Hawaiian Banana Bread Recipe
Taste a slice of paradise with this Hawaiian banana bread recipe. With ripe bananas, crushed pineapple, and chewy coconut, it's an irresistible tropical treat to sweeten up any occasion. Using just 10 ingredients, it's easy to make and ready in an hour!
If you love pineapple as much as we do, also try our pineapple meatballs, Hawaiian hot dogs with grilled pineapple, or frosted coconut pineapple upside down cake.
Hawaiian banana bread is all the tropical flavors we love mixed into a familiar and delicious sliceable treat.
With a spotty banana, crushed pineapple, and a few simple pantry ingredients, you've got everything you need to make it at home. It's easy to make without a mixer, too.
Enjoy it as a quick breakfast on the go, as an afternoon snack, or anytime you're craving something healthier and sweet.
What is Hawaiian banana bread?
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 into stopping at little huts and roadside stands offering warm, freshly baked banana bread. Some say it's the best banana bread in the world, and we can't argue.
It could be the abundance of bananas, or the type of banana they use (the apple banana), that makes Hawaiian banana bread taste extra special. The apple banana is a smaller sweet-tart banana varietal common to the region. Whatever the secret, the banana bread is moist, spongy, and rich in sweet banana flavor.
Our version is a riff off the scrumptious quick bread you'd find along the road to Hana that includes ripe banana, crushed pineapple, and chewy coconut. If you've always wanted to make banana bread from Hawaii, this recipe is for you!
Why you'll love it
- It's moist and flavorful
- It tastes like the tropics!
- It's easy to make
- It uses less than 10 ingredients – most of which you'll find in your kitchen
- It's healthier than store-bought with no unwanted ingredients
How to make Hawaiian banana bread
It's simple to make this Hawaiian banana bread recipe by following a few easy steps:
- Start by preheating your oven and preparing your loaf pan by greasing it with butter. Start by mashing bananas in a large mixing bowl then whisk in the crushed pineapple, eggs, butter, and a little sugar.
- In another bowl, whisk the dry ingredients (flour, coconut, baking soda, and salt) together until combined.
- Now add the dry ingredients to the wet ingredients and mix until they're just barely combined (careful not to over-mix!)
- Pour batter into the loaf pan and sprinkle a little coconut on top. Pop it in the oven and bake it for up to 65 minutes, or until a toothpick comes out clean. Let the loaf cool in the pan, then on a wire rack, before you slice it.
Full recipe instructions are in the recipe card below.
Hawaiian banana bread ingredients
This moist and delicious banana bread recipe uses less than 10 ingredients, most of which you'll find in your kitchen. Here's what you'll need:
- Ripe banana – here's your chance to use up that banana with lots of brown spots on your counter!
- Crushed pineapple – makes this tropical loaf super moist and sweet.
- Sugar – different sugars will yield slightly different results. We use regular granulated sugar, but you could use brown sugar, cane sugar, or even coconut sugar.
- All-purpose flour
- Unsweetened shredded coconut – offers a mild coconut flavor and wonderful chewy texture.
- Baking soda
- Sea salt
You'll also need a loaf pan for baking. Most of our banana bread recipes call for a 9×5 inch loaf pan, but this one can be made in a 9×5 (for a shorter, wider loaf) or in an 8×4 (like in the pictures).
Variations to try
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.
Absolutely! Banana bread keeps really well in the freezer. Simply wrap it or store it in an air-tight container for up to a month.
Depending on how warm it is, banana bread will stay fresh in a sealed container on the counter for 2-3 days. It is a moist loaf so it may spoil more quickly than other baked goods.
Favorite banana bread recipes
- Poppy Seed Lemon Banana Bread
- Strawberry Banana Bread
- Peanut Butter Banana Bread
- Carrot Cake Banana Bread
- Chocolate Chip Walnut Banana Bread
Hawaiian Banana Bread
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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
- 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.
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).
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.