Name: Best Hawaiian Banana Bread Recipe You’ll Ever Taste
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Hawaiian
Ingredients: 1 1⁄2 cups mashed ripe banana; 1 1⁄4 cups granulated sugar; 1 can crushed pineapple, undrained (8 ounce); 1⁄2 cup buttermilk; 1⁄2 cup butter, melted and cooled slightly; 2 large eggs, at room temperature; 1 tsp rum flavoring or vanilla; 2 1⁄2 cups all purpose flour; 1 tsp baking powder; 1⁄2 tsp baking soda; 1 tsp ground cinnamon; 1 tsp salt; 1⁄2 cup flaked coconut

Jump to Recipe

I’ll never forget the first time I tasted Hawaiian banana bread at a little roadside stand in Maui. The baker handed me a warm slice, and one bite was all it took—I was hooked! The tropical twist of juicy pineapple and sweet coconut mixed with ripe bananas created something magical. I must have asked a dozen questions about her recipe before finally convincing her to share the basics.

Back home in my kitchen, I spent months perfecting my version of the best Hawaiian banana bread you’ll ever taste. This isn’t just any banana bread—it’s a vacation in every slice, with the perfect balance of island flavors and that melt-in-your-mouth texture we all crave. Trust me, once you try this version, you’ll never go back to plain old banana bread again!

Why You’ll Love This Best Hawaiian Banana Bread

This isn’t your average banana bread—it’s a tropical escape packed into every bite. Here’s why it’ll become your new favorite:

Crazy moist texture: The pineapple keeps it tender for days (if it even lasts that long!)
Island vacation flavors: Coconut and banana with a hint of rum—hello, paradise!
Foolproof to make: Just mix, pour, bake—perfect for lazy Sunday mornings

My kids beg me to make this weekly, and honestly? I never say no—it’s that good.

Ingredients for Best Hawaiian Banana Bread

Here’s exactly what you’ll need to make this tropical beauty – don’t skip a thing!

1 1⁄2 cups mashed ripe banana (about 3-4 medium bananas – the spottier, the better!)
1 1⁄4 cups granulated sugar (trust me, the sweetness balances the pineapple perfectly)
1 can crushed pineapple, undrained (8 ounce size – juice and all!)
1⁄2 cup buttermilk (see my easy swap below if you don’t have any)
1⁄2 cup butter, melted and cooled slightly
2 large eggs, at room temperature (take ’em out an hour before baking)
1 tsp rum flavoring or vanilla (I use rum for authentic Hawaiian flavor)
2 1⁄2 cups all purpose flour
1 tsp baking powder
1⁄2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1⁄2 cup flaked coconut (sweetened or unsweetened – your choice!)

Ingredient Notes & Substitutions

No buttermilk? No problem! Mix 1/2 cup milk with 1/2 tablespoon lemon juice and let it sit for 5 minutes. Prefer vanilla over rum? Go for it – but the rum gives that authentic Hawaiian punch! Not a coconut fan? You can leave it out, but you’ll miss that island texture. For extra tropical flair, try toasting the coconut first – wow!

Equipment Needed

Grab these basics before you start:

9×5 inch loaf pan (my trusty old one’s got years of banana bread memories!)
2 mixing bowls – one for wet, one for dry ingredients
Whisk and spatula (wooden spoon works too)
Measuring cups/spoons – precision matters here!

That’s it – no fancy gadgets needed for this tropical treat!

How to Make Best Hawaiian Banana Bread

Okay, let’s get baking! I’ve made this so many times I could do it in my sleep, but follow these steps carefully for that perfect tropical loaf:

Preheat your oven to 350°F (175°C) – this ensures even baking from the start. Grease your loaf pan really well (I use butter and a dusting of flour).
In your biggest mixing bowl, mash those bananas first. Then whisk in sugar, pineapple (juice too!), buttermilk, melted butter, eggs, and rum flavoring until just combined – don’t go crazy mixing!
In a separate bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, cinnamon, salt). This prevents clumps and helps everything rise evenly.
Gently fold the dry ingredients into the wet mixture in three batches. Stop when you stop seeing flour streaks – lumps are okay! Fold in the coconut last.
Pour the batter into your prepared pan and bake for 60-70 minutes. Rotate halfway if your oven runs hot. It’s done when a toothpick comes out with just a few moist crumbs.
Cool in pan for 10 minutes (patience!), then transfer to a wire rack. This prevents it from getting soggy.

Tips for Perfect Banana Bread

Here’s my golden rules: Don’t overmix (tough bread is sad bread)! Test multiple spots with a toothpick – sometimes the center lies! Wait until completely cool before slicing (I know, torture!). And pro tip: Wrap leftovers in foil and reheat slightly – tastes like fresh-baked!

Serving Suggestions for Best Hawaiian Banana Bread

This bread is ridiculously versatile! Slice it warm with your morning coffee, serve alongside fresh mango and papaya, or dress it up with a scoop of coconut ice cream for dessert. Breakfast, snack, or sweet ending – it works for all!

Storage & Reheating Instructions

Good luck having leftovers! But if you do: Store cooled loaf in an airtight container at room temp for up to 3 days (if it lasts that long!). For longer storage, wrap tightly in plastic wrap then foil and freeze for up to 3 months. To reheat, pop slices in the microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes – tastes freshly baked!

Nutritional Information

Let’s be real – we’re not eating banana bread for the nutritional benefits! But for those who like to know, here’s the scoop per slice (based on 12 slices per loaf):

220 calories
18g sugar (mostly from those sweet bananas and pineapple)
8g fat (5g saturated from the coconut and butter)
35g carbs with 2g fiber
3g protein

Remember – these are estimates! Actual values may vary based on your ingredients and exact slice size. Now go enjoy that tropical goodness!

FAQs About Best Hawaiian Banana Bread

Q1. How ripe should my bananas be for this recipe?
You want those bananas black-spotted ripe – the kind you’d never eat plain! The darker the peel, the sweeter and more flavorful your bread will be. I actually keep overripe bananas in my freezer just for this recipe – thaw them when you’re ready to bake!

Q2. Can I leave out the coconut if I don’t like it?
Absolutely! The bread will still be delicious without it, though you’ll miss that authentic tropical crunch. Try substituting chopped macadamia nuts instead for a different Hawaiian twist – that’s how my neighbor in Maui makes hers!

Q3. My pineapple is 20oz – can I use that instead?
Whoops! Stick to the 8oz can – too much pineapple juice makes the bread soggy. Drain the excess from a larger can, or better yet, measure out 8oz worth. The perfect balance of flavors is worth it!

Q4. Why does my bread sink in the middle?
This usually means either: 1) your oven wasn’t hot enough (get an oven thermometer!), 2) you opened the door too early, or 3) the batter was overmixed. Next time, resist peeking until at least 50 minutes in – patience makes perfect banana bread!

Share Your Experience

Did you make this tropical dream? Snap a pic and tag me – I’d love to see your Hawaiian banana bread masterpiece!