Name: Hawaiian Banana Coconut Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 cup all-purpose flour; 1 1/4 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp sea salt; 2 eggs; 1/2 cup sugar (castor sugar preferred); 1/3 cup vegetable oil; 2 bananas, mashed; 1 cup crushed pineapple, not drained; 1.5 tsp vanilla extract; 1/4 cup shredded unsweetened coconut; Additional shredded coconut for topping

Close your eyes and imagine a warm slice of tropical sunshine—moist banana bread infused with juicy pineapple and a hint of coconut, all wrapped up in one delightful loaf. That’s exactly what this Hawaiian Banana Coconut Bread Recipe brings to your kitchen, and trust me, it’s worth every bite.

The image shows a loaf of golden brown bread with a crispy crust, sliced into several thick pieces and placed on white parchment paper. The bread's inside texture looks soft and moist with visible bits of shredded ingredients throughout. The top crust has a slightly rough texture with some light sprinkles, possibly oats or shredded nuts. The background features a blurred white marbled surface and a tall glass bottle filled with a white liquid, suggesting milk. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Banana Coconut Bread Recipe
Top Tip
How to Serve Hawaiian Banana Coconut Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Banana Coconut Bread Recipe

Why You'll Love This Recipe

This Hawaiian Banana Coconut Bread feels like a little getaway in loaf form! It combines familiar banana bread goodness with tropical twists that make it special, and I love how easy it is to whip up for breakfast, snack, or a sweet treat.

Moist and tender: The crushed pineapple really keeps the bread juicy and soft, so no dry bites here.
Tropical twist: Coconut and pineapple add a bright flavor that pairs perfectly with mashed bananas.
Simple ingredients: You probably have everything in your pantry already; it’s a practically effortless bake.
Versatile: Great as a snack, breakfast side, or even a light dessert alongside tea or coffee.

Ingredients & Why They Work

Every ingredient has a special part to play in the Hawaiian Banana Coconut Bread Recipe, coming together for that perfect balance of flavors and textures. Let me break down why each one matters and what to keep in mind when buying them.

Flat lay of a small mound of all-purpose flour, a tiny heap of baking powder, a pinch of baking soda, a small pile of sea salt, two whole brown eggs with clean shells, a small white bowl filled with caster sugar, a small white bowl containing vegetable oil, two ripe bananas whole and unpeeled, a small white bowl of crushed pineapple with juice, a small white bowl with clear vanilla extract, and a small pile of shredded unsweetened coconut, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure without being too dense, perfect for this soft bread.
Baking powder & baking soda: Work together to help the bread rise beautifully and keep it light.
Sea salt: Enhances the flavors and balances the sweetness.
Eggs: Bind ingredients and add richness, making the bread moist and tender.
Sugar: I use caster sugar for its fine texture, which blends in nicely without graininess.
Vegetable oil: Keeps the crumb super moist and soft, better than butter for this recipe.
Bananas: The riper, the better! They add natural sweetness and a dense, creamy texture.
Crushed pineapple: Adds moisture and tropical sweetness; don’t drain it, so the bread stays juicy.
Vanilla extract: Enhances the flavor profile and rounds out the tropical notes.
Shredded unsweetened coconut: Adds texture and a pleasant chew that complements the pineapple and banana.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Hawaiian Banana Coconut Bread Recipe is how flexible it is. I often tweak it based on what I have, and you can too, to perfectly match your taste or dietary needs.

Variation: I sometimes swap out the vegetable oil for melted coconut oil to amp up the tropical flavor even more—try it and see if you like that extra coconutty vibe!
Extra fruits: Adding chopped macadamia nuts or even a handful of chopped dried mango can bring some fun texture and flavor contrasts.
Diet-friendly: For a healthier twist, you can reduce sugar slightly or substitute with coconut sugar, which works well here.
Gluten-free option: I experimented with gluten-free flour blends, and it still turned out wonderfully moist and tasty.

Step-by-Step: How I Make Hawaiian Banana Coconut Bread Recipe

The image shows two pieces of moist yellow cake stacked on top of each other on a white plate. The top piece has a bite taken out, revealing a soft, crumbly inside with a slightly coarse texture and small dark specks. The cake edges are golden brown and slightly crispy. The plate sits on a white marbled surface, and a metallic spoon is partially visible beside it. In the background, there are blurred additional plates with more cake pieces. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Mix Dry Ingredients

First, I preheat the oven to 350°F (180°C) and grease my favorite 8x4-inch loaf pan. It’s a cozy size that fits perfectly in my oven and makes just the right amount to share—or not! Then, in a medium bowl, I whisk together the all-purpose flour, baking powder, baking soda, and sea salt. This helps everything get evenly distributed, preventing lumps or uneven rising.

Step 2: Whisk Eggs and Sugar, Then Add Wet Ingredients

In a larger bowl, I whisk the eggs with caster sugar until they’re a bit frothy, which creates a lovely lightness in the bread. Next, I mix in the vegetable oil, mashed bananas, the whole can of crushed pineapple (juice and all), and vanilla extract. This is where the tropical magic happens—make sure your bananas are nice and ripe for maximum sweetness and flavor.

