Home » Hawaiian Pineapple Bread With Banana And Coconut

Hawaiian Pineapple Bread With Banana And Coconut

March 20, 2026

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There is a loaf of sliced bread with white frosting and toasted shredded coconut on top. The load of bread is on a wooden plate. There is a white cloth napkin and a small bowl with toasted shredded coconut in it. Items are on a white surface.

This pineapple banana bread is pact with the flavors of the tropics. Sweet pineapple, creamy banana, and nutty coconut, all wrapped up in a moist loaf of homemade bread. It’s a quick bread recipe with a tropical twist perfect any time of the day!

Prep time: 15 minutes
Bake time: 55 minutes
Cooling time: 10 minutes
Total Ttime: 1 hour 20 minutes
Servings: 8 slices
Prep level: Beginner +

Things I Love About This Bread

Easy to make – It’s a simple recipe that doesn’t require any complicated steps.
Moist and tender texture – The sweetness of the fruit adds natural moisture, making the bread soft.
Tropical flavors – Combining sweet bananas, juicy pineapple, and nutty coconut creates the perfect balance for a delicious treat.
Perfect anytime of day – Enjoy it as breakfast, a snack, or a light dessert.

Ingredient Notes

There is a loaf of baked bread on a black wire rack. There is a white cloth napkin. Items are on a white surface.

Sugar: I use granulated sugar in this bread. You can swap it for brown sugar for a deeper, caramel-like flavor that pairs beautifully with pineapple and banana.
Unsalted butter: Vegetable or coconut oil can be substituted. For a lighter option, replace with applesauce.
Rum extract: (optional) Adds a subtle, tropical flavor that goes deliciously with the pineapple, coconut, and banana. Swap – If you don’t have rum extract, you can use additional vanilla extract or a splash of dark rum.
Ripe banana: The riper, the better. Think lots of brown spots for maximum sweetness and moisture.
Crushed pineapple: Both canned or fresh pineapple (finely chopped) work in this bread recipe.
Unsweetened coconut flakes or shredded: Adds texture and subtle sweetness. Option – Use sweetened for a dessert-like loaf.

See the recipe card below for the complete list of ingredients.

Step-by-Step Instructions

Prep Ingredients

In a small bowl mash the banana. Drain the pineapple (save the pineapple juice for drinks or freeze for future use). Chop nuts into small pieces.

Grease a loaf pan with nonstick cooking spray or line it with parchment paper. Preheat oven to 350°F (175°C).

There is a large white mixing bowl with raw eggs and white sugar in it. There is a hand mixer with the beaters resting in the bowl. There is a gray rubber spatula, a glass measuring cup with melted butter, and two small clear bowls, one with vanilla extract and the other with clear rum extract. Items are on a white surface.

There is a large white mixing bowl with a wet mixture of eggs, sugar, melted butter, vanilla extract, and rum extract. There is a hand mixer with the beaters resting in the bowl. There is a white bowl with a dry flour mixture in it. Items are on a white surface.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.

Mix Wet Ingredients

In a separate bowl, beat the eggs and sugar. Next, add the melted butter, vanilla extract, and rum extract. Beat until smooth. Add the mashed banana and mix until well combined.

There is a large white mixing bowl with a light yellow bread batter in it. There is a gray rubber spatula resting in the bowl. There are two measuring cups. One has white shredded coconut in it and the other has chopped nuts in it. There is a white bowl with crushed pineapple in it. Items are on a white surface.

There is a large white mixing bowl with a light yellow bread batter in it. There is crushed pineapple, shredded coconut, and chopped nuts on top of the batter. There is a gray rubber spatula resting in the bowl. There is a stack of empty measuring cups and a bowl in the background. Items are on a white surface.

Combine

Gradually add the flour mixture to the wet mixture on low speed until just combined. Use a spatula and gently fold in the pineapple, coconut, and nuts (if using).

There is a large white mixing bowl with a light yellow bread batter with crushed pineapple, shredded coconut, and chopped nuts mixed in it. There is a gray rubber spatula resting in the bowl. There is a stack of empty measuring cups in a bowl and a clear glass baking pan in the background. Items are on a white surface.

