If you’re searching for a quick escape to a tropical paradise—without ever leaving your kitchen—Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss is your answer. Lush with ripe bananas, juicy pineapple, and ribbons of sweet coconut, this island-inspired loaf is impossibly moist and fragrant. Whether you’re craving an exotic breakfast, an afternoon treat, or a dessert that sparks joy with every slice, you’ll love the big, beachy flavors and dreamy aroma that fill your home the moment it hits the oven.
Ingredients You’ll Need
This recipe keeps things beautifully simple, letting vibrant tropical flavors shine. Each ingredient is carefully chosen to contribute the perfect blend of taste, tenderness, and color to your Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss.
- Ripe Bananas: The riper, the better! These naturally sweeten and moisten the bread, giving it that classic, irresistible banana bread base.
- Crushed Pineapple (drained): Adds juicy bursts and a sunny, tangy twist for unmistakable island flair, but be sure to drain well to keep the crumb tender.
- Shredded Sweetened Coconut: Lends both chewy texture and extra coconut sweetness, creating tropical waves in every bite.
- All-Purpose Flour: Provides structure without overpowering the soft, moist crumb.
- Baking Soda: Gives the bread just the right lift so it’s light but never dry.
- Salt: Balances all the sweet and enhances the complexity of the other flavors.
- Ground Cinnamon: Adds a touch of warmth and gentle spice, rounding out the tropical notes.
- Nutmeg: Just a hint makes the bread feel extra cozy and fragrant.
- Unsalted Butter (softened): Makes for a richer loaf with a buttery, decadent crumb.
- Granulated Sugar: Perfectly sweetens the bread without overpowering the fresh fruit flavors.
- Large Eggs: Binds everything together for a tender, cohesive slice.
- Vanilla Extract: Adds another layer of sweetness and pairs beautifully with banana, coconut, and pineapple.
- Buttermilk (or milk with lemon juice): A splash ensures your bread is moist, tender, and ever-so-slightly tangy.
How to Make Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss
Step 1: Prep Your Pan and Heat the Oven
Start off by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This creates the perfect environment for your bread, ensuring a golden crust that doesn’t stick.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk up the flour, baking soda, salt, cinnamon, and nutmeg. Combining them first helps distribute the leaveners and spices evenly, so every slice tastes like tropical harmony.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl and beat the softened butter and sugar until the mixture is light and fluffy. This step whips air into the batter, making your Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss extra tender.
Step 4: Mix in Eggs, Bananas, Pineapple, and Vanilla
Beat in the eggs one at a time. Then, stir in the mashed bananas, vanilla extract, crushed pineapple, and buttermilk. This step layers in all that unbeatable tropical flavor—and keeps the loaf beautifully moist!
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredient mixture to the wet mixture, stirring just until everything is incorporated. Overmixing can toughen your bread, so mix with a gentle hand.
Step 6: Fold in Shredded Coconut
Use a spatula to fold in the sweetened coconut. This adds bursts of chewy tropical sweetness that make every bite exceptional.
Step 7: Bake to Golden, Fragrant Perfection
Pour the luscious batter into the prepared loaf pan, smoothing the top. Bake for 55–65 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out mostly clean with just a crumb or two. Breathe in that amazing aroma—the essence of Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss!
Step 8: Cool and Slice
Let your loaf cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing. This ensures each piece is moist and just firm enough for those perfect, bakery-worthy slices.
How to Serve Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss
Garnishes
Sprinkle the slices with a little extra shredded coconut, dust with powdered sugar, or add a handful of toasted macadamia nuts on top for a festive finish. If you’re feeling especially indulgent, a swirl of whipped cream or a drizzle of honey takes it over the top.
Side Dishes
This bread is a lovely companion to a fresh fruit salad or a creamy Greek yogurt parfait. For a special brunch, pair it with scrambled eggs and crispy bacon or a chilled mango smoothie, letting the bright, tropical notes shine.
Creative Ways to Present
Serve Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss cut into cubes on a pretty platter alongside a tangy yogurt dip for an effortless party snack. Or, toast slices lightly and slather with passionfruit jam for a breakfast treat that feels like a vacation.
Make Ahead and Storage
Storing Leftovers
Once your bread is completely cooled, wrap it snugly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to three days—though chances are good it’ll be devoured sooner!
Freezing
Want to prolong the island vibes? Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss freezes beautifully. Simply wrap the loaf (or individual slices) tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge or at room temperature when you’re ready to enjoy.
Reheating
For that just-baked taste, warm slices gently in the microwave for 10–15 seconds, or pop them in a low oven until heated through. Toasting slices brings out new flavors and gives the coconut an extra touch of crispness.
FAQs
Can I make this recipe gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The rest of the ingredients naturally fit a gluten-free diet, making it easy for everyone to indulge in this tropical treat.
What can I use instead of buttermilk?
If you don’t have buttermilk, simply use regular milk mixed with a splash of lemon juice or vinegar. Let it sit for a few minutes, and it’ll mimic the tang and tenderness buttermilk brings to Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss.
Can I add nuts or chocolate chips?
Of course! Chopped macadamia nuts, walnuts, or even a handful of mini chocolate chips will complement the fruity flavors. Just fold in up to 1/2 cup with the coconut for extra texture and crunch.
How do I know when the bread is done baking?
The best test is to insert a toothpick into the center of the loaf. It should come out clean or with just a few crumbs. Don’t worry if the top cracks—that’s a sign you’ll have a rustic, homemade loaf!
Can I make Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss as muffins?
Yes! Divide the batter among lined muffin tins and bake at 350°F (175°C) for about 20–25 minutes, or until a toothpick comes out clean. They bake up wonderfully moist and are great for snacking or sharing.
Final Thoughts
There’s nothing like a loaf of Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss to bring a burst of sunshine to your table, no matter the weather. Give it a try, and you’ll see why it’s a feel-good favorite that’s always worth sharing—you may just find yourself returning to this recipe again and again!
Print
Hawaiian Banana Bread with Pineapple & Coconut: Tropical Bliss Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this Hawaiian Banana Bread featuring the sweet flavors of pineapple and coconut. Moist and flavorful, this bread is perfect for breakfast or as a delightful dessert.
Ingredients
Wet Ingredients:
- 3 ripe bananas (mashed)
- 1/2 cup crushed pineapple (drained)
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk with a splash of lemon juice
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup shredded sweetened coconut
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in mashed bananas, vanilla extract, crushed pineapple, and buttermilk.
- Combine Ingredients: Gradually stir in the dry ingredients until just combined. Fold in shredded coconut.
- Bake: Pour batter into the loaf pan, smooth the top, and bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra texture, add 1/2 cup chopped macadamia nuts or walnuts.
- This bread freezes well—wrap tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
