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Healthy Hawaiian Banana Bread
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5 from 8 votes

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


  • 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


  • Preheat the oven to 350°F and grease a loaf pan (a 9x5 or 8x4 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!


  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.


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