Hawaiian Banana Bread

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Hawaiian Banana Bread – A Moist, Tropical Twist on a Classic Comfort Loaf

Some recipes just feel like a mini vacation, and this Hawaiian Banana Bread is one of them. The moment it starts baking, your kitchen fills with the warm aroma of ripe bananas mingled with sweet pineapple and buttery vanilla — the kind of smell that makes everyone wander in asking, “What are you baking?”

This loaf takes everything you love about classic banana bread and gives it a sunny island upgrade. The crushed pineapple keeps it incredibly moist, the banana adds natural sweetness, and the optional coconut and nuts bring just the right amount of texture. It’s cozy, comforting, and tropical all at once — perfect for breakfast, brunch, snack time, or dessert.

One slice turns into two very quickly… fair warning.

Why You’ll Love This Recipe

• Ultra-moist texture thanks to crushed pineapple and ripe banana
• Easy, no-fuss loaf made with simple pantry ingredients
• Perfect balance of sweet and tropical flavors
• Versatile — great plain or loaded with coconut and nuts
• Crowd-pleasing comfort food that works year-round

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 very ripe banana, mashed
• 1 cup crushed pineapple, undrained
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Optional Add-Ins

• ½ cup shredded sweetened coconut
• ½ cup chopped pecans or walnuts

Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls
• Hand mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Wire cooling rack

Step-by-Step Instructions

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or spray with nonstick baking spray.

2. Cream Butter & Sugar
   In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.

3. Add Wet Ingredients
   Beat in eggs one at a time. Stir in mashed banana, undrained crushed pineapple, and vanilla until combined.

4. Mix Dry Ingredients
   In a separate bowl, whisk together flour, baking soda, and salt.

5. Combine Wet & Dry
   Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.

6. Fold in Extras
   Gently fold in coconut and nuts, if using.

7. Bake
   Pour batter into prepared pan and smooth the top.
   Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.

8. Cool & Slice
   Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro Tips for the Best Hawaiian Banana Bread

• Use very ripe bananas — the darker the peel, the sweeter the loaf
• Do not drain the pineapple — the juice is key for moisture
• Tent loosely with foil if the top browns too quickly
• Let it cool fully before slicing for clean cuts
• Toast slices lightly and spread with butter for an unreal treat

Variations & Substitutions

• Pineapple Coconut Banana Bread: Double the coconut for extra island flavor
• Macadamia Nut Version: Swap pecans for chopped macadamia nuts
• Dairy-Free: Use plant-based butter
• Spiced Tropical Loaf: Add ½ teaspoon cinnamon or nutmeg
• Mini Loaves: Divide batter into smaller pans and reduce bake time

Serving, Pairing & Storage

How to Serve

• Warm or room temperature
• Plain, buttered, or lightly toasted

Perfect Pairings

• Coffee or iced latte
• Hot tea
• Fresh fruit
• Vanilla yogurt

Storage

• Room temperature, wrapped tightly: up to 3 days
• Refrigerated: up to 1 week

Freezing

• Wrap slices individually and freeze up to 3 months
• Thaw overnight or microwave briefly

FAQ

Can I use fresh pineapple instead of canned?
Yes, but crush it well and include the juice for moisture.

Why is my bread dense?
Overmixing the batter can cause a heavy loaf — mix just until combined.

Can I make this ahead?
Absolutely! It tastes even better the next day.

Can I reduce the sugar?
You can reduce by ¼ cup, but the texture may be slightly less moist.

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Hawaiian Banana Bread

A moist, tropical twist on classic banana bread made with pineapple, banana, and optional coconut for island-inspired comfort.

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Ingredients Equipment Method Notes

Ingredients

  

• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 ripe banana mashed
• 1 cup crushed pineapple undrained
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• Optional: ½ cup coconut ½ cup chopped nuts

Equipment

• Loaf pan
• mixing bowls
• - Hand mixer
• spatula

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Cream butter and sugar until fluffy.
3. Beat in eggs, banana, pineapple, and vanilla.
4. Whisk flour, baking soda, and salt separately.
5. Add dry ingredients to wet mixture, mixing gently.
6. Fold in coconut and nuts if using.
7. Bake 55–65 minutes until toothpick comes out clean.
8. Cool before slicing.

Notes

Do not drain pineapple — juice keeps the bread moist

Tent loosely with foil if browning too fast

Freezes well for up to 3 months