Appetizers and Snacks/ Breads/ Breakfast

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.

You’ll also love these easy bread recipes:

Hawaiian Banana Bread with Coconut and Pineapple

Hawaiian Banana Bread with Coconut and Pineapple

Yield: 12 slices
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
Yield 12 Serving Size 1 grams
Amount Per Serving Calories 251Total Fat 9gSaturated Fat 6gUnsaturated Fat 0gCholesterol 55mgSodium 181mgCarbohydrates 39gFiber 1gSugar 21gProtein 4g

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  • Reply
    May 19, 2019 at 7:53 am

    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

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

    • Reply
      February 11, 2020 at 3:08 pm

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

      • Reply
        Deanne Frieders
        February 11, 2020 at 4:41 pm

        Awesome! hope you love it as much as we do!

      • Reply
        June 25, 2020 at 11:30 am

        How long did you bake the Banana bread with pineapple & coconut for and what temperature?

  • Reply
    May 19, 2019 at 10:49 am

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

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

    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
    May 19, 2019 at 11:28 am

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

  • Reply
    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
        February 20, 2020 at 11:14 pm

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

        • Reply
          April 24, 2020 at 9:08 pm

          Aleshia how much honey did you use instead of sugar and did you have to tweak the recipe any other way?

    • Reply
      Lauren Vanderlaan
      May 24, 2020 at 10:56 am

      I just whipped it up with Allulose. I’ll let you know how it turned out! It’s still baking.

    • Reply
      May 29, 2020 at 10:06 am

      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!!

  • Reply
    January 31, 2020 at 7:01 am

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

  • Reply
    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
      March 14, 2020 at 11:08 am

      My fav!!! I make this at least once a week!!!

  • Reply
    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
    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
    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!

    • Reply
      William H Wilson
      June 1, 2020 at 9:35 pm

      I don’t think you have to…. but the banana flavor will be very strong with two bananas.

  • Reply
    March 22, 2020 at 7:54 am

    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.

    • Reply
      Samm B.
      October 13, 2020 at 12:38 pm

      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.

  • Reply
    April 16, 2020 at 11:17 am

    Can you make this without the coconut?

    • Reply
      Catherine maxey
      April 30, 2020 at 3:39 pm

      I substituted 1\2 cup crushed shredded wheat cereal for the coconut and added 1\2 Tsp coconut extract

  • Reply
    Catherine maxey
    April 30, 2020 at 12:49 pm

    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.

  • Reply
    May 5, 2020 at 2:33 pm

    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

    • Reply
      Deanne Frieders
      May 7, 2020 at 8:15 am

      Thank you, Carol! I think muffin size is a great idea!

  • Reply
    Marilyn Czech
    May 6, 2020 at 4:59 pm

    I made this yesterday & found it delicious, moist & full of flavour.

  • Reply
    May 8, 2020 at 9:32 am

    how much is 8oz, weight or cup? I have a 20 oz can, should I use a cup or weigh it?

    • Reply
      Deanne Frieders
      May 8, 2020 at 10:30 am

      Great question Gloria! It’s one cup – and I amended the recipe to reflect that. Enjoy!!

  • Reply
    Hawaiian Banana Bread with Coconut & Pineapple -
    May 9, 2020 at 9:39 am

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  • Reply
    May 14, 2020 at 7:03 pm

    Yum! I made two loaves of this and it turned out great! Thanks for the recipe!

    • Reply
      Deanne Frieders
      May 14, 2020 at 7:13 pm

      So glad you enjoyed it Jamie!! We make it all the time 🙂

  • Reply
    Aloha Hawaiian Quick Bread | Queen of the Chennaults
    May 28, 2020 at 10:10 am

    […] Hawaiian Quick Bread (adapted from This Farm Girl Cooks— Hawaiian Banana Bread with Coconut and Pineapples, makes one 8″ round quick […]

  • Reply
    June 3, 2020 at 1:22 am

    I added 1/2 tsp of Vanilla extract to the wet ingrediants. Made the bread much more flavorful! Like a trip to Tahiti!

  • Reply
    June 7, 2020 at 3:02 pm

    Can fresh pineapple be used instead of caned.

    • Reply
      Deanne Frieders
      June 8, 2020 at 9:32 pm

      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!

  • Reply
    June 25, 2020 at 7:55 pm

    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!

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    Hawaiian Banana Bread with Coconut and Pineapple – My Blog
    July 15, 2020 at 10:26 am

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  • Reply
    July 20, 2020 at 5:35 pm

    Sounds great. I have a question about the flour. Do you use plain or self rising?

  • Reply
    Laurie Chevrette
    August 2, 2020 at 9:57 am

    Could I substitute oil for the butter?

  • Reply
    August 20, 2020 at 7:15 am

    I tried this recipe and added some chocolate chips and blueberries. I absolutely loved the result. It’s going to be my new favorite.

  • Reply
    Samm B.
    October 13, 2020 at 12:33 pm

    First time trying this recipe.
    It’s in the oven now, smells great!

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