This Hawaiian banana bread is a fun twist on the classic! Packed with sweet bananas, chewy coconut, and juicy pineapple, it’s like a tropical vacation in every slice!
Every bite feels like sunshine, and it makes the kitchen smell amazing! I love to enjoy a warm slice with a cup of tea—it’s the perfect treat for a cozy day!
Key Ingredients & Substitutions
Bananas: Ripe bananas are key to this recipe as they provide natural sweetness. If you’re out of ripe bananas, you could use applesauce instead, but the flavor will be different.
Coconut: Shredded sweetened coconut adds texture and sweetness. If you want to reduce sugar, unsweetened coconut works too. You could even use macadamia nuts for a different crunch!
Pineapple: Crushed pineapple brings moisture and a lovely fruity flavor. If you don’t have crushed pineapple, you can use finely chopped fresh pineapple or even canned peaches (just make sure to drain them well).
Sour Cream or Yogurt: This ingredient makes the bread moist and tender. If you want a dairy-free option, try coconut yogurt for extra flavor. If you’re in a pinch, you can skip it, but the bread may be slightly less moist.
How Do I Get My Banana Bread to Be Super Moist?
Getting banana bread just right can be tricky, but moisture is key! Here are some tips:
- Use very ripe bananas; the more brown spots, the better! They have more flavor and sweetness.
- Mix ingredients gently—overmixing can make your bread dense.
- If you’re adding sour cream or Greek yogurt, it adds moisture and a slight tang. It’s totally worth it!
- Don’t skip the cooling step! Letting it cool in the pan helps it set, making it less likely to fall apart.
Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
For The Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup crushed pineapple, drained
- ½ cup shredded sweetened coconut
- 1 teaspoon vanilla extract
- ¼ cup sour cream or plain Greek yogurt (optional for moisture)
How Much Time Will You Need?
This delicious Hawaiian banana bread requires about 15 minutes of preparation and takes 60-70 minutes to bake. After baking, it’s best to cool it for about 10 minutes in the pan and let it cool completely on a wire rack. In total, you’re looking at around 1 hour and 25 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps ensure even baking. While it’s heating up, take out your loaf pan and either grease it with some butter or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until they are well combined. This will ensure no lumps and an even rise later. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together. Use a mixer on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes, and it really helps to incorporate air into your bread!
4. Add Eggs and Other Wet Ingredients:
Beat in the eggs one at a time. After they are mixed in, gently stir in the mashed bananas, crushed pineapple, and vanilla extract. Mix until everything is well combined.
5. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; you want your bread to be tender and fluffy.
6. Fold in the Coconut:
Gently fold in the shredded coconut, and if you’re using it, the sour cream or Greek yogurt. This will add extra moisture and flavor, giving your banana bread that delicious tropical taste!
7. Pour into Loaf Pan:
Carefully pour the batter into your prepared loaf pan. Smooth the top with a spatula to make it even.
8. Bake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The outside should be a lovely golden brown.
9. Cool the Bread:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important to avoid a soggy bottom!
10. Serve and Enjoy:
Once cooled, slice the bread and serve it as is or spread a little butter on top for an extra treat. Enjoy your tropical Hawaiian banana bread—perfect for breakfast, a snack, or dessert!
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Just make sure to chop the fresh pineapple very finely and drain any excess juice to avoid making the batter too wet. It will add a lovely freshness to your banana bread!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! Whole wheat flour will add a nuttier flavor and more fiber. However, you might want to use a bit less (about 1 ½ cups) or combine it with all-purpose flour for a lighter texture if desired.
How Do I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips to This Recipe?
Definitely! Feel free to mix in about ½ cup of chopped nuts (like walnuts or macadamia) or chocolate chips. Just fold them in with the coconut for an added crunch or sweetness!
