Indulge in the tropical delight of Hawaiian Banana Bread, a moist and flavorful loaf that combines the natural sweetness of ripe bananas with the exotic flavors of pineapple and coconut. This easy-to-make bread is perfect for breakfast, a midday snack, or a delightful dessert.
The addition of crushed pineapple and shredded coconut not only enhances the flavor but also contributes to the bread’s moist texture. Whether you’re enjoying a slice with your morning coffee or sharing it with friends and family, this Hawaiian Banana Bread brings a taste of the islands to your home.
Full Recipe
Ingredients:
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1½ cups all-purpose flour
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1 cup granulated sugar
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1 teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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2 large eggs
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1 cup mashed overripe bananas (about 2–3 bananas)
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½ cup buttermilk
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½ cup unsalted butter, melted
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1 teaspoon vanilla extract
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1 teaspoon rum flavoring (optional)
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1 cup canned crushed pineapple, undrained
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1 cup shredded coconut (sweetened or unsweetened)
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½ cup chopped walnuts or macadamia nuts (optional)
Directions:
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Preheat oven to 330°F (165°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
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In a separate bowl, beat eggs and add mashed bananas, buttermilk, melted butter, vanilla extract, and rum flavoring (if using). Mix until smooth.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Gently fold in the crushed pineapple, shredded coconut, and nuts (if using).
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes
Kcal: Approximately 250 kcal per slice | Servings: 12 slices
The Origins of Hawaiian Banana Bread
Hawaiian Banana Bread is a tropical twist on the traditional banana bread we all know and love. What sets this version apart is its incorporation of classic island flavors—particularly sweet crushed pineapple and shredded coconut. These ingredients bring a lush, exotic character to an otherwise familiar comfort food.
Banana bread as a concept gained popularity in the United States during the 1930s when baking soda and baking powder became common household staples. However, this Hawaiian-style version likely evolved as a creative adaptation in island kitchens, where fresh fruit was abundant and home baking traditions were strong. The combination of bananas, pineapple, and coconut not only makes for a moister loaf but also offers a balanced sweetness and texture that elevates it beyond the average banana bread recipe.
Why You’ll Love This Recipe
If you’re looking for a recipe that offers more than just a sweet snack, Hawaiian Banana Bread delivers in every way. It’s not only bursting with flavor, but also incredibly aromatic—the kind of baked good that fills your kitchen with a heavenly tropical scent. The juicy crushed pineapple adds moisture and tang, while the shredded coconut gives it a subtle chew and rich, nutty flavor.
It’s also a versatile treat. Whether you’re serving it for breakfast, as an afternoon snack, or a light dessert, this bread fits the bill. And with just the right balance of fruitiness and spice, it’s a recipe both kids and adults can enjoy.
Tips for the Perfect Banana Bread Texture
Achieving that ideal soft yet structured texture depends on a few small baking habits. First, make sure your bananas are fully ripe—think brown spots and a soft peel. The riper the bananas, the sweeter and more flavorful your bread will be.
Also, avoid overmixing the batter. Stir just until the ingredients are combined; overmixing activates the gluten in the flour, which can make the bread tough. Be especially gentle when folding in your pineapple and coconut to preserve their delicate textures and to avoid making the batter too wet.
Make sure your oven is fully preheated before you place the bread inside, and don’t open the oven door in the first half of baking, as sudden changes in temperature can cause your bread to collapse in the center.
Substitution Ideas and Add-ins
This Hawaiian Banana Bread is highly adaptable. You can easily tweak the recipe to match your taste preferences or dietary needs. Here are some ideas to inspire:
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Nut-Free: Simply omit the optional nuts if allergies are a concern. You won’t lose flavor thanks to the richness of coconut.
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Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Choose one that includes xanthan gum for best results.
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Vegan: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and plant-based butter or coconut oil. Buttermilk can be substituted with almond milk mixed with a teaspoon of apple cider vinegar.
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Add-ins: Consider mixing in dried mango, chopped macadamia nuts, or even white chocolate chips for a luxurious touch.
These small variations make the bread perfect for different occasions—from brunch tables to holiday gatherings.
How to Store and Freeze
This banana bread stores exceptionally well, making it a great make-ahead treat. Once fully cooled, wrap the loaf tightly in plastic wrap or foil and store at room temperature for up to three days. For longer storage, refrigerate it for up to a week. The bread’s moisture content actually improves its flavor after a day or two.
To freeze, wrap individual slices or the whole loaf in plastic wrap, then place in a zip-top freezer bag. Label with the date and freeze for up to three months. When you’re ready to enjoy, thaw at room temperature or warm slices in the microwave or toaster oven.
Serving Suggestions
There are so many ways to enjoy Hawaiian Banana Bread beyond just slicing and eating it plain (though that’s pretty great too!). Here are some delicious serving ideas:
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Toasted with Butter: Warm up a slice and slather with a pat of salted butter or coconut oil.
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With Cream Cheese: Spread a thin layer of plain or pineapple-flavored cream cheese for a rich, tangy contrast.
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Tropical French Toast: Dip slices in egg mixture and pan-fry for a Hawaiian twist on French toast. Serve with maple syrup and fresh fruit.
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As a Dessert: Serve topped with a scoop of vanilla or coconut ice cream, a drizzle of caramel sauce, and toasted coconut flakes.
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Brunch Boards: Slice and arrange on a breakfast charcuterie board alongside tropical fruits, cheeses, and granola bars.
This bread’s versatility makes it an excellent addition to breakfast spreads, afternoon teas, and dessert platters alike.
Health Benefits and Considerations
While Hawaiian Banana Bread is indulgent, it also offers some nutritional perks. Bananas are rich in potassium and vitamin B6, while pineapple brings in vitamin C and digestive enzymes like bromelain. Coconut provides healthy fats and fiber, and using nuts like walnuts or macadamias adds additional heart-healthy fats and a boost of protein.
That said, like all baked goods, it contains sugar and fats that should be enjoyed in moderation. If you’re looking to make the recipe a bit lighter, you can reduce the sugar by ¼ cup or use unsweetened applesauce in place of half the butter. Swapping out half the flour for whole wheat flour is another way to add fiber and nutrients without sacrificing too much softness or flavor.
What Makes It Hawaiian?
Although this bread isn’t a traditional Hawaiian dish per se, it draws inspiration from the flavors most commonly associated with Hawaiian cuisine: coconut, pineapple, and tropical fruits. The use of these ingredients evokes the laid-back, sunny feel of the islands.
In Hawaii, banana trees grow year-round, and pineapples have long been a major part of the state’s agricultural identity. Locals often use what’s readily available in creative and flavorful ways, and that spirit is reflected beautifully in this bread.
It’s not unusual to find this type of loaf at Hawaiian bakeries, community potlucks, and local coffee shops—often with unique variations passed down through generations. It’s a modern classic that’s deeply connected to the flavors and hospitality of the Aloha State.
Conclusion
Hawaiian Banana Bread isn’t just a recipe—it’s a sensory experience. From the moment the loaf starts baking and the aromas of banana, pineapple, and cinnamon waft through your kitchen, you know you’re in for something special. The moist texture, burst of fruity sweetness, and hint of nuttiness from the coconut make this a standout treat that brings warmth and joy to any table.
Whether you’re baking for your family, hosting a brunch, or simply treating yourself to a little taste of the tropics, this banana bread is a surefire crowd-pleaser. It’s a simple recipe with complex flavors, rich cultural associations, and endless opportunities for customization. Try it once, and it might just become a favorite in your kitchen for years to come.