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Hawaiian Banana Bread

Hawaiian Banana Bread

Hawaiian Banana Bread is a moist and flavorful tropical treat featuring ripe bananas, shredded coconut, and pineapple for a unique island twist. This easy-to-make loaf delivers a tender crumb with a subtle sweetness and coconut undertones, perfect for breakfast, snacks, or dessert.

  • Total Time: 1 hr 15 mins
  • Yield: 1 loaf (about 10-12 slices) 1x

Ingredients

Scale

Main Ingredients

  • 3–4 ripe bananas (mashed)
  • 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1/2 cup shredded coconut
  • 1/2 cup pineapple chunks or 1/4 cup pineapple juice
  • 3/4 cup brown sugar
  • 1/3 cup melted butter or coconut oil
  • 2 large eggs (or flax eggs for vegan adaptation)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and lightly grease a loaf pan. In a large mixing bowl, mash the ripe bananas until smooth.
  2. Mix Wet Ingredients: Add melted butter or coconut oil, brown sugar, eggs, pineapple juice or crushed pineapple, and vanilla extract to the mashed bananas. Mix gently until all wet ingredients are well combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Carefully fold the dry ingredients into the wet banana mixture until just combined, avoiding overmixing. Then gently fold in shredded coconut and pineapple chunks evenly.
  4. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, testing doneness by inserting a toothpick in the center—it should come out clean when the bread is done.
  5. Cool and Enjoy: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature with your favorite spread or enjoy it plain.

Notes

  • Use very ripe bananas for optimal sweetness and moisture.
  • Do not overmix the batter to keep the bread tender.
  • Fresh pineapple adds brightness; canned pineapple provides consistent sweetness.
  • Lightly toast shredded coconut before adding for deeper flavor and crunch.
  • Ensure accurate oven temperature to avoid dry or undercooked bread.
  • Author: Lina
  • Prep Time: 15 mins
  • Cook Time: 60-70 mins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Gluten Free (with gluten-free flour substitution)

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 200 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 35 mg

Keywords: Hawaiian banana bread, tropical banana bread, coconut banana bread, pineapple banana bread, gluten-free banana bread, vegan banana bread, moist banana bread