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); 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

Imagine biting into a warm slice of tropical sunshine—that’s exactly what you get with this Hawaiian Banana Coconut Bread Recipe. The combination of sweet bananas, juicy pineapple, and toasty coconut is a little escape in every bite, making it utterly worth pulling out your loaf pan.

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

From the first time I made this Hawaiian Banana Coconut Bread Recipe, I was hooked. It’s a delightful twist on classic banana bread that feels festive yet perfectly everyday—you’ll want it at breakfast, snack time, or even dessert.

Tropical Flavor Explosion: Banana, pineapple, and coconut come together for a unique, mouthwatering taste.
Moist & Tender Texture: The crushed pineapple adds extra moisture, keeping the bread beautifully soft.
Simple Ingredients & Prep: No fancy steps or hard-to-find items—just straightforward mixing and baking.
Perfect for Any Occasion: It’s casual enough for weekday snacks but elegant enough for weekend brunches or gifts.

Ingredients & Why They Work

Each ingredient in this Hawaiian Banana Coconut Bread Recipe plays a role in building its signature texture and tropical flavor. Let me break them down so you know exactly why they’re essential and how to pick the best options.

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: The backbone that gives structure without weighing the bread down.
Baking powder and baking soda: These leavening agents create the perfect rise and light crumb.
Sea salt: Just a pinch balances the sweetness and enhances flavor.
Eggs: They help bind everything together and add richness.
Castor sugar: I love using castor sugar here because it dissolves quickly, keeping the texture smooth.
Vegetable oil: Adds moisture but keeps the crumb tender without any heaviness.
Bananas: The riper, the better! Their natural sweetness and moisture are crucial.
Crushed pineapple: Not draining it is key—it brings juiciness and that unmistakable tropical zing.
Vanilla extract: Adds a warm, sweet depth to round everything out.
Shredded unsweetened coconut: Gives delightful texture and a subtle coconut flavor without overwhelming sweetness.

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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

This Hawaiian Banana Coconut Bread Recipe is super adaptable. I often switch things up depending on what I have on hand or the mood I’m in—don’t hesitate to make it your own!

Variation: When I want a bit more texture, I toss in chopped macadamia nuts—adds a wonderful crunch that pairs perfectly with the tropical flavors.
Dietary tweaks: For a dairy-free version, just stick to the vegetable oil and make sure your sugar is vegan-friendly.
Sweetness level: Feel free to reduce the sugar slightly if your bananas are super ripe and sweet.
Extra coconut flavor: Toast some coconut flakes and sprinkle on top before baking for an irresistible aroma and extra crunch.

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 your dry ingredients

Get your oven heated to 350°F (180°C) and grease an 8"x4" loaf pan. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting is optional but it really helps avoid lumps and aerates the flour for a lighter loaf.

Step 2: Whisk eggs and sugar until fluffy

In a larger bowl, beat the eggs with the caster sugar until they turn pale and a bit frothy—this takes about 2-3 minutes. This step gives your bread a light texture and subtle sweetness throughout.

Step 3: Combine wet ingredients

Add the vegetable oil, mashed bananas, crushed pineapple (with juice!), and vanilla extract to your egg mixture. Stir everything together gently but thoroughly—this combination is the heart of your tropical bread.

Step 4: Fold dry and wet ingredients

Pour the dry ingredient mixture into the wet, stirring just until you don’t see any streaks of flour. Overmixing can make the bread dense, so keep it light and gentle to maintain tenderness.

Step 5: Add shredded coconut and bake

Fold in the shredded coconut, then transfer the batter to your prepared loaf pan. To make it extra pretty and coconutty, sprinkle a little more shredded coconut on top. Bake in your preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 6: Cool and enjoy

Let the bread cool in the pan for at least 10-15 minutes, then turn it out onto a wire rack to cool completely. This rest stops it from crumbling and improves slices. Then dig in with a cup of coffee or tea—pure bliss!

Top Tip

After making the Hawaiian Banana Coconut Bread Recipe dozens of times, I've learned a few tricks that really boost results and reduce stress in the kitchen.

Use very ripe bananas: The more brown spots, the better—they add natural sweetness and moisture, which is key for this bread.
Don’t drain the pineapple: The juice keeps the bread moist and gives it that island vibe you’re after.
Gentle mixing: Stir just until combined; overmixing makes the bread tough, and nobody wants that.
Bake time check: Ovens vary, so start checking a few minutes early with a toothpick to avoid overbaking.

How to Serve Hawaiian Banana Coconut Bread Recipe

Hawaiian Banana Coconut Bread - Serving Suggestion

Garnishes

I like to keep garnishes simple: a light dusting of powdered sugar or a few toasted coconut flakes scattered on top. Sometimes, a thin slather of butter or cream cheese just helps melt the tropical flavors even more.

Side Dishes

Pair a warm slice with a cup of fresh mango salsa or a simple papaya yogurt dip for extra fruity fun—these sides beautifully complement the bread’s natural sweetness.

Creative Ways to Present

For a brunch spread, I’ve served thick slices on decorative bamboo trays adorned with edible flowers and fresh pineapple wedges. It instantly makes the simple bread feel like a tropical celebration!

Make Ahead and Storage

Storing Leftovers

I store leftover Hawaiian Banana Coconut Bread Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays soft and fresh for up to three days—though if you’re like me, it rarely lasts that long!

Freezing

This bread freezes wonderfully. I slice it first, wrap individual pieces in plastic wrap, and place them in a freezer bag. When I want a quick treat, I grab a slice and thaw it on the counter or in the fridge overnight.

Reheating

To bring back that fresh-baked warmth, I pop slices into a toaster oven or regular oven at 300°F for about 5 minutes. It revives the softness and gives a slight crisp edge that tastes heavenly.

Frequently Asked Questions:

Can I substitute the crushed pineapple with canned pineapple chunks?

Yes, you can use canned pineapple chunks, but I recommend lightly mashing them to blend better into the batter and keeping the juice to preserve moisture and flavor in the bread.

What if I don’t have castor sugar; what’s a good substitute?

Granulated sugar works fine; it just might lend a slightly grittier texture. If you want smoother results, regular sugar just needs a bit more mixing to dissolve well.

Can I use coconut oil instead of vegetable oil?

Absolutely! Coconut oil enhances the coconut flavor and works well in this recipe. Use melted coconut oil in the same quantity and be mindful of its strong flavor if you prefer a subtler taste.

How ripe should the bananas be?

The bananas should be very ripe with brown spots or even mostly brown skins. This ensures they’re sweet and soft, which adds both flavor and moisture to the bread.

Final Thoughts

This Hawaiian Banana Coconut Bread Recipe holds a special place in my kitchen because it’s like a little tropical vacay in loaf form. It’s easy, crowd-pleasing, and just plain delicious—perfect for bringing a smile to yourself or guests. Trust me, once you’ve tried it, you’ll want to bake it again and again.