Home » Hawaiian Pineapple Bread With Banana And Coconut

Hawaiian Pineapple Bread With Banana And Coconut

Name: Hawaiian Pineapple Bread With Banana And Coconut
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 cup granulated sugar; 2 large eggs - room temperature; 1/2 cup unsalted butter - 1 stick, melted; 1 teaspoon vanilla extract; 1.5 teaspoons rum extract - optional; 2 cups all-purpose flour; 1 teaspoon baking soda; 1.25 teaspoon cream of tartar; 1 ripe banana - mashed; 1 can crushed pineapple - 20 ounces; 1/2 cup unsweetened coconut flakes or shredded; Macadamia nuts - optional; Nonstick cooking spray; For the Glaze: optional; 1 cup confectioners' sugar; 2 tablespoons milk - whole, low-fat; 1/2 teaspoon vanilla extract; 1/4 cup coconut- toasted, (flakes or shredded)

Laura

April 15, 2025

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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.

Jump to Recipe

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 Time: 1 hour 20 minutes
Servings: 8 slices
Prep Level: Beginner +

Reasons To Love This Recipe

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.

Hawaiian Bread

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

Ingredients

Sugar
Eggs
Unsalted butter
Vanilla extract
Rum extract – optional
All-purpose flour
Baking soda
Cream of tartar
Ripe banana
Crushed pineapple
Unsweetened coconut flakes or shredded
Macadamia nuts – optional
Nonstick cooking spray

For the Glaze

Powdered sugar
Milk
Vanilla extract

Helpful Equipment and Tools

Large mixing bowl
Measuring cups and spoons
Rubber spatula
Electric mixer (hand or stand mixer)
Loaf pan
Oven mitts
Wire rack

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.

There is a clear baking pan with baked bread in it. The pan is on a black wire rack. There is a white cloth napkin. Items are on a white surface.

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 and 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 Recipe 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.

Recipe Tips & Tricks

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.

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

Toasted with Butter
Top with Cream Cheese or Mascarpone
Pair with Fresh Tropical Fruit
Serve Warm with Key Lime Ice Cream by Cooking with Carlee

How To Store

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.

Yield: 8 slices

Hawaiian Pineapple Bread With Banana And Coconut

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

Cook Time 55 minutes

Additional Time 10 minutes

Total Time 1 hour 20 minutes