This Tropical Hawaiian Banana Bread is a sunny twist on a classic favorite! With sweet bananas, juicy pineapple, and a hint of coconut, every bite tastes like a mini vacation.
I always love how it fills my kitchen with a wonderful tropical aroma. It’s perfect for breakfast or a snack. Grab a slice with a cup of coffee, and you might just feel the beach vibes! 🌴
Key Ingredients & Substitutions
Bananas: Look for ripe bananas with lots of brown spots! These will be the sweetest and work best in your bread. If you’re out of bananas, you can use unsweetened applesauce as a 1:1 substitution.
Pineapple: Canned crushed pineapple works great here, but fresh pineapple gives an amazing taste too. If fresh is unavailable, frozen pineapple can also work; just be sure to drain it well.
Coconut: Unsweetened shredded coconut adds a nice texture and flavor. If you’re not a fan of coconut, consider using chopped almonds or pecans for crunch instead.
Oil: I prefer using melted coconut oil for its subtle flavor, but any neutral oil like vegetable oil or canola will do. If you want to make it healthier, applesauce can replace oil too.
How Do I Keep My Banana Bread Moist and Delicious?
To achieve a moist banana bread, remember a few key tips. First, use ripe bananas—they add moisture and sweetness. Second, don’t overmix the batter! Mixing just until combined helps keep it light and fluffy. Bake everything just until a toothpick comes out clean; overbaking can dry it out.
- Preheat your oven properly to ensure even baking.
- Check your bread a few minutes before the suggested baking time to avoid dryness.
- Let the bread cool in the pan before transferring it; this helps it stay moist.
Tropical Hawaiian Banana Bread with Coconut & Pineapple
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed (about 1 ¼ cups)
- ½ cup crushed pineapple, drained
- ¾ cup granulated sugar
- ⅓ cup unsweetened shredded coconut (plus extra for topping)
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup buttermilk or whole milk
- Optional: ½ cup chopped macadamia nuts or walnuts
How Much Time Will You Need?
The total time for making this delightful banana bread is about 1 hour and 30 minutes. This includes 15 minutes of prep time, around 55-65 minutes of baking time, plus 10 minutes of cooling in the pan.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan to prevent the bread from sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the leavening agent. If you’re adding nuts, mix in the shredded coconut and nuts at this stage.
3. Mix the Wet Ingredients:
In a large bowl, combine the mashed bananas, drained crushed pineapple, granulated sugar, vegetable oil (or melted coconut oil), eggs, vanilla extract, and buttermilk. Mix until everything is well combined. This will blend all the sweet, tropical flavors nicely!
4. Combine Mixtures:
Now, slowly fold the dry ingredients into the wet ingredients using a spatula. Mix just until everything is combined; be careful not to overmix to keep the bread light and fluffy.
5. Pour and Prepare for Baking:
Pour the batter into the greased loaf pan and smooth the top with a spatula. If you like, sprinkle some extra shredded coconut on top for added texture and a tropical touch.
6. Bake the Banana Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Start checking for doneness with a toothpick around the 55-minute mark—it should come out clean when the bread is ready.
7. Cool the Bread:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely, which will ensure it keeps its moisture.
8. Slice and Enjoy:
After your banana bread has cooled completely, slice it up and serve it with your favorite cup of tea or coffee. Whether for breakfast or as a delightful snack, this bread brings a taste of the tropics to your day!
This moist and flavorful banana bread perfectly captures the essence of Hawaii with its delicious blend of banana, coconut, and pineapple—enjoy every bite!
FAQ for Tropical Hawaiian Banana Bread with Coconut & Pineapple
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great for banana bread. Just make sure to thaw them first and drain any excess liquid before mashing. They’ll add sweetness and moisture to your bread!
How Can I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week or freeze it for up to 3 months. Just make sure it’s completely cooled before storing!
Can I Substitute the Pineapple with Another Fruit?
Yes! While pineapple adds a lovely tropical flavor, you can substitute it with other fruits like diced mango or even shredded apples. Just be sure to adjust the moisture levels if you use a fruit with a higher water content.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing ¼ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk substitute!
