Hawaiian Banana Bread

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Prep time 15 minutes

Cooking time 1 hour

Total time 1 hour 15 minutes

Servings 12 slices

Hawaiian Banana Bread saved my sanity on a crazy Tuesday when I had three spotty bananas, a half can of crushed pineapple, and a fierce craving for something cozy. If you’ve ever stared at a bunch of bananas on your counter and wondered how to turn them into something tropical and bakery worthy, this is for you. This loaf is tender, moist, and smells like a vacation. You get sweet banana, bright pineapple, and a soft hint of coconut all in one slice. It’s easy, forgiving, and perfect for breakfast or an afternoon pick me up.

The Story Behind This Recipe

I’ve spent years testing recipes for Midd Leeast Sector, and this Hawaiian Banana Bread is a keeper: fast to prep with no weird tricks. Hawaiian Banana Bread saved my sanity on a crazy Tuesday when I had three spotty bananas, a half can of crushed pineapple, and a fierce craving…

Alexandraa

How to make homemade Hawaiian Banana Bread

This is my go to loaf when I want a sunny twist on a classic. Hawaiian Banana Bread keeps everything we love about banana bread and adds juicy pineapple and coconut for extra moisture and flavor. The result is a soft crumb, a golden top, and a tropical aroma that fills your kitchen.

Ingredients

• 3 very ripe bananas, mashed (about 1 and 1/4 cups)
• 3/4 cup crushed pineapple, well drained (save the juice)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 and 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup unsweetened shredded coconut
• Optional: 1/2 cup chopped macadamia nuts or walnuts
• Optional glaze: 1/2 cup powdered sugar + 1 to 2 tablespoons reserved pineapple juice

Step by step

1. Prep the pan and oven. Heat your oven to 350°F and grease a 9×5 inch loaf pan or line it with parchment. A parchment sling makes lifting the loaf super easy.

2. Mix the wet ingredients. In a big bowl, whisk the melted butter with the granulated sugar and brown sugar until shiny. Add eggs and vanilla. Whisk again until smooth. Stir in the mashed bananas and the drained pineapple. The batter will look a little lumpy and that’s perfect.

3. Whisk the dry ingredients. In another bowl, whisk flour, baking soda, baking powder, and salt. Add the coconut and nuts if using.

4. Combine gently. Fold the dry mix into the wet mix with a spatula until just combined. Stop as soon as no streaks of flour remain. Overmixing makes a tough loaf.

5. Bake. Pour into the pan, smooth the top, and bake for 55 to 65 minutes. Start checking at 50 minutes. A toothpick should come out with a few moist crumbs.

6. Cool and glaze. Let the loaf cool in the pan for 10 minutes, then lift it out to a rack. Stir powdered sugar with 1 to 2 tablespoons of the reserved pineapple juice until it’s a thick drizzle. Spoon over the warm loaf.

If you love old school banana bread too, try Janet’s rich banana bread for a classic version. It’s a great base when you want something simple and buttery.

“I baked this for Sunday brunch and it vanished in 20 minutes. The pineapple makes it so moist and the coconut is just enough. My kids asked for another loaf right away.”

Pro move: mix a pinch of cinnamon into the glaze if you like a warm spice finish.

Baking Tips

These easy tips will help your Hawaiian Banana Bread turn out tender every time, without fuss or fancy equipment.

• Use very ripe bananas. Speckled or even mostly brown bananas add deeper flavor and more moisture.
• Drain the pineapple well. Press it in a sieve with the back of a spoon. Too much liquid can make the center gummy.
• Don’t overmix. Fold the batter until you don’t see dry flour. Stirring a lot develops gluten and makes the loaf dense.
• Watch the bake time. Every oven runs a bit different. If the top is browning fast, tent with foil for the last 10 to 15 minutes.
• Let it rest. The flavor settles as it cools. Slice once it’s mostly cool for clean, even slices.
• Storage. Wrap tightly and keep at room temp for up to 3 days or freeze slices for quick breakfasts.
• Make it your own. Add 1/2 cup chocolate chips, or swap coconut for chopped macadamias for a nutty crunch.

Want a playful twist for dessert hour? This Oreo banana bread is a fun mash up that still uses ripe bananas but leans sweet and nostalgic.

Small details matter here: letting the butter cool a bit so it doesn’t scramble the eggs, and using room temp eggs so the batter mixes smoothly. Keep those basics in mind and your loaf will be bakery tier in texture.

What can I make with leftover crushed pineapple?

Half a can left on the counter? No problem. There are so many low effort ways to use it up without waste.

Stir a spoon or two into your morning yogurt with granola and a sprinkle of toasted coconut. It’s like a tropical parfait. You can also fold pineapple into pancake batter for a sweet pop or mix it into oatmeal with a splash of the reserved pineapple juice.

For savory, whisk pineapple with soy sauce, a little brown sugar, and fresh ginger for a quick chicken marinade. Toss it with salsa ingredients for fish tacos. Or turn the rest into chewy, sunny cookies like these pineapple coconut thumbprint cookies that always disappear at potlucks.

My favorite hack: freeze leftover pineapple in small portions. Then you can drop frozen chunks into smoothies with banana, spinach, and almond milk for a fast breakfast.

Nutrition Facts (per serving)

This is a home baker estimate for one slice if you cut the loaf into 12 pieces. It will vary based on your ingredients and portion size, but this gives a solid snapshot you can trust.

Portion size and swaps

One slice runs around 270 to 320 calories, with roughly 4 to 6 grams of protein, 9 to 12 grams of fat, and 40 to 45 grams of carbs. The pineapple and banana add natural sweetness, so you can trim sugar slightly if you prefer. For a lighter loaf, swap half the butter for plain Greek yogurt, or use half whole wheat flour. If you need dairy free, use coconut oil or a neutral oil instead of butter. Hawaiian Banana Bread is flexible, so use what fits your pantry and goals.

Fiber sits around 2 to 3 grams per slice thanks to the banana and coconut. There’s also a bit of vitamin C from the pineapple and some potassium from the bananas. As always, enjoy it mindfully and pair it with protein like eggs or yogurt for a more balanced breakfast.

More Recipes to Try Next

If this loaf hit the spot, here are more cozy bakes and sweets that I keep in my rotation. I like easy recipes that feel special without a mountain of dishes.

Craving more loaves and quick breads? Browse my favorites in the bread collection for both classics and creative flavors. I also love a slice of country apple fritter bread on chilly mornings. If you want something cold and creamy, make banana pudding parfaits for dessert night or try a no bake treat on the weekend.

And if you’re planning a tropical themed dinner, pair a slice of this bread with a simple grilled protein and a bright fruit salad. It makes a sweet side that feels a little unexpected but totally comforting.

Common Questions

Can I use fresh pineapple instead of canned?
Yes, but chop it very fine and strain it well. You need that reduced moisture so the loaf bakes through.

Do I have to use shredded coconut?
No. Skip it if you’re not a coconut fan. The bread will still be moist thanks to banana and pineapple.

How do I know when it’s done?
Check the center with a toothpick. You want a few moist crumbs but no wet batter. The top should spring back lightly to the touch.

Can I make muffins instead?
Absolutely. Portion into a lined muffin tin and bake at 350°F for 18 to 22 minutes. Start checking at 17 minutes.

What’s the best way to store and freeze?
Wrap the cooled loaf tightly. It keeps 3 days at room temp. Freeze slices in a zip top bag up to 2 months and thaw at room temp or toast gently.

A sweet slice of the tropics, any day

When you want something simple that still feels special, Hawaiian Banana Bread never lets me down. It’s moist, fragrant, and easy to customize with what you’ve got. If you’d like another take with extra coconut and pineapple, check out this recipe for Hawaiian Banana Bread with Coconut & Pineapple. For a different method and fun presentation, try The BEST Hawaiian Banana Bread Recipe!. Bake a loaf this week, pour a cup of coffee, and enjoy a little island moment at your kitchen table.