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How about a tropical twist on a classic? If you love pineapple, you NEED to try this Hawaiian banana bread!
We started with the perfect banana bread base, and amped it up with coconut extract and crushed pineapple. The result is a super moist and fruity loaf of bread. The kids are obsessed and we can’t get enough!
Of course, this is still a quick bread, so there is no yeast required and no rise time. That makes this recipe extra easy. And don’t forget that quick breads freeze AMAZINGLY! Freeze in a loaf or in slices to have some on hand for a quick snack or dessert!
Why we think you’ll love it:
- A tropical twist. We added a hint of coconut to the vanilla extract and a can of crushed pineapple for extra fruity flavor.
- We love quick breads! No yeast and no rise time means this bread is extra easy. It preps in only 10 minutes.
- Save some for later. Quick breads are great for freezing. We love to save one loaf for a grab-and-go breakfast.
Hawaiian Banana Bread Ingredients and Substitutions
- 3 cups all-purpose flour – see How to Measure Flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten – Room temperature eggs beat together better than cold ones.
- 1 cup vegetable oil – or canola oil, melted coconut oil, or avocado oil
- 2 cups mashed very ripe bananas (about 4 bananas) – see How to Ripen Bananas
- 1 (8-ounce) can crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 cup flaked coconut
- 1 teaspoon coconut extract, optional
- 1 – 2 tablespoons flaked coconut – for sprinkling on top of the batter. Alternatively, you can sprinkle on chopped macadamia nuts or walnuts.
How to Make Hawaiian Banana Bread
- PREP. Preheat oven to 350°F. Grease two 9×5-inch loaf pans.
- BATTER. In a large bowl, combine the flour, salt, baking soda, sugar, and cinnamon.
- Add the eggs, oil, mashed bananas, pineapple, vanilla, and shredded coconut and stir until just combined. Pour batter evenly into the prepared pans.
- BAKE. Bake for 60-65 minutes. Remove from oven and sprinkle 2 tablespoons of coconut flakes on top and bake for 5 more minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Kristyn’s Recipe Tips
- Using very ripe bananas is key to making a flavorful and moist bread. The peels should be heavily speckled brown or almost entirely black.
- Be sure to drain the pineapple well; we like to pour the can into a colander or mesh sieve and let it drain for a few minutes before using it in the recipe.
- Once the wet ingredients are added to the dry ingredients, stir just until combined. Overmixing leads to a tough, dry, and chewy bread instead of a moist, tender crumb.
- To help the bread come out of the pan intact, you can either flour and grease the baking pans or line them with parchment paper.
- You can add chopped macadamia nuts or walnuts by folding them into the batter or sprinkling them on top before baking.
Hawaiian Banana Bread Recipe
Hawaiian banana bread adds a tropical twist with a hint of coconut and crushed pineapple for an extra fruity quick bread!
Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups mashed very ripe bananas, about 4 bananas
- 1 (8-ounce) can crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 cup flaked coconut
- 1 teaspoon coconut extract, optional
- 1 – 2 tablespoons flaked coconut
Instructions
- Preheat oven to 350°F. Grease two 9×5-inch loaf pans.
- In a large mixing bowl, combine the flour, salt, baking soda, sugar, and cinnamon. Add the eggs, oil, banana, pineapple, vanilla, and coconut and stir until just combined. Pour batter evenly into the prepared pans.
- Bake for 60-65 minutes. Remove from oven and sprinkle 2 tablespoons of flaked coconut on top and bake for 5 more minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Notes
Recipe tips.
- Using very ripe bananas is key to making a flavorful and moist bread. See How to Ripen Bananas for tips.
- Be sure to drain the pineapple well; we like to pour the can into a colander or mesh sieve and let it drain for a few minutes before using it in the recipe.
- Once the wet ingredients are added to the dry ingredients, stir just until combined. Overmixing leads to a tough, dry, and chewy bread instead of a moist, tender crumb.
- To help the bread come out of the pan intact, you can either flour and grease the baking pans or line them with parchment paper.
- You can add chopped macadamia nuts or walnuts by folding them into the batter or sprinkling them on top before baking.
Nutrition
Calories: 2066kcal, Carbohydrates: 406g, Protein: 33g, Fat: 39g, Saturated Fat: 28g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 246mg, Sodium: 1538mg, Potassium: 1360mg, Fiber: 19g, Sugar: 232g, Vitamin A: 504IU, Vitamin C: 20mg, Calcium: 101mg, Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to make muffins?
Use the batter to evenly fill the muffin liners ⅔ of the way full. Bake at 350°F for 20-25 minutes.
How to store?
Cool the bread completely before storing in an airtight container for 3-5 days, or wrap tightly with plastic and again with foil and freeze for 2-3 months.
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