Hawaiian banana bread combines ripe banana with crushed pineapple and a little coconut for a moist, gently tropical loaf. The fruit provides plenty of sweetness and moisture, so draining the pineapple matters. Slice only after cooling for a crumb that holds together neatly.
Recipe Details
Makes 1 loaf, about 10 slices | Prep: 20 minutes | Bake: 55–65 minutes | Cool: 1 hour | Total: About 2 hours 25 minutes
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup unsalted butter (113 g), softened
- ¾ cup granulated sugar (150 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed very ripe banana (about 2–3 bananas)
- ½ cup well-drained crushed pineapple
- ½ cup unsweetened shredded coconut
How to Make Hawaiian Banana Bread
1. Prepare the pan and fruit
Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line with a parchment sling. Mash the bananas and measure 1 cup. Drain the crushed pineapple well, pressing lightly in a sieve, then measure ½ cup.
2. Combine the dry ingredients
Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Break up any visible clumps of leavening.
3. Cream butter and sugar
Beat butter and sugar for 2–3 minutes until lighter. Add eggs one at a time, scraping the bowl after each. Beat in vanilla, then mix in the mashed banana.
4. Fold in flour and fruit
Fold the flour mixture into the wet mixture just until mostly combined. Fold in drained pineapple and coconut until no dry flour remains. Avoid beating the finished batter.
5. Fill and bake
Spread into the loaf pan and smooth the top. Bake for 55–65 minutes, checking at 50 minutes. A skewer in the center should come out without wet batter. Tent loosely with foil if the top browns early.
6. Cool before slicing
Cool in the pan for 15 minutes. Lift onto a wire rack and cool for at least 45 minutes more before cutting. A warm loaf may seem gummy if sliced too soon.
Tips for the Best Results
Measure mashed banana. Bananas vary widely in size. Excess banana can leave a damp line in the bottom of the loaf.
Drain pineapple carefully. The recipe uses the fruit, not its packing juice. Let excess liquid drip away before measuring.
Check the center. The outer crust can be deeply golden before the middle is ready. Test the thickest central part of the loaf.
Serving and Variations
Serve plain, lightly toasted, or with a little butter. For crunch, fold in ⅓ cup chopped macadamias with the coconut. This is a home-style tropical banana loaf; the pineapple and coconut distinguish it from a plain banana bread without needing a heavy glaze.
Storage and Reheating
Wrap the completely cooled loaf and keep at cool room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze slices individually, then place them in a sealed freezer bag for up to 3 months. Thaw wrapped or toast directly from frozen on a gentle setting.
Frequently Asked Questions
Can I use sweetened coconut?
Yes, although the loaf will taste sweeter. Keep the amount at ½ cup.
Can I leave out the coconut?
Yes. The loaf will be less textured but the banana and pineapple still work well together.
Why did my loaf sink?
Too much fruit or liquid, underbaking, and inaccurate leavening measurements can all contribute. Measure the fruit and test the center before removing it.