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Ultimate Tropical Hawaiian Banana Bread with Crushed Pineapple and Toasted Coconut Swirl

Close-up of a slice of Tropical Hawaiian Banana Bread with visible chunks of pineapple and a light glaze on top.
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Bake a moist, flavorful loaf cake featuring ripe bananas, crushed pineapple, and a sweet coconut swirl for a taste of the tropics.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 large)
  • 1/2 cup crushed pineapple, drained well
  • 1/4 cup buttermilk or whole milk
  • 1/2 cup sweetened shredded coconut, divided
  • 1 tablespoon melted butter (for topping)
  • 1 tablespoon granulated sugar (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined.
  6. In a small bowl, stir the drained crushed pineapple into the buttermilk. Add this wet mixture to the banana mixture and mix until barely incorporated.
  7. Gently fold the dry ingredients into the wet ingredients until no streaks of flour remain. Do not overmix.
  8. Fold in 1/4 cup of the shredded coconut.
  9. Pour half of the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of coconut over the batter. Pour the remaining batter on top.
  10. In a small bowl, mix the 1 tablespoon of melted butter and 1 tablespoon of sugar. Drizzle this mixture over the top of the batter.
  11. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For a richer coconut flavor, lightly toast the shredded coconut in a dry pan before folding it into the batter.
  • Ensure you drain the crushed pineapple thoroughly to prevent the bread from becoming too wet. Press it between paper towels if necessary.
  • If your bananas are not very ripe, add 1/2 teaspoon of banana extract for a stronger banana taste.

Nutrition

Find it online: https://cookifyme.com/tropical-hawaiian-banana-bread-with-pineapple-coconut/