Hawaiian Banana Bread Recipe (with Coconut and Pineapple)

Ingredients

• 1 large (about 2/3 cup)ripe banana
• 1 can (227 g; 8 oz), drainedcrushed pineapple
• 2 largeeggs
• 113 g (1/2 cup), meltedbutter
• 100 g (1/2 cup)sugar
• 190 g (1 1/2 cups)plain flour
• 40 g (1/2 cup), plus a little extra for the topunsweetened desiccated coconut
• 5 ml (1 teaspoon)bicarbonate of soda
• 2.5 ml (1/2 teaspoon)salt

Instructions

1. 1

   Mix wet ingredients

   Heat the oven to 175°C (350°F). Grease a loaf tin with butter. Mash the banana in a large bowl, then whisk in the drained pineapple, eggs, melted butter and sugar.

2. 2

   Mix dry ingredients

   In a separate, medium-sized bowl, whisk together the flour, coconut, bicarbonate of soda and salt.

3. 3

   Combine the batter

   Tip the dry ingredients into the wet mixture and stir only until just combined. Do not overmix.

4. 4

   Fill the loaf tin

   Pour the batter into the prepared loaf tin and scatter a little extra coconut over the top.

5. 5

   Bake and cool

   Bake for 55–65 minutes, or until a toothpick inserted into the centre comes out clean. Leave the loaf in the tin for 10 minutes, then remove it and cool completely on a wire rack before slicing.

What is Hawaiian banana bread?

Banana bread is a sweet quick bread leavened with raising agents rather than yeast. This Hawaiian-inspired version pairs mashed banana with pineapple and coconut for a fruitier, more tropical flavour.

The recipe’s balance comes from keeping the pineapple drained and stirring the batter gently. That helps the loaf stay tender without becoming overly wet or tough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 5g protein, 28g carbs, 17g fat.

The flour, banana, pineapple and sugar provide most of the carbohydrates, while butter contributes much of the fat. Eggs add protein, with smaller amounts also coming from the flour and coconut. Serve a slice with plain yoghurt or fresh fruit for a more balanced plate.

Choosing the fruit

Ripe banana: A soft, spotty banana is easy to mash and brings sweetness and moisture to the batter.

Pineapple: Drain the crushed pineapple before measuring it into the mixture. Excess juice can make the loaf damp in the centre.

Mixing without overworking

Dry ingredients: Whisking the flour, coconut, bicarbonate of soda and salt separately helps distribute the raising agent evenly.

Gentle mixing: Fold or stir the dry mixture into the wet ingredients just until no large patches of flour remain. A few small lumps are preferable to overmixing, which can make the loaf dense.

Getting the bake right

Oven temperature: Bake at 175°C (350°F) for 55–65 minutes. Start checking towards the earlier end of the range, as loaf tins and ovens can vary.

Doneness: A toothpick inserted into the centre should come out clean. If it still has wet batter on it, return the loaf to the oven and check again shortly afterwards.

Why cooling matters

Rest in the tin: Let the loaf stand for 10 minutes after baking so it can settle before you turn it out.

Cool completely: Leave it on a wire rack until fully cool before slicing. Cutting too soon can compress the soft crumb and make slices crumble.

Serving ideas

Plain slices work well as a snack or breakfast alongside tea, coffee or yoghurt. The coconut topping adds a little texture and makes the loaf easy to serve without extra decoration.

For a more substantial plate, pair a slice with plain yoghurt and fresh fruit. If serving as dessert, a small spoonful of yoghurt can balance the loaf’s sweetness.

Recipe notes & tips

• Drain the pineapple well so excess liquid does not make the middle of the loaf soggy.
• Mash the banana thoroughly for an even texture throughout the batter.
• Measure the flour carefully and avoid packing it into the measuring cup.
• Use a light hand when mixing once the dry ingredients go into the wet mixture.
• Check the loaf with a toothpick near the end of the baking time.
• Cool the loaf completely before slicing for neater pieces.

Variations

• Toasted coconut: Toast the extra coconut lightly before scattering it over the batter.
• Pineapple pieces: Use crushed pineapple with a little more texture, keeping it well drained.
• Warm spice: Add a pinch of cinnamon to the dry ingredients for a gently spiced loaf.
• Nutty topping: Scatter chopped nuts over the top with the extra coconut.
• Muffin version: Divide the batter between muffin cases and check for doneness earlier than for a full loaf.

Common mistakes to avoid

• Wet pineapple: Excess juice can leave the centre gummy; drain the pineapple before adding it.
• Overmixing: Too much stirring can make the crumb tough; stop as soon as the flour is incorporated.
• Unripe banana: A firm banana is harder to mash and less sweet; choose a ripe one.
• Early slicing: A hot loaf may crumble; let it cool completely on a wire rack.
• Guessing doneness: A browned top does not guarantee the centre is baked; test it with a toothpick.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave or enjoy it at room temperature.

Frequently asked questions