Name: Hawaiian Banana Coconut Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 cup All-purpose flour; 1 1/4 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Sea salt; 2 Eggs; 1/2 cup Sugar (Castor sugar recommended); 1/3 cup Vegetable oil; 2 Bananas, mashed; 1 cup Crushed pineapple, not drained; 1.5 tsp Vanilla extract; 1/4 cup Shredded unsweetened coconut + extra for topping

There’s something about the sweet aroma of tropical fruits mingling with warm banana bread that just lifts your spirits. This Hawaiian Banana Coconut Bread Recipe brings a little island sunshine right into your kitchen, making every bite a perfect mix of moist bananas, tangy pineapple, and toasty coconut. Trust me, it’s worth the bake!

A loaf of golden brown bread, sliced in five thick pieces, showing a soft inside with a light, crumbly texture. The bread has tiny bits of nuts or grains scattered inside and on top, giving a rough, crunchy look. The slices rest on white crumpled parchment paper placed on a white marbled surface. The background is soft with blurred bottles and jars, mainly white in color. The lighting is bright and natural, making the bread look fresh and inviting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Banana Coconut Bread Recipe
Top Tip
How to Serve Hawaiian Banana Coconut Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Banana Coconut Bread Recipe

Why You'll Love This Recipe

From the first time I made this Hawaiian Banana Coconut Bread Recipe, I was hooked. It’s not your average banana bread—it’s tropical in the best way, with juicy pineapple and shredded coconut that add an irresistible texture and depth of flavor.

Unique Tropical Flavors: Pineapple and coconut together bring a bright, refreshing twist to traditional banana bread.
Moist and Tender Texture: The crushed pineapple keeps the loaf juicy, so it never feels dry or heavy.
Simple Ingredients: You likely have everything in your pantry already, making it an easy go-to treat.
Perfect Anytime Snack: Whether it’s breakfast, afternoon tea, or a quick dessert, this bread fits right in.

Ingredients & Why They Work

Each ingredient in this Hawaiian Banana Coconut Bread Recipe plays a starring role, working together to create that perfect balance of sweetness, moisture, and tropical flavor. Here’s a quick rundown to help you choose the best:

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a pinch of sea salt and a small heap of baking powder and baking soda arranged neatly on another white ceramic dish, two whole uncracked brown eggs resting side by side on a white ceramic bowl, a small white bowl filled with granulated castor sugar, a small white bowl containing golden vegetable oil, two ripe yellow bananas lying naturally with some peel spots visible, a small white bowl holding crushed pineapple with visible juice, a small white bowl with vanilla extract, and a small white ceramic plate with a neat pile of shredded unsweetened coconut, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure without weighing the bread down.
Baking powder & Baking soda: These leavening agents ensure your bread rises beautifully for a light, fluffy texture.
Sea salt: Just a pinch enhances all the flavors—never skip it!
Eggs: Bind everything together perfectly and add richness.
Castor sugar: I love using castor sugar here because it dissolves quickly, giving a smooth crumb.
Vegetable oil: Keeps the bread moist—plus, it doesn’t overpower the delicate flavors.
Bananas: The riper, the better—they add natural sweetness and moisture.
Crushed pineapple (not drained): The juice is a magic ingredient, soaking into the flour for extra tenderness.
Vanilla extract: It rounds out the tropical notes with a warm, comforting scent.
Shredded unsweetened coconut: Adds a delightful texture and authentic coconut flavor without too much sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a fantastic base to customize. I often tweak it depending on what I have on hand or the occasion—you should definitely play around with it to suit your taste buds.

Variation: For a nuttier twist, I like tossing in some chopped macadamia nuts or walnuts—adds a nice crunch and that Hawaiian vibe.
Dairy-Free Option: This bread is naturally dairy-free thanks to the vegetable oil, so it’s great if you’re avoiding butter or milk.
Extra Sweetness: If you prefer a sweeter loaf, sprinkle a little brown sugar on top before baking to form a caramelized crust.
Spice It Up: A dash of cinnamon or nutmeg can deepen the flavor without stealing the spotlight.

Step-by-Step: How I Make Hawaiian Banana Coconut Bread Recipe

There are two slices of a yellowish, moist textured cake stacked on a white plate, with the top slice showing a bite taken out, revealing a soft, crumbly inside with small nut pieces spread throughout. The edges of the cake are lightly browned and crisp, contrasting with the softer, lighter yellow inside. The plate sits on a white marbled surface, with a blurred background that includes plates and what looks like more slices of the same cake. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Like a Pro

Start by preheating your oven to 180°C (350°F) and grease your loaf pan—an 8"x4" pan is perfect. I usually line mine with parchment paper too to ensure the bread slips out without any trouble. This morning ritual is soothing—warm oven, ready pan, and a kitchen that smells of tropical anticipation.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Mixing these first helps distribute everything evenly, so your bread rises consistently. I always sift mine to keep it light and avoid lumps.

