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Hawaiian Banana Bread with Pineapple and Coconut {traditional and gluten free recipes}

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Hawaiian Banana Bread with Pineapple and Coconut recipe by Barefeet In The Kitchen

This is a light and fluffy banana bread, flavored with a hint of pineapple and a sprinkling of coconut. Hawaiian muffins have been a family favorite for a number of years and I’m excited to finally have a gluten free version that tastes every bit as delicious as the original. These muffins disappeared in less than a day and my kids have already asked me to make them again.

Hawaiian Banana Bread with Pineapple and Coconut recipe by Barefeet In The Kitchen

 

 

 

 

 

 

 

 

 

 

 

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Hawaiian Banana Bread with Pineapple and Coconut {traditional and gluten free recipes}
Servings: 15 muffins, 5 mini loaves or 1 full size loaf
Ingredients
  • 1 cup brown rice flour *
  • 1/2 cup tapioca starch *
  • 1/4 cup potato starch *
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 6 tablespoons butter melted
  • 2 teaspoons vanilla extract
  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 1 egg
  • 3 medium size very ripe bananas
  • 1/2 cup crushed pineapple drained
  • 3/4 cup shredded coconut plus more for topping
  • * if you are not in need of a gluten free recipe simply substitute 1 1/2 cups all-purpose flour for the items marked with an *
Instructions
  1. Preheat the oven to 350 degrees. Grease muffin tins or loaf pans. Combine the flours, baking soda, salt, and cinnamon; set aside. Whisk
  2. the egg, sugar, and vanilla together in a large bowl until well
  3. combined. Add the melted butter and mix well. Smash the
  4. bananas, then add to the batter, along with the pineapple and coconut.
  5. Stir until combined.
  6.  
  7. Combine
  8. the wet and dry ingredients. Stir just until the ingredients are
  9. combined. Scoop the batter into the muffin tins or loaf pans and sprinkle
  10. each top with coconut. Bake muffins for 18-20 minutes, mini loaves for 30-32 minutes and a full size loaf for 60 minutes, or until lightly browned
  11. and a toothpick comes out clean. Remove from the pans and let cool on a wire rack. Serve plain or slathered in butter. Enjoy!
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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  7. smjk says

    August 16, 2014 at 2:35 pm

    I've been looking for a gluten-free zucchini bread recipe and couldn't find any. I've made many of your GF desserts and they always turn out great, so I knew I could convert this one to zucchini bread. I omitted the banana, pineapple and coconut and added 1 1/2tsp xanthan gum, 220g shredded zucchini and choc chips. The first time I made the bread, I added the entire bag of choc chips...TOO chocolatey! But otherwise, great!! The second time, I added 1 rounded cup of choc chips. Still a little too chocolatey, but much better!!!
    Reply

    • Mary says

      April 26, 2016 at 3:52 pm

      Both almond flour and coconut flour will dramatically affect the texture of these muffins. Unfortunately, I wouldn't recommend either of them for this recipe as it is written. You'll need to adjust the amounts for the other flours and it will likely require a few tests to get the same results.

      I haven't tested the recipe that way myself, so I can't be more helpful. If you do try it, let me know what works for you!
      Reply

  9. Ann says

    March 15, 2017 at 8:27 am

    I made these yesterday and substituted 1.5AAnn cups of King Arthur Measure for Measure flour to make them GF. They are fabulous and we all loved them.
    Reply

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