Easy Hawaiian Banana Bread is my secret weapon for days when I want something cozy and tropical without a lot of fuss. Maybe you have a couple of sad bananas on the counter, a half-used can of crushed pineapple in the fridge, and a craving for something warm and sweet. This loaf pulls it all together in the best way. It is soft, moist, and smells like sunshine. Plus, it only takes a few simple steps and basic pantry ingredients. If you can stir, you can make this bread and feel good about it.
How to make homemade Hawaiian Banana Bread
Here is the heart of it. You do not need any fancy techniques. You just need ripe bananas, crushed pineapple, a handful of coconut if you like, and a bowl. Mash, stir, pour, bake. That is the flow I follow every time. The bananas should be speckled and sweet. The pineapple should be well drained so your batter is moist, not soggy. When the loaf goes into the oven, your kitchen will smell like a beach vacation.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Hawaiian Banana Bread is a keeper: big on flavor with no weird tricks. Easy Hawaiian Banana Bread is my secret weapon for days when I want something cozy and tropical without a lot of fuss. Maybe you have a…
Start by mashing your bananas until creamy with a few small chunks. Stir in sugar and melted butter so everything is glossy. Add an egg, vanilla, and a splash of milk or coconut milk. Sprinkle flour, baking soda, salt, and a touch of cinnamon over the top. Fold it in gently. Now comes the fun part. Fold in crushed pineapple and a small handful of shredded coconut. If your coconut is sweetened, you can reduce the sugar a little. Pour into a greased 9 x 5 loaf pan, and bake until the top is golden and a toothpick comes out clean.
If you love a richer style, this technique also works alongside the method I use for my favorite rich banana bread. The idea is simple. Keep the batter soft, avoid overmixing, and let the fruit shine. Easy Hawaiian Banana Bread is all about big flavor without stress, and this approach nails it every time.
One more small tip. Let the loaf rest at least 20 minutes before slicing. The crumb sets as it cools, and that is what gives you the tender slices that hold together.
Baking Tips
Ripeness and moisture
Use ripe bananas. Firm yellow bananas will not deliver the same sweetness or moisture. If your bananas are not ripe enough, roast them at 300 F for 10 to 15 minutes until the skins darken and the flesh softens. Drain pineapple thoroughly. I press it in a fine mesh strainer with the back of a spoon to remove extra juice. This keeps the loaf from getting heavy.
Mixing and texture
Stir the dry ingredients just until combined. Overmixing toughens the bread. Little streaks of flour are okay because they disappear once you fold in pineapple and coconut. If you want nuts, add a handful of chopped macadamias or pecans. They add crunch without stealing the spotlight.
Browning and doneness
If the top browns too quickly, tent the loaf lightly with foil during the last 15 minutes. Check doneness with a toothpick in the center. If it comes out with moist crumbs but not wet batter, you are golden. Let it cool in the pan 10 minutes, then move it to a rack to finish. That keeps the crust from getting soggy.
For a nutty twist, try techniques from my go-to banana nut bread method. A small tweak like toasted nuts or a sprinkle of raw sugar on top can make your loaf feel like a bakery treat.
“I made this for a weekend brunch and it disappeared in 15 minutes. The pineapple makes it so moist and my teen asked for another loaf the same day.” — Mariah T.
What can I make with leftover crushed pineapple?
If you opened a can and only needed part of it, you have options. Keep leftovers in an airtight jar in the fridge for up to three days or freeze in small portions for smoothies. Here are a few easy ideas:
- Stir into yogurt with toasted coconut and honey for a faster breakfast.
- Add to pancake batter with a pinch of cinnamon and vanilla.
- Mix into cottage cheese with sliced bananas for a quick snack.
- Bake a second loaf or fold into muffins with the same batter.
By the way, if you enjoy tropical flavors, you will probably love the color and fun of pistachio bread too. Different vibe, same easy energy.
Hawaiian Banana Bread Recipe
Ingredients
This recipe makes one 9 x 5 loaf.
