Hawaiian Banana Bread

This Hawaiian banana bread is full of tropical flavor from banana, pineapple and coconut. A pineapple glaze and toasted coconut make it extra special.

Also try brown butter banana bread, Starbucks style banana bread, Bisquick banana muffins, banana cake, twinkie cake and hummingbird cake.

Why You’ll Love It           

Tropical twist: Pineapple, banana and coconut create a bright, fruity flavor.
Moist and tender: The crushed pineapple and ripe banana keep the loaf soft.
Easy to make: Simple ingredients and clear steps make this topical banana bread great for any baker.
Beautiful presentation: Toasted coconut and glaze add a decorative finish.
Versatile: Enjoy this banana and pineapple quick bread with coffee, tea or even as dessert.

Hawaiian Banana Bread Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Unsweetened coconut flakes: Adds tropical flavor and texture, both toasted and untoasted.
Unsalted butter: Provides richness and helps create a tender crumb.
White sugar: Sweetens the loaf and balances the fruit.
Eggs: Help bind the batter and add structure.
Milk: Adds moisture to the Hawaiian banana nut bread batter.
Banana: Gives natural sweetness and helps to achieve moist Hawaiian banana bread. Look for a very ripe banana that has brown spots on it (the kind you’d use for banana bread French toast!) as this will provide the best texture and sweetness.
Almond extract: Adds a nutty, aromatic note that complements the fruit.
Crushed pineapple: Adds juicy sweetness and tropical flavor.
All-purpose flour: Forms the base of the batter.
Baking powder and baking soda: Help the bread rise and stay light.
Salt: Just a pinch, to balance sweetness and enhance the other flavors.
Powdered sugar: Used for the glaze, adding smooth sweetness.
Pineapple juice: Adds citrusy flavor to the glaze.

How to Make Banana Bread with Coconut and Pineapple

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Toast the coconut: Toast half the shredded coconut in a dry skillet until golden, then set aside to cool.
Cream butter and sugar: Beat in a large bowl until light and fluffy using a mixer.
Add wet ingredients: Add eggs, milk, mashed banana, almond extract and drained pineapple.
Combine dry ingredients: Whisk together flour, baking powder, baking soda and salt.
Mix the batter: Gradually add the dry mixture to the wet, then fold in the remaining shredded coconut.
Bake the loaf: Pour into a greased loaf pan and bake until golden and cooked through.
Make the glaze: Whisk powdered sugar, pineapple juice and almond extract until smooth.
The finishing touches: Let the loaf cool completely and drizzle glaze over it. Sprinkle with more shredded coconut.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Use coconut or vanilla extract: Swap almond extract if preferred.
Replace banana with more pineapple: Omit the banana and add ½ cup pineapple.
Add chopped macadamia nuts: Fold in ¼ cup for extra texture.
Try a boozy glaze: Swap a tablespoon of the pineapple juice for dark rum or spiced rum.
Optional add-ins: Include chocolate chips for sweetness or more chopped pecans or macadamias for a more nutty flavor.
Granulated sugar: Use white or brown sugar, or try coconut sugar or cane sugar. A sugar substitute would work too. You can also adjust the sugar amount used if you’re concerned about this tropical treat coming out overly sweet.
Add frosting: Swap the banana and pineapple bread glaze for cream cheese frosting.
Dairy-free version: Use a plant-based butter and non-dairy milk substitute.
Make mini loaves: You can make smaller loaves or individual portions. Adjust the baking time as needed, so as not to overcook them.

Serving Suggestions

With brunch: Enjoy it with bacon and egg-inside muffins or baked eggs en cocotte.
As a sweet snack: Banana bread with pineapple goes well with a cinnamon dolce latte or iced white chocolate mocha.
For dessert: Serve a slice of pineapple coconut bread after dinner, perhaps paired with vanilla ice cream or strawberry sorbet.

How to Store Coconut Pineapple Banana Bread

Store: Keep leftovers tightly wrapped at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days.
Freeze: Freeze individual slices wrapped in plastic wrap and freeze in a freezer-safe container for up to 2 months.
Thaw: Thaw your tropical banana bread at room temperature.