Hawaiian Banana Bread Recipe
If there’s one sweet treat that captures the warmth of the tropics in every bite, it’s this Hawaiian Banana Bread Recipe. Bursting with lush banana flavor, a touch of pineapple brightness, and the irresistible chew of coconut, this bread transforms everyday ingredients into an island-inspired masterpiece. Whether you’re bringing it to a brunch or enjoying a slice with your morning coffee, you’ll love the way this recipe infuses a taste of aloha into your kitchen.
Ingredients You’ll Need
To make this Hawaiian Banana Bread Recipe truly special, every ingredient serves a purpose. They each add something unique, whether it’s moisture, depth of flavor, a tender crumb, or that distinct tropical flair. Here’s what you’ll need, plus a little wisdom on why every component counts:
- Ripe Bananas: Provide natural sweetness and a moist, tender base—use spotting, ultra-ripe bananas for the best flavor.
- Granulated Sugar: Sweetens the bread and helps achieve a golden crust.
- Crushed Pineapple (8-ounce can, undrained): Infuses each bite with juicy tang and keeps the loaf deliciously moist.
- Buttermilk: Adds a lovely tang and ensures a tender crumb—don’t skip it!
- Butter (melted and cooled): Brings richness and keeps the bread soft and flavorful.
- Large Eggs (room temperature): Bind everything together and add structure to the bread.
- Rum Flavoring or Vanilla Extract: Gives the recipe its signature island aroma; either option works beautifully.
- All-Purpose Flour: Provides the backbone of the loaf, creating just the right texture.
- Baking Powder: Ensures a nice lift so your bread rises perfectly in the pan.
- Baking Soda: Works with the buttermilk for an even lighter crumb and a touch of golden color.
- Ground Cinnamon: Adds warmth and a subtle spice that complements the fruit.
- Salt: Balances the sweetness and brings out all the other flavors in the loaf.
- Flaked Coconut: For that classic Hawaiian touch and a pleasing bit of texture in every bite.
How to Make Hawaiian Banana Bread Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F. Generously spray your bread pan with nonstick cooking spray, or if you prefer, line it with parchment paper. This step makes releasing your perfectly-baked bread a total breeze and ensures you get beautifully shaped slices every time.
Step 2: Mix the Wet Ingredients
In a large bowl, mash your ripe bananas until mostly smooth (a few little lumps add nice texture). Add in the sugar, the entire can of crushed pineapple (juice and all), buttermilk, cooled melted butter, eggs, and your choice of rum flavoring or vanilla. Whisk everything together until it’s well blended and creamy. The mixture should smell incredible already!
Step 3: Combine the Dry Ingredients
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, salt, and the flaked coconut. Stir just until the coconut is evenly distributed. This blend gives the bread its structure and that signature tropical bite.
Step 4: Bring It All Together
Make a well in the center of your dry ingredients. Pour in the wet mixture and gently stir until just combined—no need to overmix! Some lumps and streaks of flour are absolutely fine. Overmixing can lead to a tougher loaf, so a gentle hand is your friend here.
Step 5: Pour and Bake
Transfer the batter into your prepared loaf pan and smooth the top. Slide the pan into the oven and bake for 50 minutes to 1 hour. The top should turn a gorgeous, toasty golden color and your kitchen will smell like a Hawaiian bakery.
Step 6: Test for Doneness
When you think the bread is close to done, insert a toothpick into at least three spots in the loaf. If the toothpick comes out clean or with a few moist crumbs, it’s ready! If not, give it a few more minutes and check again.
Step 7: Cool Before Slicing
Let your Hawaiian Banana Bread Recipe cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This extra patience makes slicing much easier and keeps your bread from falling apart.
How to Serve Hawaiian Banana Bread Recipe
Garnishes
To dress up each slice, try a light dusting of powdered sugar or a scattering of extra toasted coconut on top right before serving. For a fun twist, add a few thin banana slices or pineapple tidbits. A drizzle of honey or a touch of whipped cream feels downright decadent alongside the tropical flavors.
