Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

This Tropical Hawaiian Banana Bread is the best way to bring the tropics to your breakfast table. After making it dozens of times, I’ve discovered the trick to keeping it moist and packed with pineapple and coconut flavor. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Chickpea Orzo Soup for Cozy Weeknight Dinner and Slow Cooker Cajun Butter Chicken with Creamy Sauce.

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.

• Ripe bananas
• Sugar
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Pineapple chunks
• Coconut flakes
• Vanilla extract
• Cinnamon
• Optional: Chopped nuts
• Optional: Dried fruit

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

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mash bananas: In a large bowl, mash the ripe bananas until smooth.
3. Mix in sugar and eggs: Stir in the sugar and eggs until well combined.
4. Combine dry ingredients: In a separate bowl, combine the flour, baking soda, salt, cinnamon, and coconut flakes.
5. Combine wet and dry: Gradually add the dry ingredients to the banana mixture, mixing just until combined.
6. Fold in pineapple: Gently fold in the pineapple chunks.
7. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

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

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 4 days. Make-ahead tip: This banana bread can be made ahead and frozen for up to 3 months.

Freezing Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

Freeze sliced banana bread for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 300°F (150°C) for 10-15 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 gluten-free flour blend.
• Best substitution: No pineapple? Use 1 cup of chopped apples instead.
• Make-ahead: This banana bread freezes well. Thaw at room temperature before serving.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If the banana bread is browning too quickly, tent the pan with aluminum foil.

Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

⏱

Prep

15 mins

🍳

Cook

50-60 mins

⏳

Total

1 hr 5 mins

🍽

Serves

1 loaf

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• Ripe bananas
• Sugar
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Pineapple chunks
• Coconut flakes

Seasonings

• Vanilla extract
• Cinnamon

Optional Toppings

• Chopped nuts
• Dried fruit

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mash bananas: In a large bowl, mash the ripe bananas until smooth.
3. Mix in sugar and eggs: Stir in the sugar and eggs until well combined.
4. Combine dry ingredients: In a separate bowl, combine the flour, baking soda, salt, cinnamon, and coconut flakes.
5. Combine wet and dry: Gradually add the dry ingredients to the banana mixture, mixing just until combined.
6. Fold in pineapple: Gently fold in the pineapple chunks.
7. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: No pineapple? Use 1 cup of chopped apples instead.
• Make-ahead: This banana bread freezes well. Thaw at room temperature before serving.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If the banana bread is browning too quickly, tent the pan with aluminum foil.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 4 days.
• Freezer: Freeze sliced banana bread for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
• Make ahead: This banana bread can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 350
• Protein: 5g
• Fat: 8g
• Carbs: 60g
• Fiber: 3g
• Sugar: 25g
• Sodium: 250mg
• Cholesterol: 50mg
• 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!