Hawaiian Banana Bread
I make this Hawaiian banana bread whenever I have ripe bananas and am craving a moist, tropical banana flavor. The pineapple and coconut give it a gentle sweetness that pairs perfectly with a cup of coffee. It has the most beautiful golden crust and tender crumb.
Table of Contents
Tropical Banana Flavor from a Church Cookbook
I found this Hawaiian banana bread recipe tucked inside a well-loved community church cookbook, the kind with handwritten notes and splatters from years of use. The title caught my eye right away because my family never turns down banana bread, and I was curious what made this one “Hawaiian.” One bite later, I understood. The pineapple, coconut, and cherries bring a gentle sweetness that makes every slice taste delicious.
It’s incredible how it bakes up perfectly even with all that fruit. Some banana breads can sink in the middle when there’s too much moisture, but this one holds its shape beautifully while staying soft and dense. It’s the kind of recipe that solves the problem of wanting a moist loaf without worrying it’ll fall flat.
This recipe reminds me a lot of my banana cake with its simple ingredients, dependable results, and a flavor that feels homemade in the best way. It also shares the same cozy charm as my banana nut bread, only with a tropical twist that makes it stand out.
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Key Ingredients and Substitutions
- All-purpose flour: Gives the bread its structure and helps hold all that fruit together. Regular all-purpose works best here, but a 1:1 gluten-free blend might work if you need it.
- Salt: Balances the sweetness and brings out the flavor of the bananas and pineapple. Just a little makes a big difference.
- Baking soda: Helps the loaves rise and keeps the crumb light. Make sure it’s fresh so the bread bakes up nicely.
- Granulated sugar: Sweetens the bread and adds a bit of crispness to the golden crust. You can use half brown sugar if you like a deeper flavor.
- Cinnamon: Adds a warm note that ties all the tropical flavors together. It’s subtle but makes the bread feel cozy.
- Walnuts: Bring a little crunch and nutty flavor. You can swap them for pecans or leave them out if you prefer a smoother texture.
- Eggs: Bind everything together and give the bread a tender texture. Room temperature eggs mix in more evenly.
- Butter (melted): Adds rich flavor and moisture. I use salted butter, but unsalted works fine too—just keep an eye on the salt in the recipe.
- Mashed bananas: The heart of the recipe! They keep the bread moist and full of flavor. The riper the bananas, the better.
- Crushed pineapple: Adds sweetness and extra moisture without making the bread soggy. Be sure to drain it well before adding.
- Vanilla: Rounds out the flavor and adds a soft sweetness. Pure vanilla extract gives the best taste.
- Shredded coconut: Gives the bread a light chew and a hint of tropical flavor. You can use sweetened or unsweetened, depending on what you have.
- Maraschino cherries: Add color and a pop of sweetness in every slice. I like to chop them into smaller pieces so they spread evenly through the batter.
How to Make Hawaiian Banana Bread
Preparation
Preheat the oven to 350°F. Grease two loaf pans and line the bottoms with parchment paper for easy removal after baking. Chop the walnuts and maraschino cherries, drain the pineapple, and mash the bananas. Measure out all remaining ingredients so they’re ready to go.
Step 1 – Mix the Dry Ingredients
In a large mixing bowl, combine the flour, salt, baking soda, sugar, and cinnamon. Stir with a whisk or spoon until everything is evenly blended. Add the chopped walnuts and stir again to coat them lightly with the flour mixture.
Step 2 – Add the Wet Ingredients
Add the eggs, melted butter, mashed bananas, crushed pineapple, vanilla, shredded coconut, and chopped cherries to the dry mixture. Make sure the butter has cooled slightly so it doesn’t cook the eggs.
Step 3 – Combine Gently
Using a spatula or wooden spoon, stir the batter just until everything is blended. The mixture should look thick and slightly lumpy. Avoid overmixing so the bread stays tender.
Step 4 – Bake the Loaves
Divide the batter evenly between the two prepared loaf pans and smooth the tops. Bake for about 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. The tops should be golden brown and firm to the touch.
Step 5 – Cool and Serve
Remove the pans from the oven and let the loaves cool for 10 minutes. Run a knife around the edges, lift out the loaves, and transfer them to a wire rack to cool completely. Slice and serve once cooled, or wrap tightly for later.
Lynette’s Tip
After adding the drained maraschino cherries to the batter, use kitchen scissors to cut them into halves or fourths before stirring. This helps the cherries distribute evenly throughout the bread for a balanced flavor and color in every slice.
More Quick Bread Recipes You’ll Enjoy
Hawaiian Banana Bread
Ingredients
- 3 Cups all purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 Cups granulated sugar
- 1 teaspoon cinnamon
- 1 Cup walnuts
- 3 large eggs
- 1 Cup butter melted
- 2 Cups mashed bananas
- 8 oz crushed pineapple
- 2 teaspoons vanilla
- 1 Cup shredded coconut
- 1 Cup maraschino cherries chopped
Instructions
- Preheat the oven to 350°F. Grease two loaf pans and line the bottoms with parchment paper for easy removal after baking.
- Mix the dry ingredients: In a large mixing bowl, combine the flour, salt, baking soda, sugar, and cinnamon. Stir in the chopped walnuts.
- Add the wet ingredients: Add the eggs, melted butter, mashed bananas, crushed pineapple, vanilla, shredded coconut, and chopped cherries to the dry mixture.
- Combine gently: Stir just until everything is blended. The batter should look thick and slightly lumpy.
- Bake: Divide the batter evenly between the two prepared loaf pans. Bake for about 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Cool and serve: Remove the pans from the oven and let the loaves cool for 10 minutes. Then run a knife around the edges, lift out the loaves, and transfer them to a wire rack to cool completely.
Notes
Variations
- Add Chocolate Chips: Stir in a handful of semi-sweet or dark chocolate chips for a richer flavor that pairs perfectly with the banana and pineapple.
- Use Pecans Instead of Walnuts: Swap the walnuts for chopped pecans if you prefer a slightly sweeter, softer crunch.
- Skip the Cherries: Leave out the maraschino cherries for a simpler loaf, or replace them with dried cranberries for a tart touch.
Nutrition
Recipe FAQs
Yes, you can use fresh pineapple as long as it’s finely chopped and drained well. The goal is to keep the same moisture level so the bread bakes evenly.
No, the coconut is optional, but it adds a nice texture and mild sweetness. If you leave it out, the bread will still be moist and flavorful.
This recipe has a lot of moisture from the fruit, so be sure to measure carefully and bake until a toothpick comes out clean. If needed, cover the top with foil near the end of baking to prevent over-browning while the center finishes cooking.
Insert a toothpick into the center of a loaf – it should come out clean or with just a few crumbs. The tops should also be golden and firm to the touch.
I want to make this but I am allergic to bananas. Any suggestions for replacement?
Hi! This is a great banana bread recipe – if you’re allergic to bananas I would suggest finding a different quick bread. This recipe wouldn’t be the same without the bananas. 🙂