This Tropical Hawaiian Banana Bread is a delightful twist on a classic favorite! Packed with ripe bananas, sweet pineapple, and a touch of coconut, it’s like a mini vacation in every slice.
Every bite is moist and full of sunshine, making it perfect for breakfast or a cozy snack. I love to enjoy it warm with a bit of butter—it’s simply the best! 🌴🍍
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for sweetness and moisture. If you’re in a pinch, you can replace them with applesauce—use about ½ cup for each banana.
Pineapple: Crushed pineapple adds a juicy flavor. If fresh pineapple is available, you can use that; just ensure to crush it finely and drain excess juice. Canned works great too!
Coconut: Shredded sweetened coconut brings texture and sweetness. Unsweetened coconut can be a suitable swap if you prefer less sugar, or try almond flakes for a different twist.
Nuts: Macadamia nuts add a nice crunch but if you need a nut-free option, simply skip them or use seeds like pumpkin or sunflower seeds for a little bite.
Sour Cream/Yogurt: This ingredient boosts moisture, making the bread extra fluffy. If you don’t have these, try using Greek yogurt or even buttermilk.
How Do I Ensure My Banana Bread Is Moist and Delicious?
To keep your banana bread moist, here are some tips to follow:
- Use overripe bananas—they should have brown spots for maximum sweetness and moisture.
- Don’t overmix the batter; just combine the wet and dry ingredients until you see no flour. A few lumps are okay.
- Consider adding a bit more crushed pineapple or a splash of milk if your batter seems unusually thick.
- Let the bread cool slightly in the pan before transferring it to a wire rack—this helps retain moisture.
With these steps, your tropical banana bread will be soft, flavorful, and sure to impress!
Tropical Hawaiian Banana Bread With Coconut & Pineapple
Ingredients You’ll Need:
For the Banana Bread:
- 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
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup crushed pineapple, drained well
- ½ cup shredded sweetened coconut
- 1 teaspoon vanilla extract
- ¼ cup sour cream or plain yogurt (optional for extra moisture)
- ½ cup chopped macadamia nuts or walnuts (optional)
How Much Time Will You Need?
This Tropical Hawaiian Banana Bread recipe takes about 15 minutes to prepare and 60–70 minutes to bake. After that, let it cool for about 10 minutes in the pan, then cool completely on a wire rack before slicing. So, in total, you’re looking at around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5-inch loaf pan with a bit of butter or cooking spray. This will help your banana bread slide right out once it’s baked!
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, and salt. This helps distribute the baking soda evenly throughout the flour. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2–3 minutes. It’s key for helping the bread rise beautifully!
4. Add Eggs and Mix Wet Ingredients:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the mashed bananas, crushed pineapple, shredded coconut, and vanilla extract until everything is well combined. You’ll love how fragrant it smells!
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture. Use a spatula to gently fold together until just combined—try not to overmix! If you’re using sour cream or yogurt for extra moisture, fold that in now, along with any chopped nuts if you like a little crunch!
6. Pour and Smooth:
Pour the batter into the greased loaf pan and use a spatula to smooth out the top. It doesn’t have to look perfect; this will spread out as it bakes.
7. Bake the Bread:
Place the loaf pan in your preheated oven and bake for about 60–70 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with just a few crumbs, it’s done!
8. Cool Before Slicing:
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Cool it down all the way to ensure nice slices!
9. Serve and Enjoy:
Slice your banana bread and enjoy it as is or with a little butter spread on top. Each bite is a delightful taste of the tropics—perfect for mornings or as a sweet treat anytime!
FAQ for Tropical Hawaiian Banana Bread With Coconut & Pineapple
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If using fresh pineapple, finely chop or crush it before adding to the batter. Just make sure to drain any excess juice to avoid making the batter too wet.
What Should I Do If My Bananas Aren’t Ripe?
If your bananas aren’t ripe enough, you can speed up the ripening process by placing them in a brown paper bag at room temperature for a day or two. Alternatively, you can bake them in their skin at 300°F (150°C) for about 15-20 minutes until they’re soft and darkened—let them cool before mashing!
How Can I Make This Recipe Gluten-Free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it has xantham gum in it, which will help with the texture. The rest of the recipe remains the same!
How Do I Store Leftovers?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap or in a freezer-safe bag for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy!
