Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut
Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut is a moist and flavorful quick bread that’s perfect for breakfast or a snack. After making this many times, I’ve discovered the trick to keeping it from drying out is to use very ripe bananas and not overmix the batter. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Little Smokies in BBQ Sauce and Easy Hibachi Zucchini Stir Fry Recipe for Dinner.
Why This Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut Is Pure Comfort
- Moist and flavorful with a tropical twist
- Easy one-bowl recipe
- Better than store-bought banana bread
- Perfect for breakfast or a snack
What You'll Need for Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ripe bananas
- Sugar
- Eggs
- Vegetable oil
- All-purpose flour
- Baking soda
- Salt
- Pineapple chunks
- Coconut flakes
- Vanilla extract
- Ground cinnamon
- Optional: Chopped nuts
- Optional: Dried fruit
📝 Ingredient Notes
- Bananas: The riper the better for a moist and flavorful bread.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping pineapple and bananas. → See on Amazon
- Non-stick loaf pan — Ensures easy removal and even baking. → See on Amazon
How to Make Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, mash bananas. Add sugar, eggs, oil, and vanilla. Mix well.
- Combine ingredients: Add dry ingredients to wet ingredients. Mix just until combined. Fold in pineapple and coconut.
- Bake: Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Let cool before slicing.
Cook's Tips for Perfect Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut
- Common mistake and fix: Avoid overmixing the batter to prevent a dense and dry banana bread. Mix just until combined.
- Substitution: You can substitute the pineapple with chopped mango or peaches for a different tropical twist.
- Storage: Store banana bread in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Storing & Reheating Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Batter can be made ahead and stored in the fridge for up to 24 hours.
Freezing Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut
Freeze for up to 2 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes. Microwave: Reheat in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: Using very ripe bananas ensures a moist and flavorful banana bread.
- Best substitution: You can substitute the pineapple with chopped mango or peaches for a different tropical twist.
- Make-ahead: Batter can be made ahead and stored in the fridge for up to 24 hours.
- Scaling: This recipe can be doubled and baked in two loaf pans for larger batches.
- Troubleshooting: If your banana bread is dry, you may have overmixed the batter or used underripe bananas.
Want to level up this recipe?
Stand mixer — Makes mixing the batter a breeze and ensures a smooth and even texture. → Check price on Amazon
Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut
Ingredients
Main Ingredients
- Ripe bananas
- Sugar
- Eggs
- Vegetable oil
- All-purpose flour
- Baking soda
- Salt
- Pineapple chunks
- Coconut flakes
Seasonings
- Vanilla extract
- Ground cinnamon
Optional Toppings
- Chopped nuts
- Dried fruit
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, mash bananas. Add sugar, eggs, oil, and vanilla. Mix well.
- Combine ingredients: Add dry ingredients to wet ingredients. Mix just until combined. Fold in pineapple and coconut.
- Bake: Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Let cool before slicing.
Notes
- Chef tip: Using very ripe bananas ensures a moist and flavorful banana bread.
- Best substitution: You can substitute the pineapple with chopped mango or peaches for a different tropical twist.
- Make-ahead: Batter can be made ahead and stored in the fridge for up to 24 hours.
- Scaling: This recipe can be doubled and baked in two loaf pans for larger batches.
- Troubleshooting: If your banana bread is dry, you may have overmixed the batter or used underripe bananas.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds.
- Make ahead: Batter can be made ahead and stored in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 9g
- Carbs: 55g
- Fiber: 3g
- Sugar: 27g
- Sodium: 200mg
- Cholesterol: 45mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut FAQs
Yes, the batter can be made ahead and stored in the fridge for up to 24 hours. Baked banana bread can be stored in the fridge for up to 5 days or frozen for up to 2 months.
This could be due to overmixing the batter or using underripe bananas. Always use very ripe bananas and mix the batter just until combined to prevent a dry banana bread.
Yes, you can use frozen pineapple. Thaw it first and drain excess liquid before using.
Store leftover banana bread in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 2 months.
This recipe is not gluten-free as it contains all-purpose flour. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
A Warm Final Note
I can’t wait for you to try Easy Tropical Hawaiian Banana Bread with Pineapple and Coconut and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
