There’s something incredibly joyful about a humble banana bread that’s been kissed by tropical sunshine, and that’s exactly what this Hawaiian Banana Bread with Coconut and Pineapple Recipe delivers. Imagine moist, sweet banana bread infused with the creamy texture of shredded coconut and the vibrant burst of crushed pineapple, creating a loaf that’s tender with just the right amount of tropical flair. It’s not just a treat for breakfast or snack time; it’s like a little island getaway in each bite that will quickly become one of your all-time favorites.
Ingredients You’ll Need
You might be surprised how straightforward this recipe is, yet every ingredient plays a crucial role in creating the perfect balance of flavor, texture, and visual appeal. From the fragrant spices to the tropical additions, everything comes together effortlessly to make this bread unforgettable.
- 2 cups all-purpose flour: The base that gives structure and tenderness to the bread.
- 3/4 teaspoon baking soda: Helps the bread rise perfectly, keeping it light and fluffy.
- 1/2 teaspoon salt: Enhances and balances the sweetness.
- 1 teaspoon ground cinnamon: Adds warm, comforting spice that pairs beautifully with bananas.
- 1/4 teaspoon ground nutmeg: Provides a subtle depth to the spice profile.
- 1/2 cup unsalted butter (softened): Brings richness and moisture.
- 1/2 cup granulated sugar: Lends a clean sweetness and helps with browning.
- 1/2 cup brown sugar (packed): Adds caramel undertones and extra depth.
- 2 large eggs: Bind the ingredients and contribute to the bread’s tender crumb.
- 1 teaspoon vanilla extract: Infuses a lovely fragrant note that compliments all flavors.
- 3 ripe bananas (mashed): The star ingredient that gives moistness and natural sweetness.
- 1/2 cup crushed pineapple (drained): Adds juicy tropical brightness and moisture.
- 1/2 cup shredded sweetened coconut: Gives texture and that signature coconut sweetness.
- 1/4 cup sour cream or Greek yogurt: Enhances moistness and adds slight tang for balance.
- 1/2 cup chopped macadamia nuts or walnuts (optional): Provides a satisfying crunch and nuttiness.
How to Make Hawaiian Banana Bread with Coconut and Pineapple Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). It’s important to grease and flour your 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of your beautiful loaf.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This blend of dry ingredients will layer in flavor and help produce a perfectly textured banana bread with a hint of spice that complements the tropical elements.
Step 3: Cream Butter and Sugars
Using a large mixing bowl, cream the softened butter along with the granulated and brown sugars until the mixture is light and fluffy. This process traps air, which gives your bread a lighter, more tender crumb.
Step 4: Incorporate Eggs and Flavorings
Beat in the eggs one at a time for even mixing. Follow with the vanilla extract, mashed bananas, drained crushed pineapple, sour cream, and shredded coconut. These wet ingredients combine moisture, tropical sweetness, and texture to make each slice a delight.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry mixture into the wet ingredients until just combined. Overmixing can make the bread tough, so gently folding is key. If you’re using nuts, fold them in now for added crunch and flavor complexity.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the loaf starts to brown too quickly, loosely tent with foil for the last 15 minutes to prevent over-browning while the center finishes baking.
Step 7: Cool and Enjoy
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling completely ensures that every slice will cut cleanly and your bread won’t crumble. Then, slice it up and enjoy the wonderful tropical flavors in every bite!
How to Serve Hawaiian Banana Bread with Coconut and Pineapple Recipe
Garnishes
Adding a sprinkle of toasted shredded coconut on top before serving enhances both the aroma and texture, giving it a little extra tropical crunch. A light spread of cream cheese or butter can also elevate the loaf, balancing the sweetness with richness.
Side Dishes
Pair this bread with a side of fresh tropical fruits like mango slices, papaya, or a pineapple salsa for a breakfast or brunch that transports you straight to a Hawaiian beach. For an afternoon snack, a cup of freshly brewed coffee or lightly steeped green tea complements the flavors wonderfully.
Creative Ways to Present
To impress guests, try turning this recipe into mini muffins for individual treats or serving slices lightly toasted with a drizzle of honey and a dollop of coconut yogurt. You can also swirl some passion fruit jam on the side for a zesty contrast that brightens the taste in a fresh way.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Hawaiian Banana Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. Refrigeration is not necessary but will keep it fresh for up to a week if you prefer.
Freezing
This bread freezes beautifully! Wrap it very tightly in plastic wrap and then in foil or place it in a freezer-safe bag to prevent freezer burn. It will keep well for up to two months. When ready to enjoy, thaw overnight in the fridge or at room temperature.
Reheating
For that fresh-baked warmth, reheat slices in a toaster oven or regular oven at a low temperature (around 300°F) for a few minutes. Microwaving works for a quick fix but may soften the coconut topping. Adding a pat of butter before warming makes it extra indulgent.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Just be sure to drain fresh crushed pineapple really well to avoid extra moisture that might make the bread too dense or soggy. Fresh pineapple will add an even brighter, fresher flavor.
What can I substitute for sour cream in this recipe?
Greek yogurt is a fantastic substitute that adds similar tanginess and moisture. You can also use buttermilk though it will slightly change the texture and flavor profile, making it a bit more tender and less creamy.
Is it okay to omit the nuts?
Definitely! Nuts are optional and only add a crunchy contrast, so if you have allergies or simply prefer not to use them, the bread will be just as delicious without. You can also experiment with other add-ins like chia seeds or sunflower seeds.
How ripe should the bananas be?
The riper, the better! Look for bananas that are heavily speckled with brown spots or even mostly brown – these have the most natural sweetness and provide optimum flavor and moisture for this bread.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Keep in mind that the texture might be slightly different, but the tropical flavors will still shine.
Final Thoughts
I can’t recommend enough giving this Hawaiian Banana Bread with Coconut and Pineapple Recipe a try whether you’re looking for a comforting breakfast or a sweet snack that whisks you away to island vibes. It’s simple to make, wonderfully flavorful, and utterly satisfying. Your kitchen will smell like paradise, and every bite will remind you why homemade banana bread is such a cherished classic with an exciting tropical twist.
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Hawaiian Banana Bread with Coconut and Pineapple Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: Hawaiian-American
- Diet: Vegetarian
Description
This Hawaiian Banana Bread with Coconut and Pineapple is a moist, tropical twist on the classic banana bread. Loaded with mashed ripe bananas, crushed pineapple, shredded coconut, and optional macadamia nuts, it delivers a sweet, fragrant, and rich flavor perfect for breakfast or a snack. The addition of warm spices like cinnamon and nutmeg complements the tropical ingredients, creating a delightful and irresistible loaf.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/4 cup sour cream or Greek yogurt
Optional Ingredients
- 1/2 cup chopped macadamia nuts or walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract, mashed bananas, crushed pineapple, sour cream (or Greek yogurt), and shredded coconut. Stir until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to combine. Be careful not to overmix to keep the bread tender.
- Add Nuts (Optional): Fold in the chopped macadamia nuts or walnuts if using, distributing them evenly through the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil for the last 15 minutes of baking.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra tropical flavor, sprinkle additional shredded coconut on top of the batter before baking.
- This banana bread freezes well—wrap tightly in plastic wrap and foil and freeze for up to 2 months.
