Tropical Paradise: Hawaiian Banana Bread with Coconut & Pineapple Recipe

Tropical flavors dance through this delightful Hawaiian banana bread with coconut and pineapple, promising a slice of paradise in every bite.

Ripe bananas meld seamlessly with sweet chunks of pineapple, creating a luscious batter that speaks to island-inspired comfort.

Shredded coconut adds a delicate crunch and nutty undertone to this beloved quick bread.

Each ingredient tells a story of sunshine and relaxation, transforming a classic recipe into an extraordinary treat.

The aroma of warm spices and tropical fruits will fill your kitchen with irresistible fragrance.

Baked to golden perfection, this bread offers a delectable escape from everyday routines.

Savor a slice and let your taste buds travel to a serene Hawaiian coastline.

Hawaiian Banana Bread With Coconut And Pineapple

• Craft Gourmet Sandwich Cookies: Transform simple ingredients into an elegant dessert that looks like it came from a fancy bakery, impressing friends and family with minimal effort.
• Customize with Creative Toppings: Roll cookie edges in crushed pistachios or drizzle white chocolate for a personalized touch that makes these treats extra special and visually stunning.
• Perfect for Sharing and Gifting: Compact, beautiful cookies that travel well and make excellent homemade gifts for birthdays, holidays, or casual get-togethers with minimal preparation.
• Simple Skill-Building Recipe: Beginner bakers can confidently create these sophisticated cookies, learning techniques like dough rolling, filling preparation, and sandwich assembly without feeling overwhelmed.

Ingredients For Tropical Hawaiian Banana Bread

• Bananas: Ripe bananas provide natural sweetness and moisture to the bread.
• Eggs: Eggs help bind the ingredients and add structure to the bread.
• Butter: Melted butter contributes richness and a smooth texture.
• Vanilla Extract: Vanilla adds a warm, classic flavor to the bread.
• Crushed Pineapple, Shredded Coconut: These tropical ingredients bring moisture and exotic flavor to the bread.

• All-Purpose Flour: The main base that gives structure to the bread.
• Baking Soda: Helps the bread rise and become light and fluffy.
• Salt: Enhances the overall flavor of the bread.

• Walnuts, Macadamia Nuts: Nuts can add crunch and nutty flavor to the bread.

• Granulated Sugar: Sweetens the bread and helps with browning.

Clear Instructions For Hawaiian Banana Bread

Step 1: Fire Up the Oven

Crank the oven to a toasty 350F (175C). Grab your 9×5 inch loaf pan and give it a generous coating of grease, then dust with flour.

Alternatively, line the pan with parchment paper for easy removal.

Step 2: Whip Together Dry Elements

• All-purpose flour
• Baking soda
• Salt

Whisk these ingredients until they’re perfectly blended and free of lumps.

Step 3: Create Creamy Wet Base

In a large bowl, melt butter and mix with granulated sugar. Crack in eggs and splash of vanilla extract.

Beat the mixture until it becomes smooth and silky.

Step 4: Introduce Tropical Treasures

• Mashed ripe bananas
• Crushed pineapple
• Shredded coconut

Stir until everything is evenly distributed and looking gorgeous.

Step 5: Marry Dry and Wet Ingredients

Gradually sprinkle the dry mixture into the wet ingredients. Gently mix until just combined.

If you’re feeling nutty, toss in chopped walnuts or macadamia nuts.

Step 6: Pour and Spread

Transfer the batter into your prepared pan.

Use a spatula to spread it evenly, creating a smooth surface.

Step 7: Bake to Perfection

Slide the pan into the preheated oven.

Bake for 60-70 minutes. Check doneness by inserting a toothpick – it should come out clean when the bread is ready.

Step 8: Cool and Release

After baking, let the bread rest in the pan for 10 minutes. Then carefully transfer to a wire rack to cool completely.

Tips To Perfect Hawaiian Banana Bread Texture

• Remove excess moisture from crushed pineapple to prevent soggy bread and maintain the perfect texture.
• Use overripe bananas with dark brown spots for maximum sweetness and deeper banana flavor.
• Stir ingredients minimally to keep the bread tender and prevent developing tough gluten strands.
• Toasting walnuts or macadamia nuts before adding enhances their nutty flavor and adds delightful crunch.
• Wrap the cooled bread tightly in plastic wrap and freeze for up to 3 months for convenient make-ahead enjoyment.

