This Hawaiian Banana Bread is a tropical treat! It’s moist and sweet, filled with ripe bananas, juicy pineapple, and a hint of coconut that makes every bite feel like a mini vacation.
I love how quick it is to whip up this bread. Perfect with a hot cup of coffee, it’s hard to just have one slice—just keep it away from your friends or they’ll be fighting over it! 😂
Key Ingredients & Substitutions
Bananas: Use very ripe bananas for maximum sweetness and flavor. If you don’t have enough ripe bananas, you can mix in a little applesauce for moisture.
Pineapple: Canned crushed pineapple works perfectly here. If you prefer fresh pineapple, make sure to chop it finely and drain any excess juice.
Coconut: For a deeper coconut flavor, I recommend using unsweetened shredded coconut. If you like it sweeter, feel free to go with sweetened shredded coconut instead!
Butter: If you want a dairy-free option, use coconut oil or a plant-based butter substitute. It will still retain a nice flavor.
Nuts: Macadamia nuts add a nice crunch, but pecans or walnuts are excellent alternatives. If allergies are a concern, skip them altogether for a nut-free version.
How Do I Ensure My Banana Bread is Moist and Fluffy?
The key to a perfect banana bread is not overmixing the batter. Mixing too much can make it dense. Here’s how to keep it light:
- Combine the dry ingredients separately first. This helps ensure even mixing with the wet ingredients.
- When adding dry ingredients to wet, stir gently until just combined. Lumps are okay!
- Using very ripe bananas adds moisture and sweetness. The riper, the better!
Also, check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready!
Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup crushed pineapple, drained well
- ½ cup shredded coconut (sweetened or unsweetened according to preference)
- ¼ cup sour cream or Greek yogurt
- Optional: ½ cup chopped macadamia nuts or walnuts (for extra texture)
How Much Time Will You Need?
This delicious Hawaiian banana bread takes around 15 minutes to prepare and 60-70 minutes to bake. Don’t forget to let it cool for a bit before slicing! Overall, you’re looking at about 1 hour and 30 minutes before you can enjoy this tropical delight.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure to grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed. Set this bowl aside for the moment.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Eggs and Vanilla:
Add in the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract to give it that lovely flavor!
5. Incorporate Bananas, Pineapple, and Sour Cream:
Next, mix in the mashed bananas, crushed pineapple, and sour cream or Greek yogurt until everything is well combined.
6. Combine Dry and Wet Ingredients:
Now, it’s time to bring everything together! Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix — lumps are totally okay!
7. Add Coconut and Nuts:
Gently fold in the shredded coconut and the chopped nuts if you are using them, adding a delightful crunch to your fluffy bread.
8. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top to ensure it bakes evenly.
9. Bake:
Bake in the preheated oven for about 60-70 minutes. Keep an eye on it, and if the top starts to brown too quickly, tent it with foil halfway through baking.
10. Cool Down:
Once done, take it out of the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
11. Slice and Serve:
Once cooled, slice the banana bread and enjoy this tropical treat! It pairs wonderfully with butter or cream cheese for an extra deliciousness. Enjoy every bite!
FAQ for Hawaiian Banana Bread With Coconut & Pineapple
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! You can use fresh pineapple. Just make sure to finely chop it and drain any excess juice to prevent making the batter too wet.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly!
Can I Substitute the Butter with Oil?
Yes, you can substitute the butter with an equal amount of vegetable oil or melted coconut oil for a dairy-free option. This may slightly change the texture, but it will still be delicious!
What if My Batter is Too Thick?
If you find your batter is too thick, you can add a splash of milk or additional sour cream to achieve your desired consistency. Just make sure not to overmix!
