Hawaiian Banana Bread brings a tropical twist to a classic favorite. With ripe bananas, sweet pineapple, and a hint of coconut, this loaf is moist, flavorful, and perfect for breakfast, a snack, or even dessert. The combination of tropical ingredients and soft banana bread creates a taste that feels like a mini vacation with every slice. It’s simple enough for a weekday treat yet special enough to share with friends and family.
The base of this banana bread is ripe bananas, which provide natural sweetness and a tender crumb. Unsweetened applesauce is used in place of some butter or oil, keeping the loaf moist while adding a subtle fruity flavor. Coconut oil enhances the tropical notes and adds richness without overpowering the other flavors. Brown sugar adds depth and caramel-like sweetness, while granulated sugar balances the overall flavor.
Adding pineapple and shredded coconut gives this banana bread a true Hawaiian flair. The pineapple adds juiciness and a slight tang, while the coconut adds texture and aroma. Walnuts are optional, but they provide a pleasant crunch that contrasts nicely with the soft, tender crumb of the bread. For a nut-free version, simply omit them, and the loaf remains just as delicious.
Here are the ingredients you will need:
- 3 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts (optional)
To make the bread, start by preheating your oven to 175°C (350°F) and greasing or lining a loaf pan. In a large mixing bowl, mash the bananas until smooth. Add the applesauce, brown sugar, granulated sugar, melted coconut oil, eggs, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Next, gently fold in the crushed pineapple, shredded coconut, and walnuts if using. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
The result is a loaf that is golden brown on the outside and soft, moist, and flavorful on the inside. The aroma of bananas, coconut, and pineapple will fill your kitchen, making it irresistible to wait until the bread cools. Each slice offers a perfect balance of sweetness, tropical flavor, and tender texture, making it a hit for both kids and adults.
Hawaiian Banana Bread is versatile and can be enjoyed in many ways. Serve it plain, toasted with a bit of butter, or even lightly drizzled with honey or maple syrup for an extra touch of sweetness. It freezes well too, so you can make a loaf ahead of time and enjoy a slice whenever the craving strikes.
This recipe is also a great way to use overripe bananas, ensuring nothing goes to waste. It’s simple, wholesome, and full of flavor, making it a recipe you’ll return to again and again. The combination of tropical flavors with classic banana bread makes it an unforgettable treat that stands out from the ordinary.
Whether you’re baking for breakfast, brunch, or a cozy afternoon snack, Hawaiian Banana Bread brings a touch of the islands to your table. With its moist crumb, sweet pineapple, and tropical coconut, it’s a loaf that will make every day feel a little brighter and a little sunnier. Once you try it, this tropical banana bread will likely become a regular in your baking rotation.