The first time I made Hawaiian Banana Bread Recipe was after my sister returned from her honeymoon in Maui. She arrived at our Sunday family dinner with a recipe card from a local bakery, eyes bright with memories of breakfasts overlooking the ocean. “You have to try this,” she insisted, describing a banana bread infused with tropical flavors that had become their morning ritual. “It tastes like sunshine.”
With my grandmother watching over my shoulder—she who had taught me her classic banana bread recipe years before—I followed the handwritten instructions. As crushed pineapple and toasted coconut joined the familiar mixture of ripe bananas and warm spices, our kitchen filled with an aroma that transported us all to island shores we’d never visited.
“Recipes are like passports,” my grandmother remarked, breathing in the sweet tropical scent. “They take you places without leaving home.” That Hawaiian banana bread recipe became our family’s favorite vacation for the taste buds—a mini getaway we could enjoy even on the busiest mornings.
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Why You’ll Love This Hawaiian Banana Bread Recipe
This Hawaiian banana bread recipe has become one of our favorite quick bread recipes for bringing tropical warmth to everyday moments. Here’s why you’ll love it:
- Tropical flavor escape: Pineapple, coconut, and macadamia nuts create a vacation-worthy treat without leaving home.
- Extra moisture: Crushed pineapple keeps this bread incredibly tender for days—perfect for busy families.
- Quick preparation: Despite its special ingredients, this recipe comes together in minutes without effort.
- Make-ahead friendly: Tastes even better the second day, making it perfect for busy mornings.
- Versatile serving options: Delicious on its own or elevated with toppings for a special breakfast.
While my ultimate banana bread recipe is a family classic, this Hawaiian variation brings a sunny twist to our collection of cozy breakfast recipes. When winter seems endless, this tropical bread provides the perfect kitchen escape.
Simple Ingredients for Hawaiian Banana Bread Recipe
For this tropical Hawaiian banana bread recipe, you’ll need:
- 3 very ripe bananas, mashed (about 1½ cups)
- 1/2 cup crushed pineapple, drained (reserve 2 tablespoons juice)
- 1/2 cup sweetened shredded coconut, plus extra for topping
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons reserved pineapple juice
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped macadamia nuts (optional)
The beauty of this Hawaiian banana bread recipe lies in its flexible ingredients. Don’t worry if you’re short on bananas—my banana bread with 2 bananas techniques work here too, as the pineapple provides extra moisture. If you’re out of vegetable oil, my banana bread with oil variation offers perfect substitution guidance.
For those needing a gluten-free option, this recipe adapts beautifully using the methods in my flourless banana bread article—the tropical flavors pair wonderfully with alternative flours.
Easy Step-by-Step Preparation
- Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal. This preparation trick, passed down from my grandmother, ensures your Hawaiian banana bread never sticks.
- Toast the coconut by spreading it on a baking sheet and placing in your preheating oven for 3-5 minutes until lightly golden. “This extra step makes all the difference,” my mother would insist, watching carefully to prevent burning. The toasting releases the coconut’s oils, enhancing the tropical flavor throughout your Hawaiian banana bread.
- Combine wet ingredients in a large bowl—mashed bananas, drained pineapple, oil, eggs, sugar, vanilla, and reserved pineapple juice. My children love helping with this step, taking turns mashing the bananas and stirring in the pineapple. “It smells like the beach,” my daughter always says.
- Whisk dry ingredients in a separate bowl—flour, baking soda, salt, and cinnamon. My grandmother taught me to aerate dry ingredients this way, creating a lighter texture in the finished Hawaiian banana bread.
- Create the batter by folding the dry ingredients into the wet mixture just until combined. Then gently fold in the toasted coconut and macadamia nuts if using. Overmixing toughens the bread, so I use the same gentle folding motion my mother demonstrated years ago.
