~ This is just the BEST Hawaiian Banana Bread recipe! Irresistibly moist and flavorful, it tastes like a summery tropical paradise. It’s scrumptiously loaded up with sweet pineapple, and finished with a decadent, toasty-crunchy topping of coconut and almonds. Even better? It’s secretly more healthy, too … but nobody will ever notice! ~
Food. I picture myself firing up the oven on a chilly day, so we can snuggle in with mugs of cocoa and some warm, fresh-baked banana bread.
It’s the crossroads where a comfort food hug meets a summer piña colada. (Well … except for the rum. Since I make this for my kids, ya know. But feel free to serve yourself up a slice, alongside a little tumbler of coconut rum – may as well play the summer vibe
Carrot Cake Banana Bread • Fit Mitten Kitchen
I created it early this summer, as I was baking test batches of my Healthy Whole Wheat Banana Bread with Pecans and Dates.
I realized I had waaaay more brown-speckled bananas than I needed to test just the one recipe. So I also tossed this tropical version together, too, totally on a whim. (And by now, you know how I am about “tropical” flavors, right?!? Ahem … tropical angel food cake, tropical energy balls, grilled tropical fruit …)
I’ve made this recipe again and again since that initial “hey, why not” time I first tossed it together earlier this summer.
Really Easy Air Fryer Banana Bread (mini Loaf!)
In fact, this whole summer kind of turned into our family’s “banana bread summer, ” with me testing banana bread recipes for you, and Amy away at pastry camp baking up banana muffins (and fresh strawberry cake … and cream puffs … and Bavarian pretzels … you HAVE drooled your way through her recap of all that, haven’t you? If not, you truly must!).
Or, if you’re like us, it’s probably what you’ll be baking in mid-January, when you almost can’t remember what summer sunshine feels like and you desperately need a little tropical pick-me-up (coconut rum entirely optional).
But don’t worry … nobody will pay one bit of attention to those healthy upgrades. There’s way too much yumminess going on here for anybody to be noticing the fact that it’s also pretty healthy.
Moist Pineapple Banana Bread Recipe: How To Make It
As bananas ripen, their starch converts to sugar. That’s why brown-speckled, overripe bananas taste much sweeter (and, arguably, also more banana-y) than their bright yellow or their still-slightly-green counterparts.
The bananas you probably most enjoy eating straight-up, or slicing on cereal (the perfectly yellow ones) actually aren’t the best ones to use for baking banana bread.
To really capitalize on all the potential sweetness and full-on banana flavor, you want to be a little patient. Wait until those “perfect” bright yellow bananas turn overrripe and are not-so-perfect for your cereal … which is the precise moment when they actually become fantastic for banana bread!
Best Hawaiian Banana Bread Recipe: With Pineapple, Coconut & Almonds
No, you probably don’t want to use truly black ones – there does come a point when your bananas are too far gone.
But a lot of brown spotting and blotchiness is very, very good when it comes to baking the best banana bread. You gets lots of sweetness, plus terrific banana flavor (no fake-y banana extract needed)!
Keeping with the coconut-y, Hawaiian islands vibe here, we used a tiny bit of coconut oil, but you could use canola instead, if you don’t happen to have coconut oil on hand.
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If you don’t use coconut oil often, it’s worth noting that you purchase it as a shelf-stable solid (kind of like how shortening is a solid at room temperature).
A few seconds in the microwave are all you need to melt the coconut oil into a liquid that’ll easily mix into your batter’s other wet ingredients.
Slash fats like vegetable oil or coconut oil from your quick bread recipes, generally subbing in something like applesauce or another fruit puree to replace the majority of the oil.
Pineapple Banana Loaf Recipe
BUT, after a lot of testing and a lot of different quick breads, we’ve found that adding just a couple of tablespoons of oil to your quick bread batter often makes a slight but noticeable improvement in the final bread.
Of oil (like coconut oil or canola) … instead of the large quantities of oil or butter (sometimes 1/2 cup butter or more) that you often find in classic recipes like the iconic Kona Inn Banana Bread.
Oil still allows us to keep the total fat and the calories in check, but that little bit also helps to create an incredible recipe that nobody is going to accuse of being unhappily “too healthy.”
