Hawaiian Banana Bread with Coconut and Pineapple is moist and a tropical treat! This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.
Y'all, this tastes like a little slice of Hawaii came to the Midwest...
A pineapple quick bread that is so easy it comes together in minutes, combined with chewy coconut and moist banana.
Families, your kids will go nuts for this! Or should I say, bananas???!?!?!
I'll let you in on a little secret. I'm not really a banana lover but I LOVE this coconut banana bread. Like, love it so much I hurry I've been known to take the last piece which is supposed to be against the mom code.
That's how much I like it.
Btw, did you know the Pioneer Woman doesn't like bananas either? I like to think we're besties that way. Right, Ree? I know you're following me...
There's basically a banana bread for every occasion. Coffee banana bread? Check.
Double Chocolate Banana Bread? Got it. Banana Bread Overnight Oats? Yep!
Then, I couldn't decide what category to put pineapple bread into....breakfasts, desserts, snacks?
How about we just call it delicious???
How to make homemade Hawaiian Banana Bread
Like any quick bread, this recipe doesn't require rising time.
Basically, you combine the ingredients like instructed, bake and let the kitchen fill with tropical aromas.
Tip: If you want to get fancy you can sprinkle some extra shredded coconut on the top before baking.
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I'll email it to you, so you can come back to it later!
I used unsweetened coconut flakes from Trader Joes and I'm sure other stores carry them too. The extra sweetness isn't necessary, but it's probably a bit easier to find sweetened coconut flakes. I know our local Aldi even carries coconut flakes! My point is, either one will work.
You can bake this in a normal, 9x6 loaf pan, or make banana bread into mini loaves (this pan is so cool!) and give as gifts. Heck, you can make these into Hawaiian Banana Bread pineapple muffins if you want!
Allow to cool, then eat. It's awesome on its own, but you could add butter or softened cream cheese to increase the awesome factor.
It's also a delicious addition to a packed cold lunch!
Tip: For another taste of the tropics try my slow cooker Hawaiian chicken.
Top Tip
If you’re packing lunches for the field or the job site, check out my list of Cold Lunch Ideas made for real-life farm families.
What can I make with leftover crushed pineapple?
Have you ever made a recipe and you're left with half a can of food randomness? Yep, I get that.
Well, the first logical way to use crushed pineapple is, of course, to put it on top of a scoop of vanilla ice cream. Everything is better with ice cream!
Or you could use it in crushed pineapple recipes like Pineapple Carrot Cake with Cream Cheese or our family's legendary Orange Fluff Jello Salad.
You'll also love these easy bread recipes:
If you love coconut, be sure to try my Oatmeal Coconut Cookies, too!
Recipe
Hawaiian Banana Bread with Coconut and Pineapple
Send me this recipe!
I'll email it to you, so you can come back to it later!
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana mashed
- 1 cup crushed pineapple do not drain
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup shredded coconut
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
- Stir in mashed banana and pineapple.
- In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
- Stir in coconut flakes/shreds.
- Pour mixture into a greased loaf pan (9x5). Bake for 60 minutes or until a toothpick inserted comes out clean.
Video
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Shared on Meal Plan Monday.
Nadia Davis says
Turned out great. The only modification I made was to add two bananas because I have so many, and pecans.
Deanne Frieders says
I love the idea of adding pecans. Why is it when we have one banana we have 4??!? 😉. Thanks for stopping by, Nadia!
Vickie lee says
Delicious
Deanne Frieders says
So glad you loved it, too!
Laurel says
I followed this recipe, baked 4 small loaves @ 4.5#s each... I also added 1/4 c. more shredded coconut and I only had 16 oz of pineapple. Moist, flavorful... delicious!! Thank you!
Deanne Frieders says
So glad you liked it! Little loaves are so cute 🙂
Darlene says
Can you use self raising flour?
Deanne Frieders says
I'm sure you can though I haven't tried it.
Heather Moody says
I'm going to try this but substitute finely chopped apples for the coconut and part of the butter. I'm also substituting fresh pineapple for the canned.
Gerry-Lynn McLeod says
What size can of crushed pineapple?
Gerry-Lynn McLeod says
Sorry, re-read the recipe and see you only used 1 cup and not the whole can. Please disregard my first comment.
