Hawaiian Banana Bread will rescue you from those sad, spotty bananas sitting on your counter. You know what I mean. You meant to make smoothies, but here we are. If you’ve never tried this twist on ordinary banana bread, let me just say—you’re missing out. Imagine that classic banana flavor, but with a surprisingly fruity kick from crushed pineapple and a hint of coconut. It’s a vacation in every bite, honest! Let’s get you baking something truly amazing, not just meh.
Hawaiian Banana Bread Recipe
Let’s get straight into it. Here’s how I handle Hawaiian Banana Bread—you really only need one bowl and a spoon. If you’re searching for a recipe that feels easy, but will still blow your socks off? Buddy, this is it.
Grab three overripe bananas (the uglier, the better). Mash them up with crushed pineapple—use that juice! Add in melted butter (about a stick or so for max moisture), a couple eggs, and a big scoop of sugar. If you like coconut, here’s where you toss in some shredded coconut (I always do). Now, flour, baking soda, a pinch of salt, and a little vanilla. Stir it all together. Your batter shouldn’t be too thick; if it is, sneak in a spoonful of pineapple juice.
Pour the whole lot in a loaf pan. Bake at 350 degrees for almost an hour. You’ll know it’s done when your kitchen smells like a tropical bakery and a toothpick comes out with just a crumb.
And you know what? It’s good warm, but the flavor gets even richer if you can stand to wait a few hours. I never manage. My family hovers, and—no kidding—the loaf’s half gone before it cools.
“I made this on Sunday, and my kids didn’t even let it cool. Seriously, the whole house smelled incredible, and my pickiest eater demanded seconds!” – Joy T.
Baking Tips
Alright, here’s the part where most blogs throw in the science, but let’s keep it real and useful.
First, bananas. Don’t bother with yellow ones—you want those brown-spotted, super-soft bananas. The riper, the sweeter, and that’s what makes a “wow” loaf, not a bland one.
Second, use canned crushed pineapple with the juice, not just pineapple chunks. You need that moistness! Sometimes I squeeze a little extra juice for luck, haha.
Your oven might bake hotter or cooler than mine so start checking at 45 minutes. Too dry? Next time, reduce the baking time by a few minutes. And please, don’t skip the coconut if you want that “authentic” Hawaiian flair. If you hate coconut—well, I won’t judge (out loud).
For extras, go wild! Throw some macadamia nuts or white chocolate in if you’re feeling bold. I promise, it works.
Nutrition Facts (per serving)
I’m not a nutritionist, but here’s the scoop so you know what you’re biting into. Each slice of Hawaiian Banana Bread packs a nice hit of energy—about 220 calories if you cut the loaf right. Roughly, you’re looking at
- Calories: 220
- Fats: 7 grams (don’t worry, it’s good for flavor)
- Carbs: 34 grams (hey, it’s bread, what’d you expect?)
- Protein: 3 grams (almost enough to convince yourself it’s breakfast)
Pineapple and bananas bring in vitamins and potassium, so there’s that extra perk. If you want to lower sugar, swap half for applesauce or a sugar substitute. But honestly—it’s a treat, not a salad.
What Can I Make with Leftover Crushed Pineapple?
So, what are you supposed to do with that last spoonful of pineapple from the can? I’m a big believer in no-waste kitchens. Here are my go-tos:
- Mix it with Greek yogurt and some honey for a tangy breakfast.
- Swirl it into pancake batter for tropical flapjacks.
- Add it to cottage cheese, if you’re into the sweet-salty thing.
- Freeze it in ice cube trays for “pineapple bomb” additions to smoothies.
Even my picky teenager enjoys the pineapple yogurt hack. Waste not, want not, right?
More Recipes to Try Next
If you’re like me, once you’ve made this Hawaiian Banana Bread, you’ll start itching for more twisty banana recipes.
Try coconut-lime banana muffins next—they turn breakfast into a party. Or, whip up some banana bread French toast (yes, you heard me right). Got a Hawaiian theme night? Make little banana bread “sliders” with cream cheese filling. Honestly, I think the possibilities are endless, and half the fun is inventing your own stuff!
And don’t forget to peek at my favorite classic zucchini bread—it’s old-school comfort, but shockingly simple. If you’re still in a baking mood after all this, banana chocolate chip cookies are a slam dunk, too.
Common Questions
Q: Can I freeze Hawaiian Banana Bread?
A: Totally! Wrap it tight and stash in the freezer (up to 3 months, maybe more if you forget about it in the back).
Q: What’s the best way to keep it moist?
A: After it cools, seal it in plastic wrap or a storage container. You can even slip in a slice of apple to stop it from drying out.
Q: Can I make this dairy-free?
A: Yup—swap the butter for coconut oil or a vegan butter stick. Easy fix.
Q: How ripe should my bananas be?
A: Ignore the “yellow with dots” advice, wait for heavy browning and soft banana skin. Trust me, that’s the secret.
Q: Doesn’t pineapple make it soggy?
A: Not if you use the right amount. Just drain a bit of juice if your batter is runny, but don’t squeeze every drop away!
Your New Go-To Banana Bread
There you have it. Hawaiian Banana Bread is honestly my favorite “I-forgot-I-had-bananas” fix, and it never lets me down. If you try it, let me know—snap a photo, brag in your group chat, or just eat it in secret (no shame). For more baking hacks and cheerful recipes, check out trusted baking resources here. And hey—don’t wait for a vacation to taste something tropical. Bake happiness now.
