Hawaiian Banana Bread Recipe
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Give banana bread a fun twist with my famous and delicious Hawaiian banana bread recipe! For years, this has been my go-to when I want to add a fruity, tropical twist to the classic version – plus, this slice of paradise uses just 10 ingredients, is so easy to make, and is ready in just an hour!
This Hawaiian banana bread features warm tropical flavor baked into a familiar, sliceable quick bread. Ripe bananas bring classic sweetness, while crushed pineapple adds extra moisture and a subtle tang that makes each bite taste a little sunnier. Chewy coconut rounds it out, giving the bread an unmistakable island-inspired vibe.
The result is a loaf that’s incredibly moist, soft, and rich with banana flavor, but with a twist that makes it stand out from everyday banana bread. It’s easy to make with simple pantry ingredients and no mixer, which means you’re never far from a loaf when a banana on the counter gets too spotty to ignore.
If you’ve ever been on a Maui vacation, you’ll know the magic of Hawaiian banana bread. Take a drive around the island, and you’ll soon be lured to stop at small huts and roadside stands offering warm, freshly baked banana bread. Some say it’s the best banana bread in the world, and I can’t argue.
My version is a riff on the scrumptious quick bread you’d find along the road to Hana, featuring ripe banana, crushed pineapple, and chewy coconut.
Hawaiian banana bread recipe variations
There are lots of ways you can put a spin on Hawaiian banana bread and make it your own. Here are a few ideas to get you started:
- Add a splash of vanilla to the mashed bananas mixture.
- Sprinkle in some cinnamon (about 1 teaspoon) to the dry ingredients.
- Fold in some chopped macadamia nuts to the batter for a Hawaiian banana nut bread.
Store and freeze
Can I freeze this Hawaiian banana bread? Absolutely! Banana bread keeps really well in the freezer. Wrap it or store it in an air-tight container for up to a month.
How long does banana bread last on the counter? Depending on the temperature, banana bread will stay fresh in a sealed container on the counter for 2-3 days.
Hawaiian Banana Bread Recipe (with Coconut and Pineapple)
Ingredients
- 1 large ripe banana (about ⅔ cup)
- 1 8-ounce can crushed pineapple (drained)
- 2 large eggs
- ½ cup butter (melted)
- ½ cup sugar
- 1 ½ cups all-purpose flour
- ½ cup unsweetened shredded coconut (plus a little extra for the top)
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan (see notes) with butter. Mash the bananas in a large bowl then whisk in the crushed pineapple, eggs, butter, and sugar.1 large ripe banana, 1 8-ounce can crushed pineapple, 2 large eggs, ½ cup butter, ½ cup sugar
- In a medium-sized bowl, whisk the flour, coconut, baking soda, and salt.1 ½ cups all-purpose flour, ½ cup unsweetened shredded coconut, 1 teaspoon baking soda, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients and mix until just barely combined. DO NOT overmix the batter.
- Pour the batter into the prepared loaf pan and sprinkle a little coconut on top.
- Bake the banana bread for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool for 10 minutes in the pan then remove it and let it cool completely on a cooling rack before you slice it.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
My Asian grocery store has apple bananas, so I used 3 of those since they’re smaller. I also added a teaspoon of vanilla and some toasted chopped macadamia nuts. Turned out moist and delicious. Thank you for the recipe!
This is a winner! Made this bread it’s delicious!
How can I get this with metric weights and not cups? Would love to try? I can convert manually but do you think it would change anything? Just making sure
We don’t have the weights, but we use standard US cup measurements (240 ml).
Sounds delish!
Wonder how swapping out some flour for coconut flour would work out?
I don’t suggest using any coconut flour. It’s a totally different beast and needs a lot more liquid that regular flour. If you want more coconut flavor, I would simply add more coconut.