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 recommended); 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; Additional shredded coconut for topping

There’s something irresistibly tropical and comforting about this loaf, and that's exactly what makes the Hawaiian Banana Coconut Bread Recipe so special. It blends the sweet warmth of bananas with the juicy burst of pineapple and a hint of coconut texture – perfect for breakfast, snack, or dessert.

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

I’ve made this Hawaiian Banana Coconut Bread Recipe countless times, and it always brings a little tropical sunshine into my kitchen. The moistness from pineapple combined with banana makes every bite a delight, while the shredded coconut adds a cozy texture that’s impossible not to love.

Moist & Flavorful: The crushed pineapple keeps the bread super moist and adds natural sweetness.
Simple Ingredients: No exotic pantry hunting—just easy-to-find staples with a tropical twist.
Perfect Texture: Shredded coconut brings pleasant chewiness without overpowering.
Great For Any Occasion: Whether it’s a lazy brunch or an afternoon treat, it fits right in.

Ingredients & Why They Work

This Hawaiian Banana Coconut Bread Recipe combines tropical flavors with classic baking staples to balance moisture, sweetness, and texture perfectly. Each ingredient plays its part to ensure the loaf bakes up beautifully every time.

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 base of your bread providing structure; make sure it’s fresh for best rise.
Baking powder and baking soda: These leaveners help the bread fluff up nicely and counterbalance the acidity of pineapple.
Sea salt: Just a pinch enhances all the sweet and fruity flavors.
Eggs: They bind everything and add richness – I always use room temperature for better mixing.
Sugar (caster sugar): Dissolves quickly creating a tender crumb without grittiness.
Vegetable oil: Keeps the bread moist without adding strong flavor, letting the fruit star shine.
Bananas (mashed): The heart of this bread for sweetness and moisture; ripe bananas work best.
Crushed pineapple (not drained): Adds tropical juice and keeps the bread from drying out.
Vanilla extract: Rounds out the flavors with subtle warmth.
Shredded unsweetened coconut: For that chewy, tropical burst in every bite – unsweetened keeps it balanced.

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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

While I adore the classic Hawaiian Banana Coconut Bread Recipe as is, it’s also a fantastic canvas for your own twists. Feel free to adjust the sweetness or swap ingredients to fit your preferences or dietary needs.

Variation: I sometimes add macadamia nuts for a crunchy contrast that’s true to Hawaiian flavors – it adds a lovely crunch without stealing the show.
Dairy-free: This recipe already uses oil instead of butter, so it suits dairy-free diets perfectly.
Gluten-free: You can experiment with gluten-free flour blends, but expect a slightly denser texture.

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: Get Your Oven and Pan Ready

Preheat your oven to 180°C (350°F), and grease an 8"x4" loaf pan—this ensures your bread doesn’t stick and browns evenly. I like to lightly grease and then line with parchment paper for extra insurance.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Mix until well combined – this even distribution will help your bread rise beautifully without any bitter pockets from baking soda.

Step 3: Whisk Eggs and Sugar

In a large bowl, beat the eggs with caster sugar until the mixture is smooth and slightly pale. This helps dissolve the sugar and creates a tender crumb once baked. I like to use a whisk or electric mixer on medium speed for about 2 minutes.

Step 4: Blend Wet Ingredients

Next, add the vegetable oil, mashed bananas, crushed pineapple (with juices), and vanilla extract to the egg-sugar mixture. Stir well until the mixture looks uniform and glossy, making sure the bananas are nicely mashed to avoid lumps.

Step 5: Combine Wet and Dry

Pour the dry ingredients into the wet ones, stirring gently but thoroughly until you don’t see any more streaks of flour. Don’t overmix – a few small lumps are totally fine and help keep your bread tender.

Step 6: Fold in the Coconut

Carefully fold in the shredded unsweetened coconut. This adds delightful texture and tropical flavor without overwhelming the rest of the loaf.

Step 7: Bake and Cool

Pour the batter into your prepared pan and sprinkle extra shredded coconut on top if you like a toasted coconut crust. Bake for 40-45 minutes, until the top is golden and a skewer inserted in the center comes out clean. After baking, cool the bread in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely before slicing.

Top Tip

From my many attempts at this Hawaiian Banana Coconut Bread Recipe, a few simple tweaks make all the difference between "just okay" and "seriously amazing." Here are some nuggets from my kitchen you’ll appreciate:

Use very ripe bananas: They’re sweeter and mash easier, which keeps your bread moist and flavorful.
Don’t drain the pineapple: Those juicy bits hydrate the batter and prevent dryness.
Fold gently: Overmixing can make the bread tough. Fold until just combined for a tender crumb.
Check early: I start poking with a skewer at 40 minutes because ovens can vary – you don’t want to overbake this moist loaf.

How to Serve Hawaiian Banana Coconut Bread Recipe

Hawaiian Banana Coconut Bread - Serving Suggestion

Garnishes

I love topping slices with a little drizzle of honey or a smear of cream cheese to balance the tropical sweetness. Toasted coconut flakes sprinkled on top add a pretty finish and an extra crunch that guests always notice.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or a lightly brewed black tea. For a brunch spread, I often serve it alongside fresh fruit or a simple tropical fruit salad to keep the theme going.

Creative Ways to Present

For special occasions, I’ve turned this bread into a layered dessert by slicing it thin and stacking with coconut whipped cream and pineapple chunks. It’s like a tropical trifle that wows at parties. You can also cut into bite-sized cubes and serve it as mini skewers with fresh fruit.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover Hawaiian Banana Coconut Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature. It stays moist and fresh for up to 3 days, which is perfect for sneaking bites now and then.

Freezing

I’ve frozen slices wrapped individually in parchment and sealed in a zip-top bag. When you want a treat, just thaw a slice overnight in the fridge or pop it directly into the toaster for a quick refresh.

Reheating

To warm up, I like to toast slices lightly or microwave for 15-20 seconds—this revives the softness and aroma without drying out the bread.

Frequently Asked Questions:

Can I use frozen pineapple for this recipe?

Yes, frozen crushed pineapple works well as long as it is thawed and excess moisture is slightly drained to avoid making the batter too wet. However, do not completely drain it; some juice adds to the moistness.

What if I don’t have castor sugar?

Caster sugar is simply superfine sugar that dissolves quickly. You can substitute it with regular granulated sugar by giving it a quick whirl in a blender to make it finer. Alternatively, use granulated sugar but ensure you beat it well with the eggs.

How do I know when the bread is fully baked?

The best way is to insert a skewer or toothpick into the center. If it comes out clean or with just a few moist crumbs (not wet batter), the bread is done. The top should be golden brown and spring back lightly when touched.

Can I add nuts to the Hawaiian Banana Coconut Bread Recipe?

Absolutely! Adding chopped macadamia nuts or walnuts will add a lovely crunch and extra flavor. Fold in about ½ cup of chopped nuts during the last mixing step, and sprinkle some on top before baking if you like.

Final Thoughts

This Hawaiian Banana Coconut Bread Recipe holds a special place in my heart because it’s like a mini vacation with every slice. It’s simple enough to whip up any day but impressive enough to share with friends. I promise once you try it, this tropical treat will become a kitchen staple you'll reach for again and again—just like I do.