Hawaiian Banana Bread with Coconut and Pineapple

This Hawaiian Banana Bread with Coconut and Pineapple is soft, moist, and packed with tropical flavors. Made with ripe bananas, crushed pineapple, and coconut, it’s the perfect island-inspired treat.

this Recipe

Let me start by saying—I love banana bread. Like, if I had a dollar for every overripe banana I’ve saved from the trash by turning it into banana bread, I’d be funding my own private island by now.

But here’s the thing—sometimes regular banana bread feels a little… predictable. Delicious? Always. But every now and then, I want something more. Something that makes me feel like I’m sitting on a beach somewhere, soaking up the sun instead of, well, staring at my kitchen sink full of dishes.

That’s how this Hawaiian Banana Bread with Coconut and Pineapple was born. It was one of those “throw things in a bowl and hope for the best” situations. I had bananas (obviously), a lonely can of crushed pineapple in my pantry (leftover from a piña colada phase, don’t judge), and some shredded coconut I bought for reasons unknown. A few tweaks later, this soft, ultra-moist, ridiculously flavorful loaf came out of the oven, and I knew I had something special.

Now, it’s my go-to banana bread. Because if I can’t be on a tropical vacation, at least I can taste one.

Why You’ll Love This Hawaiian Banana Bread with Coconut and Pineapple Recipe?

• It’s next-level moist. Bananas and pineapple work together to make sure every bite is soft and rich.
• One bowl, zero stress. No fancy mixers, no complicated steps—just mix, bake, and enjoy.
• That coconut? Absolute perfection. Adds just the right amount of chew and sweetness.
• Smells like a dream. If “Hawaii in a loaf pan” had a scent, this would be it.
• Great for breakfast, dessert, or late-night snacking. Eat it warm with butter, toasted with honey, or straight from the pan (no judgment).

Ingredient Notes:

Every ingredient plays a part in making this Hawaiian Banana Bread with Coconut and Pineapple the best banana bread I’ve ever made.

• Ripe Bananas: The spottier, the better! Overripe bananas are sweeter and mash up like butter.
• Crushed Pineapple: Do not drain it! The juice adds extra moisture and a hint of tropical sweetness.
• Butter: Adds richness and that melt-in-your-mouth texture.
• Shredded Coconut: A little chew, a little texture, and a whole lot of flavor.
• Eggs: Help hold everything together while making the bread fluffy.
• Flour, Baking Powder & Baking Soda: Keeps things light and perfectly balanced.

Pro Tip: Want even more coconut flavor? Swap half the butter for coconut oil. Trust me, it’s worth it.

How To Make Hawaiian Banana Bread with Coconut and Pineapple?

This recipe is so easy, it practically makes itself. (Okay, that’s a lie. But it’s definitely one of the easiest banana bread recipes out there.)

Step 1. Preheat the oven.

Set it to 350°F (175°C). I’ve forgotten this step more times than I care to admit, so let’s just do it now.

Step 2. Cream the butter and sugar.

In a large bowl, beat together the butter and sugar until it’s light and fluffy. This is what makes the bread soft instead of dense.

Step 3. Add the eggs, banana, and pineapple.

Crack in the eggs, one at a time, mixing after each. Stir in the mashed banana and crushed pineapple (juice included!). If you don’t already want to eat the batter, just wait.

Step 4. Mix the dry ingredients.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps everything stay evenly mixed.

Step 5. Bring it all together.

Gently fold the dry ingredients into the wet mixture—don’t overmix! Stir in the shredded coconut at the end.

Step 6. Bake to golden perfection.

Grease a 9×5-inch loaf pan, pour in the batter, and smooth out the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Step 7. Let it cool (or don’t).

I should tell you to let it cool before slicing, but if you sneak a warm piece straight from the pan, I won’t tell anyone.

Storage Options:

• Room Temperature: Wrap tightly and store for 3-4 days.
• Fridge: Keeps for up to a week.
• Freezer: Wrap individual slices in plastic wrap and store in a freezer bag. Good for up to 3 months.

