This Hawaiian banana bread blends coconut flakes and crushed pineapple into an ultra-moist loaf. The result is a tropical, perfectly sweet banana bread with a flavor you won’t forget.
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The Best Hawaiian Banana Bread
If you love banana bread and want something with a tropical twist, this Hawaiian banana bread is the perfect pick. It combines mashed banana, crushed pineapple, and shredded coconut for a moist loaf with a bright, sweet flavor.
The texture is soft and tender with a lovely crumb—moist but not dense. One slice and you’ll understand why this version quickly becomes a favorite for breakfast, snack, or dessert.
Why This Recipe Works
Simple and fast: The recipe uses everyday ingredients and straightforward steps. Most work is mixing—the longest part is the baking time.
Unique flavor: The crushed pineapple and coconut add tropical notes that complement the banana, creating a flavor reminiscent of a pina colada in bread form.
Everyone loves it: It’s a crowd-pleaser—sweet, moist, and memorable. Serve it warm with butter or cream cheese for extra indulgence.
Ingredients
This loaf uses one mashed banana, crushed pineapple, and shredded coconut for that Hawaiian profile, plus basic baking staples.
You will need:
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 overripe or ripe banana, mashed
- 1 cup crushed pineapple (do not drain)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup shredded coconut, divided
Use these ingredients as a base to customize—add nuts, chocolate chips, or extra pineapple to taste.
How To Make Hawaiian Banana Bread
1. Prep: Preheat the oven to 350°F (180°C). Line a loaf pan with parchment or grease it well.
2. Cream butter and sugar: Beat the butter and sugar until soft and creamy. Add the eggs and mix until smooth.
3. Add banana and pineapple: Mash the banana and stir it into the wet mixture, then add the crushed pineapple and combine.
4. Mix dry ingredients: Whisk the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients along with half of the shredded coconut and stir until a smooth batter forms.
5. Bake: Pour the batter into the prepared loaf pan, sprinkle the remaining coconut on top, and cover loosely with parchment or foil to prevent over-browning. Bake about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing.
Tips To Make The Best Banana Bread
- Use overripe bananas for maximum sweetness and moisture.
- Add nuts like macadamia or walnuts for extra texture and a Hawaiian touch.
- Stir in chocolate chips if you prefer a sweeter loaf.
- Serve warm with butter or softened cream cheese for a decadent finish.
- Check doneness with a toothpick near the end of baking to avoid overcooking.
How To Store Hawaiian Banana Bread
Room temperature: Keep whole or sliced in an airtight container for up to 4 days.
Refrigerator: Wrap tightly in plastic wrap or place in a sealed bag; it will keep about a week but may dry faster.
Freezer: Wrap in plastic and place in a freezer-safe bag or container for up to 4 months. Thaw overnight in the fridge.
Reheating: Warm slices in the microwave for 8–10 seconds and add a pat of butter for that fresh-baked feel.
FAQs About This Hawaiian Banana Bread Recipe
Why is banana bread a thing in Maui?
Bananas thrive in Maui’s climate, and overripe fruit was historically preserved or repurposed, so turning very ripe bananas into banana bread became common practice.
Why is banana bread in Hawaii so good?
Many local varieties, like the apple banana, are naturally sweeter and more aromatic, with hints of pineapple and other fruits. Those flavor notes make Hawaiian-style banana bread especially tasty.
What is the Hawaiian word for banana?
The Hawaiian word for banana is maiʻa.
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- Cream cheese banana bread
- Banana bread without baking soda
Hawaiian Banana Bread
This Hawaiian banana bread recipe combines coconut flakes and crushed pineapple into a super-moist loaf with bright tropical flavor.
10 minutes
45 minutes
55 minutes
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 overripe banana or ripe banana, mashed
- 1 cup crushed pineapple (do not drain)
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup shredded coconut, divided
Instructions
- Preheat the oven to 350°F (180°C). Line a loaf tin with parchment or grease it with nonstick spray.
- Beat butter and sugar until soft and creamy. Add eggs and mix until smooth.
- Mash the banana and stir into the wet mixture. Add crushed pineapple and combine.
- Sift flour, baking powder, baking soda, and salt. Add to the wet mixture with half the coconut and stir until combined.
- Transfer batter to the prepared loaf pan, top with remaining coconut, and cover loosely with parchment or foil.
- Bake about 45 minutes or until a toothpick inserted into the center comes out clean. Cool slightly, then slice and serve.
Nutrition Information:
Serving Size:
1 serving
Amount Per Serving:
Calories: 297
Total Fat: 11g
Protein: 4g
Carbohydrates: 45g