AnnetteF says
This was a very easy recipe to put together. My family went on our first vacation to Maui earlier this year and really loved all the banana bread at the different roadside stops. Everyone loved it and we imagined ourselves back in Maui enjoying the little roadside snack again. Thank you for sharing!
Deanne Frieders says
Awww, love this Annette! Glad you like it as much as we do!
Pamella says
Thank You!!! I used fresh milled soft wheat and it came out PERFECT!!
Barbara says
Can you use light brown sugar instead of white sugar
Deanne Frieders says
I think it'd be okay with that.
Viki says
Very good bread. I got lot of compliments
I had more bananas on hand so I used them all. It was about a 1/4 cup of extra bananas.
Karen says
Made this today. Followed the recipe, but added vanilla extract and coconut extract. Delicious!!
Lisa says
Not a fan of This recipe It’s very dry. I almost added sour cream, but decided to follow recipe big mistake on my part.
Paula diggle says
It’s very good oNly the bottom got too brown and I baked it at right temperature and time what can I do.?
Deanne Frieders says
Hi Paula, you can try baking it on an upper rack next time.
Anne says
Use parchment paper in the bottom of the pan.
Edy says
I love this recipe, I made it twice, it’s very moist. I used 1/2 cup of sugar since we don’t like it too sweet. I can’t wait to make this bread again.
Nancy Stell says
Tasted good, but not worth the aggravation. I bought a used copy of Del Monte's cookbook so I knew I would get the "real deal"
Nancy Stell says
I have cooked this recipe today. No matter what I did, I checked three times what I was doing was correct. I did kinda wonder at the amount of batter I had for only one pan. I filled my pan, yes it was the correct size. Put it in oven and 30 minutes later I took a peek. The batter had over flowed all over the small flat pan I put it on and generally made a huge mess. I followed the recipe to the letter and I cannot figure out how my batter was so huge, I probably had enough for another pan. I tasted some of it and it sure tastes good though it created a mess.
Sharon Lynn says
This loaf was amazing, I have made it several times, it’s moist & not to sweet!
Deanne Frieders says
So glad you love it as much as we do.
Laurel McIvor says
Had some issues with the first one I made, not real flavorful and a little dry, with some tweaking the second try was excellent, added vanilla flavoring (going to try rum next time) one more egg, more banana, more pineapple and more coconut (I ran coconut thru a small food processor so bits would be smaller.]
Glenda Durrett says
Have made this as a loaf several times - we love it! Question: How should I modify to make in muffin tins?
Deanne Frieders says
Hi Glenda, I'm not sure how many muffins the recipe would make. I'd fill them about 2/3 full.
Mama T says
I think Glenda meant baking time lol
DL says
Love this recipe! Eliminated the coconut, added blueberries and only 1/2 cup of sugar. Baked it in a 9/13" glass dish lined with parchment. Served it as a coffee cake at Sunday morning brunch.
Connie Nordquist says
I made it exactly like the recipe. It was okay. Could hardly taste the banana or pineapple. Also it’s dry. Don’t know what I did wrong 😑
Cindy says
ok, I admit it, I'm pretty much a lurker, not commenting often on anything, but.... I HAD to comment on this freaking awesome cake!!!!! I did add chopped pecans and dates, just for a little texture, and I truly LOVE it. it's not too sweet and so flavorful and moist. Amazing!!! Thanks so much!!! 😊
Deanne Frieders says
Hi Cindy, thanks for popping in! I'm so glad you liked it and the addition of dates and pecans sounds AMAZING! Glad to have you here 🙂
Margaret says
Bread was very moist. Family loved it. Isn't super sweat like some breads. Glad I tried it will make it again.
Deanne Frieders says
So glad you liked it Margaret! It's a favorite of ours for sure.
My Name says
someone using your photo https://www.facebook.com/easyrecipespro/posts/pfbid06BLpCNrx6J757VTeNaRDD4ZENvzBXsBUFpiejutZ2wh7ttBcweB5GqxDNFd4q3E8l
Sean Higgins says
I didn't have enough pineapple, so I made up the rest with passionfruit pulp without the pips. Let's see how it goes. Keeping with the Hawaiian theme.
Mary says
I wanted to make muffins with your recipe. Do you know how long I should bake them @350?
