Hawaiian Banana Bread (Pineapple, Coconut & Mango)

This Hawaiian banana bread recipe creates a delicious banana bread stuffed with bananas, pineapples, flaked coconut and mangoes. It is very easy to make and focuses on some of the most popular fruits grown in Hawaii. This tropical banana bread is perfect as a tasty snack or dessert.

Your family will love this sweet & moist banana bread because it contains a variety of great tasting Hawaiian fruit flavors. Fun suggestion – Hold a taste-testing contest and see if your family can identify all of the fruit flavors as they enjoy your homemade Hawaiian banana bread!

Sliced Hawaiian Banana Bread

FYI – My Hawaiian banana bread recipe takes me about 15 minutes to prepare and clean up. Please be aware that this is an oven-baked tropical banana bread recipe. It is not made with a bread machine.

Recipe Sections

• Ingredients
• Instructions
• Helpful Tips

Hawaiian Banana Bread

Ingredients

• 1 Cup – Mashed Bananas – 230 grams
• 1/2 Cup – Crushed Pineapple – 244 grams – Not diced pineapple
• 1/2 Cup – Vegetable Oil – 115 milliliters – Use a neutral tasting vegetable oil such as corn or canola.
• 2 – Large Eggs
• 1/2 Cup – Flaked Coconut – 50 grams – You can also use shredded coconut
• 1/4 Cup – Dried Mangoes – 30 grams – Dice the dried mangoes into 1/4 inch cubes (6 millimeters).
• 1 Cup – White Granulated Sugar – 200 grams
• 2 Cups – All Purpose Flour – 240 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 1 Teaspoon – Baking Soda – 5 grams
• 1 Teaspoon – Baking Powder – 4 grams
• 1/2 Teaspoon – Salt – 3 grams

Servings – Roughly 12 slices

Equipment Needed – Measuring cup & spoons, cutting knife, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Key Ingredients – Crushed Pineapples, Flaked Coconuts & Dried Mangoes

Cut Dried Mangoes into Small 1/4 Inch Bits

Instructions

• Preheat oven to 325 degrees F.
• Grease the bread pan (if necessary).
• Lightly beat the eggs.
• Cut the dried mangoes into small 1/4 inch cubes.
• Add mashed bananas, crushed pineapple, eggs and oil into a large mixing bowl. Stir these “wet” ingredients with a large spoon until mixed thoroughly.
• Add the flaked coconuts & chopped up dried mangoes to the bowl. Do not add full-sized mango pieces (add only the 1/4 inch bits). Stir with a spoon until fully mixed into the batter.
• Add the sugar to the mixing bowl. Stir with a spoon until fully mixed into the batter.
• Mix in the remaining ingredients. Stir with a spoon until the batter is fully mixed.
• Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Optional – After pouring & smoothing the batter in the bread pan, sprinkle 2 tablespoons of flaked coconut and 1 tablespoon of chopped up dried mangoes on top of the batter. See the picture below.
• Bake in the oven for 65-70 minutes. FYI – Do not place the bread pan near the heating element in the oven.
• Take out of the oven and let the Hawaiian banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the Hawaiian banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the bread and the bread pan walls if the banana bread is stuck in the pan.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common banana bread problems.

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Other Bread Dad Sections

• Bread Machines – My favorites
• Bread Making Books
• Bread Mixes – Ingredient kits
• Bread Tools – Bread slicers, etc.

Hawaiian Banana Bread Batter in Bread Pan

Helpful Tips

• The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
• Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• Some people are allergic to tropical fruit such as coconut. Always check your family & guests for potential food allergies. Do not serve to anyone with a tropical fruit allergy.
• This recipe is part of Bread Dad’s series on easy Banana Bread Recipes (such as no butter banana bread, chocolate chip banana bread and blueberry banana bread).

• Hawaii is best known for pineapples. However, Hawaii is also well known for other tropical fruits such bananas, coconuts, mangoes, lychee, guava, passion fruit, papaya, etc.
• To make this tropical banana bread, I selected some of the Hawaiian fruits that are most available to American consumers. More importantly, I selected these fruits because they work well together and help to create a wonderful fusion of Hawaiian fruit flavors. This banana bread is my attempt to create a tasty “quick bread” that symbolizes the multitude of delicious fruits produced by Hawaii.

• Optional – I like to sprinkle 2 tablespoons of coconut flakes and 1 tablespoon of chopped up dried mangoes on top of this Hawaiian banana bread. This gives the banana bread some extra flavor, more color and a slightly crunchy top.
• Warning – However, you need to make sure not to place the banana bread too close to the heating element in your oven… or some of the flakes might come out brown & extra crispy! Nevertheless, even if a few of the top flakes come out brown, the brown ones are very easy to pick off with your fingers. As you probably know, the best location to bake banana bread is in the center of your oven. Unfortunately, there are more “browning” problems if the banana bread is placed at the top or bottom of an oven.
• Of course, you can skip adding the optional coconut & mango sprinkles on top (and just have a plain top) if you do not want to deal with the potential browning of some of the fruit sprinkles.
• Optional – If you would like to make a Hawaiian banana nut bread, you can add 1 cup (115 grams) of chopped walnuts or chopped pecans to the batter after you have finished mixing in the other ingredients. You can also sprinkle some chopped nuts on top of the batter before you place the bread pan in the oven for a “nuttier” crust.
• Visitors – What do you like to add to your Hawaiian banana bread to make it even better? Do you add extra tropical fruit? Extra spices? Chopped nuts? Please post your Hawaiian banana bread tips & suggestions in the comment box below.
• If you add extra fruit to this recipe, please do not add extra wet ingredients as you will be adding too much moisture. This will cause banana bread problems (i.e. it might be undercooked and/or the top might collapse). Just experiment with small amounts of chopped up dried fruit.

