This Hawaiian Banana Bread is a tropical twist on classic banana bread, bursting with pineapple, coconut, and macadamia nuts. You’ll love the moist crumb, sweet aroma, and easy recipe that brings island vibes straight to your kitchen.
Why You’ll Love This Recipe
* Tropical flavor in every bite—perfect for a sweet breakfast or snack
* Extra moist thanks to ripe bananas and crushed pineapple
* Simple, pantry-friendly ingredients—no exotic shopping required
* Customizable mix-ins (macadamia nuts, shredded coconut) for texture
* An easy recipe that even baking beginners can master
* Great for brunch gatherings, gift boxes, or lunchboxes
* Kid-friendly and a guaranteed crowd-pleaser
* A sweet bread that tastes like a mini vacation
Ingredients
* 3–4 ripe bananas, mashed (about 1½ cups)
* 1 cup crushed pineapple, well-drained (fresh or canned)
* 2 large eggs, at room temperature
* ⅓ cup melted unsalted butter (or coconut oil for dairy-free)
* ½ cup granulated sugar
* ¼ cup packed light brown sugar
* 1 teaspoon pure vanilla extract
* 1¾ cups all-purpose flour (sub with whole wheat pastry for more fiber)
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* ½ teaspoon salt (adjust to taste)
* ½ cup shredded sweetened coconut (or unsweetened)
* ½ cup chopped macadamia nuts, lightly toasted
* Optional: ¼ cup chopped dried pineapple (for extra chew)
* Optional: ¼ teaspoon ground cinnamon (for warm spice note)
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5″ loaf pan or line it with parchment paper for an easy release.
2. Mash Bananas
In a large bowl, mash bananas with a fork until mostly smooth, leaving small lumps for texture.
3. Whisk Wet Ingredients
Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the banana mash. Stir until combined—the batter will be rich and fragrant.
4. Fold in Pineapple
Gently fold in the drained crushed pineapple, making sure to press out excess juice first to avoid a soggy loaf.
5. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and optional cinnamon.
6. Mix Batter
Gradually add the dry mixture to the wet ingredients, stirring until just combined—overmixing can lead to dense sweet bread.
7. Add Tropical Mix-Ins
Fold in shredded coconut, toasted macadamia nuts, and dried pineapple (if using) for that classic Hawaiian crunch.
8. Bake the Loaf
Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 50–60 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
9. Cool Completely
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool fully (about 30 minutes) before slicing to set the crumb properly.
Servings & Timing
Makes one loaf (10–12 slices)
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 35 minutes
Variations
* Swap macadamia nuts for chopped walnuts or pecans for an alternate crunch.
* Use a 1:1 gluten-free flour blend to make this sweet bread GF-friendly.
* Stir in ½ cup white chocolate chips for creamy pockets of sweetness.
* Add 1 teaspoon rum extract for an extra island flair.
* Replace shredded coconut with crushed freeze-dried pineapple for a lighter texture.
Storage & Reheating
Store slices at room temperature in an airtight container for up to 3 days. For longer storage, freeze individual slices in a zip-top bag for up to 3 months—thaw overnight in the fridge. To reheat, microwave a slice for 20–30 seconds or warm in a 325°F oven for 5–7 minutes for that fresh-baked taste.
FAQs
1. Can I use overripe bananas?
Absolutely—bananas with brown spots are sweeter and yield the most moist, flavorful bread.
2. Do I need to drain the pineapple well?
Yes, to prevent excess moisture and ensure a perfect crumb in your sweet bread.
3. Can I bake this in muffin tins or mini loaves?
Sure—bake muffins for 20–25 minutes or mini loaves for 30–35 minutes at 350°F.
4. How do I know it’s fully baked?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
5. Can I reduce the sugar?
Yes—you can cut back by ¼ cup of granulated sugar without losing sweetness, thanks to the bananas and pineapple.
6. Why is my bread dense?
Overmixing or old leavening agents can cause density—mix until just combined and use fresh baking soda/powder.
7. Is this recipe dairy-free?
You can swap melted butter for coconut oil and use dairy-free mix-ins to make it completely dairy-free.
8. Can I add other fruits?
Of course—diced mango, strawberries, or even papaya make delicious tropical variations.
Conclusion
This Hawaiian Banana Bread transforms everyday sweet bread into a tropical delight with pineapple, coconut, and macadamia nuts—all in an easy recipe anyone can master. Try it this weekend, then come back and share your favorite twist or tag a friend who needs a taste of the islands!
Hawaiian Banana Bread
Ingredients
- 3–4 ripe bananas mashed (about 1½ cups)
- 1 cup crushed pineapple well-drained
- 2 large eggs at room temperature
- 1/3 cup melted butter unsalted (or coconut oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract pure
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt adjust to taste
- 1/2 cup shredded coconut sweetened or unsweetened
- 1/2 cup macadamia nuts chopped, lightly toasted
- 1/4 cup dried pineapple optional, for extra chew
- 1/4 teaspoon ground cinnamon optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash ripe bananas with a fork until mostly smooth, leaving small lumps for texture.
- Add sugars, melted butter, eggs, and vanilla to the bananas and stir until well combined.
- Gently fold in the drained crushed pineapple, squeezing out any extra juice first.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon (if using) in a separate bowl.
- Gradually add dry ingredients to wet mixture, stirring just until combined—do not overmix.
- Fold in shredded coconut, macadamia nuts, and dried pineapple for that classic island crunch.
- Pour batter into pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
