Hawaiian Banana Coconut Pineapple Loaf

Tropical banana bread with a Hawaiian twist transforms your typical loaf into a moist, flavor-packed treat that'll transport you to island shores. This recipe combines the traditional ripe banana base with sweet pineapple chunks and coconut flakes to create a bread that's both familiar and excitingly different. The tropical flavors meld together during baking, creating a bread that's perfect for breakfast, snack time, or even dessert when slightly warmed with a scoop of vanilla ice cream.

I first tried this recipe when planning a brunch for friends who had just returned from Hawaii. The combination of flavors was such a hit that it's now requested at nearly every family gathering. My neighbor even traded her famous chocolate chip cookies for a loaf last summer!

Ingredients

• ½ cup butter, softened: Use unsalted butter for best control over the final flavor; make sure it's truly softened (not melted) for proper creaming with sugar
• 1 cup sugar: White granulated sugar creates the perfect sweetness while helping create that tender crumb
• 2 large eggs: Bring to room temperature for better incorporation; they provide structure and richness
• 1 very ripe banana, mashed: Look for bananas with plenty of brown spots for the sweetest, most pronounced flavor
• 1 cup crushed pineapple (undrained): The juice adds moisture and tangy sweetness; canned works perfectly fine
• 2 cups all-purpose flour: Provides the structure; measure by spooning into cups and leveling off
• 1 teaspoon baking powder: Ensures proper rise and light texture
• ½ teaspoon baking soda: Works with the acidity in the fruit to create lift and tenderness
• ¼ teaspoon salt: Balances the sweetness and enhances all other flavors
• ¼ cup shredded coconut: Use unsweetened for best results; adds texture and tropical flavor

Step-by-Step Instructions

Step 1:

Set your oven to 350°F and position the rack in the center. Thoroughly grease your 9x5 loaf pan, making sure to get into all corners. I like to line the bottom with parchment paper with overhang on the sides for easy removal after baking. This extra step prevents any chance of the bread sticking to the bottom.

Step 2:

In a large mixing bowl, add your softened butter and sugar. Using an electric mixer (hand or stand), beat them together for at least 3-4 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. Don't rush this step - proper creaming incorporates air which helps create a tender crumb structure in your finished bread.

Step 3:

Add eggs one at a time, beating for about 30 seconds after each addition. Scrape down the sides of the bowl with a rubber spatula between additions to ensure everything is evenly incorporated. The mixture should look smooth and slightly increased in volume.

Step 4:

Gently fold in your mashed banana and undrained crushed pineapple using a spatula rather than the mixer. Stir just until combined - you'll notice the batter looks slightly curdled, which is completely normal due to the fruit juices.

Step 5:

In a separate medium bowl, sift together your flour, baking powder, baking soda, and salt. Sifting aerates the ingredients and removes any lumps for a more uniform texture in your bread. If you don't have a sifter, whisking works well too.

Step 6:

Add the dry ingredient mixture to your wet ingredients in two batches, gently folding with a spatula just until no dry streaks remain. Overmixing at this stage will develop gluten and make your bread tough, so use a light hand and stop mixing once combined.

Step 7:

Gently fold in the shredded coconut until evenly distributed throughout the batter. This creates little pockets of tropical flavor and texture throughout your finished loaf.

Step 8:

Pour the batter into your prepared loaf pan, using your spatula to spread it evenly into the corners. Tap the pan gently on the counter a few times to release any large air bubbles. Bake for 60 minutes, or until a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts browning too quickly, tent loosely with aluminum foil around the 40-minute mark.

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My grandmother used to say coconut was nature's way of putting the tropics in our kitchens. I've found that my children, normally picky about "things" in their bread, devour this loaf without complaint. The coconut adds just enough texture without overwhelming the softer crumb, making it a gateway tropical ingredient for hesitant eaters.

Perfect Ripeness Matters

The success of this bread hinges significantly on the ripeness of your banana. I've made this recipe with barely-spotted bananas and the result was noticeably less flavorful. For truly spectacular banana bread, wait until your bananas have developed significant brown spotting all over the peel. At this stage, the starches have converted to sugars, creating that intense banana flavor we're looking for. If you're in a hurry, you can speed-ripen bananas by placing them in a paper bag with an apple overnight, or bake unpeeled bananas at 300°F for about 15-20 minutes until the skins turn black.

Serving Suggestions

This versatile Hawaiian banana bread transcends the boundaries of a typical quick bread with its serving possibilities. Toasted slices make an excellent breakfast when spread with a thin layer of cream cheese or coconut butter. For an elevated dessert experience, warm a thick slice and top it with a scoop of vanilla ice cream and a drizzle of warmed pineapple preserves. My family particularly enjoys it as part of a weekend brunch spread alongside tropical fruit salad and scrambled eggs, where the sweet bread balances savory elements perfectly.

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Storage Tips

Proper storage is crucial for maintaining the exceptional moisture level of this tropical treat. After cooling completely, wrap the loaf in plastic wrap followed by aluminum foil or place in an airtight container. At room temperature, it will stay fresh for up to 3 days. For longer storage, refrigerate for up to a week, though the texture becomes slightly more dense (bringing to room temperature before serving helps). Individual slices can be frozen between sheets of parchment paper in a freezer bag, allowing you to enjoy a taste of the tropics even in the dead of winter. Simply thaw at room temperature or toast from frozen for a quick tropical escape any day of the week.

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. However, ensure you chop it finely and include the juice for moisture.

→ Can this be made gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure it includes xanthan gum for structure.

→ How can I tell when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Bake at 350°F for about 60 minutes.

→ Can I omit the shredded coconut?

Yes, the coconut can be omitted if desired. You can substitute it with nuts or simply leave it out for a simpler flavor.

→ How should I store the banana bread?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. It also freezes well for up to 3 months.