Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

This Tropical Hawaiian Banana Bread is the ultimate tropical getaway in a loaf. After making it dozens of times, I’ve perfected the recipe to ensure a perfectly moist and flavorful bread. The trick I discovered is using overripe bananas and adding a touch of pineapple and coconut for an authentic Hawaiian twist. Keep reading for my best tips on making this bread crispy on the outside and soft on the inside. If you love recipes like this, you’ll also enjoy Easy Keto Egg Roll in a Bowl Recipe and Brown Butter Coffee Toffee Cookies with Sea Salt Topping.

What You'll Need for Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 ripe bananas
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup crushed pineapple
• 1/2 cup shredded coconut
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Optional: Additional shredded coconut for topping

How to Make Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

1. Step 1: Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
2. Step 2: Mash bananas in a large bowl, then mix in sugar, melted butter, egg, and vanilla extract.
3. Step 3: In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
4. Step 4: Add dry ingredients to wet ingredients and mix until just combined.
5. Step 5: Fold in crushed pineapple and shredded coconut.
6. Step 6: Pour batter into prepared loaf pan and smooth the top.
7. Step 7: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storing & Reheating Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Batter can be made ahead and refrigerated overnight.

Freezing Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

Freeze sliced bread in an airtight container for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 350°F (180°C) for 5-10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Replace pineapple with diced mango or papaya for a similar tropical flavor.
• Make-ahead: Bread can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.

Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

⏱

Prep

10 mins

🍳

Cook

50-60 mins

⏳

Total

1 hour

🍽

Serves

1 loaf

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 3 ripe bananas
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup crushed pineapple
• 1/2 cup shredded coconut

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Optional Toppings

• Additional shredded coconut for topping

Instructions

1. Step 1: Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
2. Step 2: Mash bananas in a large bowl, then mix in sugar, melted butter, egg, and vanilla extract.
3. Step 3: In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
4. Step 4: Add dry ingredients to wet ingredients and mix until just combined.
5. Step 5: Fold in crushed pineapple and shredded coconut.
6. Step 6: Pour batter into prepared loaf pan and smooth the top.
7. Step 7: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Replace pineapple with diced mango or papaya for a similar tropical flavor.
• Make-ahead: Bread can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze sliced bread in an airtight container for up to 3 months.
• Oven reheat: Reheat slices in the oven at 350°F (180°C) for 5-10 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
• Make ahead: Batter can be made ahead and refrigerated overnight.

Nutrition Per Serving

• Calories: 260
• Protein: 3g
• Fat: 8g
• Carbs: 42g
• Fiber: 2g
• Sugar: 18g
• Sodium: 210mg
• Cholesterol: 45mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Tropical Hawaiian Banana Bread with Pineapple and Coconut FAQs

A Warm Final Note

I can’t wait for you to try Best Tropical Hawaiian Banana Bread with Pineapple and Coconut and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!