Hawaiian Banana Bread with Coconut and Pineapple

Moist Hawaiian banana bread topped with toasted coconut.

Hawaiian Banana Bread with Coconut and Pineapple

This moist Hawaiian Banana Bread is made with ripe bananas, crushed pineapple, and coconut for a tropical twist on classic banana bread.

Prep Time10

Cook Time1

Total Time1 10

Makes slices

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

½ cup butter softened
1 cup sugar
2 large eggs
¾ cup very ripe bananas mashed (about 1-2 bananas depending on size)
1 cup crushed pineapple do not drain
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup shredded coconut *plus extra for topping

Instructions

Preheat oven to 350°F.
In a large bowl, cream ½ cup butter and 1 cup sugar together until light and fluffy. Beat in 2 large eggs, one at a time. Stir in mashed ¾ cup very ripe bananas, 1 cup crushed pineapple, and 1 teaspoon vanilla extract.
In a separate, medium sized bowl, sift together 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
Add to wet ingredients.
Stir in ¼ cup shredded coconut.
Pour mixture into a greased loaf pan (9x5). Bake for 60 minutes or until a toothpick inserted comes out clean.

Video

Farm Girl Tips

Do not drain the crushed pineapple.
Use very ripe bananas for best flavor.
Optional: sprinkle 2 Tablespoons shredded coconut over the batter before baking.

Storage: Store tightly covered at room temperature for up to 3 days or refrigerate for up to 1 week.

To Freeze: Wrap slices individually and freeze for up to 3 months.

This recipe was originally developed with 1 large banana. During recipe retesting, I found that using 2 ripe bananas adds even more banana flavor while maintaining the moist texture readers love.

Nutrition