Hawaiian Banana Bread

Hawaiian Banana Bread takes classic banana bread to the next level with tropical flavors like pineapple and coconut. Moist, sweet, and bursting with island-inspired goodness, this bread is perfect for breakfast, snacks, or even dessert. The combination of ripe bananas, crushed pineapple, and shredded coconut creates a soft, flavorful loaf that will transport you straight to paradise.

Why You’ll Love This Recipe

• Moist and Flavorful – The pineapple and bananas keep the bread soft and naturally sweet.
• Tropical Twist – Coconut and pineapple add a unique island-inspired taste.
• Easy to Make – A simple one-bowl recipe with minimal prep time.
• Perfect for Any Occasion – Enjoy it as a breakfast treat, afternoon snack, or dessert.
• Great for Leftover Bananas – A delicious way to use up overripe bananas.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed
• Crushed pineapple, drained
• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking soda
• Baking powder
• Salt
• Eggs
• Vegetable oil or melted butter
• Vanilla extract
• Shredded coconut (sweetened or unsweetened)
• Chopped macadamia nuts (optional, for extra crunch)

Directions

1. Preheat Oven – Set your oven to 350°F (175°C) and grease a loaf pan.
2. Mix Wet Ingredients – In a large bowl, mash the bananas and mix in the crushed pineapple, eggs, oil, vanilla extract, and both sugars. Stir until well combined.
3. Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Mix Everything Together – Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Fold in Coconut and Nuts – Gently stir in the shredded coconut and optional macadamia nuts.
6. Bake – Pour the batter into the greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve – Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Nut-Free Version – Skip the macadamia nuts for an allergy-friendly option.
• Cinnamon Spice – Add a teaspoon of cinnamon or nutmeg for a warm flavor.
• Chocolate Chip Delight – Stir in chocolate chips for a sweet twist.
• Healthy Alternative – Substitute part of the flour with whole wheat flour and reduce the sugar slightly.
• Dairy-Free Option – Use coconut oil instead of butter for a dairy-free version.

Storage/Reheating

• Storage – Wrap the banana bread in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
• Refrigeration – Keep it in the fridge for up to a week to extend freshness.
• Freezing – Wrap the loaf or individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Reheating – Warm slices in the microwave for 10-15 seconds or toast them for a slightly crispy texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes! Just finely chop the pineapple and drain any excess juice to avoid too much moisture in the batter.

How ripe should the bananas be?

The riper, the better! Overripe bananas with brown spots will give the best sweetness and texture.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

What can I substitute for vegetable oil?

You can use melted butter, coconut oil, or applesauce for a healthier option.

Can I make muffins instead of a loaf?

Absolutely! Pour the batter into a muffin tin and bake at 350°F (175°C) for about 18-22 minutes.

How do I prevent my banana bread from being too dense?

Avoid overmixing the batter, which can make the bread dense instead of light and fluffy.

Can I add extra fruit?

Yes! Diced mango or papaya can be added for even more tropical flavor.

How do I know when my banana bread is fully baked?

Insert a toothpick into the center—if it comes out clean or with a few dry crumbs, it’s done.

Can I use coconut flour instead of all-purpose flour?

Coconut flour absorbs more liquid, so it’s not a direct substitute. Use a mix of coconut and almond flour for a better result.

What’s the best way to serve Hawaiian banana bread?

Enjoy it plain, with butter, or even topped with a drizzle of honey or cream cheese spread.

Conclusion

Hawaiian Banana Bread is a tropical take on classic banana bread, packed with pineapple, coconut, and optional macadamia nuts for a delicious island-inspired treat. Whether you enjoy it fresh out of the oven, toasted with butter, or as a quick breakfast on the go, this moist and flavorful bread is sure to become a favorite in your home. Try it today and bring a taste of Hawaii to your kitchen!

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