Wet
3 very ripe bananas, mashed (about 1 and 1/4 cups)
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1/2 cup unsalted butter, melted and cooled slightly
1 large egg, room temp
1 teaspoon vanilla extract
2 tablespoons milk or coconut milk
Dry
1 and 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
Fold ins
3/4 cup crushed pineapple, well drained
1/2 cup shredded coconut, sweetened or unsweetened
Optional: 1/2 cup chopped macadamia nuts or pecans
Directions
1. Prep the oven and pan. Preheat to 350 F. Grease a 9 x 5 loaf pan and line with a parchment sling if you like easy removal.
2. Mix the wet base. In a large bowl, mash bananas until mostly smooth. Whisk in granulated sugar, brown sugar, and melted butter until glossy. Add egg, vanilla, and milk. Whisk until smooth.
3. Add the dry ingredients. Sprinkle flour, baking soda, salt, and cinnamon over the bowl. Stir gently with a spatula just until no big dry patches remain.
4. Fold in the goodies. Add crushed pineapple and coconut, plus nuts if using. Fold just to distribute. Do not overmix.
5. Bake. Scrape into the pan and smooth the top. Bake 55 to 65 minutes. Judge by a toothpick in the center. If the top is browning too fast, cover loosely for the last 15 minutes.
6. Cool and slice. Rest 10 minutes in the pan. Transfer to a rack and cool at least 20 more minutes. Slice with a serrated knife.
For more fun baking ideas, peek at the full bread category. And if you want another comfort classic, this skillet cornbread with a buttery crust is a star next to soups and chilis.
Easy Hawaiian Banana Bread keeps well wrapped at room temp for 2 days. After that, refrigerate or freeze slices for quick breakfasts or lunchbox treats.
Nutrition Facts (per serving)
These numbers are estimates for 12 slices. One slice has roughly 250 to 280 calories, depending on mix-ins. Expect about 10 to 12 grams of fat, 38 to 42 grams of carbs, and 3 to 4 grams of protein. The pineapple and banana bring natural sweetness and a bit of vitamin C and potassium. If you prefer a lighter loaf, you can reduce the brown sugar by 2 tablespoons and use unsweetened coconut.
As always, ingredients vary, so if you need precise nutrition, plug what you actually used into a calculator. The beauty here is that the fruit does most of the heavy lifting on flavor, so you do not need a big sugar load to make it shine.
Common Questions
Can I use frozen bananas?
Yes. Thaw them completely and drain any extra liquid before mashing. The flavor is great.
Do I have to use coconut?
Nope. Leave it out or swap with chopped nuts. It is optional, but it adds a nice texture.
How do I prevent a gummy center?
Drain pineapple well, measure flour correctly, and do not cut the loaf while it is piping hot. Letting it cool helps set the crumb.
Can I make muffins with this batter?
Yes. Fill greased muffin cups about three quarters full and bake at 350 F for 18 to 22 minutes.
What if my loaf sinks in the middle?
It usually means it was underbaked or the batter was too wet. Next time, drain pineapple more and bake until a toothpick comes out clean.
Ready to bake and share?
If your bananas are ready and you are craving a little island feel, Easy Hawaiian Banana Bread will treat you right. It is quick to pull together, balanced in sweetness, and so soft you will want to cut a second slice while it is still warm. For even more ideas and comparisons, check out this take on Hawaiian Banana Bread with Coconut & Pineapple and a crowd favorite labeled The BEST Hawaiian Banana Bread Recipe! Bake it today, share it with someone you love, and stash a slice for tomorrow. You will be glad you did. 
Hawaiian Banana Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9 x 5 loaf pan and line with parchment if desired.
- In a large bowl, mash bananas until mostly smooth. Whisk in granulated sugar, brown sugar, and melted butter until glossy. Add egg, vanilla, and milk, whisking until smooth.
- Sprinkle flour, baking soda, salt, and cinnamon over the bowl. Stir gently with a spatula just until no big dry patches remain.
- Add crushed pineapple and coconut, plus any nuts if using. Fold gently to combine, being careful not to overmix.
- Scrape the batter into the prepared loaf pan, smoothing the top. Bake for 55 to 65 minutes. If the top browns too quickly, loosely cover with foil for the last 15 minutes.
- Let it cool in the pan for 10 minutes, then transfer to a rack to cool for at least 20 minutes before slicing.
