Gluten-Free Pineapple Coconut Banana Bread

This easy gluten-free pineapple coconut banana bread is a delicious tropical twist on a classic, with bright fresh flavor notes and an ultra-moist texture that you’ll LOVE.

There’s nothing like a good banana bread recipe when you’ve got a lot of bananas to use, and this, friend, is a GREAT recipe.

I’ve heard some folks call this Hawaiian Banana Bread, since it’s got pineapple, coconut, and maybe some macadamia nuts, but as far as I can tell, there’s nothing *actually* Hawaiian about it.

Instead, we’ll celebrate this sweet treat for what it is! This gluten-free pineapple coconut banana bread combines everything you love about classic banana bread with the tropical flavors of pineapple and coconut in every bite. It makes each bite feel like paradise! This easy recipe is simple to make, super moist, and perfect for next time you need to use those ripe bananas on your counter!

It’s simple enough for beginners (even if this is your first time making banana bread!) or for baking with your kids, and this delicious banana bread starts with simple ingredients. Let’s take a look…

How To Make Pineapple Coconut Banana Bread, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a (1-pound) 9×5 loaf pan with parchment paper, and set aside. 
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, and salt. Whisk to combine and set aside. 
3. Combine Butter & Sugars. In a large bowl, combine melted, cooled butter with brown sugar and granulated sugar. Whisk to combine. 
4. Finish Wet Ingredients. Then, add eggs, one at a time, followed by mashed banana, then pineapple, sour cream, vanilla, coconut extract (optional).
5. Add Dry Ingredients & Mix-Ins. Add the dry ingredients to the wet mixture and stir till just combined. Fold in coconut and macadamia nuts, if using. 
6. Bake. Transfer the banana bread batter to prepared loaf pan and bake 60-65 minutes, or until the interior reaches 200 degrees F on an instant read thermometer and a toothpick inserted in the center of the loaf comes out clean with just a few moist crumbs. If your banana bread starts to brown too quickly, you can loosely tent the pan with aluminum foil, as needed.
7. Cool & Slice. Let the banana bread cool 10 minutes in the pan, then transfer to a wire rack to finish cooling. Cool banana bread to room temperature or almost room temperature before cutting into thick slices. Store leftover banana bread in an airtight container or bag at room temperature 2-3 days, or wrap the entire loaf or individual slices in plastic wrap, store in a freezer bag and freeze up to 2 months. 

FAQ + Tricks For The Best Coconut Banana Bread

Use The Right Pan! I recommend a light colored metal loaf pan for this banana bread, since it’ll cook evenly and gently for an all-around better bake. If you’re using a glass or ceramic pan, keep in mind that the banana bread will likely take longer to cook.

Measure The Banana. For the BEST banana bread, measure the mashed bananas rather than going by the number of bananas. You’ll get the most consistent texture! 

Try Toasting The Coconut! If you have the extra few minutes, you can try toasting the coconut for a deeper flavor. I add the coconut to a dry skillet over medium heat and cook, stirring regularly for 5-7 minutes, until a beautiful golden brown. Coconut burns quickly, so it’s a good idea to stay close and keep an eye on it! 

Add Some Crunch. They’re optional, but I do love adding the chopped macadamia nuts to this pineapple coconut banana bread. Don’t have any? You can use walnuts or pecans instead!

Consider Resting The Batter, If You Have Time. I use this trick when I’m making muffins, but it also works in a quick bread recipe. If you can, let the batter rest in the pan for at least 30-60 minutes before baking. This will gives the flour longer to hydrate and give the baking soda more time to work, which means you’ll get a higher rise in your loaf of banana bread. 

More Gluten-Free Banana Bread Recipes To Try

Gluten-Free Chocolate Chip Banana Bread

Gluten-Free Chocolate Banana Bread

Gluten-Free Brown Butter Banana Bread

Recipe Card

Gluten-Free Pineapple Coconut Banana Bread

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5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (10-12 slices) 1x
• Diet: Gluten Free

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Ingredients

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• 1 3/4 cup gluten-free measure-for-measure flour* (210 grams) 
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup butter (113 grams/1 stick), melted and cooled slightly
• 1/2 cup brown sugar (100 grams)
• 1/4 cup granulated sugar (50 grams)
• 2 eggs, room temperature
• 1 cup mashed banana (about 2 medium bananas)
• 1/2 cup canned crushed pineapple with juice–don’t drain! (122 grams)
• 1/3 cup sour cream or plain Greek yogurt (120 grams)
• 1 teaspoon vanilla extract
• Optional: 1/8-1/4 teaspoon coconut extract*
• 1/2 cup sweetened shredded coconut (60 grams)
• Optional: 1/2 cup chopped macadamia nuts

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Instructions

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a (1-pound) 9×5 loaf pan with parchment paper, and set aside. 
2. Combine Dry Ingredients. In a small bowl, combine gluten-free flour, baking soda, and salt. Whisk to combine and set aside. 
3. Combine Butter & Sugars. In a large bowl, combine melted, cooled butter with brown sugar and granulated sugar. Whisk to combine. 
4. Finish Wet Ingredients. Then, add eggs, one at a time, followed by mashed banana, then pineapple, sour cream, vanilla, coconut extract (optional).
5. Add Dry Ingredients & Mix-Ins. Add the dry ingredients and stir till just combined. Fold in coconut and macadamia nuts, if using. 
6. Bake. Transfer the banana bread batter to prepared pan and bake 60-65 minutes, or until the interior reaches 200 degrees F and a toothpick inserted in the center comes out clean with just a few moist crumbs. 
7. Cool & Slice. Let the banana bread cool 10 minutes in the pan, then transfer to a wire rack to finish cooling. Cool banana bread to room temperature or almost room temperature before slicing. Store leftover banana bread in an airtight container or bag at room temperature 2-3 days, or freeze up to 2 months. 

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour, but if you use another gluten-free flour blend, be sure it contains xanthan gum so the banana bread turns out properly. Do not substitute coconut flour or almond flour into this recipe. 
• Measure The Banana. For best results, measure the mashed bananas rather than going by the number of bananas. You’ll get the most consistent texture! 
• Try Toasting The Coconut! If you have the extra few minutes, I recommend toasting the coconut for a deeper flavor. I add the coconut to a dry skillet over medium heat and cook, stirring regularly for 5-7 minutes, until a beautiful golden brown. Coconut burns quickly, so stay close and keep an eye on it! 
• Let It Cool! I know it’s tempting to cut right into the warm banana bread, but cutting into it early can make the banana bread crumbly (all that steam/moisture escapes!).  
• Use The Right Pan! I recommend a light colored metal loaf pan for this banana bread, since it’ll cook evenly and gently for an all-around better bake. If you’re using a glass or ceramic pan, keep in mind that the banana bread will likely take longer to cook. 

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Bread
• Method: Oven
• Cuisine: American

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