Hawaiian Banana Bread with Pineapple & Coconut Recipe
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If you crave a taste of the islands nestled right in your kitchen, this Hawaiian Banana Bread with Pineapple & Coconut Recipe is exactly what you need. Bursting with tropical flair, it perfectly balances the natural sweetness of ripe bananas with juicy pineapple and the rich, chewy texture of shredded coconut. This loaf is moist, fragrant, and utterly irresistible—whether you’re serving it for breakfast, dessert, or an anytime snack, it instantly transports you to sunny beaches and palm trees.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in delivering its unique tropical character. From the lush sweetness of bananas and pineapple to the subtle crunch of macadamia nuts, these ingredients are simple yet thoughtfully combined to create a perfectly moist and flavorful bread.
- 2 ripe bananas, mashed: Naturally sweet and creamy, they form the moist base that makes the bread tender.
- 1/2 cup crushed pineapple (drained): Adds juicy tropical zing and extra moisture without watering down the batter.
- 1/2 cup shredded sweetened coconut: Infuses chewy texture and authentic island flavor.
- 1/2 cup granulated sugar: Enhances sweetness with a clean finish.
- 1/4 cup brown sugar: Brings rich, caramel notes that deepen the flavor complexity.
- 2 large eggs: Bind everything together and help the bread rise.
- 1/3 cup vegetable oil: Keeps the bread incredibly moist and soft.
- 1 teaspoon vanilla extract: Adds warm, fragrant undertones that complement the fruit.
- 1 1/2 cups all-purpose flour: The structure for the bread, providing the perfect crumb.
- 1 teaspoon baking soda: Helps the bread rise and be nice and fluffy.
- 1/2 teaspoon baking powder: Assists in leavening for a lighter texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all flavors.
- 1/2 teaspoon cinnamon: Lends gentle warmth and aromatic spice.
- 1/4 cup chopped macadamia nuts (optional): Adds a delightful crunch and authentic island touch.
How to Make Hawaiian Banana Bread with Pineapple & Coconut Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C) to get it perfectly hot and ready. Grease a 9×5-inch loaf pan thoroughly to prevent sticking and ensure an easy release once your bread is baked to golden perfection.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together your mashed bananas, crushed pineapple, shredded coconut, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Make sure everything is well incorporated to create a smooth, homogenous batter full of tropical promise.
Step 3: Mix Dry Ingredients Separately
Take another bowl and whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures that your leavening agents and spices are evenly distributed for consistent texture and flavor throughout the bread.
Step 4: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture, stirring gently just until they are combined. Avoid overmixing to keep your bread tender and soft. If you are using macadamia nuts, fold them in now for an added crunch and delightful flavor burst.
Step 5: Bake the Bread
Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Slide it into your preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The aroma will fill your kitchen with tropical warmth that’s impossible to resist.
Step 6: Cool and Enjoy
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting time lets the flavors meld and the texture set, giving you a perfect slice every time.
How to Serve Hawaiian Banana Bread with Pineapple & Coconut Recipe
Garnishes
Sprinkle some extra shredded coconut or toasted coconut flakes on top just before serving to add a bit of texture and visual appeal. A light butter spread or a drizzle of honey elevates every bite with a melt-in-your-mouth richness that complements the tropical flavors beautifully.
Side Dishes
This bread makes a fantastic companion to a cup of strong coffee or a tropical fruit smoothie for breakfast. For dessert, pair it with a scoop of creamy vanilla ice cream or a dollop of whipped cream accented with fresh berries to keep the island vibe going strong.
Creative Ways to Present
Try toasting slices and adding a smear of cream cheese mixed with a spoonful of pineapple jam for a luscious spread. You can also cut the bread into mini cubes and skewer them with fruits for a fun tropical bread kabob ideal for brunch gatherings or festive parties.
Make Ahead and Storage
Storing Leftovers
This Hawaiian Banana Bread with Pineapple & Coconut Recipe stays moist and flavorful for days. Keep it wrapped tightly at room temperature for up to 3 days, or refrigerate to extend its freshness for about a week. Proper storage ensures every slice tastes as delicious as the first.
Freezing
If you want to enjoy this treat later, slice the bread and freeze it in an airtight container or freezer bag for up to 3 months. Thaw slices at room temperature or toast them directly from frozen for a quick, tasty snack with all the original flavor intact.
Reheating
To bring your bread back to life after storage, toast slices lightly or warm them in a microwave for about 15-20 seconds. This revives the bread’s softness and enhances the tropical aroma, making it feel freshly baked every time.
FAQs
Can I use fresh pineapple instead of crushed canned pineapple?
Absolutely! Fresh pineapple, finely chopped and well-drained, works beautifully. Just make sure to remove as much juice as possible to maintain the right batter consistency and prevent sogginess.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that has xanthan gum for structure. The texture may vary slightly, but you’ll still get that tropical deliciousness in every bite.
Can I omit the macadamia nuts?
Of course! The nuts add lovely crunch and flavor, but leaving them out won’t affect the overall moistness or taste of the bread. It’s just as delightful nut-free.
How ripe should the bananas be?
The riper the better! Look for bananas with lots of brown spots or even fully brown skins. They’re sweeter and mash more smoothly, which creates that perfect moist, flavorful crumb.
Can I make muffins instead of a loaf?
Definitely, baking this batter as muffins works wonderfully. Just adjust the baking time to about 18-22 minutes at the same temperature. Keep an eye on them, as muffins bake faster than a full loaf.
Final Thoughts
There is something about this Hawaiian Banana Bread with Pineapple & Coconut Recipe that feels like a vacation for your taste buds. It’s a comforting, moist, and flavorful bread that brings the essence of the tropics right to your table. I promise once you try it, it will become a treasured favorite you reach for again and again—so go ahead, bake a loaf and indulge in an island escape any time you want.
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Hawaiian Banana Bread with Pineapple & Coconut Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
This Hawaiian Banana Bread with Pineapple & Coconut is a moist, tropical twist on classic banana bread. Infused with ripe bananas, crushed pineapple, and shredded coconut, it delivers a flavorful and fragrant loaf perfect for breakfast or dessert. The addition of macadamia nuts adds a delightful crunch, making this bread a tropical treat that’s easy to prepare and sure to impress.
Ingredients
Main Ingredients
- 2 ripe bananas, mashed
- 1/2 cup crushed pineapple (drained)
- 1/2 cup shredded sweetened coconut
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Optional Add-ins
- 1/4 cup chopped macadamia nuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, crushed pineapple (drained), shredded sweetened coconut, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet mixture, mixing gently just until combined to avoid overworking the batter.
- Add Nuts: Fold in the chopped macadamia nuts if you are using them, ensuring they are evenly incorporated throughout the batter.
- Fill and Smooth Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake the Bread: Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Allow the bread to cool in the loaf pan for about 10 minutes before transferring it onto a wire rack to cool completely, ensuring a better texture and easier slicing.
Notes
- For extra tropical flavor and texture, sprinkle a bit of shredded coconut on top of the batter before baking.
- This bread is wonderfully moist and tastes even better the next day. Store wrapped at room temperature for up to 3 days or refrigerate to extend its shelf life.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Hawaiian-Inspired