Reheat by popping a slice in the toaster or microwave for a few seconds. It’ll taste like it just came out of the oven.

Variations and Substitutions:

Feel like getting creative? Try these variations:

• Make it extra coconutty. Use coconut oil instead of butter and sprinkle toasted coconut on top before baking.
• Add some crunch. Chopped macadamia nuts or walnuts take this up a notch.
• Turn it into muffins. Bake in a muffin tin at 350°F for 18-22 minutes.
• Make it gluten-free. Swap in a 1:1 gluten-free flour blend.

What to Serve with Hawaiian Banana Bread with Coconut and Pineapple?

This bread is amazing on its own, but if you want to get fancy:

• A cup of coffee or tea – because everything is better with coffee.
• A smear of honey butter – trust me, this is life-changing.
• Toasted with coconut whipped cream – if you’re feeling extra.
• A drizzle of caramel or chocolate sauce – because why not?

Frequently Asked Questions:

Can I use fresh pineapple instead of canned?
Yes! Just make sure to chop it really finely and keep the juice.

Can I make this dairy-free?
Yep! Swap the butter for coconut oil and use almond milk instead of regular milk.

Can I add more bananas?
You can, but don’t overdo it. Too many bananas can make the bread too dense. Stick with one large or two small bananas.

This Hawaiian Banana Bread with Coconut and Pineapple is hands-down one of my favorite things to bake. It’s soft, sweet, and packed with tropical flavors that make every bite feel like a mini vacation. Whether you eat it for breakfast, dessert, or a midnight snack (I won’t judge), it’s guaranteed to be a hit.

So what do you think? Are you ready to bring a little tropical sunshine into your kitchen? Try it out and let me know how it goes! Did you add a twist? Drop a comment—I need to hear about it!

Keep the Flavor Coming – Try These:

My Grandma’s Brownies: The Best Brownies You’ve Ever Tasted

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Chocolate Brownies from scratch with Walnuts

5 from 4 votes

Hawaiian Banana Bread with Coconut and Pineapple

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Indulge yourself in an adventure, to the captivating Hawaiian islands with our mouthwatering Hawaiian Banana Bread. It's a medley of flavors blending the sweetness of bananas the tanginess of crushed pineapple and the subtle texture of shredded coconut. Every time I bake this treat it takes me back to that moment when my family's faces lit up with joy upon tasting it. The recipe is wonderfully simple and quick making it an excellent choice for breakfast or brunch. Enjoy it warm, with a dollop of butter or toast it for that crispy bite. Either way this banana bread brings a taste to your home. Each slice carries the essence of a sun-drenched paradise inviting you to relish a bit of Hawaiian enchantment at your table.

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12 Servings

Ingredients

1x2x3x

• ½ c butter softened
• 1 c sugar
• 2 large eggs
• 1 very ripe banana mashed
• 1 c crushed pineapple do not drain
• 2 c flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ c shredded coconut

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Instructions

 

1. Preheat your oven to 350°F (175°C).
2. In a bowl use a mixer to blend together the softened butter and sugar until it becomes light and fluffy.
3. Add the eggs one by one beating after each addition. Then gently mix in the banana and crushed pineapple.
4. In another bowl sift together the flour, baking powder, baking soda and salt.
5. Combine the dry ingredients with the wet ingredients in the large bowl and fold in the shredded coconut.
6. Grease a loaf pan measuring 9x5 inches (23x13 cm) and pour the batter into it. Ensure that the top is smooth.
7. Bake, for 60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow time for the Hawaiian Banana Bread to cool before slicing and serving. Enjoy!

Notes

To create a gluten-free version of this Hawaiian Banana Bread you can swap out the regular all-purpose flour with a top-notch gluten-free flour blend. Just make sure that the blend includes xanthan gum or another kind of binding agent to replicate the texture of flour. Also double check that all the other ingredients, like baking powder and baking soda are certified gluten-free. Everything else, in the recipe stays unchanged so you can savor the flavors of this banana bread while still catering to a gluten-free diet.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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