Appetizers and Snacks/ Breads/ Breakfast/ Kids Love This

Hawaiian Banana Bread with Coconut & Pineapple

pineapple and bread in pan

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…

Then, I couldn’t decide what category to put pineapple bread into….breakfasts, desserts, snacks?

How about we just call it delicious???

hawaiian banana bread

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.

sliced bread with banana, coconut and pineapple.

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.

pineapple and a loaf of pineapple coconut bread

Note: I may use referral or affiliate links for the products I love.

Give this Hawaiian Banana Bread recipe and try and let me know what you think! Tag me on social media at #thisfarmgirlcooks so I can see!

Print Recipe
5 from 5 votes

Hawaiian Banana Bread with Coconut and Pineapple

My best banana coconut bread recipe is easy, moist Hawaiian Banana Bread. This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.
Prep Time10 mins
Cook Time1 hr
Course: Breakfast
Cuisine: American
Keyword: breakfast, snack
Servings: 12 slices
Calories: 251kcal

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1 very ripe banana, mashed
  • 8 ounces 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

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 (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.

Nutrition

Calories: 251kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 181mg | Potassium: 134mg | Fiber: 1g | Sugar: 21g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg

Shared on Meal Plan Monday and Weekend Potluck

Subscribe & Follow

You Might Also Like

22 Comments

  • Reply
    Tara
    May 19, 2019 at 7:53 am

    5 stars
    I don’t know why I’ve never added pineapple and coconut to my banana bread before. So good!

  • Reply
    Chris Collins
    May 19, 2019 at 9:12 am

    5 stars
    This truly looks like the ultimate banana bread! Can’t wait to try the recipe 🙂

    • Reply
      Lynn
      February 11, 2020 at 3:08 pm

      I’m going to make this in my huge muffin tin with liners….sounds delicious.

  • Reply
    Amy
    May 19, 2019 at 10:49 am

    5 stars
    This bread sounds delicious! I would have never thought about adding pineapple.

  • Reply
    Sara Welch
    May 19, 2019 at 11:02 am

    5 stars
    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!

  • Reply
    Emily
    May 19, 2019 at 11:28 am

    5 stars
    Great recipe. You were right, the kids loved it. New go-to quick bread. Thanks for posting.

  • Reply
    Mary
    September 16, 2019 at 2:35 pm

    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!

    • Reply
      Deanne Frieders
      September 18, 2019 at 6:43 pm

      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.

      • Reply
        Aleshia
        February 20, 2020 at 11:14 pm

        I used honey as I can’t do real sugar. Delicious !

  • Reply
    IMPOSSIBLE CHICKEN PARMESAN PIE - WEEKEND POTLUCK #414
    January 31, 2020 at 7:01 am

    […] HAWAIIAN BANANA BREAD by This Farmgirl Cooks […]

  • Reply
    Lori
    February 4, 2020 at 6:24 pm

    I’d like to try another flour to accommodate gluten-free need. Do you have a recommendation, please?

    • Reply
      Deanne Frieders
      February 11, 2020 at 4:43 pm

      Hi Lori, I’m not sure. If you use a gluten free 1:1 blend that may work, but I’m not certain.

  • Reply
    Kathy
    February 10, 2020 at 12:41 am

    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.

  • Reply
    Tammy Pettigrew
    February 11, 2020 at 4:42 pm

    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? .

  • Reply
    Peg
    February 15, 2020 at 12:59 pm

    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

  • Reply
    Myrna Rodriguez
    February 19, 2020 at 11:37 am

    Followed recipe, but my bread turned out very dry. Any suggestions?

    • Reply
      Deanne Frieders
      February 28, 2020 at 12:51 pm

      Hmmm, it’s usually a very moist break, Myrna. Did you include the pineapple juice along with the pineapple?

  • Reply
    Helen
    February 27, 2020 at 12:18 pm

    If you add more then one bananas do you double the receipe?

    • Reply
      Deanne Frieders
      February 28, 2020 at 12:51 pm

      I think you could add one extra banana without altering the recipe, Helen. If you try it, let me know what you think!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.