This Hawaiian banana bread recipe incorporates coconut flakes and pineapple into a super moist banana bread. The banana bread has a tropical and perfectly sweet banana flavor that's just to die for. I guarantee this is unlike any banana bread you've ever had!
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The Best Hawaiian Banana Bread
If you love banana bread and are looking for a different recipe to make, look no further than this delicious banana bread recipe.
This Hawaiian version makes pineapple banana bread that is filled with a balance of sweet, tropical flavors along with the taste of classic banana bread. It's so good!
Not only is the flavor delicious, but the texture is out of this world too. The Hawaiian banana bread is wonderfully soft and moist with the perfect crumb.
After one bite, I'm confident that this will become one of your favorite banana bread recipes. At least it's become one of my favorites, right next to this cake mix banana bread.
Why This Recipe Works
Quick and easy. Not only is this flavorful banana bread easy to eat, but it's easy to make too. The hardest part is going to be waiting for it to bake in the oven!
The flavor. This banana pineapple bread tastes like no other banana bread recipe out there. It's so unique with a sweet, tropical flavor that's kind of like a cross between a pina colada and banana bread.
Instant crowd favorite. Everyone who tries this always loves it and says it's one of the best banana bread recipes they've ever had. So you'll have breakfast or dessert everyone will rave over!
This tropical banana bread recipe is made with 1 banana, pineapple, and shredded coconut to give it an iconic flavor. Other than that, you need just a few staple baking ingredients you probably have at home already!
Here are all of the Hawaiian banana bread ingredients:
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 overripe banana or ripe banana, mashed
- 1 cup crushed pineapple (do not drain)
- 2 cups flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup shredded coconut, divided
You can use most of these ingredients to make this 2 banana bread recipe. So if you're looking for a more traditional banana bread recipe, you'll want to give that a try. For something a little different, you can use extra pineapple to make this pineapple dump cake!
How To Make Hawaiian Banana Bread
1. Prep: Preheat the oven to 350°F (180ºC). Line a loaf pan with parchment paper or grease it with nonstick cooking spray.
2. Combine the wet ingredients: Beat the butter and sugar together in a large mixing bowl until it has a soft and creamy texture. Add the eggs and continue mixing until you reach a creamy consistency.
3. Mash banana and mix: In a separate bowl, mash the banana and then add it to the egg and sugar mixture. Add the crushed pineapple and mix until everything combines.
4. Add the dry ingredients: Sift the flour, baking powder, baking soda, and salt into another bowl. Add this flour mixture to the bowl of wet ingredients, along with half of the shredded coconut, and mix well until a smooth batter forms.
5. Bake and serve: Transfer the batter to the greased loaf tin and top with the rest of the coconut. Bake for about 45 minutes, covered with parchment paper or foil to avoid it getting too dark on top. Let it cool for a few minutes, then slice and serve.
Tips To Make The Best Banana Bread
- Use an overripe banana for an extra moist texture
- Make Hawaiian banana nut bread by adding chopped macadamia nuts or walnuts to the batter and top of the bread.
- Mix chocolate chips in the batter to satisfy any sweet tooth craving.
- Serve the Hawaiian banana bread with a slab of butter or softened cream cheese spread on top.
- You'll know the banana bread is done when a toothpick inserted in the center comes out clean. Check on it frequently towards the end of the baking time.
How To Store Hawaiian Banana Bread
At room temperature: This Hawaiian banana bread is best stored at room temperature. You can slice it or keep it whole and store it in an airtight container for up to 4 days.
In the fridge: Wrap the entire loaf or slices tightly in plastic wrap and transfer to a Ziploc bag. It will last for about a week. Just keep in mind it may dry out faster than at room temperature.
In the freezer: Transfer the Hawaiian banana bread wrapped in plastic wrap to a freezer-safe bag or airtight container and freeze for up to 4 months.
Reheating: If you're craving that fresh-out-the-oven experience, you can reheat the Hawaiian banana bread slices in the microwave for 8-10 seconds. Add a slab of butter on top to melt, and enjoy! Let the frozen banana bread thaw in the fridge overnight or add more reheating time.
FAQs About This Hawaiian Banana Bread Recipe
Why is banana bread a thing in Maui?
Bananas grow especially well in Maui. The rumor is that during the depression, there was a need to consume even slightly rotting fruit, so they made overripe bananas into Hawaiian banana bread.
Why is banana bread in Hawaii so good?
Banana bread is so good in Hawaii because of the banana harvest. In Maui, there is a type of banana called the apple banana that has a sweet flavor with notes of pineapple, strawberry, and apple. It's perfect for this Hawaiian style banana bread recipe!
What is the Hawaiian word for banana?
The Hawaiian word for banana is Mai'a.
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- Preheat the oven to 350°F (180ºC). Line a loaf tin with parchment paper or grease it with nonstick cooking spray.
- Beat butter and sugar in a large mixing bowl until soft and creamy. Add the eggs and continue mixing until you reach a creamy consistency.
- Mash the banana in a bowl and add it to the egg and sugar mixture. Add the pineapple and mix.
- Sift the flour, baking powder, baking soda, and salt into another bowl. Add the flour to the wet mixture, along with half of the shredded coconut, and mix well.
- Transfer the mixture to the prepared banana bread loaf tin and top with the rest of the coconut.
- Bake for about 45 minutes, covered with parchment paper or foil to avoid it getting burned.
Serving Size:1 serving
Amount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 45gFiber: 0gSugar: 0gProtein: 4g