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.
Tropical banana bread? This is it.
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.
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, 9×6 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!
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!
You’ll also love these easy bread recipes:
If you love coconut, be sure to try my Oatmeal Coconut Cookies, too!
- 1/2 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 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup shredded coconut
- 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.
Serving Size:1 grams
Amount Per Serving: Calories: 251Total Fat: 9gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 55mgSodium: 181mgCarbohydrates: 39gFiber: 1gSugar: 21gProtein: 4g