Hawaiian Banana Bread with Coconut and Pineapple
This Hawaiian Banana Bread with Coconut and Pineapple is a tropical twist on classic banana bread, blending ripe bananas, juicy pineapple, and shredded coconut into a moist, flavorful loaf that feels like a beachside treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (8 servings)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, combine mashed bananas, sugar, melted butter, egg, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and shredded coconut.
- Gradually stir dry ingredients into wet mixture until just combined.
- Gently fold in crushed pineapple, being careful not to overmix.
- Pour batter into prepared loaf pan and spread evenly.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped macadamia nuts for extra crunch and flavor.
- Sprinkle brown sugar and coconut on top before baking for a caramelized crust.
- Substitute whole wheat flour for a heartier texture.
- Turn into muffins by baking in a muffin tin for 18–22 minutes.
- Wrap well for storage; freezes beautifully for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