Banana Pineapple Bread
And, with so much moisture from the mashed bananas and the sweet, juicy pineapple, very little added fat is actually needed to make great banana bread.
Dare I say … it just might be the very best Hawaiian Banana Bread you’ve ever tasted? So delicious, yet guilt-free, too!
Like we mentioned in our recipe for Cherry-Chocolate Zucchini Bread, it seems like everyone has slightly different bread pans in their cupboard. So even simple recipes like this one can require small adjustments, depending on the exact size and material of your pan.
Coconut Oil Banana Pineapple Bread
I absolutely adore my USA Pan 9×5 loaf pans – they perform like a dream, and generally don’t even require one bit of cooking spray to be wonderfully non-stick.
If your favorite pan is a little smaller (even an 8.5 x 4.5), or if it happens to be a dark-colored metal or an oven-proof glass pan, you may need to make tiny adjustments to get the best results and achieve that perfectly baked, lusciously moist loaf you’re looking for.
The bottom line here is that – with this banana bread recipe, or any other quick bread you might bake – slight differences in pan size or materials can make a meaningful difference in your bake times and temperatures. But they’re easily compensated for with just a tiny bit of tweaking!
Hawaiian Banana Bread With Pineapple, Coconut & Macadamia Nuts
To be absolutely sure you bake a great loaf of bread, it’s always a good idea to check for doneness a little earlier than you might expect, and to continue checking fairly often until your bread is perfectly baked.
I was surprised how much I preferred the flavor of the finished bread when I used crushed pineapple, so I definitely recommend choosing crushed instead of pineapple tidbits or even chunks.
# 1: You’ll notice on the recipe card that I recommend gently pressing the coconut and almond topping into the batter before baking. That helps those yummy, toasty bits stick to the top of your bread.
A Healthy Pineapple Banana Oatmeal Loaf With Chocolate Chips And Walnuts Recipe — Modern Mississauga Media
# 2: Also, note that you may want to lightly tent a piece of foil over the top of your bread at the very end of baking – maybe for just the last 5 or 10 minutes.
This can depend on how close to the top of your oven the baking rack is positioned, how long you end up baking your bread (see the section above related to Baking Pans), and how toasty you want that scrumptious topping to be.
You make the call – but if you feel like your topping is getting too brown, it’s easy to save the day with a piece of foil!
Banana Macadamia Nut Bread
Sure! Frozen bananas can be used in the same amount as “regular” room temperature bananas. They should create an equally flavorful banana bread with the same moist texture.
The next time you have overripe bananas on your counter, don’t toss them out. Throw them in the freezer instead (either peeled and wrapped, or unpeeled). When you’re ready to bake up your delicious banana bread recipe, thaw them in the microwave or leave them on the counter for just a little while until they’re thawed and can easily be mashed.
Frozen bananas are also the best way to make banana “nice cream” and are wonderful for smoothies, too. More great ideas … in case you have too many spotty, brown bananas that nobody got around to eating!
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Most banana bread recipes freeze well, if the bread is properly wrapped to prevent freezer burn. You can freeze this recipe either as a whole loaf, or in pre-portioned, individual slices. Either way, wrap the bread tightly in one or even two layers of plastic wrap, and store it in the freezer in a freezer-safe zipper bag.
I really do love the almonds in combination with the pineapple and coconut, and with the almond extract in this recipe. Sliced almonds are the perfect thin texture for a crunchy topping, too.
But, in a pinch, you could certainly play around with using other nuts. Macadamia nuts, for example, would stay true to the tropical taste of this Hawaiian banana nut bread. But, they can be hard to find and expensive, and you’ll have to take the time to chop them.
Hawaiian Banana Pineapple Bread
I discuss this in much greater detail in my post for Healthy Whole Wheat Banana Bread. The short answer is that white whole wheat flour is much more nutritious than “regular” all-purpose flour … it has essentially the same nutrition profile as standard (non-white) whole wheat flour. BUT I find that it also has a more neutral flavor and is much less noticeable in recipes than standard whole wheat flour, too.
And then, in the depths of winter, when you still want
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