Hawaiian Banana Bread is a tropical twist on a classic comfort food. Infused with the natural sweetness of ripe bananas and the vibrant flavors of crushed pineapple and shredded coconut, this bread is soft, moist, and bursting with island-inspired goodness. It’s the kind of treat that brings a little sunshine to your kitchen, no matter the season. Perfect for breakfast, brunch, or an afternoon snack, Hawaiian Banana Bread is easy to make and even easier to love. It captures the best parts of banana bread while adding a refreshing, fruity flair that will make you feel like you’re on vacation. Whether you’re using up overripe bananas or baking something special for guests, this recipe never disappoints.
Storage Options
Store banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap slices or the whole loaf in plastic wrap and then in foil. It will keep for up to 3 months.
Summary
Hawaiian Banana Bread combines ripe bananas, crushed pineapple, and coconut into a moist, flavorful loaf that’s perfect for any time of day.
Why You’ll Love This Recipe
Tropical flavors in every bite
Super moist and tender
Great use for overripe bananas
Easy to make with simple ingredients
Freezer-friendly
Kitchen Equipment You’ll Need
Mixing bowls
Whisk or electric mixer
Measuring cups and spoons
Loaf pan (9×5 inch)
Rubber spatula
Tips for Success
Use very ripe bananas for best flavor and texture
Drain pineapple slightly to avoid too much moisture
Don’t overmix the batter to keep the bread light
Let the bread cool before slicing for clean cuts