Name: Best Hawaiian Banana Bread with Pineapple and Coconut You’ll Ever Bake 🌴🍍
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Hawaiian / American
Ingredients: 2 cups all-purpose flour (240g); 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup vegetable oil (120ml); 3/4 cup granulated sugar (150g); 2 large eggs; 1 teaspoon vanilla extract; 2 very ripe bananas, mashed (about 1 cup); 1 cup crushed pineapple, drained (but slightly moist); 1/2 cup shredded sweetened coconut (40g)

Description

Bring the flavors of the tropics straight to your kitchen with this Best Hawaiian Banana Bread with Pineapple and Coconut.

Ingredients

Dry Ingredients:

2 cups all-purpose flour (240g)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients:

1/2 cup vegetable oil (120ml)
3/4 cup granulated sugar (150g)
2 large eggs
1 teaspoon vanilla extract
2 very ripe bananas, mashed (about 1 cup)
1 cup crushed pineapple, drained (but slightly moist)
1/2 cup shredded sweetened coconut (40g)

Instructions

Step 1: Preheat Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. This helps with an easy release once baked.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Step 3: Mash the Bananas

In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth with a few small chunks.

Step 4: Add Wet Ingredients

To the bananas, add the eggs, oil, sugar, and vanilla extract. Mix well until the sugar dissolves and the batter becomes slightly glossy.

Step 5: Fold in Pineapple and Coconut

Gently fold in the crushed pineapple and shredded coconut. These add moisture and a hint of chewiness.

Step 6: Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix, or the bread may become dense.

Step 7: Pour into Pan and Bake

Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover with foil for the final 15 minutes.

Step 8: Cool and Serve

Allow the loaf to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

Notes

Use bananas that are deeply browned for max flavor.
Drain pineapple to avoid soggy loaf.
Do not overmix once dry ingredients are added.
Store wrapped tightly to maintain moisture.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Cuisine: Hawaiian / American

Nutrition

Serving Size: 8–10 slices
Calories: 290
Sugar: 18g
Sodium: 210mg
Fat: 13g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g

Keywords: Hawaiian Banana Bread with Pineapple and Coconut