I’m about to whisk you away on a culinary journey to the sun-soaked shores of Hawaii with a recipe that’s as easy as it is delightful. Get ready to say “Aloha” to my Hawaiian Banana Bread, a slice of paradise in every bite!
Now, you might be thinking, “Banana bread? BORING.” But hold onto your grass skirts because this isn’t your average loaf. We’re talking about a tropical trio of banana, coconut, and pineapple that’ll have your tastebuds doing the hula! 🍍🥥🍌
This coconutty pineapple banana bread recipe is a breeze with just 12 simple ingredients, making it perfect for both beginner bakers and seasoned pros. Plus, it’s packed with whole grain goodness, so you can feel good about indulging in every moist, tender bite.
So grab your apron, preheat the oven, and prepare to whisk your senses away to a Hawaiian paradise with my deliciously different banana bread recipe with pineapple and coconut. Your kitchen is about to become your own little island getaway! 🌴🍞🌴
- What is Hawaiian Banana Bread?
- What does it taste like?
- Why You’ll Love This Hawaiian Banana Bread Recipe
- Ingredients Needed
- How To Make Hawaiian Banana Bread
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Coconut Banana Pineapple Bread Nutrition
- Pricing Info
- Other Healthy Baked Goods
What is Hawaiian Banana Bread?
At its heart, this tropical banana bread is like the classic we all know and love, but with a splash of Hawaiian sunshine thrown in.
Imagine a loaf that’s super moist and tender, with that perfect hint of banana sweetness. Now add some toasty shredded coconut and juicy pineapple chunks to make every bite feel like a beachside escape. 🍍🥥🍌
So, to sum up: this island-inspired coconut banana bread with pineapple isn’t just your run-of-the-mill banana bread; it’s a little slice of paradise the whole family is sure to love. 🌞
What does it taste like?
You take your first bite, and it’s like a sweet, tropical breeze kissing your palate. 🌬️🍍🥥 The banana, rich and ripe, lends a luscious sweetness, as if it’s been sunbathing on the shores of Maui. 🌞🍌 But then, there’s the coconut, adding a touch of nutty, beachy vibes. It’s like a tiny hammock for your taste buds, cradling them in pure tropical bliss. 🏖️🥥
And let’s not forget the pineapple – juicy, tangy, and bursting with sunshine! And, let’s not forget the slightly nutty goodness from the whole wheat pastry flour. Friends. It’s SO GOOD.
Better yet, it has just the right amount of all-natural sweetness, like a friendly ukulele melody. It’s the perfect breakfast or post-workout snack for getting a taste of sweetness without having to crash at the end of a sugar wave. 🌊
So, in short, this coconutty Hawaiian pineapple banana bread tastes like a healthy, tropical vacation in your mouth, with each bite bringing the sandy beaches, swaying palm trees, and aloha spirit straight into your home.
Why You’ll Love This Hawaiian Banana Bread Recipe
If you’re still looking for reasons to give this coconut banana pineapple bread recipe a try, here are three. It’s:
- Quick & Easy – All you need is about 15 minutes of prep work, then the oven does all the rest!
- Terrifically Tropical – Imagine the the sweetness of bananas, the creaminess of coconut, and the zing of pineapple, all dancing the hula. Seriously, friends — it’s like a luau in your mouth! 🌴🌞
- Made With Only 12 Simple Ingredients – The best part about my banana pineapple coconut bread is that it’s made with easy-to-find, whole food ingredients. In fact, I’d bet you have at least half of what you need on hand already.
As promised, you only need a handful of ingredients to make this coconut pineapple bread. Here’s what to grab:
- Whole Wheat Pastry Flour – For a tender crumb with all the whole grain goodness you could hope for.
- Baking Powder & Baking Soda – You’ll need both types of raising agent to achieve the ideal consistency. If it’s been a minute since you baked, test their potency before you begin.
- Fine Sea Salt – A touch of saltiness helps to awaken all the delicious tropical flavors in the mix.
