f there’s one thing that instantly makes us think of warm, sunny days and tropical breezes, it’s this Hawaiian banana bread. The combination of ripe bananas, crushed pineapple, and coconut makes every bite taste like a mini vacation.
We discovered this twist on classic banana bread after a friend returned from a trip to Maui, bringing back stories of roadside stands selling fresh, aromatic loaves wrapped in parchment paper. We knew we had to recreate that moment at home—and believe us, this is the kind of recipe that makes your kitchen smell absolutely heavenly.
The best part? This banana bread is incredibly forgiving. It’s perfect for those bananas that are way past their prime (you know the ones—so brown they practically beg to be baked into something). Plus, the pineapple and coconut add a sweetness and texture that’s just… chef’s kiss.
What Makes This Banana Bread “Hawaiian”?
The secret is in the mix-ins. Classic banana bread is already fantastic, but when you fold in juicy crushed pineapple and a handful of shredded coconut, it’s like a tropical party in your mouth.
The pineapple keeps the bread moist and adds a subtle tanginess that pairs beautifully with the natural sweetness of ripe bananas. The coconut gives it a little chew and an island vibe that’s impossible to resist.
Let’s get baking! 🌺🍌🍍
Hawaiian Banana Bread Recipe
Makes 1 loaf (about 8-10 slices)
You Will Need:
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