A moist and tropical Hawaiian banana bread recipe with coconut and pineapple — soft, flavorful, and easy to bake.

Scale

2 cups all-purpose flour

3 ripe bananas, mashed

1 cup crushed pineapple (undrained)

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon baking soda

½ teaspoon salt

½ cup shredded coconut

1 teaspoon vanilla extract

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1. Preheat oven to 350°F and grease a 9×5 loaf pan.

2. Cream butter and sugar until fluffy.

3. Add eggs one at a time.

4. Fold in bananas and pineapple.

5. Combine flour, baking soda, and salt in another bowl.

6. Add dry ingredients to wet, mixing gently.

7. Fold in coconut and vanilla.

8. Pour into pan and bake 60–70 minutes.

9. Cool before slicing.

Use very ripe bananas for maximum sweetness.

Sprinkle coconut or macadamia nuts on top for crunch.

Store in fridge up to 4 days or freeze slices for later.