Hawaiian Banana Bread with Coconut and Pineapple

If you’re looking to take your classic banana bread to a tropical paradise, Hawaiian Banana Bread with Coconut and Pineapple is just the recipe you need. Imagine the sweetness of ripe bananas, the tropical flavors of pineapple, and the richness of coconut all coming together in one soft, moist loaf. It’s like taking a bite of a vacation in every slice! This bread is perfect for breakfast, a snack, or even as a sweet treat after dinner. Trust me, once you try this twist on banana bread, you’ll wonder how you ever lived without it. It’s a fun, flavorful spin that adds a little sunshine to your day!

Why You’ll Love Hawaiian Banana Bread with Coconut and Pineapple

This isn’t just banana bread—it’s a whole tropical vibe wrapped in a loaf! Here’s why it’s going to become your new favorite:

Tropical Twist:

The combination of coconut and pineapple brings a tropical sweetness to the banana bread, transforming it into something a little more exciting than the classic recipe.

Moist and Flavorful:

The pineapple adds moisture, while the coconut gives a lovely texture and a subtle sweetness. Every bite is a perfect balance of flavors, making it incredibly indulgent yet light.

Simple to Make:

With pantry staples and some easy steps, this bread comes together without any fuss. No complicated techniques, just pure tropical goodness!

Perfect for All Occasions:

Whether you’re making it for a family breakfast, a potluck, or just because you’re craving something sweet, this bread is sure to impress. Plus, it’s the kind of treat that works well with a cup of coffee or a glass of juice!

Freezes Well:

If you’re lucky enough to have leftovers (which might be a stretch!), this banana bread freezes wonderfully. Slice it up, wrap it in plastic wrap, and you can enjoy a tropical treat whenever you want.

Ingredients

Here’s everything you need to make this tropical Hawaiian Banana Bread with Coconut and Pineapple:

For the Banana Bread:

• Ripe Bananas: The star ingredient! Overripe bananas bring natural sweetness and moisture to the bread. The more brown spots, the better!
• All-purpose Flour: The base of the bread. For a fluffier loaf, be sure to measure your flour properly.
• Baking Soda: Helps the bread rise and gives it the perfect crumb texture.
• Salt: Just a pinch to enhance all the flavors.
• Coconut Oil: Adds richness and complements the tropical flavors, but you can substitute it with butter if you prefer.
• Granulated Sugar: Sweetens the bread while balancing out the natural sugars in the bananas.
• Eggs: These help bind the ingredients together and contribute to the loaf’s lightness.
• Vanilla Extract: A touch of vanilla elevates the sweetness and gives the bread a lovely aroma.
• Buttermilk: Adds tenderness to the bread and enhances the flavor. If you don’t have buttermilk, regular milk works too, or you can make a quick substitute with milk and vinegar.

For the Tropical Add-ins:

• Shredded Coconut: Sweetened or unsweetened, it gives a delightful texture and a chewy bite to the bread. It’s a must for that coconut flavor!
• Crushed Pineapple: Adds both moisture and a burst of tropical flavor. Make sure to drain the pineapple well to avoid excess liquid in the bread.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Ready to make your own slice of paradise? Here’s how you whip up this Hawaiian Banana Bread with Coconut and Pineapple:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal after baking. This will ensure the bread doesn’t stick and gives you a smooth release after baking.

Step 2: Mash the Bananas

In a large mixing bowl, mash the ripe bananas until smooth. Leave some chunks if you like a little texture in your bread. The bananas should be mashed well but don’t stress if there are a few lumps.

Step 3: Mix Wet Ingredients

In the same bowl, add the coconut oil (or butter), eggs, sugar, vanilla extract, and buttermilk. Stir everything together until well combined. You want the mixture to be smooth and creamy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This step helps ensure that the baking soda is evenly distributed throughout the flour. It’s the key to getting that perfect rise!

Step 5: Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix, as that can lead to a dense loaf.

Step 6: Add the Tropical Goodness

Fold in the shredded coconut and crushed pineapple, making sure they’re evenly spread throughout the batter. The pineapple gives the bread extra moisture, and the coconut adds a nice chewy bite.