• Use RIPE bananas for the BEST flavor. Ripe bananas are soft and have a yellow peel covered with many small black spots. Hard yellow/green(ish) bananas are too starchy and have much less banana flavor. FYI – A beautiful pure yellow banana (without any spots) is not fully ripe!!
• Using UNRIPE bananas will result in a very bland banana bread (with little banana flavor).
• This recipe uses CRUSHED pineapple. It does NOT use pineapple chunks. If you use pineapple chunks, you are more likely to have partial bread collapses and/or undercooked spots where the chunks might have clumped together.
• Try to add more of the crushed pineapple shreds and less of the pineapple juice when adding the 1 1/2 cups of crushed pineapple. You want more pineapple “shreds” (vs juice) because they spread out within the batter and provide little bursts of pineapple flavor.
• If you do not like pineapples, you can replace the 1/2 cup of crushed pineapples with 1/2 cup of mashed bananas.

• You can use sweetened or unsweetened flaked coconut to make this recipe. I prefer to use sweetened coconut flakes.
• You also can use shredded coconut (if you can not find flaked coconut). Flaked coconut and shredded coconut are very similar and either one can be used to make this recipe.
• Chop the dried mangoes into very small bits. They should be approximately 1/4 inch cubes (6 millimeters). The dried mangoes in this banana bread can be too chewy if the chunks are too large. You also want to cut the dried mangoes into very small pieces to avoid any potential choking issues.

• You should use a NEUTRAL flavored vegetable oil (i.e. corn or canola oil) in order to make this Hawaiian banana bread recipe. Stronger flavored oils (i.e. peanut oil) may negatively impact the taste of this banana nut bread.
• I find that using vegetable oil (versus butter) helps to create a “moister” banana bread. Vegetable oil stays as a liquid at room temperature whereas butter turns back into a solid. This “liquid” state helps to create a more tender & moist bread.
• Economic Benefit – Many vegetable oils (i.e. canola and corn oil) are less expensive than butter (on an ounce-to-ounce basis). This helps to lower the cost of homemade baked goods.
• Many vegetable oils also contain less saturated fat than butter.

• Use FRESH ingredients (i.e. flour) for the best results. Ingredients sitting around in open packages can go stale and this can ruin the taste of a banana bread. Try to keep your ingredients (i.e. flour & sugar) in airtight food containers in order to extend their shelf life and avoid spoilage (i.e. exposure to moisture, pests and dust).
• Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy.
• Make sure that your oven has been COMPLETELY preheated. If the oven has not been properly preheated, this banana bread could come out undercooked.
• If your oven does not have a built-in thermometer, you consider buying an inexpensive oven thermometer that you can place inside your oven (in order to correctly gauge the temperature). This will tell you if your oven has been preheated to the correct temperature.

• To prevent your banana bread from sticking to the bottom of the bread pan, you should consider either “greasing” the bottom of the pan with butter or vegetable oil, using a cooking spray, using a nonstick pan or lining the interior of the bread pan with baking parchment paper.
• Baking parchment paper is probably the best solution to prevent sticking (especially if you have added sticky ingredients such as chocolate chips or fresh cranberries to your banana nut bread). It also allows you to lift the banana bread out of the pan without disturbing the top of the banana bread… in case you have added any special ingredients (such as cut up dried fruit or chopped nuts) to the top of the banana bread.
• Banana breads can dry out if left unprotected. After the banana bread has been completely cooled (and you have eaten some of this delicious banana bread), you should wrap it in aluminum foil or plastic wrap and then store it in an airtight container or a large resealable bag. Depending on the heat & humidity of your kitchen, banana bread generally only lasts for 1-2 days at room temperature before it starts to spoil. For longer storage, you should freeze the banana bread.
• If you enjoy sweet “quick breads” made with tropical fruits, you should also try our recipes for Pineapple Bread and Coconut Banana Bread.

• This doesn’t happen often but if the top of the banana nut bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a long wooden skewer into the top of the bread and see if any batter sticks to the skewer. If batter is sticking to the skewer then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a long wooden skewer.
• Please use the suggested 9 x 5 bread pan to make this recipe. If you start using different sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior crust ratios (thus the need for different baking time lengths), smaller pans are more likely to overflow, etc.

• If you have a problem with a banana nut bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
• In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana nut bread.

• My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with bread pans & a hot oven.
• For more delicious banana bread recipes (i.e. no butter banana bread, cranberry banana bread or blueberry banana bread), please visit Bread Dad’s sections on easy Banana Bread Recipes or Quick Bread Recipes.

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References Sources

• Wikipedia, Banana
• Wikipedia, Banana Bread
• Wikipedia, Coconut
• Wikipedia, Hawaii
• Wikipedia, Mango
• Wikipedia, Pineapple

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

Related Recipes

• Banana Nut Bread
• Coconut Banana Bread
• Cranberry Banana Bread
• No Butter Banana Bread
• No Egg Banana Bread
• Pineapple Bread

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