Best Hawaiian Banana Bread with Pineapple and Coconut Recipe

Introduction

This Hawaiian Banana Bread is a tropical twist on a classic favorite. Bursting with ripe bananas, crushed pineapple, and a hint of coconut, it offers moist, flavorful slices perfect for breakfast or a snack. It’s easy to make and sure to brighten up your day.

Ingredients

• 1 1⁄2 cups mashed ripe banana
• 1 1⁄4 cups granulated sugar
• 1 can crushed pineapple, undrained (8 ounces)
• 1⁄2 cup buttermilk
• 1⁄2 cup butter, melted and cooled slightly
• 2 large eggs, at room temperature
• 1 tsp rum flavoring or vanilla
• 2 1⁄2 cups all purpose flour
• 1 tsp baking powder
• 1⁄2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp salt
• 1⁄2 cup flaked coconut

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and spray a bread pan with cooking spray.
2. Step 2: In a large bowl, combine the mashed bananas, granulated sugar, crushed pineapple with juice, buttermilk, melted butter, eggs, and rum flavoring or vanilla. Mix well.
3. Step 3: In a separate large bowl, whisk together the all purpose flour, baking powder, baking soda, ground cinnamon, salt, and flaked coconut.
4. Step 4: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; avoid overmixing to keep the bread tender.
5. Step 5: Pour the batter into the prepared bread pan and spread evenly.
6. Step 6: Bake for 50 minutes to 1 hour. Test doneness by inserting a toothpick in several spots; it should come out clean when the bread is done.
7. Step 7: Allow the bread to cool in the pan before slicing to ensure clean slices and best texture.

Tips & Variations

• For extra tropical flavor, sprinkle chopped macadamia nuts or chopped pineapple chunks on top before baking.
• Use fresh pineapple if canned is unavailable; just drain well to avoid excess moisture.
• If you don’t have rum flavoring, vanilla extract works perfectly as a substitute.
• To keep the bread ultra moist, avoid overbaking and check it a few minutes before the suggested time.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and reheat slices gently in a microwave or toaster oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw them completely and drain any excess liquid before mashing to avoid making the batter too wet.

Is it necessary to use buttermilk?

Buttermilk helps tenderize the bread and adds moisture, but you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar if needed.

Best Hawaiian Banana Bread with Pineapple and Coconut Recipe

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★★★★★

4.8 from 139 reviews

This Best Hawaiian Banana Bread with Pineapple and Coconut combines ripe mashed bananas with crushed pineapple and flaked coconut for a tropical twist on the classic banana bread. Moist and flavorful, this quick bread is perfect for breakfast, a snack, or dessert, offering a delightful blend of sweet, tangy, and warm cinnamon flavors.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 50 minutes to 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: Hawaiian

Ingredients

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Wet Ingredients

• 1 1⁄2 cups mashed ripe banana
• 1 1⁄4 cups granulated sugar
• 1 can crushed pineapple, undrained (8 ounce)
• 1⁄2 cup buttermilk
• 1⁄2 cup butter, melted and cooled slightly
• 2 large eggs, at room temperature
• 1 tsp rum flavoring or vanilla extract

Dry Ingredients

• 2 1⁄2 cups all purpose flour
• 1 tsp baking powder
• 1⁄2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp salt
• 1⁄2 cup flaked coconut

Instructions

1. Preheat Oven and Prepare Pan: Heat the oven to 350°F (175°C) and spray a bread pan with cooking spray to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, granulated sugar, undrained crushed pineapple, buttermilk, melted and cooled butter, eggs, and rum flavoring or vanilla. Stir gently to blend thoroughly.
3. Prepare Dry Mixture: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, and flaked coconut until evenly mixed.
4. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir the ingredients together just until combined, being careful not to overmix to keep the bread tender.
5. Transfer to Pan and Bake: Pour the batter into the prepared bread pan and smooth the top. Place it in the preheated oven and bake for 50 minutes to 1 hour.
6. Check Doneness: Insert a toothpick in at least three different spots in the bread. When it comes out clean, the bread is fully baked.
7. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan before slicing. Cooling helps to set the crumb and enhances flavors.

Notes

• Use very ripe bananas for the best natural sweetness and moisture.
• Do not overmix the batter to keep the bread light and fluffy.
• If you prefer, substitute rum flavoring with vanilla extract.
• Ensure the butter is slightly cooled to avoid cooking the eggs when mixed.
• Flaked coconut can be toasted lightly for additional flavor before adding.
• Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: banana bread, Hawaiian banana bread, pineapple banana bread, coconut banana bread, tropical banana bread, quick bread, baked banana bread