Name: Hawaiian Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 3 overripe bananas, mashed; 1 cup crushed pineapple (lightly drained); 2 large eggs; 1/3 cup coconut oil (or vegetable oil); 1 tsp vanilla extract; 3/4 cup brown sugar; 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup shredded unsweetened coconut; Optional toppings: banana slices, more coconut, edible flowers

Banana bread has always been a favorite comfort bake in my kitchen, but this Hawaiian Banana Bread takes it to a whole new level. I first tried this twist while visiting the islands, and I couldn’t stop thinking about the tropical flavors—sweet banana, juicy pineapple, and hints of coconut all baked into one irresistible loaf. It’s like a vacation in every slice!

What I love most about this version is that it doesn’t just taste good—it feels special. From the moment you start mashing the bananas and mixing in those tropical ingredients, your kitchen will smell like a paradise. And that golden crust topped with banana slices and edible flowers? A total showstopper. It’s the perfect treat to brighten up brunch, share with friends, or enjoy as an easy dessert.

Why You’ll Love This Hawaiian Banana Bread

Tropical twist on the classic banana bread
Incredibly moist thanks to crushed pineapple
Coconut flakes add delightful texture and flavor
Naturally sweet and vibrant without needing much added sugar
Great for breakfast, snacking, or gifting
Gorgeous presentation—especially with banana slices and edible flowers on top
One-bowl, no-fuss recipe
Freezer-friendly and stays moist for days

What Kind of Bananas Should I Use?

For the richest flavor and perfect texture, go for overripe bananas—the kind with lots of brown spots on the skin. These bananas are naturally sweeter and mash more easily into the batter, giving the bread that classic soft and moist crumb. If your bananas are just yellow and not quite there yet, you can ripen them quickly by baking them in the oven at 300°F (150°C) for about 15 minutes until the skins turn black.

Options for Substitutions

This Hawaiian Banana Bread is super flexible, and you can easily tweak it to suit your pantry or preferences:

Pineapple: Crushed pineapple is ideal, but if you only have pineapple chunks, just pulse them in a blender or food processor first. You could also try mango for a different tropical vibe.
Coconut: Unsweetened shredded coconut gives texture without overwhelming the bread, but sweetened coconut works too if you prefer it a little more indulgent. Or skip it entirely if you’re not a fan.
Flour: Regular all-purpose flour works best, but you can use a 1:1 gluten-free flour blend if needed.
Oil: Coconut oil is a perfect fit for the tropical flavor, though you can use vegetable oil, canola oil, or even melted butter instead.
Eggs: To make it vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Nuts: Add chopped macadamia nuts or walnuts if you want some crunch.

Ingredients for This Hawaiian Banana Bread

Each ingredient in this tropical loaf plays a part in delivering that warm, island-inspired flavor and satisfying texture. Here’s why each one matters:

Overripe Bananas – The star of the show! They bring natural sweetness and create that irresistibly moist base.
Crushed Pineapple – Adds juicy sweetness and an extra layer of tropical flair while keeping the bread tender.
Shredded Coconut – Provides texture and a mellow coconut flavor that complements the banana and pineapple beautifully.
All-Purpose Flour – Gives the bread structure while staying soft and fluffy.
Baking Soda – Helps the bread rise and become light rather than dense.
Salt – Balances the sweetness and brings out the flavor of the fruit.
Brown Sugar – Adds a rich, caramel-like depth and enhances moisture.
Coconut Oil (or any neutral oil) – Keeps the bread moist with a slight tropical essence if using coconut oil.
Eggs – Bind everything together and contribute to the bread’s soft structure.
Vanilla Extract – Adds a subtle warmth that ties the tropical flavors together.
Optional Toppings: Banana Slices, Edible Flowers, and Extra Coconut – These take the presentation over the top and give a hint of what’s inside.

Step 1: Prep the Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This step ensures the bread bakes evenly and doesn’t stick.

Step 2: Mash the Bananas

In a large mixing bowl, mash 3 overripe bananas until smooth. A few small lumps are fine—it gives the bread texture.

Step 3: Add Wet Ingredients

Stir in the crushed pineapple (with juice), eggs, coconut oil, vanilla extract, and brown sugar. Mix until everything is well combined. The mixture should be rich, golden, and slightly thick.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening agents evenly through the batter.

Step 5: Bring It All Together

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix—you want the batter smooth but not overworked.

Step 6: Fold in the Coconut

Gently fold in the shredded coconut for that extra tropical texture and flavor.

Step 7: Pour and Decorate

Pour the batter into the prepared loaf pan. For that beautiful finish, top with banana slices, shredded coconut, and edible flowers if you’re feeling fancy. It’s totally optional, but the visual appeal is worth it.

Step 8: Bake

Place the pan in the center of the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

How Long to Cook the Hawaiian Banana Bread

The sweet spot for baking this loaf is typically 55 to 65 minutes at 350°F (175°C). You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs—no wet batter. If the top starts to brown too quickly before the center sets, loosely tent the loaf with foil during the last 15 minutes of baking.

Once done, let it cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely. This step helps the bread finish setting and avoids a soggy bottom.

