Easy Hawaiian Banana Bread with Pineapple and Coconut

This Easy Hawaiian Banana Bread with Pineapple and Coconut is the perfect tropical treat for any time of the day. After making this many times, I’ve discovered the trick to keeping it moist and flavorful is to use very ripe bananas and add a touch of coconut milk. This recipe is a great way to use up overripe bananas and adds a fresh, tropical twist to classic banana bread. Try it with a cup of coffee or a glass of milk for a cozy breakfast or a satisfying dessert. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spanish Potato Soup with Chorizo Recipe and Creamy Mushroom Risotto Recipe Easy Dinner Idea.

What You'll Need for Easy Hawaiian Banana Bread with Pineapple and Coconut

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 ripe bananas
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 1/4 cup coconut milk
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Optional: Chopped nuts
• Optional: Dried fruit
• Optional: Chocolate chips

How to Make Easy Hawaiian Banana Bread with Pineapple and Coconut

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mash bananas: In a large bowl, mash the ripe bananas until smooth.
3. Mix sugars and oil: Add the granulated sugar, brown sugar, vegetable oil, coconut milk, egg, and vanilla extract to the bowl with the bananas. Mix until well combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Add pineapple and coconut: Fold in the crushed pineapple and shredded coconut.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Storing & Reheating Easy Hawaiian Banana Bread with Pineapple and Coconut

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: Banana bread can be made ahead and frozen for up to 3 months.

Freezing Easy Hawaiian Banana Bread with Pineapple and Coconut

Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 300°F (150°C) for 5-10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: Using very ripe bananas ensures a moist and flavorful banana bread.
• Best substitution: Substitute the coconut milk with the same amount of milk or buttermilk for a slightly different flavor.
• Make-ahead: Banana bread can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans.
• Troubleshooting: If your banana bread is dry, try using very ripe bananas and adding a touch of coconut milk or milk to the batter.

Easy Hawaiian Banana Bread with Pineapple and Coconut

⏱

Prep

15 mins

🍳

Cook

50-60 mins

⏳

Total

1 hr 5 mins

🍽

Serves

1 loaf

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 3 ripe bananas
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 1/4 cup coconut milk
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger

Optional Toppings

• Chopped nuts
• Dried fruit
• Chocolate chips

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mash bananas: In a large bowl, mash the ripe bananas until smooth.
3. Mix sugars and oil: Add the granulated sugar, brown sugar, vegetable oil, coconut milk, egg, and vanilla extract to the bowl with the bananas. Mix until well combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Add pineapple and coconut: Fold in the crushed pineapple and shredded coconut.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Chef tip: Using very ripe bananas ensures a moist and flavorful banana bread.
• Best substitution: Substitute the coconut milk with the same amount of milk or buttermilk for a slightly different flavor.
• Make-ahead: Banana bread can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans.
• Troubleshooting: If your banana bread is dry, try using very ripe bananas and adding a touch of coconut milk or milk to the batter.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 1 week.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat slices in the oven at 300°F (150°C) for 5-10 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
• Make ahead: Banana bread can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 320
• Protein: 4g
• Fat: 12g
• Carbs: 51g
• Fiber: 3g
• Sugar: 23g
• Sodium: 270mg
• Cholesterol: 31mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Hawaiian Banana Bread with Pineapple and Coconut FAQs

A Warm Final Note

I can’t wait for you to try Easy Hawaiian Banana Bread with Pineapple and Coconut and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!