June says
This bread was terrible, had no taste much and you could not slice, would totally fall apart into crumbs. I would never make again.
Laury says
Made this with my granddaughter she loved it it's a keeper
Deanne Frieders says
Awesome, so glad!
Irma Nazario says
Can you double the recipe and if so, how long do I bake it for?
Deanne Frieders says
Hi Irma, I don't recommend doubling the recipe in the same pan.
DEBRA says
we love this bread. very moist. My husband said it is the best he ever ate. I put glaze on it.
Deanne Frieders says
Love that! And the glaze idea sounds perfect Debra!
Patrick D. says
This recipe is a classic from the 1970s. It's Del Monte's Aloha Bread exact recipe. Delicious!
Deborah Charest says
Can you double this and use a bundle pan.
Juvy says
Can i use dessicated instead of shredded ine? Tnx
Melissa says
I was today years old when I saw your fantastic recipe! I can't believe I've never added crushed pineapple and coconut to my banana bread! This recipe is super simple and yields the most delicious banana bread I've ever had! Moist, sweet but not overly sweet and absolutely a crowd pleaser! You have forever changed the way I made banana bread!
Rick says
I tried your banana pineapple coconut bread. I wanted two pans so doubled the recipe. I used fresh pineapple that I shredded with a food processor. The results were tasty but the centers of both pans depressed in the middle. How can I prevent that from happening, and rising nicely like the picture of yours? I also used ghee instead of butter.
Deanne Frieders says
Hi Rick, usually when that happens the bread is undercooked or the batter stood for a while before baking. I hope one of those ideas provides a solution for you!
Donna Easter says
I made this last week and it was awesome! I am making it again right now to take to church tomorrow for coffee hour !
Raechel says
I've made this recipe a couple times now and everyone loves it. I do add vanilla extract and white chocolate chips to mine. Makes it taste amazing.
Deanne Frieders says
Sounds perfect!!
zak says
thanks for sharing
For More easy recipes : —-> More Recipes
Ouida Wellington says
I did try the banana bread it is delicious
jackie says
can I three times it to make 3 loaves
Lynn says
I am going to make this bread, I was just wondering can I double this recipe to make 2 9x5 Loaves and do I use sweet or unsweetened coconut?
Patricia lee says
Made the Hawaii banana bread it was really good everyone loved it
Peg says
I made the bread it was delicious, mine was a little crumbly, but it still tasted great, what to do, any suggestions for next t ime, thanks so much
Jen says
@Peg, you might try weighing your flour instead of measuring in cups. I made this last night and measured out 240gm of AP flour and it turned out perfect. That might help?
Bridgette says
yummy, I drained the pineapple and substituted the liquid with Baily's Colada Irish Cream
Deanne Frieders says
That sounds heavenly, Bridgette!
Karen Mercer says
I used one and a half medium-sized bananas. I also added maraschino cherries and pecans. It is baking now and smells delicious!
Deanne Frieders says
Those sound like amazing additions, Karen! Enjoy 🙂
Kathy says
This loaf is to die for! Thank-you for sharing this yummy recipe!!! 😊
Deanne Frieders says
Thanks for the review, so glad you enjoyed it!
Cheryl says
A very moist, tropical but mild, flavor. I’ve made it many times and every loaf has been excellent. I’ll be making mini loaves to give out at Christmas. My husband is celiac so I use Bob’s Red Mill 1 to 1 gf flour with no problem.
Jim says
I made tha Hawaian bread, turn out great. Was wondering if you could put spiced rum into the batter to give it a little more flavoring ?
Deanne Frieders says
I'm sure you could Jim!
Candee says
I am just wondering how big your 1 banana was. We typically buy small to medium sized bananas. It would be easier if the measurement was given in cups. Any idea how much I would use? 2 of the sized bananas I buy would make about 1 cup. This sounds like a yummy recipe & I would like to try it soon!
Deanne Frieders says
Hi Candee, about a cup sounds perfect.
Mary Wheeler says
Loved the taste of this bread. The banana wasn’t too overwhelming, I did cut back the sugar to half a cup and it wasn’t missed. It’s a keeper !!
Samm B. says
First time trying this recipe.
It's in the oven now, smells great!
Michelle says
I tried this recipe and added some chocolate chips and blueberries. I absolutely loved the result. It’s going to be my new favorite.
