Healthy Hawaiian Banana Bread

Jun 3, 2021 | Breakfast, Recipes, Snacks

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This healthy Hawaiian banana bread is super moist and loaded with fresh cherries, pineapple, coconut, and pecans. Such a fun and delicious twist on traditional banana bread!

Healthy Hawaiian Banana Bread

This is one of the best banana bread recipes! And I’ve tried so many different variations of banana bread in my life. It’s super moist and loaded with tropical flavors.

Plus it’s so much healthier than other banana bread recipes. It’s made with whole wheat pastry flour, and I’ve reduced the fat content but kept it extra moist by adding in unsweetened pineapple juice. And you don’t need a ton of sugar because its loaded with fresh fruit. Basically if you like cherries, pineapple, and coconut, you are going to love this Hawaiian Banana Bread!

Even better- it’s so easy to make! Now let’s talk ingredients…

Healthy Hawaiian Banana Bread

Healthy Hawaiian Banana Bread Ingredients

For healthy Hawaiian banana Bread, you will need the following ingredients:

  • 2 large bananas– Which is about 1 cup and the older the better. You want to use ones with brown spotting to ensure a sweeter bread. Just mash them with a fork into a measuring cup to ensure the correct amount.
  • Cherries– Use fresh sweet cherries when they are available. This cherry pitter makes pitting the cherries a breeze! If you can’t find fresh, frozen will work too. Just thaw them and pat dry before chopping them.
  • Pineapple and Pineapple Juice– I use canned unsweetened pineapple and reserve some of the juice.
  • Shredded Coconut– Be sure to buy unsweetened shredded coconut, unless you don’t mind the added sugar. You can find it on the baking isle of most supermarkets.
  • Pecans or Walnuts– Nuts are optional, but I highly recommend!
  • Whole Wheat Pastry Flour– You can substitute all purpose or plain whole wheat. Or what I recommend is a 50/50 blend of the two if you don’t have the whole wheat pastry flour.
  • Coconut Sugar– Coconut Sugar is a healthier sweetener as opposed to regular granulated sugar. It’s not refined so it retains some nutrients, although feel free to substitute regular granulated sugar or brown sugar if that’s what you have on hand.
  • Baking Powder and Baking Soda– To help the bread rise.
  • Salt– Don’t forget the salt. It helps to bring out the other flavors.
  • 1 large egg– The egg helps to bind the ingredients together and give the bread structure. If you are vegan, I would imagine that a flax egg would work here. Although I haven’t tried it myself, so please let me know if you do.
  • Coconut Oil– I use refined coconut oil. I simply microwave the oil for 20 seconds or so and allow it to cool slightly before proceeding with the recipe.
  • Almond Extract– Almond extract is so wonderful in this bread! It gives it that hint of cherry that reminds me of wedding cake. But feel free to omit it, or if you want to use vanilla extract instead, increase the measurement to 1 teaspoon.

How to make Healthy Hawaiian Banana Bread

This banana bread is so easy to make! Simply follow these instructions:

  • Preheat the oven to 350°F and grease a loaf pan (a 9×5 or 8×4 will work). Set aside.
  • In a mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Pit the cherries and chop them into small bits (about the size of peas). Chop the pineapple and pecans the same size. Set aside.
  • In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt. Toss the cherries, pineapple, pecans, and shredded coconut into the dry mixture and set aside.
  • Whisk together the egg, coconut oil, reserved pineapple juice, and almond extract. Whisk in the mashed banana until smooth.
  • Pour the wet mixture into the dry mixture and stir together until just incorporated. Don’t overmix.
  • Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

Tips and Storage

  • Aluminum loaf pans work best for baking bread. Aluminum heats up quickly and evenly, ensuring that your bread come out perfectly every time.
  • Line your loaf pans with parchment paper and grease the pan and the parchment paper. This will ensure that your bread doesn’t stick.
  • Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to a week. You can reheat each slice of bread for 10-15 seconds in the microwave if you prefer warm bread.

Banana Bread

Want more healthy snack and breakfast recipes?

Check these out:

Healthy Chocolate Chip Oatmeal Cookies

Healthy Protein Brownies

Healthy Peaches and Cream Muffins

As always, please let me know how you like the healthy Hawaiian Banana Bread in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try.

Enjoy!

Crystal

Healthy Hawaiian Banana Bread
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Healthy Hawaiian Banana Bread

This healthy Hawaiian banana bread is loaded with pineapple, coconut, fresh cherries, and pecans. Such a fun and delicious twist on traditional banana bread!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, Snack
Keyword: banana, healthy
Servings: 10
Calories: 242kcal
Author: Crystal Yentzen

Ingredients

  • 2 large ripe bananas, mashed about 1 cup
  • 1/2 cup fresh sweet cherries*
  • 1/2 cup pineapple, canned reserve 1/3 cup of the juice
  • 1/2 cup shredded coconut, unsweetened
  • 1/2 cup pecans or walnuts, optional
  • 1 and 1/2 cups whole wheat pastry flour or all-purpose flour
  • 1/2 cup coconut sugar or regular granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup coconut oil, melted and cooled slightly
  • 3/4 teaspoon almond extract

Instructions

  • Preheat the oven to 350°F and grease a loaf pan (a 9×5 or 8×4 will work). Set aside.
  • In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Pit the cherries and chop them into small bits (about the size of peas). Chop the pineapple and pecans the same size. Set aside.
  • In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt. Toss the cherries, pineapple, pecans, and shredded coconut into the dry mixture and set aside.
  • Whisk together the egg, coconut oil, reserved pineapple juice, and almond extract. Whisk in the mashed banana until smooth.
  • Pour the wet mixture into the dry mixture and stir together until just incorporated. Don't overmix.
  • Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
  • Slice and enjoy!

Notes

  1. Cherries– Use fresh sweet cherries when they are available. This cherry pitter makes pitting the cherries a breeze! If you can’t find fresh, frozen will work too. Just thaw them and pat dry before chopping them.
  2. Storage– Cover and store your banana bread at room temperature for 2 days or in the refrigerator for up to a week. You can reheat each slice of bread for 10-15 seconds in the microwave if you prefer warm bread.

Nutrition

Calories: 242kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 224mg | Potassium: 303mg | Fiber: 4g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg

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