There’s something magical about a warm loaf of banana bread fresh out of the oven. It’s cozy, nostalgic, and guaranteed to make your entire kitchen smell like a hug. But when you infuse it with tropical flavors like sweet pineapple and nutty coconut, you’re taking banana bread to a whole new level. Hawaiian Banana Bread Recipe isn’t just a treat — it’s a vacation in every bite!
Hawaiian Banana Bread Ingredients & Substitutions
Bananas: Use very ripe bananas — the blacker the peel, the better. Overripe bananas are naturally sweeter and create that soft, moist crumb we all love. Don’t have enough bananas? You can add a bit of applesauce to supplement!
Pineapple: Crushed pineapple adds a bright burst of tropical sweetness and keeps the bread incredibly moist. Use canned crushed pineapple (drained slightly) or chop fresh pineapple very finely. Bonus: Check out these amazing health benefits of pineapple!
Coconut: Sweetened shredded coconut is a must for that true Hawaiian flavor. You can use unsweetened if you prefer a less sugary bread. Curious about coconut’s health perks? Learn more here.
Flour: All-purpose flour works perfectly, but you could substitute half with whole wheat flour for a slightly denser, nuttier loaf.
Oil or Butter: I love using coconut oil to double down on the tropical vibes, but melted butter or neutral oil like canola will also work.
Sugar: Granulated sugar keeps it classic, but feel free to substitute with brown sugar for a deeper caramel flavor.
Nuts (Optional): Chopped macadamia nuts or walnuts add great crunch, but leave them out if you’re nut-free.
How to Make Hawaiian Banana Bread
Prep Your Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Wet Ingredients: Mash bananas in a large bowl. Stir in sugar, oil (or melted butter), eggs, crushed pineapple, and vanilla extract until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and shredded coconut.
Combine: Gradually add the dry ingredients to the wet, stirring just until combined. Be careful not to overmix — that’s the secret to tender, fluffy banana bread.
Add Nuts (Optional): Fold in macadamia nuts or walnuts if using.
Bake: Pour batter into prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. (Good luck waiting that long!)
Serving Tips
Serve slices warm with a slather of butter, a drizzle of honey, or even a scoop of vanilla ice cream if you’re feeling extra indulgent. Hawaiian Banana Bread also pairs beautifully with a hot mug of coffee or a tall glass of iced tea.
Want to turn it into a festive Easter treat? Try adapting it alongside some of my other favorite ideas like Cinnamon Roll Bunnies for Easter Breakfast.
Variations You’ll Love
Chocolate Chip Hawaiian Banana Bread: Toss a handful of semi-sweet chocolate chips into the batter for a little melty goodness.
Tropical Fruit Explosion: Add chopped dried mango, papaya, or golden raisins for even more fruity flavor.
Mini Loaves or Muffins: Divide the batter among mini loaf pans or muffin tins for individual treats. Adjust baking time to 20-25 minutes.
Glazed Topping: Mix powdered sugar with a little pineapple juice for a sweet, tropical drizzle.
Why You’ll Fall in Love with Hawaiian Banana Bread
Hawaiian Banana Bread checks all the boxes: it’s moist, flavorful, easy to make, and has a unique twist that keeps people coming back for another slice. Plus, the tropical flavors make it perfect for summer gatherings, brunches, or simply brightening up a dreary day.
While you’re in the kitchen whipping up magic, why not try another cozy treat like these old-school Dandelion Flower Fritters?
How to Store Hawaiian Banana Bread
Short-Term Storage: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It will stay moist and delicious at room temperature for up to 3 days.
Long-Term Storage: Banana bread freezes beautifully! Wrap the loaf (or slices) in plastic wrap, then place in a freezer-safe bag. It’ll stay fresh for up to 2-3 months. Thaw at room temperature or microwave individual slices.
Can You Make It Ahead?
Absolutely! In fact, banana bread often tastes even better the next day once the flavors have a chance to meld together. 🌿
More Recipes to Sweeten Your Day
Love the vibe of Hawaiian Banana Bread? You’ll definitely want to check out my nostalgic Old-Time Oven Peach Cobbler — another recipe that wraps you in comfort.
If you’re gearing up for springtime baking, Easter Cookie Pie and Chocolate Pretzel Easter Nests bring a festive, colorful touch to any table.
Healthier Tweaks
Want to make your Hawaiian Banana Bread a little lighter?
- Swap half the all-purpose flour for almond flour.
- Use coconut sugar instead of white sugar.
- Stir in some chia seeds for added fiber and omega-3s.
And for a little extra nutrition boost, remember that ingredients like pineapple and coconut aren’t just tasty—they’re packed with health benefits! (You can read more about the benefits of pineapple and the nutritional goodness of coconut at Healthline.)
Hawaiian Banana Bread FAQs
Can I make it dairy-free? Yes! Just use coconut oil or plant-based butter, and a non-dairy milk if needed for the glaze.
Can I use frozen bananas? Definitely. Just thaw them and drain off any excess liquid before using.
Can I double the recipe? For sure — this recipe doubles easily. Just divide the batter between two loaf pans and watch the magic happen.
Final Thoughts
When you slice into a loaf of Hawaiian Banana Bread, you’re not just having a snack — you’re treating yourself to a little island escape. Every bite is rich with the lush flavors of banana, pineapple, and coconut, all wrapped up in a tender, buttery crumb.
It’s the kind of recipe that becomes a staple in your kitchen, right alongside other feel-good favorites like my Chocolate Buttercream Frosting.
So grab those spotty bananas, raid the pantry for some coconut and pineapple, and bake yourself a loaf of sunshine. One bite and you’ll be hooked — aloha!
Ready for more delicious adventures? Dive into all the cozy, nostalgic recipes at My Flavor Recipes!
Hawaiian Banana Bread
Ingredients
- 3 very ripe bananas, mashed about 1 ½ cups
- ¾ cup granulated sugar or brown sugar for deeper flavor
- ½ cup coconut oil, melted or melted butter or neutral oil
- 2 large eggs
- ¾ cup crushed pineapple, drained slightly
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour or substitute half with whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sweetened shredded coconut use unsweetened if preferred
- ½ cup chopped macadamia nuts or walnuts optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, mash bananas. Stir in sugar, melted coconut oil (or butter), eggs, crushed pineapple, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and shredded coconut.
- Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not overmix.
- Fold in chopped nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes