Name: Hawaiian Banana Bread with Pineapple and Coconut Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 cup all-purpose flour; 1 1/4 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp sea salt; 2 eggs; 1/2 cup castor sugar; 1/3 cup vegetable oil; 2 bananas mashed; 1 cup crushed pineapple (not drained); 1.5 tsp vanilla extract; 1/4 cup shredded unsweetened coconut (plus extra for topping)

There’s something undeniably tropical and cozy about a warm slice of banana bread infused with the bright flavors of pineapple and coconut. This Hawaiian Banana Bread with Pineapple and Coconut Recipe is a delightful twist on the classic, bringing a little island sunshine right into your kitchen with every bite.

The image shows a loaf of golden brown bread with a crispy crust, sliced into several thick pieces and placed on white parchment paper. The bread's inside texture looks soft and moist with visible bits of shredded ingredients throughout. The top crust has a slightly rough texture with some light sprinkles, possibly oats or shredded nuts. The background features a blurred white marbled surface and a tall glass bottle filled with a white liquid, suggesting milk. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Banana Bread with Pineapple and Coconut Recipe
Top Tip
How to Serve Hawaiian Banana Bread with Pineapple and Coconut Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Banana Bread with Pineapple and Coconut Recipe

Why You'll Love This Recipe

I stumbled upon this recipe on a lazy weekend when I wanted to elevate a simple banana bread into something special and fun. The combination of sweet pineapple and toasted coconut makes each bite feel like a mini escape—plus, it’s surprisingly easy to pull together.

Tropical Flavor Boost: Adding crushed pineapple and shredded coconut gives ordinary banana bread an exciting island-inspired twist.
Moist and Tender Texture: The juicy pineapple keeps the bread incredibly moist so it never feels dry or crumbly.
Quick to Make: You don’t need any fancy equipment or exotic ingredients—just pantry basics and ripe bananas.
Versatile for Any Occasion: Great for breakfast, snack time, or a comforting dessert with your afternoon coffee.

Ingredients & Why They Work

Each ingredient here plays a key role in creating that perfect balance of sweetness, moisture, and flavor. Using crushed pineapple (not drained) brings natural juiciness, while shredded coconut adds a lovely texture contrast and a toasty note when baked.

Flat lay of a small mound of all-purpose flour, a tiny heap of baking powder, a pinch of baking soda, a small pile of sea salt, two whole brown eggs with clean shells, a small white bowl filled with caster sugar, a small white bowl containing vegetable oil, two ripe bananas whole and unpeeled, a small white bowl of crushed pineapple with juice, a small white bowl with clear vanilla extract, and a small pile of shredded unsweetened coconut, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of your bread, providing structure without weighing it down.
Baking powder & baking soda: These leavening agents help your bread rise beautifully and get a nice crumb.
Sea salt: Just a pinch balances the sweetness and enhances the flavors.
Eggs: They bind everything together and add richness.
Sugar (Castor sugar if possible): Adds sweetness and tenderizes the crumb.
Vegetable oil: Keeps the bread moist without making it greasy.
Mashed bananas: The star ingredient for flavor and moisture—make sure they’re nice and ripe!
Crushed pineapple (not drained): Offers tropical sweetness and juiciness that transforms the texture.
Vanilla extract: A subtle layer of warmth that rounds out the flavors.
Shredded unsweetened coconut: Adds that classic Hawaiian texture and a hint of chewiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Hawaiian Banana Bread with Pineapple and Coconut Recipe is how easy it is to tweak it to your liking. Whether you want it a touch sweeter, more coconutty, or even add some nuts for crunch, this bread welcomes your personal flair.

Variation: I once swapped out half the vegetable oil for melted butter and added macadamia nuts, which gave it a richer taste and a delightful crunch—totally beach vibes!
Dietary swaps: You can replace the all-purpose flour with a gluten-free blend if needed, and it still bakes up wonderfully.
Extra tropical kick: Toss in some chopped dried mango or use coconut sugar instead of caster sugar for a more caramelized flavor.

Step-by-Step: How I Make Hawaiian Banana Bread with Pineapple and Coconut Recipe

The image shows two pieces of moist yellow cake stacked on top of each other on a white plate. The top piece has a bite taken out, revealing a soft, crumbly inside with a slightly coarse texture and small dark specks. The cake edges are golden brown and slightly crispy. The plate sits on a white marbled surface, and a metallic spoon is partially visible beside it. In the background, there are blurred additional plates with more cake pieces. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 180°C (350°F) and greasing an 8"x4" loaf pan—trust me, this helps your bread come out perfectly without sticking. Then, whisk together the all-purpose flour, baking powder, baking soda, and sea salt in a medium bowl. Combining these early ensures your bread rises evenly.

