This Tropical Hawaiian Banana Bread is a sweet slice of sunshine! Packed with ripe bananas, coconut, and juicy pineapple, it’s a fun twist on the classic recipe.
Every bite feels like a mini vacation! I love to enjoy it warm with a little butter. Trust me, your taste buds will be dancing! 🌴🍌🍍
Key Ingredients & Substitutions
Bananas: Look for very ripe bananas with lots of brown spots; they are sweeter and easier to mash. If you don’t have enough ripe bananas, you can use one or two mashed ripe avocados for added moisture and a twist in flavor.
Coconut: Unsweetened shredded coconut adds a nice texture. If you prefer a sweeter bread, you can opt for sweetened coconut. Also, feel free to use coconut flakes for a chunkier texture, or substitute with oats if you’re looking for a nut-free option.
Pineapple: Make sure to drain the crushed pineapple well to avoid excess moisture. You can substitute with finely chopped fresh pineapple, or even use canned peaches or mangos for a different tropical touch.
Nuts: Chopped macadamia nuts bring an extra tropical flair, but walnuts or pecans work well too. If you need a nut-free version, simply leave them out without missing much.
How Do I Ensure My Banana Bread is Moist and Fluffy?
Achieving a moist, fluffy banana bread comes from proper mixing and baking techniques:
- When mixing the wet and dry ingredients, do so gently. Overmixing can make the bread dense. Just mix until you no longer see dry flour.
- Using ripe bananas is key; the more brown spots, the better. They add flavor and moisture.
- Check for doneness by inserting a toothpick in the center. If it comes out clean, it’s ready!
- Let it cool in the pan first to avoid it breaking apart. A wire rack helps it cool evenly.
These simple steps will help guarantee your banana bread turns out delicious every time!
Tropical Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ cup unsweetened shredded coconut (plus extra for topping)
- ½ cup crushed pineapple, drained
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ¼ cup chopped macadamia nuts or walnuts
How Much Time Will You Need?
This delicious Tropical Hawaiian Banana Bread takes about 15 minutes of prep time and 60 to 70 minutes of baking time. Allow it to cool for about 10 minutes before slicing. Total time from mixing to tasting is around 1 hour and 25 minutes. Perfectly easy and totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. For extra easy removal, you can also line it with parchment paper.
2. Combine the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This helps incorporate the leavening agent evenly. Set this bowl aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas until smooth. Add in the granulated sugar, brown sugar, shredded coconut, drained crushed pineapple, vegetable oil (or melted butter), eggs, and vanilla extract. Stir everything together until well combined and creamy.
4. Combine Wet and Dry Ingredients:
Slowly fold the dry mixture into the wet ingredients just until no dry flour is visible. Be careful not to overmix as this can lead to a dense bread. It’s okay if there are a few lumps!
5. Add Optional Nuts:
If you’d like a little crunch, gently fold in the chopped macadamia nuts or walnuts at this point.
6. Fill the Pan:
Pour the batter into your prepared loaf pan and level the top with a spatula. Optionally, sprinkle some extra shredded coconut over the top for a picturesque finish.
7. Bake the Bread:
Place the loaf pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly springy to the touch.
8. Cool Down:
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
9. Slice and Serve:
Once cooled, slice your Tropical Hawaiian Banana Bread and enjoy it with a cup of tea or coffee. It’s perfect for breakfast, a snack, or any time you crave something sweet!
This delightful banana bread blends the creamy sweetness of banana with tropical coconut and pineapple flavors, making it a truly refreshing treat!
FAQ for Tropical Hawaiian Banana Bread With Coconut & Pineapple
Can I Use Frozen Bananas in This Recipe?
Absolutely! Frozen bananas work great for banana bread. Just make sure to thaw them first and drain any excess liquid before mashing. They’ll add great moisture and sweetness!
How Can I Make This Banana Bread Gluten-Free?
You can use a 1:1 gluten-free baking mix in place of the all-purpose flour. Just make sure it includes xanthan gum for the best texture, or add 1/4 teaspoon of xanthan gum to your recipe if your flour mix doesn’t have it.
Can I Add Other Fruits or Ingredients?
Definitely! You can mix in other fruits like chopped mango, diced strawberries, or even some chocolate chips for extra flavor. Just keep an eye on the moisture level, and adjust as needed!
How Should 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 slices wrapped tightly in plastic wrap for up to 3 months. Just thaw and enjoy when you’re ready!
