many times, I’ve discovered the secret to keeping it perfectly moist and full of tropical flavor. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Summer Pasta with Roasted Cherry Tomatoes and Basil and Cheddar Jalapeño Burgers Quick and Easy Dinner Recipe.
Why This Tropical Hawaiian Banana Bread with Pineapple and Coconut Is Pure Comfort
- Perfectly moist and tender
- Packed with tropical pineapple and coconut
- Easy to make and always a crowd-pleaser
What You'll Need for Tropical Hawaiian Banana Bread with Pineapple and Coconut
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ripe bananas
- Sugar
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Vegetable oil
- Pineapple
- Coconut
- Vanilla extract
- Ground cinnamon
- Nutmeg
- Optional: Toasted coconut flakes
- Optional: Macadamia nuts
📝 Ingredient Notes
- Bananas: The riper, the better for flavor and moisture.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and makes prep easier. → See on Amazon
- Pineapple Corer — Makes prep quick and easy. → See on Amazon
How to Make Tropical Hawaiian Banana Bread with Pineapple and Coconut
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mash bananas: Mash ripe bananas in a large bowl until smooth.
- Mix wet ingredients: Add sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Mix well.
- Combine dry ingredients: In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in fruit: Fold in pineapple and coconut.
- Bake: Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve with toasted coconut flakes and macadamia nuts if desired.
Cook's Tips for Perfect Tropical Hawaiian Banana Bread with Pineapple and Coconut
- Common mistake and fix: Don't overmix the batter. This can lead to a tough banana bread. Mix just until combined.
- Substitution tip: You can substitute the pineapple with crushed pineapple in a can, drained.
- Make-ahead tip: Banana bread can be made ahead and frozen for up to 3 months.
Storing & Reheating Tropical Hawaiian Banana Bread with Pineapple and Coconut
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Banana bread can be made ahead and frozen for up to 3 months.
Freezing Tropical Hawaiian Banana Bread with Pineapple and Coconut
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: Using very ripe bananas ensures a moist and flavorful banana bread.
- Best substitution: You can substitute the pineapple with crushed pineapple in a can, drained.
- Make-ahead: Banana bread can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be doubled and baked in two loaf pans.
- Troubleshooting: If the banana bread is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
Pineapple Slicer — Makes slicing pineapple quick and easy. → Check price on Amazon
Tropical Hawaiian Banana Bread with Pineapple and Coconut
Ingredients
Main Ingredients
- Ripe bananas
- Sugar
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Vegetable oil
- Pineapple
- Coconut
- Vanilla extract
Seasonings
- Ground cinnamon
- Nutmeg
Optional Toppings
- Toasted coconut flakes
- Macadamia nuts
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mash bananas: Mash ripe bananas in a large bowl until smooth.
- Mix wet ingredients: Add sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Mix well.
- Combine dry ingredients: In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in fruit: Fold in pineapple and coconut.
- Bake: Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve with toasted coconut flakes and macadamia nuts if desired.
Notes
- Chef tip: Using very ripe bananas ensures a moist and flavorful banana bread.
- Best substitution: You can substitute the pineapple with crushed pineapple in a can, drained.
- Make-ahead: Banana bread can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be doubled and baked in two loaf pans.
- Troubleshooting: If the banana bread is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes.
- Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
- Make ahead: Banana bread can be made ahead and frozen for up to 3 months.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 10g
- Carbs: 55g
- Fiber: 3g
- Sugar: 28g
- Sodium: 200mg
- Cholesterol: 30mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Tropical Hawaiian Banana Bread with Pineapple and Coconut FAQs
Yes, banana bread can be made ahead and frozen for up to 3 months.
This could be due to overmixing the batter or not using ripe enough bananas. Make sure to mix just until combined and use very ripe bananas for the best results.
No, banana bread is not suitable for air fryer cooking.
Yes, this recipe is designed for oven baking. Preheat your oven to 350°F (175°C) and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
This banana bread is a treat, but it's not particularly low in calories or sugar. For a healthier option, try reducing the sugar and using whole wheat flour.
A Warm Final Note
I can’t wait for you to try Tropical Hawaiian Banana Bread with Pineapple and Coconut and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