Step 2: Whisk the Wet Ingredients

In a larger bowl, beat the eggs with the sugar using a whisk or hand mixer until the mixture is smooth and slightly frothy. Add in the vegetable oil, mashed bananas, crushed pineapple (don’t drain it – that’s the magic!), and vanilla extract. Give it all a good stir to combine. You’ll notice how vibrant and fruity it looks already!

Step 3: Combine Wet and Dry, Fold in Coconut

Pour the dry ingredients into the wet bowl. Stir gently but thoroughly until you don’t see any dry flour streaks—don’t overmix here, or the bread could turn out tough. Fold in the shredded coconut last for delightful little bursts of texture throughout the loaf.

Step 4: Bake Until Golden and Perfectly Cooked

Transfer your batter into the prepared loaf pan and sprinkle a bit of shredded coconut on top for a pretty, toasted finish. Bake for about 40-45 minutes. The best way I’ve found to check doneness is inserting a skewer or toothpick in the center: if it comes out clean, you’re good to go! The top should be beautifully golden brown.

Step 5: Cool Before Slicing

Let the bread cool in the pan for 10-15 minutes; this step helps it firm up and makes it easier to remove without breaking. Then turn it out onto a wire rack and allow it to cool completely before slicing. Trust me, the flavor is even better once it’s had a little time to settle.

Top Tip

I’ve baked this Hawaiian Banana Bread with Pineapple and Coconut Recipe so many times, and a few tweaks made all the difference. These tips will help you get the best results, whether you’re a kitchen newbie or a seasoned baker.

Don’t Drain the Pineapple: Leaving the juice in keeps the bread moist and adds a subtle sweetness—don’t be tempted to strain it!
Use Overripe Bananas: They’re sweeter and mash easier, giving your bread natural richness and depth.
Fold Gently: Overmixing will toughen the bread, so stir just enough to combine dry and wet ingredients smoothly.
Let it Cool Completely: Although it’s tempting to dive right in, cooling helps everything set perfectly and makes slicing much neater.

How to Serve Hawaiian Banana Bread with Pineapple and Coconut Recipe

Hawaiian Banana Bread - Serving Suggestion

Garnishes

I love to top slices with a light spread of cream cheese or a dollop of whipped coconut cream for extra indulgence. Toasted coconut flakes on top add crunch and make for a gorgeous garnish. A sprinkle of chopped macadamia nuts can be a lovely finish, too!

Side Dishes

This bread pairs wonderfully with a fresh tropical fruit salad or a cup of strong coffee or tea. For a brunch spread, I usually serve it alongside scrambled eggs and a green smoothie for balance.

Creative Ways to Present

For parties, I slice the bread into small squares and arrange them on a platter with edible flowers and fresh pineapple wedges for a festive touch. You could even make mini loaf versions for cute, individual servings that look impressive but are easy to share.

Make Ahead and Storage

Storing Leftovers

After baking, I let the bread cool fully, then wrap it tightly in plastic wrap and store it at room temperature. It stays fresh for 2-3 days this way, making it perfect for quick breakfasts or snacks.

Freezing

I often freeze leftover slices individually wrapped in parchment paper and then in a freezer-safe bag. That way, I can pull out one slice at a time for a quick treat, and it thaws quickly at room temperature without losing flavor or texture.

Reheating

To revive the bread’s moistness, I reheat slices in the toaster oven for 3-4 minutes or briefly in the microwave. Adding a little butter or cream cheese while warm takes it to the next level—pure comfort!

Frequently Asked Questions:

Can I use fresh pineapple instead of canned crushed pineapple?

Absolutely! Just make sure to finely chop fresh pineapple and include its natural juices. This will keep the bread moist and flavorful, just like with canned crushed pineapple.

How ripe should the bananas be for this recipe?

The riper, the better! Bananas with brown spots are ideal because they are sweeter and mash more easily, which adds natural moisture and flavor to your bread.

Can I substitute the vegetable oil with another fat?

Yes, you can use melted butter or coconut oil instead of vegetable oil. Keep in mind that coconut oil will add a subtle coconut flavor while butter lends richness. Both work well, just use the same quantity.

Why is the bread moist and dense instead of crumbly?

The crushed pineapple adds extra juice, which keeps the bread moist and tender. Also, the oil helps maintain that soft texture. Avoiding overmixing ensures the crumb stays light rather than tough or dry.

Final Thoughts

This Hawaiian Banana Bread with Pineapple and Coconut Recipe is a little slice of sunshine that brightens my kitchen any day of the week. It’s been my go-to whenever I want to impress guests or enjoy a nostalgic tropical treat. I hope you find it just as comforting and fun to bake—there’s nothing quite like slicing into that warm, fragrant loaf and savoring a taste of the islands right at home.