Best Hawaiian Banana Bread with Pineapple & Coconut

A tropical twist on classic banana bread that brings sunshine to any kitchen. Moist, flavorful, and bursting with island flavors.

Why You’ll Love This Recipe

I love how this bread transforms everyday bananas into a taste of paradise. The crushed pineapple keeps it juicy, while coconut gives a subtle crunch. It’s easy to make, naturally sweet, and perfect for any time of day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups mashed ripe bananas
1¼ cups granulated sugar
1 (8-oz) can crushed pineapple, undrained
½ cup buttermilk
½ cup melted butter, cooled
2 large eggs, room temperature
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp salt
½ cup flaked coconut

directions

Preheat oven to 350 °F (175 °C). Grease or line a loaf pan
In a large bowl, mix bananas, sugar, pineapple, buttermilk, melted butter, eggs, and vanilla extract
In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and coconut
Make a well in the dry ingredients, pour in the wet mixture, and stir until just combined—avoid overmixing
Pour batter into the prepared pan. Bake 50–60 minutes, until a toothpick inserted in the center comes out clean
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely

Servings and timing

Makes 8 servings
Prep: ~15 minutes
Bake: ~50–60 minutes
Cooling: ~15 minutes
Total: ~1 hour 30 minutes

storage/reheating

Once cool, I wrap leftovers tightly in foil or plastic and keep them at room temperature up to 3 days. For longer storage, I refrigerate up to a week or freeze (whole or sliced) for up to 3 months. To reheat, I warm slices at 325 °F (165 °C) for 5–8 minutes or pop them in the microwave for 15–20 seconds.

Variations

Hawaiian Banana Nut Bread: Stir in ½ cup chopped macadamia nuts for crunch
Tropical Fruit Medley: Add diced mango or papaya and a bit of citrus zest
Coconut‑Lime Glazed: Drizzle a mix of powdered sugar, coconut milk, and lime juice over cooled bread

FAQs

What if I don’t have vanilla extract?

I can skip it or use almond extract for a different flavor twist—just ½ tsp does the trick

Can I reduce the sugar?

Yes—this recipe can handle about ¾ cup sugar. The banana and pineapple add sweetness, so less sugar still tastes great

How ripe should the bananas be?

The very best flavor comes from overripe bananas, heavily speckled with brown spots. It adds natural sweetness and a deep banana flavor

Can I use fresh pineapple?

Yes, I just make sure it’s finely chopped and juicy—about 1 cup with its juice will do

What coconut should I use?

I use either sweetened or unsweetened flaked coconut—sweetened gives more texture and flavor, unsweetened keeps it lighter

Conclusion

This Hawaiian banana bread is one of my favorites—moist, easy to make, and bursting with tropical flavors. It’s perfect for breakfast, a snack, or dessert. I enjoy experimenting with macadamia nuts, fruit variations, or a coconut‑lime glaze, but the classic version always hits the spot. Enjoy a slice of sunshine!