Laurie Chevrette says
Could I substitute oil for the butter?
Deanne Frieders says
Yes, that should work just fine. Enjoy!
Sandra says
Sounds great. I have a question about the flour. Do you use plain or self rising?
Deanne Frieders says
Hi Sandra, use all-purpose (plain) flour. Enjoy!
Jola says
I'll be making this again. I did make same minor changes ( 2 bananas, 1/2 tsp vanilla, 1/2 cup of loosely packed coconut and Splenda blend instead of straight sugar). Nice banana flavor and the pineapple and coconut flavors are very subtle. Might add nuts next time. Yummy!
Deanne Frieders says
Sounds great Jola!
Jola says
I'll be making this again. I did make same minor changes ( 2 bananas, 1/2 tsp vanilla, 1/2 cup of loosely packed coconut and Splenda blend instead of straight sugar). Nice banana flavor and the pineapple and coconut flavors are very subtle. Might add nuts next time. Yummy!
Julie says
Can fresh pineapple be used instead of caned.
Deanne Frieders says
Hi Julie, I'm not sure about the fresh pineapple. Sometimes the enzymes in pineapple can react differently in fresh vs. canned. If you try it I'd love to hear how it goes!
Peter says
I added 1/2 tsp of Vanilla extract to the wet ingrediants. Made the bread much more flavorful! Like a trip to Tahiti!
Deanne Frieders says
Sounds perfect, Peter!
Peter says
I added 1/2 tsp of Vanilla extract to the wet ingrediants. Made the bread much more flavorful! Like a trip to Tahiti!
Jamie says
Yum! I made two loaves of this and it turned out great! Thanks for the recipe!
Deanne Frieders says
So glad you enjoyed it Jamie!! We make it all the time 🙂
Jamie says
Yum! I made two loaves of this and it turned out great! Thanks for the recipe!
Gloria says
how much is 8oz, weight or cup? I have a 20 oz can, should I use a cup or weigh it?
Deanne Frieders says
Great question Gloria! It's one cup - and I amended the recipe to reflect that. Enjoy!!
Marilyn Czech says
I made this yesterday & found it delicious, moist & full of flavour.
Deanne Frieders says
Wonderful! So glad you enjoyed it!
Marilyn Czech says
I made this yesterday & found it delicious, moist & full of flavour.
carol says
I have made this twice now...may be the best loaf i have ever made. going to try it in muffin size today! Excellent combination and very moist. Thankyou
Deanne Frieders says
Thank you, Carol! I think muffin size is a great idea!
carol says
I have made this twice now...may be the best loaf i have ever made. going to try it in muffin size today! Excellent combination and very moist. Thankyou
Catherine maxey says
Great recipe. I didn't have crushed pineapple so a chopped up canned Chunk pineapple into small pieces like I was making a smoothie but stopped short of pure. Used 3\4 cup. That worked just fine. I omitted the coconut but added 1\2 Tsp coconut extract. Used 1\2 cup (2oz by weight) of ground up cinnamon sugar shredded wheat to prove the chewey texture of coconut. I have a friend who doesn't like coconut texture. Rduced baking time in my oven was only 45 minutes. Also used 4T butter 4Tablespoons applesauce to cut some calories. Sprinkled sanding sugar on top. Great recipe.
Kim Hampton says
@Catherine maxey, I love using applesauce to replace oil in breads like this, it especially works well when using fresh pineapple.
Catherine maxey says
I substituted 12 cup crushed shredded wheat cereal for the coconut and added 12 Tsp coconut extract
Maureen says
Can you make this without the coconut?
Catherine maxey says
I substituted 1\2 cup crushed shredded wheat cereal for the coconut and added 1\2 Tsp coconut extract
Suzy says
This was not bad but I was expecting more flavor. I really didn't notice the pineapple or coconut taste (yes I used the whole can with the juice and I packed the coconut). Mostly banana flavored, but because you only use 1, it wasn't even very banana flavored. It was very moist. Just wish it would have more of the extra flavors.
Samm B. says
I used 2 medium sized bananas. I didn't have crushed pineapple, only chunks. Ran them through the food processor. More like puree than crushed but it's fine.
Deanne Frieders says
Sounds good, Samm!
