The first time I made Hawaiian Banana Bread, I was inspired by a trip to Maui. I wanted to capture the island’s tropical flavors in my own kitchen. With ripe bananas, sweet pineapple, and shredded coconut, this recipe quickly became a family favorite. It’s perfect for breakfast, snacks, or dessert, offering a moist, flavorful loaf that feels like a vacation slice in every bite.
Why You’ll Love This Recipe
Hawaiian Banana Bread is more than a sweet treat—it’s a tropical escape baked right in your kitchen. The combination of ripe bananas, juicy crushed pineapple, and shredded coconut creates a super moist Hawaiian banana bread that melts in your mouth. This recipe is family-friendly, customizable, and perfect for breakfast, snacks, or dessert. It’s quick to prepare, ideal for busy weeknights, and even better when shared with loved ones. With optional chocolate chips or macadamia nuts, this Hawaiian banana bread recipe brings island flavors and joy to every slice. The tropical sweetness paired with soft, fluffy texture makes it one of the best Hawaiian banana bread recipes you’ll ever try.
Ingredients for This Recipe
Every ingredient in Hawaiian Banana Bread is carefully selected to ensure the perfect balance of tropical sweetness and moist texture. Ripe bananas provide natural sweetness, pineapple adds juiciness, and coconut creates a soft, tropical crumb. Butter or coconut oil gives richness, while eggs and vanilla enhance flavor. Optional chocolate chips or macadamia nuts provide texture and indulgence, making this Hawaiian banana bread with coconut and pineapple a standout for any occasion.
🛒 Ingredients:
For the Bread:
2–3 very ripe bananas, mashed (about 1 cup)
1 cup crushed pineapple with juice, drained lightly
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, melted (or coconut oil for tropical flavor)
¾ cup granulated sugar (or ½ cup brown sugar for extra moisture)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup shredded coconut (sweetened or unsweetened)
½ cup chopped macadamia nuts or chocolate chips (optional)
How to Make This Recipe
Making Hawaiian Banana Bread is simple and rewarding. Start by preheating your oven to 350°F (177°C) and preparing a 9×5-inch loaf pan. Mix the dry ingredients—flour, baking soda, salt, and optional cinnamon—in one bowl. In another, combine mashed bananas, crushed pineapple, melted butter, sugar, eggs, and vanilla. Fold dry ingredients into the wet mixture gently, then add coconut, chocolate chips, or macadamia nuts. Pour batter into the pan and bake until a toothpick comes out clean. Let it cool before slicing to enjoy a perfectly moist Hawaiian banana bread.
🛒 Steps:
Preheat oven to 350°F (177°C) and grease a 9×5-inch loaf pan
Whisk together flour, baking soda, salt, and optional cinnamon
Mix mashed bananas, crushed pineapple, melted butter, sugar, eggs, and vanilla
Fold dry ingredients into wet ingredients until just combined
Add shredded coconut, chocolate chips, or macadamia nuts if using
Pour batter into prepared pan and bake 55–65 minutes
Cool in pan for 10–15 minutes, then transfer to wire rack
Expert Cooking Tips
For a super moist Hawaiian Banana Bread, always use very ripe bananas and include pineapple with a little juice. Avoid overmixing the batter to keep the bread tender. Optional chocolate chips or macadamia nuts should be gently folded in to prevent sinking. Baking at 350°F (177°C) ensures even cooking, and checking with a toothpick helps avoid overbaking. For extra tropical flavor, add a teaspoon of coconut extract or a splash of rum. Slice and enjoy warm, or freeze for future indulgence.
💡 Expert Tips:
Use very ripe bananas for natural sweetness
Include pineapple juice for extra moisture
Do not overmix the batter
Fold in coconut, chocolate chips, or macadamia nuts gently
Bake at 350°F (177°C) and test with a toothpick
Optional: add coconut extract or a splash of rum
Cool completely before slicing for best texture
Freeze leftover slices for up to 3 months
FAQs
What makes Hawaiian Banana Bread different from regular banana bread?
Hawaiian Banana Bread uses tropical ingredients like pineapple and coconut for extra moisture and flavor, creating a soft, sweet, tropical loaf.
What makes Hawaiian Banana Bread different from regular banana bread?
Yes, but canned crushed pineapple with juice provides consistent moisture, helping achieve super moist Hawaiian Banana Bread every time.
How do I keep the bread moist?
Use very ripe bananas, include pineapple juice, avoid overmixing, and bake at 350°F (177°C) until a toothpick comes out clean with a few moist crumbs.
Can I add chocolate chips or nuts?
Yes! Chocolate chips or macadamia nuts can be added for extra texture, making the Hawaiian Banana Bread even more indulgent.
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Hawaiian Banana Bread is a tropical, family-friendly treat that combines the sweetness of bananas, the juiciness of pineapple, and the softness of shredded coconut. Perfect for breakfast, snacks, or dessert, it’s quick to make, customizable, and sure to delight everyone at the table. With optional chocolate chips or macadamia nuts, this recipe brings the flavors of the islands right into your home. Try it today and enjoy a moist, flavorful loaf everyone will love.
Print
Hawaiian Banana Bread
- Total Time: ~1 hour 20 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
A moist and tropical twist on classic banana bread, loaded with crushed pineapple, shredded coconut, and ripe bananas. Perfect for breakfast, dessert, or a snack, this bread is soft, flavorful, and naturally sweet. Optional chocolate chips or macadamia nuts make it even more indulgent.
Ingredients
🛒 Ingredients (for one 9×5-inch loaf):
For the Bread:
2–3 very ripe bananas, mashed (about 1 cup)
1 cup crushed pineapple with juice, drained lightly
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, melted (or coconut oil for tropical flavor)
¾ cup granulated sugar (or ½ cup brown sugar for extra moisture)
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup shredded coconut (sweetened or unsweetened)
½ cup chopped macadamia nuts or chocolate chips (optional)
Instructions
📝 Instructions:
Step 1: Prep Oven & Pan
Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
Step 3: Mix Wet Ingredients
In a large bowl, combine mashed bananas, drained pineapple, melted butter, sugar, eggs, and vanilla. Mix until smooth.
Step 4: Combine & Fold
Gently fold dry ingredients into wet until just combined. Avoid overmixing to keep bread tender. Fold in coconut, chocolate chips, or nuts if using.
Step 5: Bake
Pour batter into prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Cool & Serve
Allow bread to cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Super Moist Tip: Keep the pineapple juice in for extra moisture if you like very soft bread.
- Make Ahead: Banana bread can be made a day ahead and stored in an airtight container.
- Freezing: Slice and freeze for up to 3 months; toast slices before serving.
- Flavor Variations: Add a teaspoon of rum or coconut extract for extra island vibes.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Dessert / Breakfast / Snack
- Method: Baked
- Cuisine: Hawaiian / American