This tropical Hawaiian banana bread brings a taste of paradise right to your kitchen! Packed with ripe bananas, sweet pineapple, and a hint of coconut, it’s super moist and delicious.
Every slice feels like a mini-vacation! I love having it warm with a little butter or enjoying it as a snack. It’s too good to share—though I guess I have to sometimes! 🌴🍌
Key Ingredients & Substitutions
Very ripe bananas: The riper the bananas, the sweeter the bread! If you don’t have ripe ones, you can speed up ripening by placing them in a paper bag for a day or two.
Crushed pineapple: This adds moisture and sweetness. Can’t find it? You can use fresh pineapple finely chopped or substitute with apple sauce for a different flavor twist.
Shredded coconut: The sweetened coconut gives a tropical vibe. If you prefer less sweetness, you can use unsweetened coconut or leave it out entirely for a simpler flavor.
Nuts: I love adding macadamia nuts for crunch, but if you’re not a fan, try chopped walnuts or leave them out to keep it nut-free!
How Do I Get My Banana Bread Super Moist?
To achieve that deliciously moist texture, use very ripe bananas as they have the most natural sugars and moisture. Mix the wet ingredients gently, then fold in the dry just until combined. Avoid overmixing, as this can lead to dense bread. The crushed pineapple also adds extra moisture—don’t skip it!
- Make sure to drain the pineapple well to avoid excess liquid.
- Check the bread with a toothpick—if it comes out clean, it’s ready!
Tropical Hawaiian Banana Bread With Coconut Pineapple
Ingredients You’ll Need:
Base Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
Wet Ingredients:
- 3 very ripe bananas, mashed
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Add-Ins:
- ½ cup crushed pineapple (drained)
- ½ cup shredded sweetened coconut
- Optional: ½ cup chopped macadamia nuts or walnuts for texture
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 60-70 minutes to bake. Plus, it needs a bit of cooling time before slicing. So, you should plan for about 1.5 hours from start to finish. Perfect for a delightful afternoon treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, add the all-purpose flour, baking soda, salt, and ground cinnamon. Whisk them together until they’re fully combined. This helps to ensure your banana bread rises nicely!
3. Combine the Wet Ingredients:
In a large bowl, mix your mashed bananas with granulated sugar, melted butter, eggs, and vanilla extract. Stir until everything is smooth and well-blended.
4. Combine Wet and Dry Mixtures:
Gently fold the dry ingredient mixture into the wet ingredients using a spatula. Mix just until you see the flour disappear. Be careful not to overmix—it’s okay if the batter is a little lumpy!
5. Add the Flavor Boosters:
Now, fold in the drained crushed pineapple and shredded coconut. If you’d like some added crunch, this is the time to toss in the chopped macadamia nuts or walnuts!
6. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula. Your yummy mixture is ready to go into the oven!
7. Bake Your Banana Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few crumbs.
8. Cooling Time:
Once baked, let the banana bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This helps it maintain its moist texture.
9. Slice and Serve:
Your tropical Hawaiian banana bread is ready! Slice it up and enjoy it warm, maybe with a little butter or just on its own with a lovely cup of tea or coffee. Enjoy your slice of paradise!
FAQ for Tropical Hawaiian Banana Bread
Can I Use Other Types of Flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. The texture may be a bit denser, but it will still be delicious. You can also try gluten-free flour blends if you need a gluten-free option!
What If I Don’t Have Ripe Bananas?
If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag for a day or two. Alternatively, you can bake unpeeled bananas at 300°F (150°C) for about 15-20 minutes until the skins are blackened, then let them cool before mashing!
How Should I Store Leftovers?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze. Thaw at room temperature before enjoying!
Can I Add Other Ingredients?
Definitely! You can mix in chocolate chips, dried fruit, or even chopped nuts for extra texture and flavor. Just be mindful of adding too many moist ingredients, which could affect the batter consistency.
