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Sliced Gluten-Free Hawaiian Banana Bread with pineapple and coconut on a wooden cutting board.

Gluten-Free Hawaiian Banana Bread

By Emma Cook
This Gluten-Free Hawaiian Banana Bread is a tropical treat made with ripe bananas, coconut, and pineapple. It’s easy to make with simple ingredients and bakes in about an hour. Perfect for a delicious breakfast or snack, each slice is moist, flavorful, and full of island-inspired goodness!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course bread
Cuisine Hawaiian
Servings 8 servings.
Calories 200 kcal

Ingredients
  

  • 3 ripe bananas (mashed)
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup shredded coconut
  • 1/2 cup pineapple (crushed and drained)
  • 1/2 cup coconut oil (melted)
  • 1/2 cup brown sugar or coconut sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder (gluten-free)
  • 1/2 tbsp baking soda
  • 1/4 tbsp salt

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
  • Prepare Wet Ingredients: In a large bowl, mash the bananas. Add the melted coconut oil, eggs, brown sugar, and vanilla extract. Mix until well combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and shredded coconut.
  • Mix Together: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the crushed pineapple.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Pro Tips:

  • Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Don’t be afraid to use bananas with brown spots!
  • Don’t Overmix: Mix the wet and dry ingredients just until combined to avoid a dense bread. Overmixing can make it tough.
  • Use Room Temperature Ingredients: Let your eggs and coconut oil come to room temperature before mixing for better texture.
  • Check for Doneness: Oven temperatures can vary. Start checking for doneness around 50 minutes by inserting a toothpick into the center – it should come out clean or with a few crumbs.

Mistakes to Avoid:

  • Not Draining the Pineapple: If you don’t drain the pineapple well, excess moisture could make the bread soggy.
  • Using Regular Flour: Make sure to use gluten-free flour to keep it gluten-free, as regular flour will change the texture.
  • Not Allowing It to Cool: It’s tempting, but letting the bread cool for at least 10 minutes before slicing will help it firm up and prevent it from falling apart.