Hawaiian Banana Bread with Coconut and Pineapple

This Hawaiian Banana Bread with Coconut and Pineapple is my tropical twist on the classic loaf. It’s soft, sweet, and packed with island flavor in every bite. The ripe bananas bring richness, the pineapple adds moisture and brightness, and the coconut gives a hint of chew and warmth. One bite, and I feel like I’ve been whisked away to a sunny beach morning.

Why You’ll Love This Recipe

I love how this banana bread recipe takes the familiar and makes it feel like a vacation. It’s still incredibly easy to make—just a few mixing bowls and a loaf pan—but the addition of crushed pineapple and shredded coconut adds so much personality. It’s moist, flavorful, and just the right amount of sweet. It’s a great way for me to use up ripe bananas and perfect for breakfast, brunch, or a mid-afternoon treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1 cup all-purpose flour
1/2 cup shredded coconut, unsweetened
1/2 cup crushed pineapple, drained
1/2 cup sugar
1/4 cup melted butter
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a large bowl, I combine the mashed bananas, sugar, melted butter, egg, and vanilla extract, mixing until smooth.

3. In another bowl, I whisk together the flour, baking soda, salt, and shredded coconut.

4. I gradually add the dry mixture into the banana mixture, stirring just until combined.

5. I gently fold in the crushed pineapple, making sure not to overmix.

6. I pour the batter into the prepared pan and spread it evenly.

7. I bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

8. I let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8 servings).
Prep time: 15 minutes
Cooking time: 60 minutes
Total time: 75 minutes

Variations

• I sometimes add chopped macadamia nuts for crunch and even more island flair.

• A sprinkle of brown sugar and coconut on top before baking creates a caramelized crust.

• I’ve made it with whole wheat flour for a slightly denser, more wholesome version.

• Turning it into muffins works well—just bake for about 18–22 minutes instead.

Storage/Reheating

I store the banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. To reheat, I microwave individual slices for 10–15 seconds or toast lightly. It also freezes beautifully—sliced or whole—for up to 3 months.

FAQs

Can I use sweetened shredded coconut?

Yes, I’ve used sweetened coconut when that’s what I had—it makes the bread a little sweeter and richer.

Can I use canned pineapple chunks instead of crushed?

I usually stick to crushed because it blends better, but I’ve pulsed pineapple chunks in a food processor when that’s all I had.

How do I know when the bread is done?

I always insert a toothpick into the center—it should come out clean or with just a few crumbs, not wet batter.

Can I substitute oil for butter?

Yes, I’ve used vegetable oil in place of melted butter and it works just fine—makes it extra moist too.

Is this bread very sweet?

It’s mildly sweet, just enough to satisfy without being too rich. If I want it more like a dessert, I add a light glaze on top.

Conclusion

This Hawaiian Banana Bread with Coconut and Pineapple is the tropical escape I love to bake anytime I have overripe bananas. It’s soft, fruity, and full of cozy island vibes that make it perfect for sunny or rainy days alike. Whether I’m sharing it with guests or sneaking slices for myself, this loaf always brings a taste of paradise to my kitchen.