If you’re craving a tropical twist on a classic comfort food, then you’ve come to the right place! Hawaiian Banana Bread is like a vacation in every bite imagine soft banana bread with bursts of juicy pineapple, sweet coconut, and just a hint of that island vibe. Whether you’re snacking on it in the morning with your coffee or serving it at your next gathering, this loaf is sure to bring a smile to your face. Trust me, you’re going to love this one!
Why You’ll Love Hawaiian Banana Bread
This recipe isn’t just about delicious ingredients; it’s about creating moments of joy. Whether you’re cooking for your family, hosting friends, or indulging on your own, this banana bread can fit any occasion. Here’s why it’s become a favorite:
- Versatile: Whether you’re serving it for breakfast, a snack, or dessert, this banana bread works for it all. It’s perfect for those cozy mornings or as a sweet treat for a gathering.
- Budget-Friendly: With simple ingredients you probably already have in your kitchen, you can make this tropical loaf without breaking the bank. Sometimes the best flavors come from what you already have on hand.
- Quick and Easy: No complicated steps here! This recipe is beginner-friendly and doesn’t require fancy equipment. Just mix, pour, and bake!
- Customizable: You can add extra coconut flakes, chocolate chips, or even a dash of cinnamon if you’re in the mood for something a little different. Feel free to get creative!
- Crowd-Pleasing: Trust me when I say this is a guaranteed crowd-pleaser. It’s sweet, moist, and the perfect balance of flavors.
Ingredients
Let’s dive into what makes this bread so magical:
- Bananas: Overripe bananas are perfect for this recipe! They bring that sweet, moist texture that banana bread is known for.
- Coconut: Flaked coconut adds a delicious texture and a subtle nutty flavor that pairs perfectly with the other ingredients.
- Pineapple: Sweet pineapple chunks are the tropical star of this recipe. They bring a burst of freshness that lightens up the richness of the bread.
- Flour: All-purpose flour gives the bread its structure, so we’re keeping it simple here.
- Baking Powder and Soda: These help the bread rise and give it that perfect fluffy texture.
- Butter: For a rich, buttery flavor that makes every bite melt in your mouth.
- Sugar: A little bit of sugar balances out the natural sweetness of the bananas and pineapple.
- Eggs: These help bind everything together, creating that smooth, moist consistency.
- Vanilla Extract: A splash of vanilla rounds out the flavors, making everything just a little bit richer.
- Salt: A pinch of salt enhances all the sweetness and flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how you can make this tropical dream a reality:
Preheat Your Oven: Preheat your oven to 350°F (175°C). This gives your banana bread that perfect golden color and texture.
Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Add the butter, sugar, eggs, and vanilla extract. Mix everything together until smooth and creamy.
Add Dry Ingredients: Stir in the flour, baking powder, baking soda, and salt until just combined. Don’t overmix—this keeps the bread tender and fluffy.
Fold in the Coconut and Pineapple: Gently fold in the coconut flakes and pineapple chunks. This is where the magic happens!
Prepare Your Baking Pan: Grease a loaf pan with butter or line it with parchment paper. This step helps the bread slide right out after baking.
Bake to Perfection: Pour the batter into the prepared pan and bake for 50-60 minutes. Keep an eye on it, and check with a toothpick. If it comes out clean, the bread is ready to go.
Cool and Enjoy: Once baked, let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Try to resist, but I’m sure you’ll sneak a slice before it’s fully cooled!
Nutrition Facts
Servings: 8
Calories per serving: 250
Preparation Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
How to Serve Hawaiian Banana Bread
This bread is perfect on its own, but you can elevate your experience with a few serving suggestions:
- With a Hot Beverage: Enjoy a slice with your morning coffee or afternoon tea. The sweetness of the bread pairs wonderfully with a hot drink.
- With a Dollop of Cream: For an extra indulgent treat, spread some whipped cream or cream cheese on top. It’s like a tropical dessert!
- As a Snack: It’s an easy, grab-and-go treat for any time of day. Keep a few slices on hand for whenever you need something sweet.
Additional Tips
Here are some tips to make sure your banana bread turns out perfect:
- Use Overripe Bananas: The more brown spots on your bananas, the sweeter and moister your bread will be.
- Make Ahead: Banana bread actually gets better after a day or two. Make it ahead for an even more flavorful treat!
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months just slice it first for easy grabbing.
- Add-ins: Feel free to add chopped nuts, chocolate chips, or even a sprinkle of cinnamon for some extra flavor.
FAQ Section
Q1: Can I substitute coconut with something else?
A1: Absolutely! If you’re not a coconut fan, you can replace it with more pineapple or even chopped nuts like walnuts or macadamias.
Q2: Can I make this bread ahead of time?
A2: Yes, it actually tastes better after a day or two! Store it in an airtight container at room temperature.
Q3: How do I store leftovers?
A3: Store your leftover banana bread in an airtight container for up to 3 days, or freeze it for up to 3 months.
Q4: Can I freeze the bread?
A4: Yes! Freeze the loaf whole or in slices for easy enjoyment later. Just wrap it tightly and store it in a freezer-safe bag.
Q5: What’s the best way to reheat banana bread?
A5: Reheat in the microwave for about 20-30 seconds, or warm up a slice in the oven at 350°F for 5 minutes.
Q6: Can I add other fruits to the bread?
A6: Sure! Mango or papaya would make a lovely tropical twist, or you can try adding berries for a bit of tang.
Q7: Can I make this gluten-free?
A7: Yes, you can substitute the flour with a gluten-free all-purpose blend. Just make sure to check the texture as it might change slightly.
Q8: Is this recipe good for kids?
A8: Absolutely! It’s soft, sweet, and packed with flavors they’ll love.
Q9: Can I use canned pineapple?
A9: Yes, canned pineapple works well—just make sure to drain it well to avoid too much moisture in the batter.
Q10: Can I double the recipe?
A10: Definitely! Just make sure you adjust the baking time if you’re using a larger pan.
Conclusion
There you have it a tropical twist on a classic banana bread that’s so simple, yet so delicious! Hawaiian Banana Bread with Coconut and Pineapple is the perfect combination of sweetness, moisture, and those fun island flavors. Whether you’re baking for yourself or sharing with loved ones, this recipe will surely bring a little sunshine to your day. So go ahead, bake it, and let the island vibes take over your kitchen!
Print
Hawaiian Banana Bread with Coconut and Pineapple
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices 1x
- Category: Quick Breads
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 can (20 oz) crushed pineapple in juice, not drained
- 1/4 cup sweetened shredded coconut
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Prepare a loaf pan with non-stick spray or line it with parchment paper.
- Mix Wet Ingredients:
- In a large mixing bowl, use an electric mixer on low speed to cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing gently after each addition.
- Slowly incorporate the mashed banana and crushed pineapple (including the juice) into the wet mixture.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Add Coconut:
- Fold in the shredded coconut gently until evenly distributed.
- Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the bread to cool completely in the pan before removing. Slice and serve as is, or enjoy with butter or a scoop of ice cream for an indulgent treat!
Notes
- For added texture, you can mix in 1/4 cup chopped macadamia nuts or walnuts.
- This bread freezes well! Wrap slices in plastic wrap and store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg