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

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