Name: Hawaiian Banana Coconut Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 cup all-purpose flour; 1 1/4 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp sea salt; 2 eggs; 1/2 cup castor sugar; 1/3 cup vegetable oil; 2 bananas, mashed; 1 cup crushed pineapple, not drained; 1.5 tsp vanilla extract; 1/4 cup shredded unsweetened coconut (+ extra for topping)

There's something magically tropical and comforting about the flavors of ripe banana, juicy pineapple, and toasty coconut all wrapped up in one loaf. The Hawaiian Banana Coconut Bread Recipe I’m sharing today is a seriously delicious way to bring a little island sunshine into your kitchen, plus it’s surprisingly simple to make!

A loaf of golden brown bread, sliced in five thick pieces, showing a soft inside with a light, crumbly texture. The bread has tiny bits of nuts or grains scattered inside and on top, giving a rough, crunchy look. The slices rest on white crumpled parchment paper placed on a white marbled surface. The background is soft with blurred bottles and jars, mainly white in color. The lighting is bright and natural, making the bread look fresh and inviting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Banana Coconut Bread Recipe
Hawaiian Banana Coconut Bread Recipe

Why You'll Love This Recipe

This Hawaiian Banana Coconut Bread Recipe perfectly balances moist, fruity sweetness with a light coconut crunch—making it a standout variation on classic banana bread. I fell for it the first time I baked it and know you’ll enjoy how approachable and tasty it is, no exotic ingredients needed!

Tropical Twist: Incorporates pineapple and coconut, giving the bread a fresh, island-inspired flavor profile unlike typical banana breads.
Moist Texture: The crushed pineapple keeps the bread amazingly moist without getting soggy, complementing the natural banana sweetness.
Simple Ingredients: Uses pantry staples plus just a can of pineapple and shredded coconut, making it easy and practical for everyday baking.
Versatile Snack: Perfect for breakfast, an afternoon pick-me-up, or a light dessert to share with friends and family.

Ingredients & Why They Work

Each ingredient in this Hawaiian Banana Coconut Bread Recipe brings something special to the table—and they all work together to produce that moist, tropical goodness. Here’s what you need to watch for when shopping and prepping.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a pinch of sea salt and a small heap of baking powder and baking soda arranged neatly on another white ceramic dish, two whole uncracked brown eggs resting side by side on a white ceramic bowl, a small white bowl filled with granulated castor sugar, a small white bowl containing golden vegetable oil, two ripe yellow bananas lying naturally with some peel spots visible, a small white bowl holding crushed pineapple with visible juice, a small white bowl with vanilla extract, and a small white ceramic plate with a neat pile of shredded unsweetened coconut, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure and a tender crumb; make sure it's fresh and properly measured for best results.
Baking powder: Helps the bread rise gently, giving it a light texture.
Baking soda: Works alongside the baking powder to boost leavening while balancing banana's acidity.
Sea salt: Enhances sweetness and flavor depth—don’t skip it even in sweet breads!
Eggs: Bind ingredients together and add richness—room temperature eggs mix in more easily.
Sugar (caster sugar is ideal): Sweetens without grittiness for a smooth, even crumb.
Vegetable oil: Keeps the bread moist and tender, a better choice than butter to maintain softness.
Bananas: Use very ripe bananas; they bring natural sweetness and moisture.
Crushed pineapple: Adds tropical moisture and a subtle tang—use pineapple with juice (not drained) for extra juiciness.
Vanilla extract: Rounds out flavors with warm aromatic notes.
Shredded unsweetened coconut: Brings texture and authentic coconut taste without extra sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Hawaiian Banana Coconut Bread Recipe is how easy it is to play around with. You can adjust sweetness, swap ingredients, and toss in add-ins to suit your taste or what you have on hand.

Variation - Nuts or Macadamia: I sometimes sprinkle chopped macadamia nuts on top before baking for an extra crunch and that authentic Hawaiian island vibe—it’s fantastic.
Gluten-Free Option: Swap all-purpose flour for a gluten-free blend keeping the same ratio; just be sure to add a little xanthan gum if your blend doesn’t include it.
Reduce Sugar: If you prefer less sweet, try reducing the sugar by a quarter cup—between the bananas and pineapple, there’s plenty of natural sweetness.
Use Fresh Pineapple: When pineapple is in season, fresh diced works beautifully, just drain excess juice slightly to avoid too much moisture.

Step-by-Step: How I Make Hawaiian Banana Coconut Bread Recipe

There are two slices of a yellowish, moist textured cake stacked on a white plate, with the top slice showing a bite taken out, revealing a soft, crumbly inside with small nut pieces spread throughout. The edges of the cake are lightly browned and crisp, contrasting with the softer, lighter yellow inside. The plate sits on a white marbled surface, with a blurred background that includes plates and what looks like more slices of the same cake. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients and Pan

Preheat your oven to 180°C (350°F), then grease an 8"x4" loaf pan well to prevent sticking. I usually use a little coconut oil or butter for extra flavor. Measure your dry ingredients and mash those bananas until super smooth while your oven warms up.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. This helps distribute the leavening agents evenly so your bread rises perfectly without patches of bitter powder.

Step 3: Whisk Wet Ingredients

In a large bowl, beat the eggs and caster sugar until well combined and slightly frothy. Then add the vegetable oil, mashed bananas, crushed pineapple (with juice!), and vanilla extract, mixing until smooth. I find this step really helps build that moist and flavorful base.

Step 4: Combine and Fold in Coconut

Slowly add the dry ingredients to the wet, stirring gently but thoroughly until no dry streaks remain. Then carefully fold in the shredded coconut—this keeps the bread texture tender and adds those lovely pops of coconut flavor.

Step 5: Bake and Cool

Pour the batter into your prepared pan and sprinkle a little extra shredded coconut over the top for a pretty golden crust. Bake for 40-45 minutes—start checking around 40 minutes—until the top is golden and a toothpick inserted in the center comes out clean. Let it cool 10-15 minutes in the pan before turning out onto a wire rack to cool completely Print