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Hawaiian Banana Bread with Coconut & Pineapple

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. 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???

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.

It’s also a delicious addition to a packed cold lunch!

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

You’ll also love these easy bread recipes:

If you love coconut, be sure to try my Oatmeal Coconut Cookies, too!

made with love, Deanne
Hawaiian Banana Bread with Coconut and Pineapple
Yield: 12 slices

Hawaiian Banana Bread with Coconut and Pineapple

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

My best banana coconut bread recipe is easy, moist Hawaiian Banana Bread. This quick bread is full of coconut flakes, crushed pineapple & ripe bananas.


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Stir in mashed banana and pineapple.
  4. In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
  5. Stir in coconut flakes/shreds.
  6. Pour mixture into a greased loaf pan (9x5). Bake for 60 minutes or until a toothpick inserted comes out clean.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Calories: 251Total Fat: 9gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 55mgSodium: 181mgCarbohydrates: 39gFiber: 1gSugar: 21gProtein: 4g


Tag me on Instagram at @ThisFarmGirlCooks or leave me a comment & rating below.

Shared on Meal Plan Monday.

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Sean Higgins

Thursday 23rd of February 2023

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.


Wednesday 18th of January 2023

I wanted to make muffins with your recipe. Do you know how long I should bake them @350?


Sunday 15th of January 2023

This bread was terrible, had no taste much and you could not slice, would totally fall apart into crumbs. I would never make again.


Monday 2nd of January 2023

Made this with my granddaughter she loved it it's a keeper

Deanne Frieders

Tuesday 10th of January 2023

Awesome, so glad!


Thursday 15th of December 2022

we love this bread. very moist. My husband said it is the best he ever ate. I put glaze on it.

Deanne Frieders

Saturday 17th of December 2022

Love that! And the glaze idea sounds perfect Debra!

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About The Author: Even though on the go meals are now Deanne's specialty, she didn't take a direct path to get there! Go here to read her story,"How I Finally Came Home". You can see Deanne's "Table to Tailgate Cookbook and custom recipe cards here".

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