Hawaiian Banana Bread 🌴🍌🥥

By: Rabia

Moist banana bread infused with pineapple, coconut, and a tropical twist that will transport your taste buds straight to the islands.

🥘 Recipe Card

Servings & Timing

  • Prep Time: 15 minutes

  • Cook Time: 55–65 minutes

  • Total Time: ~1 hour 15 minutes

  • Yield: 1 loaf (8–10 slices)

Dietary Badges:

  • Family-Friendly

  • Dairy-Free (when using coconut oil and no butter)

✅ Ingredients (Quick View)

  • Ripe bananas (mashed)

  • Unsweetened applesauce

  • Brown sugar

  • Granulated sugar

  • Coconut oil (melted)

  • Eggs

  • Vanilla extract

  • Baking soda

  • Salt

  • All-purpose flour

  • Crushed pineapple (drained)

  • Shredded coconut

  • Walnuts (optional)

📖 Instructions (Quick View)

  1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.

  2. Mash bananas and mix with applesauce, sugars, coconut oil, eggs, and vanilla.

  3. Whisk in baking soda and salt. Stir in flour until just combined.

  4. Fold in pineapple, coconut, and walnuts.

  5. Pour batter into loaf pan.

  6. Bake 55–65 minutes, until golden and a toothpick comes out clean.

  7. Cool in pan 10 minutes, then transfer to a rack. Slice and serve.

🔑 Notes

  • Drain pineapple well so the bread isn’t soggy.

  • Don’t overmix batter — stir just until flour disappears.

  • Keeps moist for days thanks to banana + applesauce combo.

🌟 Introduction

If regular banana bread is cozy and comforting, this Hawaiian Banana Bread is its sun-soaked cousin. Sweet ripe bananas meet crushed pineapple, shredded coconut, and crunchy walnuts for a tropical loaf that’s moist, flavorful, and perfect for breakfast, dessert, or snacking.

This recipe is also naturally dairy-free when made with coconut oil, and the applesauce cuts down on fat while keeping the bread soft and tender. It’s a loaf that feels indulgent but still wholesome — perfect to share (or not 😉).

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🥄 Step-by-Step Cooking Guide

1. Prep the oven & pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment for easy removal.

2. Mix the wet ingredients
In a large bowl, mash bananas until smooth. Stir in applesauce, brown sugar, granulated sugar, melted coconut oil, eggs, and vanilla until combined.

3. Add the dry ingredients
Sprinkle baking soda and salt over the mixture, then stir in flour until just incorporated. Do not overmix, or the bread may turn dense.

4. Fold in the tropical flavors
Gently fold in crushed pineapple, shredded coconut, and walnuts (if using). The batter will be thick and chunky — that’s perfect.

5. Bake the loaf
Pour batter into prepared loaf pan. Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

6. Cool & enjoy
Let loaf cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve plain or with a smear of butter.

Tip: The flavors deepen even more the next day, so this bread is great for make-ahead baking.

🥬 Ingredient Notes & Substitutions

  • Bananas: The riper, the better — lots of brown spots means maximum sweetness.

  • Applesauce: Replaces butter or extra oil, keeping the bread light and moist.

  • Coconut Oil: Can be swapped with vegetable oil or melted butter if preferred.

  • Flour: Substitute with a 1:1 gluten-free flour blend for a GF loaf.

  • Pineapple: Drain well! Excess juice can make the bread gummy.

  • Nuts: Walnuts add crunch, but pecans or macadamia nuts would be delicious too.

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🍽 Variations & Serving Suggestions

  • Tropical Twist: Add 1/2 cup diced dried mango or papaya.

  • Chocolate Lovers: Stir in 1/2 cup dark chocolate chips.

  • Glaze It: Drizzle with a simple coconut glaze (powdered sugar + coconut milk) for a dessert-like loaf.

  • Serve With: Fresh fruit salad, tropical smoothies, or a cup of Kona coffee for the ultimate island breakfast.

❄️ Storage & Make-Ahead

  • Room Temp: Store wrapped in foil or an airtight container up to 3 days.

  • Refrigerator: Keeps up to 1 week (wrap tightly to avoid drying out).

  • Freezer: Freeze whole or sliced, wrapped in plastic and foil, for up to 3 months. Thaw overnight in fridge before serving.

  • Make-Ahead Tip: Bake and slice, then freeze individual portions for grab-and-go breakfasts.

⚖️ Nutrition (per slice, ~10 slices, with walnuts)

  • Calories: ~245

  • Protein: 4g

  • Carbs: 35g

  • Fat: 11g

  • Fiber: 3g

  • Dairy-free, can be made gluten-free, rich in potassium.

❓ Frequently Asked Questions

Q: Can I make this recipe into muffins?
A: Yes! Divide batter into lined muffin tins and bake 18–22 minutes at 350°F.

Q: Can I skip the coconut?
A: Sure — the bread will still be moist and flavorful. Try adding more nuts or chocolate chips instead.

Q: Can I use canned pineapple tidbits instead of crushed?
A: Yes, just chop them small and drain thoroughly.

Q: How do I keep banana bread from sinking in the middle?
A: Be sure to measure flour correctly (spoon & level) and don’t underbake. Check doneness with a toothpick in the center.

💌 Final Notes

This Hawaiian Banana Bread is like a tropical vacation baked into a loaf pan. The combo of banana, pineapple, coconut, and nuts makes it irresistibly moist, flavorful, and perfect for any occasion.

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Rabia
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