Get ready to transport your taste buds to paradise with Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss. This luscious quick bread marries the sweetness of ripe bananas, tangy pineapple, and creamy coconut with a hint of spice, producing a loaf that is moist, aromatic, and irresistibly sunny. Whether you’re sharing it at brunch or sneaking a slice for a late-night treat, every bite is a mini vacation—and yes, it’s as easy to make as it is delightful to eat!

Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is chosen for a reason, and together, they create that perfect balance of flavors and textures. The best part? There’s nothing fussy here—just a few pantry staples and a handful of tropical favorites coming together for a true Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss experience.

All-purpose flour: The foundation that gives your loaf structure and a tender crumb.
Baking soda: Ensures your bread rises beautifully and stays airy.
Salt: A pinch brings all the flavors into harmony and keeps the sweetness from overwhelming the loaf.
Ground cinnamon: Adds warmth and a gentle spice that pairs perfectly with banana and coconut.
Nutmeg: Just a hint for depth and a subtle, fragrant kick.
Unsalted butter (softened): Gives richness and that melt-in-your-mouth texture.
Granulated sugar: Sweetens the loaf and helps create that golden crust.
Light brown sugar (packed): Lends moisture and a caramel-like flavor that’s essential for banana bread.
Large eggs: Bind everything together and give the bread structure.
Vanilla extract: Rounds out the flavors with a classic, comforting aroma.
Ripe bananas (mashed): The star of the show—make sure they’re nice and spotty for maximum sweetness and moisture.
Crushed pineapple (well drained): Adds tropical tang and keeps the loaf extra moist.
Shredded sweetened coconut: Delivers texture and a sweet, creamy coconut flavor in every bite.
Chopped macadamia nuts or walnuts (optional): For a crunchy, buttery contrast, but feel free to leave them out for a nut-free loaf.

How to Make Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Grab a 9×5-inch loaf pan, grease it well (a little butter or nonstick spray works wonders), and set it aside. This simple step ensures your tropical banana bread will release effortlessly after baking, with a golden crust that’s just calling out to be sliced.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Mixing these first means your leaveners and spices get evenly distributed, so there are no surprise pockets—just a perfectly spiced loaf from edge to edge.

Step 3: Cream the Butter and Sugars

In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Don’t rush this step! Proper creaming creates air pockets for a tender, moist crumb—plus, it makes your kitchen smell absolutely divine.

Step 4: Add the Eggs, Vanilla, and Bananas

Add the eggs one at a time, beating well after each addition to keep the batter smooth. Stir in the vanilla extract and mashed bananas. The bananas should be fully mashed (think baby food consistency), so they blend seamlessly and infuse the bread with natural sweetness and moisture.

Step 5: Stir in the Pineapple and Coconut

Gently fold in the well-drained crushed pineapple and shredded coconut. These two ingredients are your ticket to the Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss flavor profile. The pineapple adds juicy bursts, while the coconut gives chewiness and a creamy, sweet aroma.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix—stop as soon as you don’t see dry flour. This keeps your bread soft and tender, never tough.

Step 7: Fold in Nuts (If Using) and Bake

If you’re going for that extra crunch, fold in the chopped macadamia nuts or walnuts. Pour the batter into your prepared loaf pan and smooth the top. For an extra coconut kick, sprinkle more shredded coconut on top before baking. Slide it into the oven and bake for 55–65 minutes, until a toothpick inserted in the center comes out clean and the kitchen smells like a tropical dream.

Step 8: Cool and Enjoy

Let your bread cool in the pan for about 10 minutes—this helps it set and makes for easier slicing. Then, transfer to a wire rack to cool completely. Now comes the hardest part: waiting! But trust me, this step ensures your Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss holds together beautifully when you slice into it.

How to Serve Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss

Garnishes

For a finishing touch, try a dusting of powdered sugar, a drizzle of honey, or a smear of creamy butter. If you really want to lean into the tropical vibe, a handful of toasted coconut flakes or a scattering of extra chopped macadamia nuts on top looks beautiful and adds extra texture.