- Mashed Banana – Since we’re using crushed pineapple, too, you’ll only need about 1.5 bananas total. “If they are flecked with brown and have a golden hue,” they’re perfect for this recipe.
- Coconut Sugar – Not only did I want to double down on the Hawaiian theme here, but coconut sugar is also a more natural, less-processed option for sweetening your loaf. 🎉
- Coconut Oil – Use unrefined coconut oil for a more pronounced coconut flavor. Refined coconut oil will also work!
- Crushed Pineapple – Make sure to drain it well. Save the juice to make a delectable smoothie.
- Coconut Extract – This helps to really accentuate the coconut vibes.
- Vanilla Extract – For a hint of aromatic warmth.
- Eggs – I use large eggs, so if you are using liquid eggs, use a half cup.
- Shredded Coconut – I suggest using unsweetened coconut to keep added sugars to a minimum. Sweetened will also work, though!
Need to make an ingredient swap? Not to worry. You can substitute the following ingredients:
- Whole Wheat Pastry Flour – You’re also welcome to use a 50/50 split of plain AP flour and regular whole wheat flour, or use all plain flour. Just note that without the whole grain flour, you won’t get the fiber.
- Mashed Banana – You can use sweet ripe plantains if you prefer. You can also use unsweetened applesauce or mashed pumpkin, though either will change the flavor profile a bit more than using plantains.
- Coconut Sugar – You can also use light or dark brown sugar, muscovado sugar, or grated piloncillo or jaggery.
- Coconut Oil – Feel free to swap in regular or vegan butter instead.
- Crushed Pineapple – Only have pineapple chunks or pineapple rings? You can make crushed pineapple by straining out the juice and pulsing the solids in a blender or food processor. Give the resulting crushed pineapple another drain before using.
- Coconut Extract – While it’ll change the flavor somewhat, swapping in almond extract would also be delicious!
- Vanilla Extract – Feel free to use an equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean. Alternatively, use almond extract alongside the coconut for a fun nutty twist.
- Eggs – You’re welcome to try a vegan egg replacer like Bob’s Red Mill or JUST Eggs.
- Shredded Coconut – Desiccated coconut is your closest substitute. You can also omit it altogether.
How To Make Hawaiian Banana Bread
This pineapple banana bread with coconut comes together in just a few simple steps:
Prep. Preheat the oven to 350 degrees and grease a loaf pan.
Step 1: Dry Ingredients. In a medium bowl, stir together flour, baking powder, baking soda and salt. Set aside.
Step 2: Wet Ingredients. In a separate mixing bowl, mash the banana until smooth.
Step 3: Add the coconut sugar, melted coconut oil, crushed pineapple, and extracts and stir until combined.
Step 4: Stir in the eggs.
Step 5: Add the dry ingredients to the wet ingredients and stir until just combined.
Step 6: Pour the batter into the prepared loaf pan.
Step 7: Sprinkle with coconut.
Step 8: Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool & Serve. Allow to cool, then slice into 10 slices and serve!
Optional Variations & Dietary Adjustments
As much as I love this pineapple banana bread recipe just the way it’s written, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:
- Hawaiian Banana Nut Bread – Add 1 teaspoon of almond extract (or the nut extract of your choice) and add up to ½ cup of chopped macadamia nuts, cashews, or the nuts of your choice.
- Funky Monkey Bread – Add ½ cup of mini chocolate chips. You can also add nuts if you like!
- Gluten-Free Hawaiian Banana Bread – Swap in your favorite gluten-free cup-for-cup all-purpose flour mixture, so long as it has xanthan gum in it. Make sure to rest the batter for 30 minutes before baking to give the flour time to rehydrate and prevent a gritty texture.
While this recipe for Hawaiian banana bread is perfectly delicious on its own, there are lots of fun ways to serve it:
- Tropical Toast: Slice your banana bread and pop it in the toaster for a warm, crispy twist. Top it with a dollop of coconut yogurt, a drizzle of honey, and a sprinkle of toasted coconut for an extra beachy vibe.
