Wake up to a slice of sunshine with this Hawaiian Banana Bread – a moist, sweet loaf bursting with bananas, pineapple, and coconut. Once you taste its tropical vibe, you’ll never look at plain banana bread the same way.
Why You’ll Love This Recipe
– Beachy flavor in every bite: ripe bananas, tangy pineapple, and a hint of coconut.
– One-bowl wonder: no extra mixing bowls to wash.
– Quick bake: ready in under 70 minutes, so you can satisfy cravings fast.
– All-day treat: perfect for breakfast, snack time, or a laid-back dessert.
– Family-approved: kids love the sweetness, grown-ups adore the tropical twist.
– Handy make-ahead: freeze slices for busy mornings or afternoon pick-me-ups.
– Pantry staples: bananas, flour, sugar—you’ve got this.
– Thoughtful gift: loaf pans make charming homemade presents.
Ingredients
• 3 very ripe bananas (about 1½ cups mashed)
• 1 cup crushed pineapple, drained (fresh or canned: I’m partial to Dole)
• ½ cup unsalted butter, melted and cooled slightly
• ¾ cup granulated sugar (swap in ½ cup honey or maple syrup for a lighter sweetness)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1¾ cups all-purpose flour (King Arthur or Bob’s Red Mill)
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup sweetened shredded coconut (optional for chew)
• ½ cup chopped macadamia nuts or walnuts (optional, lightly toasted)
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Here’s the thing: lining the pan with parchment helps the loaf lift out cleanly.
2. In a large bowl, mash the bananas with a fork until smooth but still a bit chunky—texture is your friend. Then stir in pineapple, melted butter, sugar, eggs, and vanilla extract until everything looks sunny and well-blended.
3. Whisk together the flour, baking soda, and salt in a medium bowl. This little step keeps your loaf from ending up flat or gummy—trust me, it matters.
4. Gently fold the dry mix into the wet ingredients, stirring just until you can’t see streaks of flour. Overmixing? A quick way to tough bread.
5. If you’re using coconut or nuts (and honestly, why wouldn’t you?), sprinkle them in now and fold gently for even distribution.
6. Pour the batter into your prepared pan, smoothing the top with a spatula. For that bakery-style dome, tap the pan once on the counter to settle the batter.
7. Bake on the center rack for 50–60 minutes, or until a toothpick comes out with a few moist crumbs attached. Ovens differ, so check at 45 minutes—cover with foil if the top’s getting too brown.
8. Let the loaf rest in the pan for 10 minutes. Then run a knife around the edges, pop it out, and let it cool on a rack for at least 20 minutes before slicing. Patience pays off in neat slices.
Servings & Timing
• Makes 1 loaf (about 8 generous slices)
• Prep Time: 15 minutes
• Bake Time: 50–60 minutes
• Total Time: roughly 1 hour 15 minutes
Variations
• Chocolate Chip Twist: swap pineapple for ½ cup dark chocolate chips.
• Gluten-Free: use a 1:1 gluten-free flour blend.
• Vegan Version: replace eggs with 2 flax “eggs” and butter with coconut oil.
• Nutty Crunch: stir in ½ cup chopped macadamia nuts plus a sprinkle on top.
• Citrus Zing: add 1 teaspoon grated lime zest for a bright note.
• Tropical Swirl: swirl in ¼ cup guava or passion fruit jam before baking.
Storage & Reheating
Store slices in an airtight container at room temperature for up to 3 days. For longer stash, freeze individual slices in zip-top bags for up to 3 months. To reheat, pop a slice in the toaster for about 30 seconds or microwave on low for 15–20 seconds—voilà, almost fresh-baked taste.
FAQs
Q: Can I use frozen pineapple?
A: Yes—just thaw and drain it well so your bread doesn’t get soggy.
Q: How ripe should my bananas be?
A: Very! The riper, the sweeter—aim for skins dotted with brown patches.
Q: Why is my loaf sunken in the middle?
A: Too much mixing or opening the oven too early can cause a collapse; follow timing and stir gently.
Q: Can I reduce the sugar?
A: You can trim up to ¼ cup, but sweetness balances the pineapple’s tang.
Q: Is parchment paper necessary?
A: It makes cleanup a breeze and helps the loaf pop out cleanly, but a well-greased pan works too.
Q: How do I test for doneness?
A: Insert a toothpick into the center—if it comes out mostly clean, you’re golden.
Q: Can I make mini loaves?
A: Sure—bake in mini pans for 25–30 minutes, checking early.
Q: Why add coconut?
A: It brings that chewy, tropical vibe—but feel free to skip if you’re coconut-shy.
Conclusion
This Hawaiian Banana Bread marries classic comfort with sweet, tangy island flair—no passport needed. It’s easy, quick, and endlessly adaptable for any occasion or craving. Give it a try, leave a comment below, and don’t forget to explore more of my tropical baking adventures!
Hawaiian Banana Bread
Ingredients
- 3 ripe bananas about 1½ cups mashed
- 1 cup crushed pineapple drained
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup shredded sweetened coconut optional
- ½ cup macadamia nuts chopped and toasted, optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- Mash bananas in a large bowl until mostly smooth, then stir in drained pineapple, melted butter, sugar, eggs, and vanilla until well combined.
- In a bowl, whisk together flour, baking soda, and salt.
- Fold dry ingredients into wet mixture until just blended, then gently stir in coconut and nuts if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean, covering loosely with foil if browning too fast.
- Let the loaf rest in the pan for 10 minutes before removing to a wire rack to cool completely.
