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!
1large ripe banana, about ⅔ cup
18-ouncecan crushed pineapple, drained
½ cupbutter, melted
1 ½ cupsall-purpose flour
½ cupunsweetened shredded coconut, plus a little extra for the top
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.
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.)