- Island French Toast: Turn your Hawaiian Banana Bread into a luxurious brunch by using it to make French toast. Quickly dip thick slices in a mixture of eggs, coconut milk, and a hint of cinnamon. Cook until golden brown, and serve with fresh pineapple slices and a dusting of powdered sugar.
- Beachside Parfait: Create a tropical parfait by layering chunks of banana bread with creamy Greek yogurt, diced pineapple, and a scattering of macadamia nuts.
- Hawaiian Bread Pops: Cut your banana bread into bite-sized pieces and skewer them with colorful cocktail umbrellas for a fun party treat. Serve with a side of pineapple dipping sauce for that extra wow factor.
- Tiki-Tastic Trifle: Layer cubes of banana bread with whipped cream, sliced bananas, and a drizzle of caramel or chocolate sauce in a clear glass for a dessert that looks as good as it tastes.
Recipe Success Tips
- Measure by weight. Baking is a scientific feat, so the best way to get consistent results is to measure very precisely.
- If you can’t measure by weight, use the scoop-and-sweep method. Fluff up your flour with a fork. Spoon flour into your dry cup measure, then level it off with a knife.
- Don’t overmix. Overmixing can lead to the overproduction of gluten, which can lead to a dense loaf. Mix until there are no visible streaks of flour left, but no longer.
This banana pineapple coconut bread is a flavor explosion with a tropical twist. The combination of ripe bananas, sweet pineapple, and shredded coconut creates a medley of tastes that’ll whisk you away to a sunny beach in Hawaii with every bite.
But it’s not just about taste; it’s about feeling good too! My Hawaiian Banana Bread recipe incorporates whole grains, adding a hearty, wholesome quality to your slice.
Yes, it’s a good idea to wrap banana bread in plastic wrap or store it in an airtight container to keep it fresh and prevent it from drying out. Just make sure to let it cool completely to room temperature before wrapping it to prevent condensation from making it soggy.
It should keep well in an airtight container or zip top bag at room temperature for 2-3 days. You can also refrigerate it for up to a week, though it’ll make it a bit denser if you do. You can also freeze it for up to 3 months.
Coconut Banana Pineapple Bread Nutrition
At 277 calories per serving, this Hawaiian pineapple bread recipe provides a reasonable calorie count for a snack or breakfast option, allowing you to indulge without overdoing it. It has 13 grams of total fat, which includes heart-healthy unsaturated fats. This is moderate, but not unreasonable!
The 36 grams of carbohydrates are relatively high, mainly due to the banana and pineapple content, which contributes natural sugars. It also has 4 grams of fiber per serving, which is nothing to sneeze at!
Total nutritional content per serving is:
- Calories: 277 calories
- Total Fat: 13 grams
- Protein: 4 grams
- Sodium: 234 mg
- Carbohydrates: 36 grams
- Fiber: 4 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
This is what I personally paid to make this recipe:
- 1 ½ cups whole wheat pastry flour: $0.40
- 1 ½ tsp baking powder: $0.02
- ½ tsp baking soda: $0.01
- ¼ tsp salt: $0.01
- ¾ cup mashed banana: $0.76
- ¾ cup coconut sugar: $0.63
- ½ cup coconut oil: $1.84
- 8 oz crushed pineapple: $0.56
- 1 tsp coconut extract: $0.15
- 1 tsp vanilla extract: $0.04
- 2 large eggs: $0.90
- ¼ cup shredded coconut: $0.41
The total cost for this recipe came out to be about $5.73 or roughly $0.58 per serving!
Other Healthy Baked Goods
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Hawaiian Banana Bread
- 1 loaf pan
- Preheat oven to 350 degrees and grease a loaf pan.
- In a medium bowl, stir together flour, baking powder, baking soda and salt. Set aside.
- In a separate mixing bowl, mash the banana until smooth. Add the coconut sugar, melted coconut oil, crushed pineapple, and extracts and stir until combined.
- Stir in the eggs.
- Add the dry ingredients to the wet ingredients and stir until just combined. Pour into the loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool, then slice into 10 slices and serve!
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!