Hawaiian Banana Bread Recipe (with Coconut and Pineapple)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
8 slices
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Calories
275 kcal
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Course
Dessert
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Cuisine
North American, Hawaiian
Hawaiian Banana Bread Recipe (with Coconut and Pineapple)
Description
The Hawaiian Banana Bread features ripe bananas mashed and mixed with crushed pineapple and shredded coconut, providing a distinct moistness and tropical sweetness to the batter. Eggs and melted butter enrich the dough while sugar adds mild sweetness. The dry ingredients—including all-purpose flour, baking soda, salt, and additional coconut—are incorporated gently to avoid overmixing, preserving a tender crumb.
Baking in a greased loaf pan allows the bread to cook evenly, and topping with extra shredded coconut adds texture on the crust. The banana and pineapple impart a combined fruity flavor, balancing the richness of coconut and butter.
This banana bread is suitable for breakfast, snacks, or dessert, delivering a distinctive island-inspired twist to a traditional recipe. Cooling before slicing ensures clean cuts and helps the flavors meld.
Ingredients
- 1 large banana about ⅔ cup, ripe
- 1 ounce pineapple drained, crushed, canned
- 2 large egg
- ½ cup butter melted
- ½ cup sugar
- 1 ½ cups all-purpose flour
- ½ cup coconut plus a little extra for the top, unsweetened, shredded
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan (see notes) with butter. Mash the bananas in a large bowl then whisk in the crushed pineapple, eggs, butter, and sugar.
- In a medium-sized bowl, whisk the flour, coconut, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just barely combined. DO NOT overmix the batter.
- Pour the batter into the prepared loaf pan and sprinkle a little coconut on top.
- Bake the banana bread for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool for 10 minutes in the pan then remove it and let it cool completely on a cooling rack before you slice it.
Notes
- This recipe can be made in a 9×5 inch or 8×4 inch loaf pan; baking times may vary accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 275kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 394mg | 16% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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