Pineapple Banana Bread Recipe photo by Taste of Home
Total Time
Prep: 15 min. Bake: 65 min. + cooling
Our Hawaiian banana bread recipe adds a fruity, tropical twist to the classic banana loaf. Enjoy a slice with softened butter and a crisp-cold beverage.

Updated: Apr. 03, 2024

We’ve all ended up with overripe bananas that we’ve had to turn into banana bread. And, many a time, we’ve tossed in a cup of chocolate chips to give it a little something extra. Next time, instead of adding chocolate as a bonus ingredient, give your loaf a hint of tropical sweetness with chopped pineapple. That’s right, we’re talking about Hawaiian banana bread!

Hawaiian banana bread is very similar to your favorite timeless banana bread recipes. Butter and sugar are creamed together, then eggs are beaten in, followed by the dry ingredients. This loaf, however, also features crushed pineapple and shredded coconut mixed straight into the batter. These additional ingredients make for a delicious, moist loaf that’s perfect for breakfast or an afternoon snack.

Ingredients for Hawaiian Banana Bread

  • Bananas: Ripe bananas provide the main flavor and moisture in banana bread. Learn how to quickly ripen bananas if you’re ready to bake before your fruit has browned.
  • Butter: Butter provides fat and flavor in this loaf. For the best results, use softened butter to make the process of creaming the butter and sugar that much easier.
  • Crushed pineapple: We use crushed pineapple here so the fruit pieces aren’t too large in the loaf. Draining the can before using ensures there isn’t too much liquid added to the batter.
  • All-purpose flour: Flour creates structure for the loaf. It absorbs liquid, thickens the batter and helps the banana bread to rise.


Step 1: Cream the butter and sugar

A white bowl with butter and sugar on a tableTMB Studio

Preheat the oven to 350°F. In a bowl, cream together the butter and sugar. Beat in the eggs.

Step 2: Add the bananas, pineapple and coconut

A person mixing the mashed bananas, crushed pineapple and shredded coconutTMB Studio

Stir in the mashed bananas, crushed pineapple and shredded coconut.

Step 3: Add the dry ingredients

In a small bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the banana mixture until just combined.

Editor’s Tip: Mixing “until just combined” means to stop mixing once the dry ingredients have been incorporated into the wet ingredients. Overmixing can negatively alter the texture of the finished banana bread, making it more dense or tough than you want.

Step 4: Bake the Hawaiian banana bread

A person holding a spatula over a loaf of banana breadTMB Studio

Grease an 8×4-inch loaf pan. Spoon the batter into the prepared pan. Bake for 65 to 70 minutes or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for 10 minutes. Remove the bread, and transfer to a wire rack.

Hawaiian Banana Bread on a wire rackTMB Studio

Hawaiian Banana Bread Variations

  • Add nuts: Take the mix-ins even further with the addition of nuts. Stir crushed pecans or walnuts into the batter, or even add in chopped macadamia nuts, which you’ll find in many other Hawaiian recipes.
  • Spice it up: A touch of cinnamon will further enhance the flavors in this recipe. Add 1 teaspoon ground cinnamon to the flour mixture before adding it to the banana batter.
  • Toast the coconut: To really bring out the coconut flavor in this Hawaiian banana bread recipe, toast your coconut before adding it to the batter. Toasted coconut will bring a sweet, nutty flavor to the party.

How to Store Hawaiian Banana Bread

Hawaiian banana bread should be stored in an airtight container or storage bag. It will last for three days at room temperature or up to five days in the fridge.

Can you freeze Hawaiian Banana Bread?

Yes, you can store Hawaiian banana bread in the freezer for up to three months. The key is to be sure the loaf is well wrapped. Let the bread cool completely. Wrap it in storage wrap, then aluminum foil, or wrap it in aluminum foil and place it in a resealable plastic bag. Get all the details here on how to freeze bread and enjoy it later.

Hawaiian Banana Bread Tips

A loaf of Hawaiian Banana Bread on a cooling wire rackTMB Studio

What are the best bananas to use for banana bread?

You should use very ripe bananas for this bread. They bring the most flavor to the batter! Bananas with brown spots that are no longer yellow, or even black bananas saved in the freezer, are great for this recipe.

How do you mash bananas for banana bread?

To mash bananas for banana bread, peel them and transfer to a medium-sized bowl. Mash them using a potato masher or a large fork. You can also process ripe bananas in a food processor or using the paddle attachment of a stand mixer to mash them.

Can you use frozen bananas for banana bread?

Yes, frozen ripe bananas are great for banana bread! (Here’s our guide on how to freeze bananas.) Remove the frozen bananas from the freezer before you plan to bake, and let them thaw. Typically, it will take two to three hours for them to thaw at room temperature. Also, for your reference, here’s how many bananas are in a cup so you can prep enough for your recipes!

Watch how to Make Pineapple Banana Bread

Hawaiian Banana Bread with Pineapple

Prep Time 15 min
Cook Time 65 min
Yield 1 loaf.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup mashed ripe banana
  • 1/3 cup drained crushed pineapple
  • 1/2 cup sweetened shredded coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.
This pretty loaf adds a tropical feel to any festive occasion. It's also a great way to use up your extra bananas.