Step 7: Pour and Bake

Pour the batter into your prepared loaf pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean (or with just a few crumbs attached).

Step 8: Cool and Serve

Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will help the bread set and prevent it from falling apart when you slice it.

Nutrition Facts

Servings: 12
Calories per serving: 250
Total Fat: 14g
Saturated Fat: 10g
Cholesterol: 40mg
Sodium: 160mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 15g
Protein: 3g
Vitamin A: 6%
Vitamin C: 5%
Calcium: 2%
Iron: 8%

Preparation Time

Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 15 minutes

How to Serve Hawaiian Banana Bread with Coconut and Pineapple

This tropical banana bread is perfect for so many occasions:

For Breakfast:

Serve a slice with a cup of coffee or a fresh smoothie for a breakfast that feels like a treat.

As a Snack:

It’s great for mid-day cravings. The coconut and pineapple add a fun tropical twist to your usual snack time.

With Ice Cream:

For a decadent dessert, serve a warm slice with a scoop of vanilla or coconut ice cream. You’ll be in heaven!

With Fresh Fruit:

Pair it with fresh tropical fruit like mango or berries to enhance the tropical vibe and make for a light, refreshing snack.

Additional Tips

Use Overripe Bananas:

The riper the bananas, the sweeter and moister the bread will be. The brown spots mean extra natural sugar, which is perfect for banana bread.

Drain the Pineapple Well:

Make sure to drain the crushed pineapple well to avoid excess liquid in your batter. This will keep the bread from being too soggy.

Add Walnuts or Macadamia Nuts:

For an extra crunch, toss in a handful of chopped walnuts or macadamia nuts. The nuts complement the tropical flavors and add a great texture to the bread.

Store and Freeze:

Store leftover bread in an airtight container at room temperature for up to 3-4 days. You can also freeze slices for up to 2-3 months. Just wrap each slice in plastic wrap and store it in a freezer-safe bag.

FAQ Section

Q1: Can I use frozen bananas for this recipe?
A1: Yes! If you have frozen bananas, just thaw them and mash them as you would fresh bananas. They’ll work just as well.

Q2: Can I substitute the buttermilk with regular milk?
A2: Yes, you can substitute regular milk for buttermilk. For a quick buttermilk substitute, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for a few minutes.

Q3: Can I use unsweetened shredded coconut?
A3: Yes! You can use unsweetened coconut, though the bread might be less sweet. If you prefer a sweeter loaf, you can always add a little extra sugar.

Q4: Can I add chocolate chips to this bread?
A4: Absolutely! Adding chocolate chips would be a delicious twist. Just fold in 1/2 cup of semi-sweet chocolate chips along with the coconut and pineapple.

Q5: How do I store this banana bread?
A5: Store your banana bread in an airtight container at room temperature for up to 3-4 days. If you want to keep it longer, freeze it for up to 2-3 months.

Q6: Can I make this banana bread into muffins?
A6: Yes! This recipe works as muffins too. Just fill muffin tins about 2/3 of the way full and bake for about 20-25 minutes, or until a toothpick comes out clean.

Q7: Can I make this recipe without coconut oil?
A7: Yes, you can use butter or vegetable oil as a substitute for coconut oil. The flavor will change slightly, but it will still be delicious.

Q8: Can I use pineapple chunks instead of crushed pineapple?
A8: Yes, you can use pineapple chunks, but be sure to chop them up into smaller pieces before adding them to the batter.

Q9: Can I make this banana bread vegan?
A9: Yes, you can make this recipe vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and using plant-based milk.

Q10: How can I make this banana bread healthier?
A10: You can reduce the sugar by using less granulated sugar or substituting with a natural sweetener like honey or maple syrup. You can also use whole wheat flour for extra fiber.

Conclusion

This Hawaiian Banana Bread with Coconut and Pineapple is the perfect way to bring a taste of the tropics into your kitchen. Whether you’re enjoying it for breakfast, a snack, or as a dessert, it’s guaranteed to add a sweet, sunny touch to your day. Give this recipe a try and enjoy a slice of paradise!

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