Best Hawaiian Banana Bread with Pineapple and Coconut Recipe

If you’re searching for the perfect tropical treat, let me introduce you to the Best Hawaiian Banana Bread with Pineapple and Coconut. This recipe is pure sunshine in loaf form, bursting with juicy pineapple, creamy banana, and flecks of coconut in every sweet, tender bite. It transforms simple, humble ingredients into a moist and vibrant bread that brings a taste of the islands right to your kitchen – no passport required!

Ingredients You’ll Need

Don’t let the tropical flair fool you – this banana bread is incredibly easy to pull together, and every ingredient plays a part in creating its irresistible flavor and moist crumb. Here’s what you’ll need, plus a few tips to make each element shine.

• Mashed ripe banana: The riper, the better – they add both sweetness and rich banana flavor to your loaf.
• Granulated sugar: Sweetens the batter and helps create a golden-brown crust.
• Crushed pineapple (undrained, 8 oz can): Pineapple brings a punch of juicy sweetness and keeps the bread extra moist.
• Buttermilk: Adds tenderness and a subtle tang that complements the fruit perfectly.
• Butter (melted and cooled): Creates a rich flavor and melt-in-your-mouth texture.
• Large eggs (room temperature): Provide structure and help the bread rise beautifully.
• Rum flavoring or vanilla: Adds a hint of warmth and elevates the overall aroma – rum flavor really channels those Hawaiian vibes!
• All purpose flour: The foundation of your bread, giving it structure without heaviness.
• Baking powder and baking soda: These leaveners work together for a soft, lofty loaf.
• Ground cinnamon: A cozy spice that ties the tropical flavors together.
• Salt: Just enough to balance the sweetness and deepen all the flavors.
• Flaked coconut: Coconut adds irresistible chew and a burst of tropical character in each bite.

How to Make Best Hawaiian Banana Bread with Pineapple and Coconut

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F and greasing your bread pan with nonstick cooking spray. This ensures your lovely loaf slips right out after baking, so you get perfect slices every time.

Step 2: Mix the Wet Ingredients

Grab a large bowl and mash your ripe bananas until smooth. Stir in the sugar, crushed pineapple (with all the juices!), buttermilk, melted butter, eggs, and rum flavoring or vanilla. This luscious mixture combines all the tropical essentials and sets the stage for a super-moist bread.

Step 3: Combine the Dry Ingredients

In a separate large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and flaked coconut. Mixing these separately first ensures your leaveners are evenly distributed, so you get a well-risen and evenly spiced loaf.

Step 4: Bring It All Together

Make a little well in the center of your dry ingredients and pour in the wet mixture. Gently stir everything together until just combined – be careful not to overmix! This keeps your Best Hawaiian Banana Bread with Pineapple and Coconut tender and soft.

Step 5: Bake the Bread

Pour your batter into the prepared pan, smoothing the top if needed. Slide it into the preheated oven and bake for 50 minutes to 1 hour. Test for doneness by inserting a toothpick in at least three spots – it should come out clean or with just a crumb or two attached.

Step 6: Cool and Slice

Let your bread cool completely in the pan before turning it out. This ensures every slice holds together beautifully, showing off the golden crumb and those flecks of pineapple and coconut.

How to Serve Best Hawaiian Banana Bread with Pineapple and Coconut

Garnishes

This tropical bread is delicious warm from the oven, but if you want to go the extra mile, sprinkle the top with a bit more toasted coconut before serving. A drizzle of honey or a slather of whipped cream cheese can make each bite even dreamier.

Side Dishes

The Best Hawaiian Banana Bread with Pineapple and Coconut is delightful alongside a fresh fruit salad, a scoop of creamy yogurt, or paired with hot Hawaiian coffee. It also makes a decadent brunch addition next to smoky bacon or scrambled eggs.

Creative Ways to Present

Try slicing your bread thick and grilling it lightly for a warm, crispy treat. You can cut it into cubes for a tropical bread pudding, or use individual slices as the base for sweet breakfast toasts topped with macadamia nuts and berries.

Make Ahead and Storage

Storing Leftovers

Your Best Hawaiian Banana Bread with Pineapple and Coconut will keep beautifully! Just wrap cooled slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days, keeping every bite moist and flavorful.

Freezing

This banana bread freezes like a dream. Wrap individual slices or the whole loaf snugly in foil or freezer bags, and freeze for up to three months. Thaw overnight in the fridge or at room temperature when a craving strikes.

Reheating

To bring back that fresh-baked magic, warm slices in the microwave for 15–20 seconds or toast gently in a skillet. The coconut gets extra toasty and the bread’s aroma becomes truly irresistible all over again.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just finely chop fresh pineapple and include all the juices to match the moisture from the canned version. Make sure you still have about 8 ounces, including the natural juices, for best results.

Can I substitute yogurt for buttermilk?

Yes, plain yogurt works nicely if you don’t have buttermilk on hand. Use the same amount, and consider thinning it with a splash of milk so the texture isn’t too thick for the batter.

Does this recipe work with gluten-free flour?

A good quality 1:1 gluten-free baking flour blend should work beautifully in this recipe. Expect a slightly different texture, but the flavors of the Best Hawaiian Banana Bread with Pineapple and Coconut will still shine through.

Can I add nuts for extra crunch?

Certainly! Chopped macadamia nuts or walnuts are fantastic additions. Fold in up to 3/4 cup for extra texture and a layer of buttery, nutty flavor.

How do I prevent the bread from sticking to the pan?

Make sure to grease your bread pan very well with baking spray, or line it with parchment paper for extra insurance. Letting the bread cool before removing it also helps keep every slice intact.

Final Thoughts

There’s something truly magical about baking the Best Hawaiian Banana Bread with Pineapple and Coconut – it’s an instant vacation for your tastebuds! I can’t wait for you to slice into your loaf and taste how the banana, pineapple, and coconut come together so beautifully. Give this recipe a try and let yourself be transported to a little island paradise, one glorious slice at a time.

Print