Name: or dessert! Recipe
Prep time: 15 min
Cook time: PT-489400H6M4S
Total time: 1 h 10 min
Cuisine: Hawaiian
Ingredients: 1¾ cups (225g) all-purpose flour; 1 tsp (5g) baking soda; ½ tsp (3g) salt; ½ tsp (1g) ground cinnamon; ½ cup (120ml) vegetable oil; 1 cup (200g) granulated sugar; 2 large eggs; 2 ripe bananas, mashed (about 1 cup / 240g); 1 tsp (5ml) vanilla extract; 1 cup crushed pineapple, drained; ½ cup shredded coconut (plus extra for topping)

Imagine the sweet scent of ripe bananas, the cozy richness of coconut, and the tangy brightness of pineapple blending together in a single, sun-kissed loaf. This Amazing Tropical Hawaiian Banana Bread with Coconut and Pineapple is like a breath of island air—moist, golden, and studded with tropical goodness. And the best part? It doubles as a breakfast, afternoon snack, or dessert! Whether you’re baking for a cheerful brunch or treating yourself on a quiet afternoon, every slice promises a burst of vacation flavor right from your own kitchen.

Ingredients You’ll Need

Every ingredient in this banana bread recipe brings a little magic to the table. While the lineup is short and sweet, each component plays a crucial role in building the irresistible taste, moist crumb, and sunny color that set this loaf apart—perfect for serving as breakfast, snack, or dessert!

Vegetable oil: Keeps the loaf incredibly moist from the first bite to the last crumb.
Granulated sugar: Sweetens the bread and helps give it a delicate golden crust.
Eggs: Bind the ingredients together, giving structure and a tender texture.
Ripe bananas: Make the bread naturally sweet and ultra-moist—use the ripest you can find for the best flavor.
Vanilla extract: Adds warmth and rounds out the tropical flavors.
All-purpose flour: The backbone of the bread, providing the perfect crumb.
Baking soda: Ensures the loaf rises beautifully and stays fluffy.
Salt: Balances the sweetness and brings depth to each bite.
Ground cinnamon: Infuses warmth and a subtle spice, enhancing the overall aroma.
Crushed pineapple (drained): Bursts of juicy, tangy flavor—make sure to drain well for the ideal consistency.
Shredded coconut (plus extra for topping): Toasty, sweet richness, with extra on top for irresistible crunch.

How to Make or dessert!

Step 1: Prep Your Pan and Oven

Kick things off by preheating your oven to 350°F (175°C)—you want it hot and ready before the batter goes in. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal, so your or dessert! slides out perfectly golden every time.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and eggs until smooth and combined. Then, add in the mashed ripe bananas, vanilla extract, and drained crushed pineapple. Stir until everything looks delightfully creamy—this is where the tropical vibe really starts to shine in your or dessert!

Step 3: Combine the Dry Ingredients

Grab a separate bowl and whisk together the flour, baking soda, salt, and cinnamon. This ensures that the baking soda and spices are evenly distributed, so every bite of your loaf is as perfect as the last.

Step 4: Bring It All Together

Gently stir the dry ingredients into the wet mixture, but be careful not to overmix. Stir just until you don’t see any streaks of flour—over-mixing could make your bread dense instead of light and airy, and we want this or dessert! as cloud-like as possible.

Step 5: Add the Coconut

Fold in the shredded coconut, reserving a little extra for the top if you love that sweet, toasty crunch. The coconut adds bursts of chewy goodness that make this bread unforgettable as breakfast or dessert!

Step 6: Bake and Cool

Pour the batter into your prepared pan, scattering any reserved coconut on top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then lift the loaf onto a wire rack to cool completely—if you can resist slicing in right away!

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Garnishes

For the finishing touch, sprinkle additional shredded coconut (toasted for extra flair) on top of each slice, or add a dusting of powdered sugar. If you like, a dollop of whipped cream or a drizzle of honey transforms this loaf from simple treat to unforgettable or dessert!

Side Dishes

This bread shines on its own, but for a breezy brunch, pair it with fresh tropical fruit, yogurt parfaits, or a piping hot mug of coffee. For a heartier spread, add a platter of scrambled eggs or a citrus salad for a complete breakfast or dessert! experience.

Creative Ways to Present

Try slicing the loaf into cubes and serving as part of a dessert platter with berries and chocolate fondue, or layer thin slices with vanilla ice cream for a showstopping or dessert! parfait. Mini loaves or muffins also make adorable gifts or lunchbox surprises.

Make Ahead and Storage

Storing Leftovers

Wrap leftover banana bread tightly in plastic or foil and keep it at room temperature for 2 to 3 days. The flavors deepen over time, making each slice even more luscious for breakfast, snacks, or dessert!

Freezing

This bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag. Enjoy tropical or dessert! bliss anytime—just thaw overnight in the fridge or at room temperature.

Reheating

To revive that bakery-fresh taste, warm a slice in the microwave for 10-15 seconds or toast gently in the oven. This brings out the coconut aroma and gives you that just-baked experience, no matter when you serve your or dessert!

FAQs

Can I make this banana bread gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend, and be sure to check that your baking soda and other ingredients are gluten-free. The texture will be a bit different, but the tropical flavors will still shine for breakfast, snack, or dessert!

My pineapple made the bread soggy! What went wrong?

If your bread turned out dense or too moist, it’s likely the pineapple wasn’t well-drained. Make sure to press the crushed pineapple in a sieve or with paper towels to remove excess liquid before adding to your or dessert! batter.

Can I add nuts or chocolate chips?

Definitely! Stir in ½ cup of chopped macadamia nuts or white chocolate chips along with the coconut for extra crunch and decadence. This turns your loaf into a bakery-style treat or dessert! with every bite.

How do I know when my banana bread is done?

Test by inserting a toothpick or cake tester into the center of the loaf—if it comes out clean or with just a crumb or two, your banana bread is ready. Overbaking can make the loaf dry, so start checking at the 55-minute mark to preserve that dreamy or dessert! texture.

What’s the best way to ripen bananas quickly?

If your bananas are stubbornly underripe, pop them (unpeeled) on a baking sheet in a 300°F (150°C) oven for 15-20 minutes. They’ll turn black and become super sweet—just right for this tropical or dessert!

Final Thoughts

There’s something genuinely special about a recipe that brings a little sunshine to your kitchen. This Hawaiian banana bread captures those island vibes in every soft, golden bite. Whether you’re baking for company or just treating yourself, I hope you’ll try this or dessert! and feel transported straight to the tropics, bite after dreamy bite.