Flavorful Takes On Hawaiian Banana Bread

• Gluten-Free Hawaiian Banana Bread: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Vegan Tropical Banana Loaf: Substitute eggs with mashed banana or flax eggs, use coconut oil instead of butter, and select plant-based sugar to create a dairy-free version.
• Low-Sugar Tropical Banana Bread: Swap granulated sugar with stevia or monk fruit sweetener, reducing overall sugar content while maintaining the bread's rich flavor profile.
• Nut-Free Tropical Banana Bread: Omit walnuts or macadamia nuts, adding extra coconut flakes or dried fruit like chopped dried pineapple for added texture and flavor complexity.

Pairings For Hawaiian Banana Bread

• Elevate Tropical Breakfast: Pair this Hawaiian banana bread with a creamy coconut latte for a morning burst of island flavors that dance on your palate.
• Refresh with Tropical Cocktail: Serve slices alongside a classic mai tai, blending the bread's sweet notes with the cocktail's rum and fruity undertones for a delightful Hawaiian-inspired experience.
• Complement with Cream Cheese Spread: Create a zesty topping by mixing softened cream cheese with a touch of pineapple jam, spreading it generously on warm bread slices to enhance the tropical taste profile.
• Tea Time Delight: Brew a light ginger or green tea to balance the bread's sweetness, offering a refreshing counterpoint that highlights the bread's rich, tropical ingredients.

Keeping Hawaiian Banana Bread Fresh

• Store wrapped tightly in plastic wrap or aluminum foil for up to 5 days in the refrigerator to maintain moisture and freshness.
• Wrap completely cooled bread in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut bread into individual slices, separate with parchment paper, place in freezer bag, and store for up to 2 months. Reheat directly from frozen in toaster or microwave.
• Keep covered at room temperature in an airtight container for 2-3 days, ensuring maximum flavor and soft texture.

FAQs

• Why is my banana bread dense or heavy?

Overmixing the batter can develop gluten, making the bread tough. Mix ingredients just until combined and avoid overworking the dough to keep the texture light and fluffy.

• Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain excess liquid before mashing. Frozen bananas work great and can add extra moisture to the bread.

• How do I know if the banana bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. Avoid wet batter on the toothpick.

Hawaiian Banana Bread With Coconut And Pineapple Recipe

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4.7 from 32 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Tropical Hawaiian banana bread blends sweet island flavors with creamy coconut and tangy pineapple. Rich, moist slices promise a delightful escape to paradise that you can savor with each delectable bite.

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Ingredients

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Wet Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup crushed pineapple, drained

Dry Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Garnish and Mix-ins:

• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts or macadamia nuts (optional)

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Instructions

1. Calibrate the oven temperature to 350F (175C), ensuring precise heat for optimal baking results.
2. Prepare the baking vessel by thoroughly coating a 9×5 inch loaf pan with grease and flour, or line with parchment paper for effortless removal.
3. Create a dry ingredient foundation by whisking flour, baking soda, and salt in a medium mixing bowl until uniformly blended.
4. In a separate large bowl, merge melted butter with granulated sugar, creating a smooth base.
5. Incorporate eggs and vanilla extract into the butter-sugar mixture, beating until the texture becomes silky and homogeneous.
6. Gently fold mashed bananas, crushed pineapple, and shredded coconut into the wet mixture, ensuring even distribution of tropical ingredients.
7. Gradually introduce the dry ingredient blend to the wet components, stirring minimally to maintain a tender bread texture.
8. Optional: Enhance the bread by gently mixing in chopped walnuts or macadamia nuts for added crunch.
9. Transfer the batter to the prepared pan, spreading evenly to create a consistent surface.
10. Bake for 60-70 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
11. Allow the bread to rest in the pan for 10 minutes, enabling initial cooling and structural stabilization.
12. Carefully transfer the loaf to a wire rack, permitting complete cooling and helping to set the bread’s final texture.

Notes

• Drain pineapple thoroughly to prevent excess moisture from making the bread soggy and affecting its texture.
• Use very ripe bananas with dark spots for maximum sweetness and deeper banana flavor in the bread.
• Fold nuts gently into the batter to maintain the bread’s delicate structure and prevent dense spots.
• Toast coconut beforehand to enhance its nutty flavor and add a delightful crunch to the bread’s overall taste profile.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 8
• Calories: 260 kcal
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg