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Hawaiian Banana Bread

A loaf of banana bread with two thick slices cut from it.
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Escape to the tropics with a slice of this incredibly moist Hawaiian Banana Bread! Packed with sweet pineapple and chewy coconut, this easy recipe creates a tender, flavorful loaf that’s like sunshine in your kitchen. Perfect for breakfast, a snack, or dessert.

Ingredients

Scale

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup sweetened shredded coconut

Wet Ingredients:

  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 1 very ripe banana, mashed
  • 1 (20-ounce) can crushed pineapple, with juice

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang to use as handles.
  2. Cream: In a large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time until just combined.
  3. Mix Wet Ingredients: On low speed, mix in the mashed banana and the entire can of crushed pineapple (with its juice). The batter will look lumpy and wet—this is perfect!
  4. Combine: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and use a spatula to gently fold until just combined. Do not overmix!
  5. Bake: Gently stir in the shredded coconut. Pour the batter into your prepared loaf pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the bread cool in the pan for 15 minutes before using the parchment handles to lift it out. Let it cool completely on a wire rack before slicing. Patience is key!

Notes

  • Tips & Tricks:
    • Don’t Drain the Pineapple! The juice is the secret to an ultra-moist loaf.
    • Use Very Ripe Bananas: The more brown spots, the sweeter and more flavorful your bread will be.
    • Don’t Overmix: Gently folding the flour in keeps the bread tender, not tough. A few lumps in the batter are okay!
  • Serving Suggestions:
    • Delicious on its own, or serve a warm slice with a smear of salted butter.
    • For a decadent dessert, top with a scoop of vanilla or coconut ice cream.
  • Storage & Reheating:
    • Store in an airtight container at room temperature for up to 4 days.
    • To reheat, microwave a slice for 15-20 seconds.
    • This bread freezes perfectly! Wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature.

Find it online: https://recipesh.com/hawaiian-banana-bread/