If you have a soft spot for tropical flavors and the cozy comfort of banana bread, you’re absolutely going to adore this Hawaiian Banana Bread with Pineapple & Coconut Recipe. This delightful loaf marries the sweetness of ripe bananas with the juicy brightness of crushed pineapple and the rich, toasty notes of shredded coconut, creating a moist, fragrant bread that feels like a mini island vacation with every bite. Whether you’re serving it for breakfast, a snack, or dessert, this recipe brings a burst of sunshine to your table that’s sure to brighten any day.
Ingredients You’ll Need
These ingredients are beautifully straightforward yet perfectly balanced to create that luscious texture and tropical flair we love in this bread. Each component plays an essential role in building moistness, sweetness, and a subtle crunch, making the baking experience as enjoyable as the eating.
- All-purpose flour: Provides the structure for the bread’s soft crumb.
- Baking soda: Helps the bread rise and become tender.
- Salt: Balances sweetness and enhances all other flavors.
- Ground cinnamon: Adds a warm, spicy note that complements the fruit.
- Granulated sugar: Sweetens without overpowering.
- Brown sugar: Offers a rich, caramel-like depth.
- Eggs: Bind the ingredients and add moisture.
- Vegetable oil: Keeps the bread moist and tender.
- Vanilla extract: Infuses a fragrant, sweet aroma.
- Sour cream or Greek yogurt: Adds moisture and a subtle tang.
- Ripe bananas (mashed): The star player, bringing natural sweetness and softness.
- Crushed pineapple (drained): For juicy bursts of tropical flavor.
- Shredded sweetened coconut: Adds texture and that unmistakable coconut charm.
- Chopped macadamia nuts (optional): Provides a lovely crunch and authentic Hawaiian touch.
How to Make Hawaiian Banana Bread with Pineapple & Coconut Recipe
Step 1: Prep Your Oven and Pan
Begin by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×5-inch loaf pan or line it with parchment paper for an easy release later. Setting this up first ensures you won’t be scrambling when your batter is ready.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This step is crucial because it evenly distributes the leavening agents and spices, ensuring your bread rises beautifully with consistent flavor.
Step 3: Combine Sugars, Eggs, Oil, and Vanilla
In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture looks smooth and glossy. The sugars dissolve into the wet ingredients, creating a rich and sweet base for the bread.
Step 4: Add Sour Cream and Bananas
Mix the sour cream (or Greek yogurt) into the wet mixture, adding moisture and a slight tanginess to balance the sweetness. Then fold in the mashed ripe bananas gently; this keeps the batter light while distributing the fruit flavor evenly.
Step 5: Combine Wet and Dry Ingredients
Carefully stir the dry ingredients into the wet bowl until just combined. Overmixing can make the bread dense, so folding gently until you no longer see streaks of flour is key to a tender crumb.
Step 6: Fold in Pineapple, Coconut, and Nuts
Gently incorporate the drained crushed pineapple, shredded coconut, and chopped macadamia nuts if you’d like that added crunch. These tropical additions make every bite vibrant and texturally delightful.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean. You’ll notice the wonderful aroma filling your kitchen — the hallmark of this incredible Hawaiian Banana Bread with Pineapple & Coconut Recipe.
Step 8: Cool Before Enjoying
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This resting time lets the flavors settle and makes slicing easier without crumbling.
How to Serve Hawaiian Banana Bread with Pineapple & Coconut Recipe
Garnishes
Sprinkle a little extra shredded coconut on top before baking for a golden, toasty finish that looks as good as it tastes. A light spread of butter or cream cheese also pairs beautifully, enhancing the tropical sweetness with creamy richness.
Side Dishes
This bread shines on its own but also pairs wonderfully with fresh fruit like pineapple slices or papaya for an extra tropical twist. A cup of hot coffee or tropical smoothie completes your island-inspired snack or breakfast perfectly.
Creative Ways to Present
Slice and toast your Hawaiian Banana Bread with Pineapple & Coconut Recipe and add a drizzle of honey or a dollop of coconut cream for a decadent treat. You can also turn slices into fun French toast or use the bread as a base for a tropical-inspired trifle layered with whipped cream and fruit.
Make Ahead and Storage
Storing Leftovers
Store any leftover banana bread wrapped in plastic wrap or in an airtight container at room temperature. It will stay fresh for about 3 days and maintain its moist, flavorful character.
Freezing
This bread freezes beautifully! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature before enjoying.
Reheating
To bring back that just-baked warmth, pop slices in a toaster oven or microwave briefly. A quick toast revives the coconut’s crunch and gives the banana and pineapple flavors a fresh burst.
FAQs
Can I substitute the macadamia nuts?
Absolutely! If you don’t have macadamia nuts on hand or prefer a different crunch, walnuts or pecans work just as well and complement the tropical flavors nicely.
Is it necessary to drain the crushed pineapple?
Yes, draining the pineapple is important to avoid adding too much liquid to the batter, which could make the bread soggy instead of moist and fluffy.
Can I use frozen pineapple?
You can use frozen pineapple as long as it’s fully thawed and well drained before adding. This helps keep the batter from getting too wet and preserves the bread’s perfect texture.
Will this bread keep its moistness if I make it ahead?
Definitely! In fact, the flavors develop even more after a day, making the Hawaiian Banana Bread with Pineapple & Coconut Recipe taste even better the next day.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend suitable for baking, you can enjoy this bread without gluten. Just be sure to adjust for moisture as needed, since gluten-free flours behave differently.
Final Thoughts
Trust me, once you try this Hawaiian Banana Bread with Pineapple & Coconut Recipe, it will become one of your go-to treats. Its moist texture, tropical flavors, and easy preparation make it perfect for any occasion. So gather your ingredients, preheat that oven, and bring a little taste of paradise into your kitchen today!
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Hawaiian Banana Bread with Pineapple & Coconut Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-Inspired
- Diet: Vegetarian
Description
This Hawaiian Banana Bread combines the natural sweetness of ripe bananas with the tropical flavors of pineapple and coconut, creating a moist and flavorful quick bread. Enhanced with a hint of cinnamon and optional macadamia nuts, this dessert brings a delightful island twist to the classic banana bread, perfect for breakfast, snack, or dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 3 ripe bananas, mashed
Additional Ingredients
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
- Combine Sugars, Eggs, Oil, and Vanilla: In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract together until the mixture is smooth and slightly creamy.
- Add Sour Cream and Bananas: Mix the sour cream or Greek yogurt into the wet ingredients. Then fold in the mashed ripe bananas gently, ensuring even distribution without overmixing.
- Incorporate Dry Ingredients: Gradually stir in the dry flour mixture into the wet mixture, mixing just until combined to avoid overworking the batter and maintaining a tender texture.
- Add Pineapple, Coconut, and Nuts: Gently fold in the drained crushed pineapple, shredded sweetened coconut, and optional chopped macadamia nuts, distributing them evenly throughout the batter.
- Pour and Smooth Batter: Pour the prepared batter into the loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This ensures the loaf sets properly and slices cleanly.
Notes
- For extra tropical flavor, sprinkle additional shredded coconut on top of the batter before baking.
- If macadamia nuts are unavailable, substitute with chopped walnuts or pecans to maintain crunch and flavor.
- Banana bread tastes even better the next day after the flavors have melded, so consider making it ahead for enhanced taste.
