Hawaiian Banana Bread

This Hawaiian banana bread is a delightful tropical twist on the classic recipe. The addition of crushed pineapple and shredded coconut adds a burst of flavor and moisture, making this bread a perfect treat for any time of day.

Why You’ll Love This Recipe

  • It’s a tropical twist on a classic recipe, adding a unique flavor and moisture to the bread.
  • The combination of ripe banana, crushed pineapple, and shredded coconut creates a delightful texture and taste.
  • It’s easy to make and perfect for breakfast, brunch, or as a sweet snack.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 very ripe banana, mashed
  • 1 cup crushed pineapple (do not drain)
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup shredded coconut


  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
  • Stir in mashed banana and pineapple.
  • In a separate, medium-sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
  • Stir in coconut flakes/shreds.
  • Pour mixture into a greased loaf pan (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.
  • Prep Time: 15 minutes
  • Cooking Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 10 slices
  • Kcal: 250 per slice
  • Storage : Once cooled, store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to a week.

Recipe Tips

  • For added texture and flavor, consider adding chopped macadamia nuts to the batter.
  • To make it even more indulgent, serve the slices lightly toasted with a dollop of whipped cream or a scoop of vanilla ice cream.

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