Hawaiian Bubble Bread

Yum

This pineapple and coconut Hawaiian bubble bread (also known as pull-apart bread, or monkey bread) is one of the easiest and best tasting recipes for breakfast, brunch, snack, or dessert!

TThis pineapple and coconut Hawaiian bubble bread (also known as pull-apart bread, or monkey bread) is one of the easiest and best tasting recipes for breakfast, brunch, snack, or dessert!I’m excited to share this Hawaiian Bubble Bread with you today.  The biggest reason I’m excited for it is because it has Hawaiian flavors involved, and as you know, I was in Hawaii for the first time back in June. I became absolutely infatuated with anything and everything to do with it. It was the most beautiful, romantic place and my new favorite vacation destination I have ever been to. I even feel that way after I had to fly 10+ hours each way to get there. I normally am the worst when it comes to long flights!

Easy pineapple and coconut Hawaiian bubble bread (pull-apart bread, or monkey bread) is one of the easiest and best tasting recipes for breakfast, brunch, snack, or dessert!

I brought this easy pull-apart bread  to “breakfast night” at our church’s life group back in June.  Not surprisingly, it got rave reviews.  I mean, just look at it!  It’s awesome looking and awesome tasting.  My mom used to make something similar to this when I was growing up and my brothers and I loved it.  Those gooey rolls were always a big hit and are simple to put together.

Some know this as Monkey Bread or Pull-Apart bread, but no matter what you happen to call it, it’s super delicious.

Taking the Hawaiian bubble bread out of the oven before adding the sweet glaze.

This Hawaiian bubble bread is an absolute must and you will not have leftovers if you feed this to a crowd.  It would make for a special treat for a birthday breakfast or a holiday breakfast.  What I love most about Bubble Bread is that it’s acceptable to eat any time of the day (not that that’s ever stopped me when it comes to certain foods and acceptable times to eat them.)

This pineapple and coconut Hawaiian bubble pull-apart bread (also known as monkey bread) is one of the easiest and best tasting recipes for breakfast, brunch, midday snack, or dessert!

The fresh sliced banana, coconut addition,  and pineapple-orange-banana juice provide tropical flavors in the glaze poured over the bread to give it that island flavor.  If you like this, you might really like the Tropical Orange Pineapple Banana Bread I made recently.  I also made these Hawaiian Pineapple Chicken Sausage Kabobs. Check them out!

Quick and easy pineapple and coconut Hawaiian bubble bread (pull-apart bread, or monkey bread) is one of the easiest and best tasting recipes for breakfast, brunch, snack, or dessert!

Visit my how-to recipe for the step-by-step process on how I made this Hawaiian Bubble Bread!

Hawaiian Bubble Bread
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18 servings
 
This pineapple and coconut Hawaiian bubble bread (also known as pull-apart bread, or monkey bread) is one of the easiest and best tasting recipes for breakfast, brunch, snack, or dessert!
Ingredients
Bread:
  • 1 teaspoon granulated sugar
  • ONE ¼ oz. package rapid/quick rise yeast
  • 1 cup warm water
  • 1 cup sliced ripe banana
  • ½ cup pineapple-orange-banana juice, concentrate undiluted (Dole makes this, or just use any fruit juice))
  • ½ cup honey
  • 2 tablespoons butter, melted
  • 5 cups bread flour, divided
  • 1 teaspoon salt
  • non-stick cooking spray
Glaze:
  • ½ cup cream of coconut| (NOT coconut milk or coconut water)
  • 4 tablespoons pineapple-orange-banana juice, concentrate undiluted (or any fruit juice)
  • 1 cup sifted powdered sugar
Instructions
  1. Dissolve the sugar and yeast in the warm water and let stand for 5-10 minutes.
  2. In a blender, blend the banana, ½ cup of the juice, honey, and butter until smooth. Set aside.
  3. Spoon 2 cups bread flour into a measuring cup using this method.
  4. In a large bowl, sift together the bread flour and salt, then add the yeast mixture and the banana mixture from the blender and stir until well combined.
  5. Measure out another level 2¼ cups bread flour and stir it into the mixture until it forms a nice, soft dough.
  6. Flour a clean counter top or cutting board and place the dough on it. Knead until the dough it is elastic and smooth, about 8-10 minutes. Add, 1 tablespoon at a time of the remaining flour, as needed, to keep the dough from sticking to your hands during this step.
  7. Coat a large bowl with cooking spray and place the kneaded dough in it, flipping the dough on each side to coat to coat it with the spray.
  8. Cover bowl with a damp cloth and let dough rise in a warm place for about 1½ hours or until the dough has doubled in size.
  9. Once it is doubled, punch the dough down once last time and place it on a lightly floured surface and let it rest for 5 additional minutes.
  10. Coat a 10-inch bundt pan with non-stick spray.
  11. Pull away pieces of dough and form them into balls about 1½ inches in size (about 30 balls).
  12. Layer the dough balls in the prepared bundt pan and set aside.
  13. In a bowl stir together the cream of coconut and 4 tablespoons of pineapple-orange-banana juice. Pour 4 tablespoons of the mixture over the dough in the bundt pan and set aside the rest of juice mixture.
  14. Cover dough in bundt pan with a damp cloth and let rise for 1½ hours or until doubled in size.
  15. Preheat oven to 350 degrees F.
  16. Remove cloth and bake in preheated oven for 30 minutes.
  17. Remove pan and let the bread cool in the pan for about 20 minutes. Turn bread out onto a wire rack to cool completely.
  18. Stir the powdered sugar into the remaining juice mixture and drizzle it over the top of the warm bread right before serving (the bread will soak up too much glaze if you do it too far in advance).
  19. Cut the bread into slices or put it in the middle of the table and use the "pull apart" method. Enjoy!

