Hawaiian banana bread is a delicious twist on the classic, packed with tropical flavors like pineapple and coconut. It’s incredibly moist, easy to make, and perfect for breakfast or a sweet snack. Whether you’re using up ripe bananas or craving something new, this recipe will quickly become a favorite.
Why We Love This Hawaiian Banana Bread
Hawaiian banana bread is not just any banana bread—it’s a tropical escape in every bite. Imagine the classic moist banana bread you love, now enhanced with the sweet, vibrant flavors of pineapple and coconut. It’s a perfect balance of tender crumb and bold, tropical goodness. Here’s why this recipe is bound to become a favorite:
- Tropical Twist: The addition of pineapple and coconut gives this banana bread a delightful, unexpected flavor. These ingredients add moisture and a rich, sweet fragrance that sets this recipe apart from your typical banana bread.
- Moist & Tender: One of the biggest challenges with banana bread is keeping it moist. This recipe ensures a soft, fluffy texture, thanks to the ripe bananas and coconut. No dry bread here!
- Quick & Easy: Whether you’re a baking novice or an expert, this recipe is simple and quick to prepare. No complicated steps—just mix the ingredients and bake!
- Versatile for Any Occasion: This bread works as an indulgent breakfast, a mid-afternoon snack, or even a dessert. It’s perfect for sharing with friends or enjoying as a personal treat.
Ingredients for hawaiian banana bread
All-purpose flour – Gives structure and texture to the bread. Don’t substitute with cake flour.
Granulated sugar – Sweetens the bread; stick with white sugar for the right texture.
Brown sugar – Adds richness and moisture to the bread.
Unsweetened coconut flakes – Key for the coconut flavor; avoid sweetened flakes.
Crushed pineapple – Adds moisture and tropical flavor; drain well.
Eggs – Bind the ingredients and help the bread rise.
Butter (melted) – Adds moisture and richness.
Vanilla extract – Enhances flavor with a hint of warmth.
Baking soda – Helps the bread rise; don’t swap with baking powder.
Salt – Balances the sweetness and enhances flavors.
Instructions
Now that you have all your ingredients ready, it’s time to bring everything together and bake this tropical banana bread! Follow these simple steps, and you’ll have a delicious loaf in no time.
Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
Mash the bananas in a bowl until smooth, leaving a few chunks for texture.
Mix the sugars, melted butter, eggs, and vanilla into the mashed bananas until combined.
In a separate bowl, whisk the flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
Stir in the coconut flakes and drained pineapple.
Pour the batter into the loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips
To make your Hawaiian banana bread as perfect as possible, here are a few tips and tricks that will ensure it turns out wonderfully every time:
Use super ripe bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Overripe bananas are key to getting that rich, moist texture. Don’t worry about them being too mushy—this is exactly what you need!
Measure your flour properly: When measuring flour, it’s important not to pack it into the cup. Spoon the flour into the measuring cup and level it off with a knife. This ensures you don’t add too much flour, which can make the bread dense.
Don’t overmix the batter: Once you combine the wet and dry ingredients, stir just until everything is incorporated. Overmixing can make the bread tough, so keep it gentle!
Drain the pineapple well: When adding the crushed pineapple, make sure you drain it thoroughly. Excess moisture can throw off the balance of the batter and affect the texture of the bread.
Test for doneness: Oven temperatures can vary, so start checking your banana bread at 60 minutes. Insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, it’s ready. If it’s still wet, bake for a few more minutes.
Add a little coconut flour for extra coconut flavor: If you want even more coconut goodness, you can swap out a small amount of all-purpose flour with coconut flour. This will add more coconut flavor and enhance the tropical vibe of your bread.
Let it cool before slicing: Allow your bread to cool in the pan for 10 minutes before transferring it to a wire rack. Cooling helps it set, making slicing much easier and less messy.
Variations
While the Hawaiian banana bread recipe is already packed with tropical flavors, there are plenty of ways you can customize it to suit your tastes or add even more exciting twists. Here are some fun variations to try:
Add nuts for crunch: If you love a bit of texture, try folding in chopped macadamia nuts or walnuts. These nuts complement the coconut and pineapple perfectly, giving your banana bread a delightful crunch.
Make it dairy-free: To make this recipe dairy-free, simply swap the butter for coconut oil or your favorite dairy-free butter substitute. Ensure you use a non-dairy milk like almond milk in place of any milk, if desired.
Turn it into muffins: Want individual servings? Pour the batter into a muffin tin and bake for 18-22 minutes at 350°F (175°C). These mini loaves are perfect for sharing and make for a great snack or breakfast treat.
Serving Suggestions
Once your Hawaiian banana bread is baked and cooled, it’s time to enjoy it! Whether you’re serving it for breakfast, a snack, or as a sweet treat, here are a few serving suggestions that will make this tropical loaf even more irresistible:
With a dollop of whipped cream: Serve a slice with a generous spoonful of whipped cream or a dollop of coconut whipped cream for a light, fluffy addition that enhances the tropical flavors. It’s like a mini dessert every time!
Pair with fresh fruit: Serve your banana bread alongside fresh tropical fruits like pineapple, mango, or papaya. This adds a refreshing contrast and gives you that full island vibe.
Top with a spread: For an extra creamy touch, spread some cream cheese or butter on a slice of your banana bread. The rich, smooth spread complements the bread’s moist texture perfectly.
With a hot beverage: Pair your banana bread with a cup of coffee, latte, or herbal tea for a cozy morning treat. The warmth of the beverage balances the sweetness of the bread, making for the perfect breakfast or snack.
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FAQs about hawaiian banana bread
Can I make Hawaiian banana bread ahead of time?
Yes! In fact, this banana bread often tastes even better the next day, once the flavors have had time to meld. Bake it the day before you plan to serve it and store it in an airtight container. It’s a great make-ahead option for busy mornings or special occasions.
How do I know when my Hawaiian banana bread is done?
The best way to check is by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, your banana bread is ready. If it’s still wet, bake for a few more minutes and check again.
Can I use frozen bananas for this recipe?
Absolutely! If you have overripe bananas in the freezer, simply thaw them and drain any excess liquid before adding them to the batter. Frozen bananas work great for banana bread and can actually make the bread even more moist.
How can I make this recipe healthier?
To make your banana bread a bit lighter, you can substitute whole wheat flour for some or all of the all-purpose flour. You can also reduce the amount of sugar or use a natural sweetener like honey or maple syrup. For added nutrition, try adding chia seeds or flaxseed meal to the batter.
hawaiian banana bread
Ingredients
- 3 ripe bananas
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened coconut flakes
- 1/2 cup crushed pineapple drained
- 2 large eggs
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray. If you prefer, you can line the pan with parchment paper for easy removal after baking.
- Mash the bananas: In a large bowl, peel your ripe bananas and mash them using a fork or potato masher. Aim for a smooth consistency with a few chunks for extra texture. The riper your bananas, the easier this will be, and the sweeter the bread will taste.
- Mix the wet ingredients: Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir until everything is well combined and the sugars dissolve.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the dry ingredients, ensuring a smooth batter.
- Add the dry ingredients to the wet ingredients: Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix—just stir until everything is incorporated. Overmixing can lead to a denser loaf.
- Incorporate the tropical flavors: Gently fold in the coconut flakes and crushed pineapple (be sure to drain the pineapple well to avoid excess moisture). These will add the signature tropical twist to your bread.
- Pour the batter into the prepared pan: Scrape all the batter into the loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, loosely cover the bread with foil to prevent burning.
- Cool and serve: Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice it once it’s cool enough to handle.