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Hawaiian Banana Bread Recipe – freshly baked loaf with pineapple and banana slices on a cooling rack.

Hawaiian Banana Bread

A cozy, tropical twist on classic banana bread with sweet pineapple, shredded coconut, and a buttery soft crumb. It's like a vacation in every bite!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 320 kcal

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

Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices or the whole loaf for up to 3 months. Try variations like adding chocolate chips, dried tropical fruits, or a pineapple glaze!