This very moist Hawaiian banana bread will soon become a staple in your kitchen! The flavorful loaf is full of mashed bananas, sweet pineapple, rich coconut, crunchy walnuts, and a hint of warm spices.
If you love easy banana recipes, don’t miss the best ever banana nut bread, this easy banana pudding, and a batch of one-bowl banana chocolate chip muffins, too!
Pineapple Banana Bread is a Tropical Treat for Any Time of Day
It’s tough to beat the tropical flavor combination of banana, pineapple, and coconut! Whether you offer thick slices for a grab-and-go breakfast with a mug of hot coffee, serve it for an afternoon snack with a glass of sweet tea, or plate it for dessert with a scoop of vanilla ice cream, the Hawaiian banana bread is always a crowd-pleaser. Since the recipe yields 2 loaves with one effort, you’ll have extras to share with a friend in need, a helpful neighbor, or your next church potluck.
Ingredient Notes and Tips for Success
- You’ll need 2 cups of mashed very ripe bananas (with plenty of brown spots!). This is approximately 4-5 medium bananas. Always measure, however, because the accuracy is important for success.
- This recipe calls for vegetable oil, which keeps the loaf incredibly moist. The neutral oil works well since there’s so much flavor from the other ingredients. That said, you can substitute with an equal amount of melted unsalted butter for an even richer taste.
- Drain the canned crushed pineapple well before stirring it into the batter. This allows the bread to rise properly and prevents a gummy, dense loaf or a sunken center.
- The chopped walnuts add a toasty, nutty crunch. These are optional, so feel free to leave them out or replace them with a different nut. Macadamia nuts add even more authentic tropical flavor (but are pricey!), while chopped pecans, almonds, pistachios, or cashews would also work well.
- Omit the shredded coconut if your family doesn’t love it. I often leave it out because my boys prefer the Hawaiian banana nut bread without coconut. The recipe is still delicious!
How to Make Hawaiian Banana Bread with Pineapple and Coconut
This easy Hawaiian banana bread recipe just gets better as it sits! Go ahead and bake the loaves in advance — the flavors will come together and the bread will become even more moist as it rests. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Combine the dry ingredients: Sift or whisk together the flour, baking soda, salt, and cinnamon.
- Combine the wet ingredients: In a separate large mixing bowl, whisk together the sugar, eggs, oil, mashed banana, crushed pineapple, and vanilla.
- Add the dry ingredients to the wet ingredients: Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or rubber spatula just until combined. Fold in the nuts and coconut.
- Transfer the batter to two greased loaf pans and bake in a 350°F oven until a toothpick inserted in the center of a loaf comes out clean, about 65 minutes. Allow the loaves to cool on a wire rack before slicing and serving.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Hawaiian Banana Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups sugar
- 3 large eggs
- 1 ½ cups vegetable oil
- 2 cups mashed overripe bananas (about 4 medium)
- 1 (8 ounce) can crushed pineapple, well drained
- 2 teaspoons vanilla extract
- 1 cup finely chopped walnuts or macadamia nuts (optional)
- ½ cup sweetened shredded coconut (optional)
Instructions
- Preheat the oven to 350°F. Grease two 8½ x 4½-inch loaf pans; set aside. In a medium bowl, sift or whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the sugar, eggs, oil, bananas, pineapple, and vanilla extract.
- Add the dry ingredients to the wet ingredients; stir just until combined. Fold in the nuts and coconut.
- Divide the batter evenly between the two prepared pans.
- Bake until a toothpick inserted deep into the center of a loaf comes out clean, about 60-70 minutes. Tent the tops of the loaves with foil after the first 45 minutes if the bread is starting to get too dark on top before it’s done. Cool in the pans for about 10 minutes and then transfer to wire racks to cool completely.
Notes
Nutrition
Recipe Variations
- Add ¾ cup mini chocolate chips.
- Include ½ teaspoon coconut extract or rum extract for an extra tropical twist.
- Use ½ whole wheat flour + ½ all-purpose flour to sneak in some whole grains without negatively impacting the texture of the bread.
- Add ½ teaspoon nutmeg and/or ginger for warmth that pairs nicely with the cinnamon.
- Use melted coconut oil instead of the vegetable oil.
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hi blair:
Made the hawaiian banana bread exactly as you said with nuts and coconut . Everyone loved it.
Love your recipes
Carol from Ontario Canada
Thank you, Carol! We’re so glad you enjoyed it and appreciate you taking the time to leave a review.
why does my bread sink in middle and is not cooked even though I use recommended time2 Is it possible its to heave with ingredients?
Hi Donna! There are quite a few reasons why your bread might sink. Common causes include:
Incorrect measurements (we recommend using a kitchen scale for accuracy!)
The oven being too hot or not hot enough.
Insufficient baking time (this will vary based on your oven and altitude)
Opening the oven door too frequently
Not letting the bread cool before slicing
We hope this helps!
Sounds yummy! Will gf flour work in this recipe
Hi, Peggy! Yes, if you have a good GF flour that works as a 1:1 sub for all-purpose, it should be fine in this recipe. Hope you enjoy!