Side Dishes

This bread is delicious all on its own, but for a special breakfast or brunch, serve it with a vibrant fruit salad, tangy Greek yogurt, or a frothy coconut latte. Whether you’re hosting friends or treating yourself, these sides make the Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss experience even more memorable.

Creative Ways to Present

Try slicing the bread and serving it on a tray with tropical fruit, or cut it into cubes for a fun, shareable bread board. For parties, consider making mini loaves or muffins—perfect for grab-and-go snacking. However you present it, this bread is sure to steal the show!

Make Ahead and Storage

Storing Leftovers

Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss stays moist for days. Wrap the cooled loaf tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer freshness, keep it in the fridge (just bring it to room temp before serving for the best texture).

Freezing

This bread freezes beautifully! After cooling completely, wrap individual slices or the whole loaf in plastic wrap, then place in a zip-top freezer bag. It will keep its flavor and texture for up to 3 months. When you’re ready, thaw at room temperature or gently warm in the microwave.

Reheating

To enjoy that just-baked warmth, pop a slice in the microwave for 10–15 seconds or toast lightly in the oven. A pat of butter melting on top makes it even more irresistible. This little touch truly brings out the best of your Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just chop your fresh pineapple finely and make sure to drain off any excess juice before adding it to the batter. This will keep the loaf from becoming too wet while still giving you that juicy, tropical flavor.

What’s the best way to tell when the bread is fully baked?

Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs (but no wet batter), your bread is ready. If needed, cover the top loosely with foil during the last 10 minutes to prevent over-browning.

Can I make this bread gluten-free?

Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The result should be just as delicious, moist, and satisfying.

How do I ripen bananas quickly for this recipe?

If your bananas aren’t quite ripe, place them on a baking sheet and bake at 300°F for about 15–20 minutes, or until the skins turn black. Let them cool, then peel and mash as directed.

Is it possible to make this recipe into muffins?

Definitely! Divide the batter among lined muffin tins (about 3/4 full) and bake at 350°F for 20–25 minutes, or until a toothpick comes out clean. You’ll get all the flavor of Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss in a cute, portable form.

Final Thoughts

If you’re craving an easy, sun-kissed treat, this Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss is ready to make your kitchen feel like a vacation. One bite and you’ll see why it’s a staple in my baking rotation—give it a try, share a slice, and let the tropical flavors bring a little extra joy to your day!

Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Experience the tropical flavors of Hawaii with this moist and flavorful Hawaiian Banana Bread featuring ripe bananas, crushed pineapple, sweetened coconut, and optional macadamia nuts. Perfect as a breakfast treat or a snack, this quick bread combines classic banana bread comfort with island-inspired ingredients for a delightful twist.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Wet Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/2 cup crushed pineapple, well drained

Additional Ingredients

1/2 cup shredded sweetened coconut
1/2 cup chopped macadamia nuts or walnuts (optional)

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray and set it aside to ensure the bread doesn’t stick during baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg until well combined. This will evenly distribute the leavening agents and spices for balanced flavor.
Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and light brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3–5 minutes. This aerates the batter for a tender crumb.
Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugars, beating well between each addition. Then mix in the vanilla extract and mashed ripe bananas until fully incorporated, ensuring a smooth and homogenous mixture.
Incorporate Pineapple and Coconut: Gently fold in the well-drained crushed pineapple and shredded sweetened coconut, distributing these tropical ingredients evenly throughout the batter for bursts of flavor and moisture.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing which can cause a dense bread. If using, fold in the chopped macadamia nuts or walnuts now for added texture and nuttiness.
Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
Bake the Bread: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, indicating doneness.
Cool Before Slicing: Allow the bread to cool in the pan for 10 minutes to set, then remove from the pan and transfer to a wire rack to cool completely before slicing to maintain texture and prevent crumbling.

Notes

For extra coconut flavor and a decorative topping, sprinkle additional shredded sweetened coconut on top of the batter before baking.
This banana bread freezes very well. Wrap tightly in plastic wrap and aluminum foil and store in the freezer for up to 3 months.
Serve warm slices with a pat of butter or a drizzle of honey for added richness and sweetness.
If you prefer a nut-free version, simply omit the macadamia nuts or walnuts.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: Hawaiian-Inspired