A tropical twist on classic banana bread — sweet bananas, juicy pineapple, coconut, and crunchy walnuts come together in this moist and flavorful loaf.
📝 Recipe Card
Hook
Hawaiian Banana Bread – Moist, tropical banana bread filled with pineapple, coconut, and walnuts for a sunny island-inspired flavor.
Servings & Timing
- Servings: 10–12 slices
- Prep Time: 15 minutes
- Bake Time: 55–65 minutes
- Total Time: ~1 hour 15 minutes
Dietary Badges
🍌 Family-Friendly | 🌺 Tropical-Inspired | 🌾 Contains Gluten
Ingredients
- 3 ripe bananas, mashed
- ½ cup unsweetened applesauce
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups all-purpose flour
- ½ cup crushed pineapple, drained
- ½ cup shredded coconut
- ½ cup chopped walnuts (optional)
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, mash bananas. Stir in applesauce, brown sugar, granulated sugar, coconut oil, eggs, and vanilla until well combined.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, and salt.
- Fold Batter Together: Gently fold dry ingredients into wet mixture until just combined.
- Add Mix-Ins: Fold in pineapple, shredded coconut, and walnuts (if using).
- Bake: Pour batter into loaf pan. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Slice: Let bread cool 15 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Brief Introduction
This Hawaiian Banana Bread combines the comforting sweetness of traditional banana bread with tropical flavors of pineapple, coconut, and crunchy walnuts. Moist, soft, and full of texture, it’s perfect for breakfast, dessert, or afternoon snacking with coffee or tea.
Step-by-Step Guide
- Step 1 – Bananas & Applesauce: Overripe bananas add sweetness, while applesauce keeps the bread moist without extra fat.
- Step 2 – Pineapple & Coconut: Draining pineapple prevents excess moisture, while coconut adds chewiness.
- Step 3 – Bake Low & Slow: Banana bread is best baked at 350°F for even cooking and a golden crust.
Ingredient Details & Substitution Tips
- Bananas: Use overripe bananas with brown spots for best sweetness.
- Coconut Oil: Can be swapped for butter or vegetable oil.
- Flour: Sub gluten-free 1:1 baking flour for a GF version.
- Pineapple: Fresh, finely chopped pineapple works if drained well.
- Walnuts: Optional, but add crunch. Pecans are a great substitute.
Variations & Serving Suggestions
- Pineapple Glaze: Top with a glaze made from powdered sugar and pineapple juice.
- Mini Loaves: Bake in mini pans for giftable loaves (reduce bake time to 30–35 minutes).
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Serving Ideas:
- Toasted with butter 🧈
- With cream cheese spread 🍶
- Paired with tropical fruit salad 🥭🍍
Storage & Make-Ahead Info
- Room Temp: Store covered up to 3 days.
- Fridge: Keeps 1 week in airtight container.
- Freezer: Wrap slices individually and freeze up to 3 months.
FAQs
Q: Can I make this into muffins?
A: Yes! Bake in muffin tins at 350°F for 18–22 minutes.
Q: Do I need both sugars?
A: Brown sugar adds moisture and depth, while white sugar balances sweetness. You can use all brown sugar if preferred.
Q: Can I make it without coconut?
A: Yes — simply omit or replace with extra walnuts or pineapple.
Personal Note
This banana bread always takes me to the islands 🌴 — it’s banana bread with sunshine baked in. The pineapple keeps it extra moist, while the coconut and nuts add a perfect tropical crunch.
Call to Action
If you bake this Hawaiian Banana Bread, let me know how it turned out! ⭐ Did you keep it classic or add your own tropical twist? Share your version to inspire other bakers.
