f ther€s one thing that instantly makes us think of warm, sunny days and tropical breezes, ifs this
Hawaiian banana bread. The combination of ripe bananas, crushed pineapple, and coconut makes every
bite taste like a mini vacation. We discovered this twist on classic banana bread after a friend retumed
from a trip to Maui, bringing back stories of roadside stands selling fresh, aromatic loaves wrapped in
parchment paper. We knew we had to recreate that moment at home—and believe us, this is the kind of
recipe that makes your kitchen smell absolutely heavenly.
The best part? This banana bread is incredibly forgiving. It’s perfect for those bananas that are way past
their prime (you know the ones—so brown they practically beg to be baked into sornething). Plus, the
pineapple and coconut add a sweetness and texture thafs just.„ chef’s kjss.
What Makes This Banana Bread “Hawaiian”?
The secret is in the mix-ins. Classic banana bread is already fantastic, but when you fold in juicy crushed
pineapple and a handful of shredded coconut, it’s like a tropical patty in your mouth. The pineapple
keeps the bread moist and adds a subtle tanginess that pairs beautifully with the natural sweetness of
ripe bananas. The coconut gives it a little chew and an island vibe that’s impossible to resist.
Lets get baking!
Hawaiian Banana Bread Recipe
Makes 1 loaf (about 8-10 slices)
You Will Need:
• 2 cups all-pwpose flour
• 1 teaspoon baking soda
• h teaspoon salt
1 teaspoon ground cinnamon (Optional, but adds a warm spice that we love)
• ‘h cup unsalted butte, melted and slightly cooled (coconut oil works, too)
• 1 sugar (for a slightly less sweet bread, use % cup)
2 large eggs
1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
% cup crushed pineapple, well-drained (reserve a bit of the juice if you want to drizzle over the warm
% cup shredded sweetened coconut, plus a bit more for sprinkling on top
Optional Add-Ins:
h cup macadamia nuts or walnuts (for a bit of crunch)
% cup Oied fruit, like golden raisins or chopped dried mango
Directions:
1 . Prep and Preheat
Preheat your oven to 350tF (175tC). Lightly grease a 9xS-inch loaf pan or line it with parchm•ent
paper for easy removal.
2. the Dry Inwedients
In a mediurn bowl, whisk together the flour, baking soda, and cinnamon (if using)_ Set aside-
3. Combine Wet Ingrecfients
In a large mixing bowl, stir together the melted butter and sugar until smooth. Add the eggs, one at a
time, beating well after each addition Stir in the vanilla extract, mashed bananas, and crushed
pineapple. (And can we take a moment to appreciate how amazing that combo smells already?)
4. Everything Together
Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain.
Overmixing can make your bread dense, so go easy_ Now, fold in the shredded coconut and any
optional add-ins like nuts or dried fruit.
S. Pour and Top
Pour the batter into the prepared loaf pan, smoothing the top. If you’re a coconut lover like us,
sprirkle a bit of extra shredded coconut on top—this will toast up beautifully while baking and add a
little crunch.
6. Bake Until Golden
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Ifthe top
starts to brown too quickly, cover it loosely with a piece of foil.
7. Cool md Serve
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool
completely (or at least try to wait before slicing). It’s hard, we know! f you reserved any pineapple
juice, brush a little over the top for an extra hint of tropical flavor.
A Few Tips & Swaps:
Bananas Wtter: The riper, the better! Those speckled brown bananas are going to give you the most
flavor and natural sweetness.
Drain the Pineapple Well: Too much moisture can make the bread soggy, so make sure to press as
much juice out of the crushed pineapple as possible.
Nut-Free Version: If you’re avoiding nuts, just leave them out! The bread is still fabulous without them.
Gluten-Free Option: Use a I-to-I gluten-free flour blend in place of the all-purpose flour. Wéve done it
before and it turns out great.
Serving Suggestions
This Hawaiian banana bread is wonderful on its own, but if you want to go all out, try serving a slice
warm with a smear of salted butter. Or, for a real treat, toast it lightly and top with a dollop of Greek
yogurt and a drizzle of honey_ You could even get adventurous and tum it into French toast—yep, banana
bread French toast is as incredible as It sounds.
We love keeping a loaf on hand for breakfast, snacks, or dessert. It stays moist for days, and if you have
any leftovers (a big if), you can freeze slices individually wrapped—perfect for when you need a little pick-
me-up or taste of the tropics.
Have you tried a version of banana bread like this before? Wéd love to hear how you make it your own!