- Transfer to pan and sprinkle additional coconut on top for a beautiful golden crust. For busy families seeking effortless presentation, this simple topping creates a bakery-worthy finish without extra work.
- Bake for 55-65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. If the coconut topping browns too quickly, tent with foil after 30 minutes.
- Cool before slicing for at least 15 minutes in the pan, then use the parchment to lift the loaf onto a wire rack. Though the aroma tempts immediate cutting, patience rewards you with perfect slices.
The entire process takes just 15 minutes of active time, making this Hawaiian banana bread recipe perfect for busy families who want a special breakfast without spending hours in the kitchen.
My Best Tips for Hawaiian Banana Bread Recipe
Over years of making this recipe, I’ve gathered several tips that ensure tropical perfection:
For authentic flavor without effort: Use canned crushed pineapple packed in juice, not syrup. The natural sweetness complements the bananas without overwhelming them. My aunt tried using fresh pineapple once, but found the moisture content too variable.
For busy morning preparation: Toast the coconut and chop nuts the night before, storing in airtight containers. This simple time-saving step, which my mother always did during her busy teaching years, makes morning assembly truly effortless.
For gift-giving: This Hawaiian banana bread recipe makes wonderful presents. My children help me pour the batter into mini loaf pans (bake for just 30-35 minutes), which we wrap in cellophane with tropical-colored ribbons for teachers and neighbors during winter months—a sunny reminder that spring will come.
Answers to Your Hawaiian Banana Bread Recipe Questions
Q: Can I use fresh pineapple instead of canned?
You can, but drain it very well and blot with paper towels to remove excess moisture. Fresh pineapple contains enzymes that can break down proteins in the batter, so the texture might differ slightly from the original Hawaiian banana bread recipe.
Q: How do I store Hawaiian banana bread?
The pineapple in this recipe creates exceptional moisture retention. Store at room temperature, wrapped in plastic or in an airtight container, for up to 4 days. For busy families needing quick breakfast options, slice before storing to grab individual portions on hectic mornings.
Q: Can I freeze Hawaiian banana bread?
Absolutely! Wrap cooled bread tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or toast slices directly from frozen. My mother always kept a loaf in the freezer for unexpected guests, calling it her “tropical hospitality insurance.”
Creating Vacation Memories at Home
There’s something magical about how food can transport us. Though we haven’t all visited Hawaii, this banana bread brings a piece of island culture to our kitchen. My children now associate the aroma of this special loaf with storytelling time, as making it inevitably leads to tales of my sister’s honeymoon adventures or dreams of family trips we hope to take someday.
On gray winter mornings when everyone’s spirits need lifting, I often make this Hawaiian banana bread recipe. As the tropical scents fill our home, shoulders relax and smiles appear. “It’s a mini vacation in every bite,” my husband says, closing his eyes as he savors a warm slice.
I hope this Hawaiian banana bread brings a taste of the tropics to your kitchen too. Would you share how your family enjoys this recipe? Does it become breakfast, dessert, or perhaps your own form of culinary travel?
With warmth, Sophia
Hawaiian Banana Bread
Ingredients
- 3 very ripe bananas, mashed (about 1½ cups
- 1/2 cup crushed pineapple, drained (reserve 2 tablespoons juice)
- 1/2 cup sweetened shredded coconut, plus extra for topping
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons reserved pineapple juice
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped macadamia nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Spread the shredded coconut on a baking sheet and toast in the preheating oven for 3-5 minutes until lightly golden. Watch carefully to prevent burning.
- In a large bowl, combine mashed bananas, drained pineapple, oil, eggs, sugar, vanilla extract, and reserved pineapple juice. Mix well.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.
- Fold in the toasted coconut and macadamia nuts (if using), reserving some coconut for topping.
- Pour the batter into your prepared loaf pan and sprinkle the remaining toasted coconut on top.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. If the coconut topping browns too quickly, tent with foil after 30 minutes.
- Allow the bread to cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely before slicing.