Recipe source:  thank you to my cousin Bethany who sent this recipe to me

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Author:Ashley

These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

21 Responses to “Hawaiian Bubble Bread”

  1. August 27, 2014 at 5:48 AM #

    Oh I need to make this.. love the flavours!!!This can only be good…YUM! xoxo

  2. August 27, 2014 at 9:33 AM #

    I don’t care what you call it, I love “monkey bread” and I love the addition of the pineapple banana orange juice!

  3. August 27, 2014 at 9:57 AM #

    This looks fantastic. I would be easily, if not temporarily, transported to Hawaii with this!

  4. August 27, 2014 at 11:15 AM #

    Brilliant twist on monkey bread Ashley – you have amped up the NOM factory with that OJ and pineapple!!!

  5. August 27, 2014 at 12:23 PM #

    Love the flavors – great variation on a classic recipe!

  6. August 27, 2014 at 12:54 PM #

    I’ve not been lucky enough to visit Hawaii, but I’d love to. But this bread is probably the next best thing to being there — how nice this looks! Love this — thanks so much.

  7. August 27, 2014 at 5:48 PM #

    Monkey bread was a staple in our house growing up but we only had cinnamon flavored. I LOVE the fact that this has bananas and juice in it!

  8. August 27, 2014 at 7:57 PM #

    You had me at Hawaiian!

  9. August 27, 2014 at 10:43 PM #

    I would love a big slice of this with my nightly coffee….yum!

  10. August 27, 2014 at 11:56 PM #

    This looks absolutely amazing. I would gobble this up all by my lonesome.

  11. August 28, 2014 at 2:33 AM #

    haha I think we all want it 😉

  12. August 28, 2014 at 9:31 AM #

    Ahhh yes! Love this Hawaiian twist on Monkey Bread!

  13. August 28, 2014 at 10:37 AM #

    Ashley, this bread sounds incredible! I love those tropical flavors, and definitely need to try this!

  14. August 28, 2014 at 10:05 PM #

    This Hawaiian version of Monkey Bread looks fabulous Ashley! Love that you used cream of coconut for the glaze. That stuff is the best!

  15. August 29, 2014 at 8:31 AM #

    This looks great! I’d love to visit Hawaii someday but I’ll settle for this bread for now.

  16. August 29, 2014 at 5:49 PM #

    This bread has pretty much stolen my heart.
    I
    am
    in
    love
    Darn, it looks too good!

  17. August 30, 2014 at 11:59 AM #

    Now my brain is full of ideas for variations on classic monkey bread! Berries! Chocolate! So many possibilities. This looks delicious and it’s such a great idea. 🙂

  18. September 7, 2014 at 3:37 PM #

    Ashley, this looks absolutely delish! Sweet, yet fresh!

  19. June 25, 2015 at 6:52 AM #

    Dear Ashley, I absolutely cannot wait to give this a try! What a beautiful bread..it sounds so good. Pinned for later. xo, Catherine

  20. June 14, 2017 at 9:44 AM #

    Fun dish! Love the name and the way it looks. Bet I’d like the way it tastes even more!

  21. June 14, 2017 at 2:42 PM #

    I only tried monkey bread maybe a year or so ago. What a treat and your Hawaiian version is totally unexpected and awesome. : )

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