Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

Indulge in the tropics with this **Best Tropical Hawaiian Banana Bread with Pineapple and Coconut**. After making this many times, I’ve perfected the balance of sweet pineapple and coconut for a **moist, flavorful** quick bread that’ll transport you to a beachside vacation. If you love recipes like this, you’ll also enjoy Easy Goat Cheese Stuffed Mini Peppers for Appetizers and Easy No Bake Orange Creamsicle Truffles Recipe.

What You'll Need for Best 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
• All-purpose flour
• Baking soda
• Salt
• Crushed pineapple
• Coconut extract
• Shredded coconut
• Ground cinnamon
• Nutmeg
• Vanilla extract
• Optional: Chopped macadamia nuts
• Optional: Dried pineapple chunks

How to Make Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. Mash bananas: In a large bowl, mash ripe bananas until smooth.
4. Combine wet ingredients: Add sugar, eggs, vanilla extract, and coconut extract to the mashed bananas. Mix well.
5. Combine all ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in crushed pineapple and shredded coconut.
6. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Storing & Reheating Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Freezing Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

Freeze slices for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
• Best substitution: Replace pineapple with diced mango or papaya for a similar tropical twist.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be easily doubled to make two loaves.
• Troubleshooting: If the banana bread is browning too quickly, tent the pan with aluminum foil.

Best Tropical Hawaiian Banana Bread with Pineapple and Coconut

⏱

Prep

15 mins

🍳

Cook

50-60 mins

⏳

Total

1 hr 5 mins

🍽

Serves

1 loaf

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• Ripe bananas
• Sugar
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Crushed pineapple
• Coconut extract
• Shredded coconut

Seasonings

• Ground cinnamon
• Nutmeg
• Vanilla extract

Optional Toppings

• Chopped macadamia nuts
• Dried pineapple chunks

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. Mash bananas: In a large bowl, mash ripe bananas until smooth.
4. Combine wet ingredients: Add sugar, eggs, vanilla extract, and coconut extract to the mashed bananas. Mix well.
5. Combine all ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in crushed pineapple and shredded coconut.
6. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
• Best substitution: Replace pineapple with diced mango or papaya for a similar tropical twist.
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.
• Scaling: This recipe can be easily doubled to make two loaves.
• Troubleshooting: If the banana bread is browning too quickly, tent the pan with aluminum foil.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze slices for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
• Make ahead: Prepare the batter up to 1 day ahead. Store in the refrigerator and bake as directed.

Nutrition Per Serving

• Calories: 280
• Protein: 4g
• Fat: 7g
• Carbs: 52g
• Fiber: 3g
• Sugar: 22g
• Sodium: 220mg
• Cholesterol: 55mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Tropical Hawaiian Banana Bread with Pineapple and Coconut FAQs

A Warm Final Note

I can’t wait for you to try Best 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!