Side Dishes
This Hawaiian Banana Bread Recipe pairs beautifully with tangy Greek yogurt, a fruit salad bursting with berries and mango, or even a scoop of coconut ice cream. For breakfast, try it toasted with a pat of salted butter and a side of pineapple wedges for a bright, morning treat.
Creative Ways to Present
For special occasions, slice the bread thick and use it as the base for a tropical trifle layered with whipped cream and fresh fruit. Or cut the loaf into cubes to serve as part of a dessert platter. You can even turn leftover slices into French toast—the pineapple and coconut really shine in this unexpected breakfast!
Make Ahead and Storage
Storing Leftovers
Banana bread keeps incredibly well at room temperature for up to three days. Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container to retain its moistness and keep those tropical flavors bold and fresh.
Freezing
If you want to save half a loaf for later or bake ahead, this Hawaiian Banana Bread Recipe freezes like a dream. Wrap completely cooled slices or the whole loaf in two layers of plastic wrap and a layer of foil. It’ll keep in the freezer for up to three months. Thaw overnight in the fridge before enjoying.
Reheating
If you love warm banana bread, reheat individual slices in the microwave for 10–15 seconds, or in a 300°F oven for about 5 minutes. This brings back the just-baked aroma and makes the coconut even toastier.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple works well—just chop it finely and include some of the juice. Measure out about 1 cup with juice for the perfect texture and flavor balance.
What can I substitute for buttermilk?
If you’re out of buttermilk, combine 1/2 cup regular milk with 1 1/2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes, then use as directed for the same tangy tenderness.
Can I add nuts to the Hawaiian Banana Bread Recipe?
Yes! Chopped macadamia nuts or walnuts both work beautifully and add even more crunch and island flair. Stir in up to 1/2 cup with the dry ingredients.
Is it okay if my bread sinks a little in the middle?
Slight sinking can happen if your bananas are extra moist or if the bread is underbaked. Always check doneness in a few places, and let the bread cool in the pan for 10 minutes before transferring—it helps maintain the loaf’s shape.
Can I make this recipe into muffins?
Definitely! Divide the batter among greased muffin tins and bake at 350°F for 18–22 minutes. They’re perfect for breakfast on-the-go or for sharing at a brunch potluck.
Final Thoughts
There’s simply nothing like the aroma or the taste of fresh-baked Hawaiian Banana Bread Recipe coming out of your kitchen. The combination of banana, pineapple, and coconut is impossibly cheerful and always a crowd-pleaser. Give this recipe a try—you might just find your new favorite way to channel island vibes any day of the week!
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Hawaiian Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A tropical twist on traditional banana bread, this Hawaiian Banana Bread is moist, flavorful, and perfect for breakfast or a snack. The added pineapple and coconut give it a unique and delicious taste that will transport you to the islands.
Ingredients
Wet Ingredients:
- 1 1/2 cups mashed ripe banana
- 1 1/4 cups granulated sugar
- 1 can crushed pineapple, undrained (8 ounces)
- 1/2 cup buttermilk
- 1/2 cup butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 1 tsp rum flavoring or vanilla
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 cup flaked coconut
Instructions
- Preheat Oven: Heat the oven to 350°F and spray a bread pan with cooking spray.
- Mix Wet Ingredients: In a large bowl, combine the bananas, sugar, pineapple, buttermilk, melted butter, eggs, and rum flavoring.
- Mix Dry Ingredients: In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and coconut.
- Combine Wet and Dry: Make a well in the center of the flour and add the wet ingredients. Stir until just combined, but do not overmix.
- Bake: Pour the batter into the bread pan and bake for 50 minutes to 1 hour.
- Check Doneness: Use a toothpick to check for doneness. When it comes out clean from at least 3 spots, the bread is done.
- Cool and Serve: Let the bread cool before slicing for best results.
Notes
- This bread is best served warm with a pat of butter.
- For a stronger tropical flavor, consider adding chopped macadamia nuts to the batter.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Hawaiian Banana Bread, Banana Bread Recipe, Tropical Bread Recipe