Suzy says
This was not bad but I was expecting more flavor. I really didn't notice the pineapple or coconut taste (yes I used the whole can with the juice and I packed the coconut). Mostly banana flavored, but because you only use 1, it wasn't even very banana flavored. It was very moist. Just wish it would have more of the extra flavors.
Sherry says
My fav!!! I make this at least once a week!!!
Helen says
If you add more then one bananas do you double the receipe?
Deanne Frieders says
I think you could add one extra banana without altering the recipe, Helen. If you try it, let me know what you think!
William H Wilson says
I don't think you have to.... but the banana flavor will be very strong with two bananas.
Myrna Rodriguez says
Followed recipe, but my bread turned out very dry. Any suggestions?
Deanne Frieders says
Hmmm, it's usually a very moist break, Myrna. Did you include the pineapple juice along with the pineapple?
Peg says
This is a perfect bread for Easter Sprinkled a bit of extra cocunt on the top when I put it in to bake and it toasted perfectly.....Love it, woould not change a thing...Thank you
Deanne Frieders says
I agree, it sounds perfect for Easter!
Tammy Pettigrew says
I am currently away from home, but look forward to trying your recipe when I get there. My grandmother always had tasty pecans in her banana bread, but your recipe makes me wonder about adding chopped macadamia nuts. Any thoughts? .
Kathy says
I make a Banana Bread, that I call Tropical Banana Bread. I put mango diced up, angel flake coconut, Extra creamy Reddi-Whip to the banana bread recipe. I bake it in 350 F oven for 1 hour and 10 minutes. There are so many different varieties of Banana Bread recipes. I just tried this once to see how it would turn out, it turned out really delicious. I never measure anything, so can't tell you how much of what I put it the bread.
Deanne Frieders says
Yum!
Lori says
I'd like to try another flour to accommodate gluten-free need. Do you have a recommendation, please?
Deanne Frieders says
Hi Lori, I'm not sure. If you use a gluten free 1:1 blend that may work, but I'm not certain.
Sherry says
My fav!!! I make this at least once a week!!!
Mary says
Anyway to substitute the suger in this recipe? It sounds wonderful but am really trying hard to avoid the suger as much as possible! Thank you!
Deanne Frieders says
Hi Mary, I haven't played around with a sugar substitute, but one way to keep the sugar in check is to make sure you use unsweetened coconut.
Aleshia says
I used honey as I can’t do real sugar. Delicious !
Rachel says
Aleshia how much honey did you use instead of sugar and did you have to tweak the recipe any other way?
Lauren Vanderlaan says
I just whipped it up with Allulose. I’ll let you know how it turned out! It’s still baking.
Deanne Frieders says
How did it turn out, Lauren?
Samantha says
Have you tried Monk Fruit sweetner? It measures the same as sugar and tastes true to sugar as well. It is what a lot of people are using for their Keto diets right now!!
Cynthia says
can I freeze it? what do you do once out of the freezer
karen says
@Mary, We used sugar substitute, one cup and it was great!!
Emily says
Great recipe. You were right, the kids loved it. New go-to quick bread. Thanks for posting.
Sara Welch says
Gave this a try and it is quickly becoming a family favorite! I usually make banana bread, but this will take front seat from now on!
Amy says
This bread sounds delicious! I would have never thought about adding pineapple.
Chris Collins says
This truly looks like the ultimate banana bread! Can't wait to try the recipe 🙂
Lynn says
I'm going to make this in my huge muffin tin with liners....sounds delicious.
Deanne Frieders says
Awesome! hope you love it as much as we do!
Kim says
How long did you bake the Banana bread with pineapple & coconut for and what temperature?
Jeannine says
@Kim,
It’s says 350 for 1 hour
Tara says
I don't know why I've never added pineapple and coconut to my banana bread before. So good!
Emily says
Great recipe. You were right, the kids loved it. New go-to quick bread. Thanks for posting.
Sara Welch says
Gave this a try and it is quickly becoming a family favorite! I usually make banana bread, but this will take front seat from now on!
Amy says
This bread sounds delicious! I would have never thought about adding pineapple.
Chris Collins says
This truly looks like the ultimate banana bread! Can't wait to try the recipe 🙂
Tara says
I don't know why I've never added pineapple and coconut to my banana bread before. So good!