Hawaiian Banana Bread With Pineapple And Coconut Recipe

If you’re longing for a tropical escape right from your cozy kitchen, Hawaiian Banana Bread With Pineapple And Coconut is here to whisk you away! This moist, sunny loaf packs tangy pineapple, lush bananas, and chewy coconut into every slice—think vacation in bread form. Whether it’s breakfast, snack, or dessert, you’ll absolutely adore this pineapple-coconut twist on classic banana bread.

Ingredients You’ll Need

One of the best things about this recipe is how each ingredient brings something special to the party—flavor, texture, or signature tropical flair. You probably have most of them on hand already, and together they’ll create a showstopper loaf!

• All-purpose flour: The sturdy foundation that gives your banana bread its classic cakey crumb.
• Baking powder & baking soda: These help the loaf rise and stay feather-light, not dense or heavy.
• Sea salt: Just a pinch to balance out all that natural fruit sweetness and bring the flavors into focus.
• Eggs: Provide structure and help bind everything together for a perfectly sliceable loaf.
• Castor sugar: Gives the bread a bit of sweetness without overpowering the fruit; superfine sugar works best for even mixing.
• Vegetable oil: Keeps the crumb incredibly moist from the first slice to the last.
• Bananas (mashed): Overripe bananas are key here—max flavor, max moisture, max banana-y goodness.
• Crushed pineapple (not drained): Pineapple adds tang and extra juiciness, and the juice infuses the whole loaf with tropical flavor.
• Vanilla extract: Blends all those fruity notes into one blissful, aromatic bread.
• Shredded unsweetened coconut: Adds chewy texture and a pop of coconut flavor—like sunshine on top of your bread!

Variations

This Hawaiian Banana Bread With Pineapple And Coconut adapts wonderfully to whatever you have on hand or whatever you’re craving! Don’t be afraid to make it your own—here are easy ways to switch up the flavors or tweak for dietary needs.

• Nutty Edition: Fold in a handful of toasted macadamia nuts or walnuts for extra crunch and a satisfying bite.
• Chocolate Chip Twist: Stir in a half cup of dark chocolate chips for an indulgent, tropical-choco treat.
• Gluten-Free: Swap in your favorite 1:1 gluten-free flour blend to make a celiac-friendly version—just as moist and tasty!
• Dairy-Free: This recipe is already naturally dairy-free if you use oil and check your add-ins.
• Mini Loaves or Muffins: Divide the batter among mini loaf pans or muffin tins for perfect grab-and-go breakfasts.

How to Make Hawaiian Banana Bread With Pineapple And Coconut

Step 1: Prep Your Pan & Oven

Before you start mixing, preheat your oven to 180°C (350°F). Grease an 8″x4″ loaf pan with a little oil or nonstick spray and line it with parchment for easy lifting later. Getting your pan ready first means you can bake as soon as the batter is mixed for the best rise and texture.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. This keeps your leaveners evenly distributed, so every bite is perfectly fluffy from edge to edge!

Step 3: Combine Eggs and Sugar

In a large mixing bowl, whisk the eggs until lightly frothy, then beat in the castor sugar. This step helps the loaf develop a soft crumb and a beautiful, gentle sweetness throughout.

Step 4: Add the Tropical Mix-Ins

Now stir in the vegetable oil, mashed bananas, crushed pineapple (don’t drain it—the juice is gold!), and vanilla extract. Mix until thoroughly combined and dreamy.

Step 5: Bring It All Together

Pour the dry ingredients into the wet mixture and gently fold until just blended—resist over-mixing! You want to stop as soon as no stripes of flour remain for the most tender results.

Step 6: Fold in the Coconut

Using a spatula, fold in the shredded unsweetened coconut. It will add little pockets of chew and that signature tropical aroma. If you like, reserve a tablespoon to sprinkle over the top before baking.

Step 7: Bake to Golden Perfection

Pour the luscious batter into your prepared loaf pan, smoothing out the top. Sprinkle with extra coconut if you want a lovely, toasted finish. Bake at 180°C (350°F) for 40–45 minutes, or until golden and a skewer in the center comes out clean.

Step 8: Cool, Slice, and Savor

Let the loaf cool in the pan for about 10-15 minutes—this makes it easier to remove. Carefully lift out and allow it to cool completely on a rack. Once cooled, slice into thick tropical wedges and get ready for smiles all around!

How to Serve Hawaiian Banana Bread With Pineapple And Coconut

Garnishes

This bread is already gorgeous with its golden crust and flecks of coconut, but you can make it extra beautiful with a dusting of powdered sugar, an extra sprinkle of toasted coconut, or even a quick drizzle of honey. Fresh pineapple chunks or edible flowers add a festive, island-inspired finish that’s perfect for brunch tables.

Side Dishes

Pair your Hawaiian Banana Bread With Pineapple And Coconut with a bowl of tangy Greek yogurt, a medley of fresh tropical fruits, or a tall glass of iced coffee. It’s also lovely alongside scrambled eggs for a sweet-salty breakfast combo, or with a scoop of vanilla ice cream for dessert.

Creative Ways to Present

Try serving slices in a bread basket lined with banana leaves for a true island vibe, or cut the loaf into cubes for a brunch platter. For gatherings, you can bake mini muffins and serve them on a tiered stand—guaranteed to disappear at any party!

Make Ahead and Storage

Storing Leftovers

Your Hawaiian Banana Bread With Pineapple And Coconut stays fresh and moist for days. Store cooled slices in an airtight container at room temperature for up to 3 days. Add a sheet of parchment between slices to prevent sticking and preserve that lovely crumb.

Freezing

To freeze, wrap the loaf (or individual slices) tightly in plastic, then transfer to a freezer bag. It’ll keep well for up to 3 months. Thaw overnight at room temp and enjoy an instant tropical treat any day of the week!

Reheating

If you love warm banana bread, pop a slice in the microwave for 10–15 seconds or toast it very lightly. This brings back all the moisture and revives the flavors beautifully—especially dreamy with a pat of butter.

FAQs

Final Thoughts

If you’re ready for a taste of the islands, don’t wait to bake this Hawaiian Banana Bread With Pineapple And Coconut. It’s colorful, fun, unbelievably moist, and always brings a touch of sunshine to the table. Grab those ripe bananas and your favorite mug—your tropical getaway is only a loaf away!

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