- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (Optional, but adds a warm spice that we love)
- ½ cup unsalted butter, melted and slightly cooled (coconut oil works, too)
- 1 cup granulated sugar (for a slightly less sweet bread, use ¾ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
- ½ cup crushed pineapple, well-drained (reserve a bit of the juice if you want to drizzle over the warm bread)
- ½ cup shredded sweetened coconut, plus a bit more for sprinkling on top
Optional Add-Ins:
- ½ cup chopped macadamia nuts or walnuts (for a bit of crunch)
- ¼ cup dried fruit, like golden raisins or chopped dried mango
Directions:
- Prep and Preheat
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside. - Combine Wet Ingredients
In a large mixing bowl, stir together the melted butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, mashed bananas, and crushed pineapple. (And can we take a moment to appreciate how amazing that combo smells already?) - Mix Everything Together
Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Overmixing can make your bread dense, so go easy. Now, fold in the shredded coconut and any optional add-ins like nuts or dried fruit. - Pour and Top
Pour the batter into the prepared loaf pan, smoothing the top. If you’re a coconut lover like us, sprinkle a bit of extra shredded coconut on top—this will toast up beautifully while baking and add a little crunch. - Bake Until Golden
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with a piece of foil. - Cool and Serve
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely (or at least try to wait before slicing). It’s hard, we know! If you reserved any pineapple juice, brush a little over the top for an extra hint of tropical flavor.
A Few Tips & Swaps:
- Bananas Matter: The riper, the better! Those speckled brown bananas are going to give you the most flavor and natural sweetness.
- Drain the Pineapple Well: Too much moisture can make the bread soggy, so make sure to press as much juice out of the crushed pineapple as possible.
- Nut-Free Version: If you’re avoiding nuts, just leave them out! The bread is still fabulous without them.
- Gluten-Free Option: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. We’ve done it before and it turns out great.
Serving Suggestions
This Hawaiian banana bread is wonderful on its own, but if you want to go all out, try serving a slice warm with a smear of salted butter. Or, for a real treat, toast it lightly and top with a dollop of Greek yogurt and a drizzle of honey. You could even get adventurous and turn it into French toast—yep, banana bread French toast is as incredible as it sounds.
We love keeping a loaf on hand for breakfast, snacks, or dessert. It stays moist for days, and if you have any leftovers (a big if), you can freeze slices individually wrapped—perfect for when you need a little pick-me-up or taste of the tropics.
Have you tried a version of banana bread like this before? We’d love to hear how you make it your own! 🍌🌴
