Easy Hawaiian Banana Bread with Pineapple and Coconut
This Easy Hawaiian Banana Bread with Pineapple and Coconut is the ultimate tropical treat. After making it many times, I’ve perfected the recipe for a moist, flavorful quick bread that’s better than store-bought. The warm, cozy aroma of coconut and pineapple will fill your home and make your family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe and Easy Mediterranean Baked Cod with Tomatoes and Olives.
Why This Easy Hawaiian Banana Bread with Pineapple and Coconut Is Pure Comfort
- Perfectly moist and tender
- Tropical flavors in every bite
- Easy to make and customizable
What You'll Need for Easy Hawaiian Banana Bread with Pineapple and Coconut
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ripe bananas
- Sugar
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Coconut milk
- Coconut extract
- Pineapple chunks
- Sweetened shredded coconut
- Coconut extract
- Vanilla extract
- Salt
- Optional: Additional shredded coconut for topping
📝 Ingredient Notes
- Bananas: Use very ripe bananas for the best flavor and moisture.
🛒 Tools & Equipment I Recommend
- Kitchen Scale — Ensures accurate measurements for perfect results. → See on Amazon
- Non-stick Loaf Pan — Prevents sticking and ensures easy removal. → See on Amazon
How to Make Easy Hawaiian Banana Bread with Pineapple and Coconut
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mash bananas: In a large bowl, mash the ripe bananas until smooth.
- Mix wet ingredients: Add sugar, eggs, coconut milk, coconut extract, and vanilla extract to the mashed bananas. Mix well.
- Combine dry ingredients: In a separate bowl, combine flour, baking soda, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in pineapple and coconut: Fold in pineapple chunks and shredded coconut.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with additional shredded coconut on top, if desired.
Cook's Tips for Perfect Easy Hawaiian Banana Bread with Pineapple and Coconut
- Common mistake and fix: Avoid overmixing the batter. This can lead to a tough banana bread. Mix just until combined.
- Substitution tip: You can substitute the coconut milk with the same amount of milk or buttermilk for a slightly different flavor.
- Make-ahead tip: This banana bread can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Storing & Reheating Easy Hawaiian Banana Bread with Pineapple and Coconut
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months.
Freezing Easy Hawaiian Banana Bread with Pineapple and Coconut
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: No need to reheat. Enjoy at room temperature. Microwave: No need to reheat. Enjoy at room temperature.
Recipe Notes
- Chef tip: Using very ripe bananas ensures a moist and flavorful banana bread.
- Best substitution: You can substitute the pineapple chunks with the same amount of crushed pineapple, drained.
- Make-ahead: This banana bread can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Scaling: This recipe can be easily doubled and baked in two loaf pans.
- Troubleshooting: If the banana bread is browning too quickly, tent it with aluminum foil after the first 30 minutes of baking.
Want to level up this recipe?
Stand Mixer — Makes mixing the batter a breeze and ensures a smooth, lump-free result. → Check price on Amazon
Easy Hawaiian Banana Bread with Pineapple and Coconut
Ingredients
Main Ingredients
- Ripe bananas
- Sugar
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Coconut milk
- Coconut extract
- Pineapple chunks
- Sweetened shredded coconut
Seasonings
- Coconut extract
- Vanilla extract
- Salt
Optional Toppings
- Additional shredded coconut for topping
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mash bananas: In a large bowl, mash the ripe bananas until smooth.
- Mix wet ingredients: Add sugar, eggs, coconut milk, coconut extract, and vanilla extract to the mashed bananas. Mix well.
- Combine dry ingredients: In a separate bowl, combine flour, baking soda, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in pineapple and coconut: Fold in pineapple chunks and shredded coconut.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with additional shredded coconut on top, if desired.
Notes
- Chef tip: Using very ripe bananas ensures a moist and flavorful banana bread.
- Best substitution: You can substitute the pineapple chunks with the same amount of crushed pineapple, drained.
- Make-ahead: This banana bread can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Scaling: This recipe can be easily doubled and baked in two loaf pans.
- Troubleshooting: If the banana bread is browning too quickly, tent it with aluminum foil after the first 30 minutes of baking.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: No need to reheat. Enjoy at room temperature.
- Microwave reheat: No need to reheat. Enjoy at room temperature.
- Make ahead: This recipe can be made ahead and frozen for up to 3 months.
Nutrition Per Serving
- Calories: 270
- Protein: 4g
- Fat: 8g
- Carbs: 45g
- Fiber: 2g
- Sugar: 22g
- Sodium: 200mg
- Cholesterol: 45mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Hawaiian Banana Bread with Pineapple and Coconut FAQs
Yes, this banana bread can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Avoid overmixing the batter. This can lead to a tough banana bread. Mix just until combined.
Yes, you can use frozen bananas. Thaw them first and make sure to drain any excess liquid before using.
No, this recipe is not suitable for the air fryer. It requires oven baking.
You can substitute the pineapple chunks with the same amount of crushed pineapple, drained.
A Warm Final Note
I can’t wait for you to try Easy Hawaiian Banana Bread with Pineapple and Coconut and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
