Brenda Gantt’s Hawaiian Banana Bread
- Prep 15 min
- Bake 1 hr
- Total 1 hr 25 min
- Serves 12
- Level Easy
About Brenda Gantt’s Hawaiian Banana Bread
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for simple, from-scratch baking shared through her cooking videos. This loaf takes her straightforward approach to quick breads and gives it a tropical turn, folding crushed pineapple and coconut into a classic banana bread batter.
“Hawaiian” banana breads like this one became popular as a way to use up ripe bananas alongside canned pineapple, a pantry staple in Southern kitchens for generations. The fruit keeps the crumb moist, and the coconut on top toasts as it bakes, giving the loaf a little texture against the soft banana base.
It’s an easy bread to bake for a weekend breakfast or to give as a gift, and it holds up well on the counter for several days. If mornings are your focus, you might also like Brenda’s pound cake breakfast or her good morning cake, two more easy bakes from the same Southern breakfast table.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt’s Hawaiian Banana Bread Recipe
Ingredients
Batter
Kitchen Tools Needed
- 9×5 inch loaf pan
- Large mixing bowl
- Mixing spoon or hand mixer
- Wire cooling rack
- Measuring cups & spoons
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Cream the butter and sugar. In a large bowl, beat the melted butter and sugar together. Add the eggs and vanilla and mix well.
- Add the fruit and coconut. Stir in the mashed banana, drained crushed pineapple, and ½ cup shredded coconut.
- Add the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Fold into the wet mixture just until combined. Fold in the pecans if using.
- Fill the pan. Pour the batter into the prepared loaf pan and sprinkle a little extra coconut on top.
- Bake. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Tent loosely with foil after 35 minutes if the top is browning too quickly.
- Cool and slice. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Draining the pineapple well is the key step. Extra liquid in the batter is the most common cause of a dense or gummy loaf.
Nutrition Facts
| Calories | 280 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sodium | 180 mg |
| Sugar | 22 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Hawaiian Banana Bread
Potassium from Banana
Ripe bananas are a good source of potassium, which supports healthy blood pressure and muscle function.
Vitamin C from Pineapple
Pineapple contributes vitamin C, an antioxidant that supports the immune system.
Quick Energy
The carbohydrates in this bread make it a good source of quick energy for breakfast or a midday snack.
Added Fiber
Banana and coconut both contribute a small amount of fiber compared to a plain white-flour quick bread.
What to Avoid
Preparation Mistakes
- Don’t skip draining the pineapple. Extra liquid in the batter leads to a dense, gummy loaf.
- Don’t overmix the batter. Stir just until the flour disappears, or the bread can turn out tough.
- Don’t use underripe bananas. They won’t mash smoothly and give less flavor and sweetness.
Storage Mistakes
- Don’t slice it while still warm. Let it cool fully so it holds together and doesn’t crumble.
- Don’t store it uncovered. Wrap it tightly or it will dry out quickly on the counter.
Dietary Considerations
- Contains Gluten (flour)
- Contains Egg
- Contains Dairy (butter)
- Contains Tree Nuts (if using pecans)
Pro Tips for the Best Hawaiian Banana Bread
- Use very ripe, spotty bananas. The more brown spots, the sweeter and more flavorful the bread.
- Drain the pineapple thoroughly. Press it in a mesh strainer or colander to remove as much juice as possible.
- Tent with foil if it’s browning fast. This protects the top while the center finishes baking.
- Cool completely before slicing for clean slices instead of a crumbly loaf.
- Toast extra coconut separately and sprinkle it on just before serving for more crunch and flavor.
What to Serve With Hawaiian Banana Bread
Beverages
- Hot coffee
- Sweet tea
- Fresh orange juice
Breakfast Pairings
- Scrambled eggs
- Crispy bacon
- Fresh pineapple or berries
When to Serve
- Weekend brunch
- Holiday breakfast
- Gift-giving
- Afternoon snack
If you’re planning a bigger Southern breakfast spread, Brenda’s grits and egg bread are good places to start.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Butter | Melted coconut oil | Adds more coconut flavor and keeps it dairy-free. |
| Pecans | Chopped macadamia nuts | A more traditional Hawaiian touch. |
| Granulated sugar | Light brown sugar | Adds a deeper, slightly caramel flavor. |
| All-purpose flour | Half whole wheat flour | Denser texture; use no more than half whole wheat. |
| Crushed pineapple | Pineapple tidbits, finely chopped | Drain just as well as crushed pineapple. |
Storage & Reheating
Room Temperature
Store in an airtight container or wrapped tightly for 3 to 4 days.
Refrigerator
Keeps about a week in an airtight container; let slices come to room temperature before serving.
Freezer
Wrap the cooled loaf (whole or sliced) in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature.
Make ahead: this bread actually slices more easily, and the flavor settles, if you bake it a day ahead and let it rest overnight, well wrapped, at room temperature.
Frequently Asked Questions
Yes. Thaw them fully first and drain off any extra liquid that collects, or the batter can turn out too wet. Frozen then thawed bananas are usually very soft and sweet, which works well in this bread.
Yes, and it leans even more Hawaiian. Use the same amount, chopped, in place of the pecans. You can also leave the nuts out entirely if you prefer a smoother loaf.
This usually means the bread was underbaked, the oven door was opened too early, or the pineapple wasn’t drained well enough, adding extra moisture. Bake until a toothpick inserted in the center comes out clean, and avoid opening the oven during the first 40 minutes.
Yes. Divide the batter among lined muffin cups, filling each about two-thirds full, and bake at 350°F for about 20 to 24 minutes, until a toothpick comes out clean. This recipe makes about 18 to 20 muffins.
At room temperature in an airtight container, it keeps for about 3 to 4 days. In the refrigerator, it keeps for about a week. It also freezes well for up to 3 months.
Yes. Bake it up to 3 days ahead and store it tightly wrapped at room temperature, or freeze the fully cooled loaf (whole or sliced) wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.
Reader Reviews
More Brenda Gantt Recipes
- Pound Cake BreakfastA simple, buttery breakfast cake
- Good Morning CakeAn easy cake for a weekend breakfast table
- Egg BreadAnother easy homemade bread recipe
- Brenda Gantt’s GritsA Southern breakfast staple
- Fried ChickenA classic Southern Sunday dinner
- Fried SquashA crispy Southern side dish
- Fried OkraAnother crunchy Southern favorite
- Green BeansA simple, slow-cooked Southern side
- GoulashA hearty, comforting one-pot dinner
It’s gonna be good, y’all. Bake a loaf for your next breakfast table.
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