This Tropical Hawaiian Banana Bread is a sunshine-filled treat! With ripe bananas, sweet pineapple, and a hint of coconut, it’s like a mini vacation in a slice.
Every bite is soft and fruity, perfect for breakfast or a snack. I love to toast it and add a bit of butter—yum! Give it a try, and I bet you’ll find a new favorite too!
Key Ingredients & Substitutions
Ripe Bananas: The star of this bread! Overripe bananas are ideal since they are sweeter and mash easily. If you don’t have them, you can use frozen bananas (just thaw and drain excess moisture) or even applesauce as a substitute.
Coconut: Using unsweetened shredded coconut gives nice texture and flavor. If you’re not a fan, feel free to skip it or replace it with finely chopped almonds or pecans for added crunch.
Pineapple: Crushed pineapple adds moisture and sweetness. If fresh pineapple is available, you can use it too—just blend it until it’s crushed and drain off some juice. Canned pineapple chunks in juice are another alternative.
Butter: Unsalted butter is my go-to for better control over the saltiness. You could replace it with coconut oil for extra coconut flavor, or use vegetable oil for a lighter option.
Nuts: Macadamia nuts give a lovely tropical touch. If you need it nut-free, simply leave them out or use seeds such as sunflower seeds instead.
How Do I Ensure My Banana Bread is Moist and Fluffy?
To achieve that perfect, moist, and fluffy texture, make sure not to overmix the batter! Here are some steps you can follow:
- Combine the wet and dry ingredients gently. Stir until just mixed—lumps are okay!
- Don’t skip the mixing of the bananas with the sugars and eggs; it adds moisture.
- Using ripe bananas really boosts flavor and moisture content, so choose the softest ones!
- Check the bread while baking around the 60-minute mark; feeling the top should help gauge doneness.
Your patience while cooling is key—let it sit for about 10 minutes in the pan. This lets it finish cooking and helps it stay moist!
Tropical Hawaiian Banana Bread with Coconut & Pineapple
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup unsweetened shredded coconut (plus extra for topping)
Wet Ingredients:
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Add-Ins:
- ½ cup crushed pineapple, drained
- Optional: ½ cup chopped macadamia nuts or walnuts
How Much Time Will You Need?
Your Tropical Hawaiian Banana Bread will take about 15 minutes to prep and around 60–70 minutes to bake. After baking, let it cool for about 10 minutes in the pan, then another hour on a wire rack before slicing. Total time is around 2 hours from start to finish—worth every minute!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan so your delicious banana bread doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Then, stir in the shredded coconut. This will give your bread a lovely texture and tropical flavor!
3. Combine the Wet Ingredients:
In a larger bowl, mash the ripe bananas until smooth. Add in the granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Mix everything together until you have a nice, smooth mixture.
4. Combine Dry and Wet Mixtures:
Now, gently fold the dry ingredients into the wet mixture. Do this until just combined—be careful not to overmix! A few lumps are perfectly fine.
5. Add Pineapple and Nuts:
Next, fold in the crushed pineapple and your optional nuts if you’re using them. This adds even more flavor and texture!
6. Pour into the Pan:
Pour your batter into the prepared loaf pan. To make it look extra special, sprinkle a little shredded coconut on top. It’ll toast beautifully while baking!
7. Bake It Up:
Place the loaf pan in the oven and bake for 60–70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Your kitchen will start smelling amazing!
8. Cooling Time:
Once done, let the banana bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is essential to retaining moisture.
9. Slice and Serve:
Now it’s time to slice into your Tropical Hawaiian Banana Bread! Enjoy it plain or with a little butter. Each slice is a taste of paradise!
Happy baking! 🌴🍌🥥
Frequently Asked Questions
Can I Use Overripe Bananas for This Recipe?
Absolutely! In fact, overripe bananas are perfect for making banana bread because they’re sweeter and easier to mash. Look for bananas with lots of brown spots for the best flavor!
How Can I Store Leftover Banana Bread?
To store leftover banana bread, wrap it tightly in plastic wrap or aluminum foil, and keep it at room temperature for up to 3 days. You can also refrigerate it for up to a week, or freeze it for up to 3 months—just make sure to slice it before freezing for easier thawing.
Can I Substitute Pineapple with Other Fruits?
Yes, you can replace the crushed pineapple with other fruits like finely chopped mango or even applesauce if you prefer. Just remember to drain any excess liquid to maintain the bread’s texture!
Is This Recipe Easily Scalable?
Definitely! You can double the recipe and make two loaves, or half it if you want a smaller batch. Just keep an eye on the baking time, as it may vary slightly with different batch sizes.
