This Tropical Hawaiian Banana Bread is a sweet escape! Packed with ripe bananas, juicy pineapple, and shredded coconut, it’s like a vacation in every slice.
Every bite is moist and full of fun flavors. I love enjoying it warm with a little butter—it’s the ultimate treat for any day! 🍍🍞
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for moisture and sweetness in this bread. If you’re out of bananas, you can substitute with unsweetened applesauce or mashed avocado for similar texture and moisture.
Pineapple: Crushed pineapple adds a tropical zing. Fresh pineapple can be used, but you’ll need to crush it yourself. If pineapple isn’t available, try using canned peaches or mango instead.
Coconut: Shredded coconut gives great texture and flavor. For a healthier option, you can use unsweetened shredded coconut. If you’re avoiding coconut, consider using chopped nuts like walnuts or pecans for crunch!
Sour Cream: The addition of sour cream or yogurt makes the bread extra moist. If you don’t have any, you can replace it with buttermilk or a plant-based yogurt for a dairy-free version.
How Do I Get the Perfect Texture for My Banana Bread?
Achieving the right texture is all about how you mix the ingredients. Here are some tips to ensure your banana bread comes out perfectly moist and tender:
- Make sure your bananas are very ripe; the more brown spots, the better!
- When mixing the butter and sugar, beat them until fluffy to incorporate air. This helps with the rise.
- Mix the wet and dry ingredients just until combined. Overmixing can make the bread dense and tough.
- If you like a lighter texture, you can sift your flour before measuring it out to avoid packing.
- Let the bread cool in the pan for a short time before transferring it. This helps maintain moisture.
Tropical Hawaiian Banana Bread With Pineapple & Coconut
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- ½ cup crushed pineapple, drained
- ½ cup shredded sweetened coconut
- 1 tsp vanilla extract
- ¼ cup sour cream or plain yogurt (optional for extra moistness)
How Much Time Will You Need?
This delightful banana bread takes about 15 minutes to prepare and approximately 60-70 minutes to bake. After baking, allow an additional 10 minutes for cooling in the pan. So, you’ll be ready to enjoy your homemade Tropical Hawaiian Banana Bread in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This will help evenly distribute the baking soda and ensure your bread rises nicely. Set the bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter with the granulated sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy. This could take about 3-5 minutes!
4. Add the Eggs:
Beat in the eggs one at a time, making sure to fully incorporate each egg before adding the next. This helps to create a smooth batter.
5. Incorporate the Fruity Ingredients:
Stir in the mashed bananas, drained crushed pineapple, shredded coconut, vanilla extract, and sour cream (if you’re using it for extra moisture). Mix until everything is well blended.
6. Combine the Mixtures:
Gradually fold in the dry ingredients with a spatula or wooden spoon. Be gentle and mix until just combined—overmixing can lead to dense bread.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with the back of a spoon or spatula.
8. Bake to Perfection:
Pop the loaf pan into the preheated oven and bake for 60-70 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center; it should come out clean.
9. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
Once cooled, slice your Tropical Hawaiian Banana Bread and enjoy it plain or slathered with a bit of butter. Each bite is a tropical treat!
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can use fresh pineapple! Just make sure to finely chop it and drain any excess juice to avoid adding too much moisture to the batter. Fresh pineapple gives a great texture and flavor!
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate it for about a week or freeze it for up to 3 months. If freezing, wrap it tightly in plastic wrap and then place it in a freezer bag to prevent freezer burn.
Can I Substitute the Butter with Oil?
Absolutely! You can use vegetable oil or melted coconut oil as a substitute for butter. Use the same amount (½ cup) for a slightly different texture. The oil will make the bread a bit denser but still deliciously moist!
What If I Don’t Have Sour Cream or Yogurt?
No worries! If you don’t have sour cream or yogurt, you can simply omit it. The banana and pineapple provide plenty of moisture. Alternatively, you could use applesauce or buttermilk if you have them on hand.