Tips for Perfect Hawaiian Banana Bread

Use overripe bananas: The riper, the better. More brown spots mean more natural sweetness and deeper banana flavor.
Don’t overmix the batter: Stir just until the flour disappears. Overmixing can lead to a dense loaf instead of a soft, tender crumb.
Drain crushed pineapple lightly: You want to keep some juice for moisture, but not so much that the bread turns soggy.
Measure flour accurately: Spoon the flour into your measuring cup and level it off. Too much flour will make the bread dry.
Enhance with texture: Add chopped macadamia nuts or white chocolate chips for a twist, if you like extra crunch or creaminess.
Use parchment paper for lifting: Makes it easier to remove the loaf cleanly and keeps the edges from sticking.
Customize the topping: Banana coins, coconut flakes, and even a light honey drizzle or glaze can make it extra inviting.
Cool completely before slicing: Warm banana bread can crumble easily. Patience pays off with perfect slices!

Watch Out for These Mistakes While Cooking

Even a simple, homey loaf like Hawaiian Banana Bread has its quirks. Here are some easy-to-avoid missteps that can make or break your bake:

Using under-ripe bananas: Without fully ripe bananas, the flavor will be flat and the bread won’t be as sweet or moist.
Skipping pineapple prep: If the pineapple is too wet or too dry, it can mess with the bread’s texture. Lightly drain, but don’t squeeze it dry.
Overmixing the batter: It might seem harmless, but overworking the flour can lead to a chewy, tough loaf instead of a tender one.
Underbaking or overbaking: Always test with a toothpick in the center. Don’t rely solely on visual cues.
Neglecting cooling time: Cutting into it too soon can cause it to collapse or crumble.
Wrong pan size: If your loaf pan is too small, the batter may overflow or bake unevenly. Stick with a 9×5 inch pan.
Too much moisture: Extra juicy fruit or too much oil can make the bread soggy—stick to the measurements.
Leaving out the salt: It might seem minor, but salt balances all the sweetness and boosts flavor across the board.

What to Serve With Hawaiian Banana Bread?

Whether you’re enjoying it solo or making it part of a bigger brunch spread, here are some perfect pairings:

Freshly Brewed Coffee

The nutty, slightly bitter flavor of coffee balances out the tropical sweetness.

Pineapple Smoothie

Double up on tropical flavor with a chilled pineapple or mango smoothie on the side.

Scrambled Eggs or Omelet

A protein-rich pairing that turns this into a satisfying breakfast.

Fresh Berries

A side of strawberries, raspberries, or blueberries adds a refreshing tart contrast.

Honey Butter or Coconut Whipped Cream

Spread a little on top while the bread’s still warm—it’s magic.

Cream Cheese

A thick swipe of tangy cream cheese gives the bread a cheesecake-y vibe.

Iced Chai or Herbal Tea

Especially good if you’re having a midday slice—light, fragrant, and refreshing.

Dark Chocolate Square or Drizzle

Want dessert vibes? A touch of dark chocolate makes it next-level indulgent.

Storage Instructions

One of the best things about Hawaiian Banana Bread is how well it keeps—moist, flavorful, and just as tempting the next day. Here’s how to store it for maximum freshness:

Room Temperature: Wrap the completely cooled loaf in plastic wrap or store it in an airtight container. It will stay fresh on the counter for up to 3 days.
Refrigerator: For longer shelf life, refrigerate it. Wrap it tightly or keep it in a sealed container. It can last up to a week—just bring slices to room temp or give them a few seconds in the microwave before enjoying.
Freezer: Wrap the loaf or individual slices tightly in plastic wrap, then foil, and store in a zip-top freezer bag. It will keep beautifully in the freezer for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.

Tip: If you’re freezing individual slices, place parchment paper between them so you can grab one at a time without sticking.

Estimated Nutrition

Here’s an approximate breakdown for one slice (based on a standard loaf divided into 10 slices):

Calories: 280
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 200mg
Carbohydrates: 38g
Fiber: 2g
Sugars: 20g
Protein: 3g

Please note: These values can vary based on the specific ingredients you use (like oil type or added nuts). For a more accurate breakdown, you can use a nutrition calculator with your exact ingredients.

Frequently Asked Questions

What if I don’t have crushed pineapple?

You can use pineapple chunks or rings—just pulse them in a blender or food processor to mimic the texture of crushed pineapple. If that’s not available, mango can be a fun tropical substitute too.

Can I make Hawaiian Banana Bread vegan?

Absolutely! Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a plant-based oil like coconut oil. Make sure your sugar is vegan-friendly too.

How can I tell if it’s fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. If it has wet batter on it, give it another 5–10 minutes, checking frequently.

Can I make muffins instead of a loaf?

Yes! Just divide the batter into a muffin tin (lined or greased) and bake at 350°F (175°C) for 18–22 minutes. Check with a toothpick for doneness.

Is it possible to reduce the sugar?

You can reduce the sugar by 1/4 cup without drastically changing the texture. Since bananas and pineapple are naturally sweet, you may not even miss it.

What type of coconut works best?

Unsweetened shredded coconut is ideal—it adds texture without making the bread too sugary. If you only have sweetened coconut, just reduce the sugar slightly in the batter.

Why did my bread sink in the middle?

This could be from underbaking, using too much liquid, or opening the oven door too early. Always bake until the center is set and avoid peeking too soon.

Can I add nuts or chocolate chips?

Totally! Macadamia nuts or chopped walnuts give a nice crunch, and white chocolate chips pair perfectly with the tropical flavors.

Conclusion

Hawaiian Banana Bread is the kind of recipe that feels like a little escape in every bite. It’s nostalgic yet new, cozy but vibrant—comfort food with a tropical twist. Whether you serve it at brunch, as a sweet snack, or wrap it up as a gift, it brings sunshine to any table.

I’ve made this loaf more times than I can count, and it never lasts long in my house. With simple ingredients, a one-bowl process, and room for customization, it’s a recipe that’s as fun to make as it is to eat.