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The Best Moist Hawaiian Banana Bread with Pineapple and Coconut

Close-up of a moist slice of hawaiian banana bread showing visible chunks of pineapple baked inside.
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Make this easy Hawaiian banana bread recipe for a tropical twist on a classic loaf. It stays incredibly moist thanks to crushed pineapple and coconut, making it perfect for breakfast or dessert.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup chopped macadamia nuts (optional)
  • 1/4 cup chopped maraschino cherries (optional)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, combine the mashed bananas, sugar, eggs, melted butter, and vanilla extract. Mix until just combined.
  3. Stir in the undrained crushed pineapple, flaked coconut, and any optional additions like macadamia nuts or cherries.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until the flour streaks just disappear. Do not overmix the batter.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For the moistest loaf, use bananas that are heavily spotted or almost black.
  • You can substitute walnuts for macadamia nuts if you prefer.
  • This bread freezes well once completely cooled; wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://delicerecipe.com/hawaiian-banana-bread-moist-tropical-recipe/