There is a clear glass baking pan with a yellow bread batter in it. There is an empty large bowl with a gray rubber spatula resting in it in the background. Items are on a white surface.

Bake

Pour batter into the prepared loaf pan and smooth the top. Bake until a toothpick or cake tester inserted in the center comes out clean.

Cool and Serve

Carefully remove from the oven and let the bread cool while still in the pan before transferring to a wire rack.

Toppings – Glaze & Toasted Coconut (optional)

There is a wooded plate with a layer of brown parchment paper. There is a loaf of baked bread on the plate. There are two small bowls, one with toasted shredded coconut in it and the other has a white sugar glaze/frosting in it. There is a spoon and a white cloth napkin. Items are on a white surface.

There is a loaf of bread with white frosting and toasted shredded coconut on top. The load of bread is on a wooden plate. There is a white cloth napkin. Items are on a white surface.

While the bread is cooling: Evenly spread coconut flakes onto a sheet. Bake coconut until edges just begin to turn golden brown. Stir coconut and then bake for another couple of minutes or until golden brown.
Next, make the glaze by combining the confectioners’ sugar, milk, and vanilla extract in a bowl and stir until smooth.
Once the pineapple coconut bread has completely cooled, transfer it to a plate (see Tips). Drizzle the glaze over top. Sprinkle the toasted coconut over top of the glaze.

Please see the recipe card at the bottom of the post for complete measurements and detailed instructions.

There is a loaf of sliced bread with white frosting and toasted shredded coconut on top. The bread is on white paper. There is a large knife next to the bread. There is a white cloth napkin in the background. Items are on a white surface.

Laura Belle’s Tips

Use ripe bananas – The riper, the better.
Drain the pineapple well – Too much liquid can make the bread too dense or soggy.
Don’t over-mix the batter – Stir until just combined to keep the bread light and fluffy.
Tent if needed – If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Glazing – Line the plate with pieces of parchment paper before transferring bread to it. The paper will catch any drippings. Once you have glazed the bread, carefully remove the pieces of paper to create a nicer presentation.

Flavor Variations & Add-Ins

Macadamia nut crunch – Fold in chopped macadamia nuts for a classic Hawaiian twist and buttery crunch.
Mango or papaya boost – Mix in small diced fresh or dried mango/papaya for extra tropical flavor.
Spiced island vibes – Add a pinch of cinnamon or nutmeg to complement the banana and coconut.
Chocolate chip twist – Stir in white or semi-sweet chocolate chips for a dessert-style loaf.

There is a slice of Hawaiian Bread with frosting and toasted coconut on a gray plate. In the background there is a wooden handle knife, a slice of bread and a white cloth napkin. Items are on a white surface.

Serving Ideas for Hawaiian Bread

A hot cup of coffee, latte, or cappuccino always compliments a slice of sweet bread.
Toasted and topped with butter, cream cheese, or mascarpone.
Serve with pineapple, mango, kiwi, or berries for a fresh, juicy contrast.
Serve warm with Key Lime Ice Cream by Cooking with Carlee for a light refreshing dessert.

Storing Tips

Room temperature – Wrap in plastic wrap or keep in an airtight container container for up to 3 days.

Refrigerate – Store for up to a week in the fridge. Warm to room temperature before serving.

Freeze – Wrap tightly then freeze for up to 3 months. Thaw at room temperature before enjoying.

FAQ’s

Can I use fresh pineapple instead of canned?

Yes! Just finely chop the fresh pineapple and drain any excess liquid.

How ripe should the bananas be?

Very ripe, with lots of brown spots. The riper the bananas, the sweeter and more flavorful your bread will be.

Can I taste the rum extract?

Rum extract is subtle and adds a warm, tropical depth that enhances the pineapple and coconut. It won’t taste like alcohol, just richer and more aromatic.

Can I make this into muffins instead of a loaf?

Yes, you can! Evenly divide the batter into a lined muffin tin and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean.

Yield: 8 slices