Step 3: Whisk the Wet Ingredients

In a larger bowl, beat the eggs with the sugar until just combined—no need for fluffy peaks here. Then stir in the oil, mashed bananas, crushed pineapple (including the juice), and vanilla extract. The pineapple juice adds this lovely moistness that makes the bread feel indulgent but fresh.

Step 4: Combine and Fold

Slowly add the dry ingredients to the wet, mixing just enough to combine—overmixing can make your bread dense. When the batter is smooth with no dry streaks, gently fold in the shredded coconut, saving a little to sprinkle on top for that pretty, toasted finish.

Step 5: Bake and Wait

Pour the batter into your prepared pan and smooth the top. Sprinkle remaining coconut on top for a golden crunch. Bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. I peek around 40 minutes to avoid overbaking—moist bread is the goal!

Step 6: Cool Before Slicing

Let your bread cool in the pan for 10-15 minutes to firm up, then transfer to a wire rack to cool completely. I promise it’s tempting, but slicing too soon can cause it to crumble or feel gummy.

Top Tip

When I baked this bread the first few times, I learned a few tricks that make all the difference in the outcome. These tips will help you nail it on your first try and enjoy every slice to the fullest.

Overripe Bananas Are Your Best Friend: The riper they are, the more natural sweetness and moisture they provide.
Don’t Drain the Pineapple: Using the juice is key for that extra moist crumb and slight tang.
Mix Gently But Thoroughly: To keep your bread tender, mix just until ingredients come together; overmixing can toughen it.
Check Early for Doneness: Oven temperatures vary, so start checking at 40 minutes to avoid a dry loaf.

How to Serve Hawaiian Banana Coconut Bread Recipe

Hawaiian banana coconut bread - Serving Suggestion

Garnishes

I love to add a light spread of butter or cream cheese on a warm slice—pure bliss! Sometimes I sprinkle extra toasted coconut or even a drizzle of honey to highlight those tropical notes even more.

Side Dishes

This bread pairs beautifully with a hot cup of strong coffee or a fragrant chai tea. For a brunch spread, I serve it alongside tropical fruit salad or mango salsa—it really brings out the island flavors.

Creative Ways to Present

For special occasions, I like to slice the bread into bite-sized squares and arrange them on a platter with fresh pineapple chunks and edible flowers. Another fun twist is to turn the bread into a trifle by layering cubes with coconut whipped cream and berries.

Make Ahead and Storage

Storing Leftovers

I store leftover Hawaiian Banana Coconut Bread wrapped tightly in plastic wrap at room temperature for up to three days. If my kitchen is warm, I pop it in an airtight container to keep it fresher longer. It stays moist and delicious without drying out.

Freezing

This bread freezes beautifully! I slice it first, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. This way, you can thaw exactly how many you want without waste. When frozen, it keeps well for about two months.

Reheating

To reheat, I pop a slice in the toaster oven or microwave for 20-30 seconds. This brings back a bit of that fresh-from-the-oven warmth and restores the softness—plus, toasted coconut on top smells heavenly when warmed.

Frequently Asked Questions:

Can I use frozen pineapple instead of canned for the Hawaiian Banana Coconut Bread Recipe?

Yes! Frozen pineapple works well; just make sure to thaw and drain it slightly to avoid adding too much extra moisture to the batter.

How ripe should the bananas be for the best bread?

The bananas should be very ripe with brown spots on the peel for maximum sweetness and moisture, which gives the bread its signature moist texture.

Can I substitute the vegetable oil with melted butter?

You can replace vegetable oil with melted butter for a richer flavor, but note that it might make the bread slightly denser and could alter the moistness slightly.

Is this Hawaiian Banana Coconut Bread Recipe gluten-free?

Not as is, since it uses all-purpose flour. However, you can try a gluten-free flour blend, but be aware the texture might be different and may require some adjustments.

Final Thoughts

This Hawaiian Banana Coconut Bread Recipe has become a little highlighted joy in my kitchen—simple, tropical, and full of flavor. I truly think you’ll want to make it again and again, whether for weekend gatherings or a cozy solo treat. So grab those ripe bananas and some coconut, and let’s bring a slice of island relaxation right onto your table.