Step 3: Combine and Fold In Coconut

Now, pour the dry ingredients into the wet bowl and gently stir to combine, stopping as soon as you don’t see any flour streaks. Overmixing can make banana bread tough, so a light hand is your friend here! The final touch is folding in the shredded coconut, which gives the bread its signature chew and burst of flavor.

Step 4: Bake to Tropical Perfection

Pour the batter into the prepared loaf pan, then sprinkle a bit more shredded coconut over the top for a beautiful golden crust that smells amazing as it bakes. Pop it into your preheated oven and bake for about 40-45 minutes. I usually start checking around 40 minutes by poking the center with a skewer—it should come out clean or with just a few moist crumbs attached.

Step 5: Cool and Enjoy

Once out of the oven, let the bread rest in the pan for about 10-15 minutes. This lets it set nicely and makes it easier to remove without breaking apart. Then transfer to a wire rack to cool completely before slicing—warm bread is tempting, but it slices cleaner cooled and the flavors meld beautifully.

Top Tip

I’ve made this Hawaiian Banana Coconut Bread Recipe a dozen times, and a few tricks made all the difference—these are the shortcuts I wish I knew from the start so you can avoid my early mistakes.

Don’t overmix the batter: Mixing just until the dry ingredients disappear keeps the bread tender and soft. Overworking develops gluten and leads to a tougher crumb.
Use ripe bananas: I always choose bananas with plenty of brown spots—they’re sweeter and mash easier, enhancing flavor and moistness.
Keep pineapple juice in: Unlike some recipes, I don’t drain the crushed pineapple here because that extra moisture really keeps the bread juicy without sogginess.
Test before pulling out: Start testing with a toothpick or skewer at 40 minutes—if it comes out sticky, give it 5 more minutes and try again to avoid a dry loaf.

How to Serve Hawaiian Banana Coconut Bread Recipe

Hawaiian Banana Coconut Bread - Serving Suggestion

Garnishes

I like to keep the garnishes simple because the bread speaks for itself, but a light spread of butter or cream cheese adds a nice creamy contrast. Sometimes, I sprinkle toasted coconut flakes on top for visual appeal and an extra crunch. If you want to be fancy, a drizzle of honey or a dusting of powdered sugar really complements the tropical flavors.

Side Dishes

This bread pairs beautifully with a strong cup of coffee or tropical fruit smoothies for breakfast. If serving at brunch or dessert, I like fresh sliced mango or pineapple on the side to echo those island flavors. It also works well with a dollop of Greek yogurt for a tangy balance.

Creative Ways to Present

For a tropical-themed brunch, I’ve arranged slices on a wooden platter with edible flowers and fresh mint sprigs for a festive look. It also makes a fun base for French toast—you just can’t beat that sweet, coconutty banana flavor warmed up with syrup and fresh fruit toppings.

Make Ahead and Storage

Storing Leftovers

I store leftover Hawaiian Banana Coconut Bread in an airtight container at room temperature for up to 3 days—this keeps it moist without getting soggy. If your kitchen's warm, popping it in the fridge can extend freshness but sometimes firms up the coconut texture.

Freezing

To freeze, I slice the bread first and wrap individual pieces tightly in plastic wrap followed by foil, so they stay fresh and don’t pick up frost taste. Frozen slices thaw quickly at room temperature or in a microwave—perfect for quick breakfasts or snacks.

Reheating

When I reheat slices, a quick zap in the microwave for 20 seconds or a few minutes in a toaster oven brings back that fresh-from-the-oven softness, especially delicious with a little butter melted over.

Frequently Asked Questions:

Can I use frozen pineapple in the Hawaiian Banana Coconut Bread Recipe?

Absolutely! Just make sure it’s fully thawed and well drained (unlike crushed canned pineapple) so you don’t add extra moisture that could make the bread soggy.

How ripe should my bananas be for this recipe?

The riper, the better! Bananas with lots of brown spots are sweeter and softer, which means your bread will be moist and flavorful without needing extra sugar.

Can I substitute the oil with butter?

You can, but keep in mind that vegetable oil keeps the bread extra moist and soft. Butter will add a richer flavor but might make the bread slightly denser.

What's the best way to know when the bread is perfectly baked?

Start checking for doneness at 40 minutes by inserting a skewer or toothpick into the center. It’s done when it comes out clean or with just a few moist crumbs. Avoid opening the oven too often during baking as it can affect rising.

Final Thoughts

This Hawaiian Banana Coconut Bread Recipe has become one of my absolute go-tos whenever I want a treat that’s both familiar and a little adventurous. The cozy banana flavor combined with tropical pineapple and coconut makes every bite a little getaway. I can’t wait for you to try baking it yourself—it’s simple, satisfying, and sure to bring smiles to your kitchen.