Hawaiian Banana Bread

Featured in breads.

Hey friend, you absolutely HAVE to try this Hawaiian banana bread! Just look at those gorgeous golden slices packed with tropical goodness. The way those pineapple chunks peek through the tender crumb alongside those coconut flakes is pure magic. This isn't your ordinary banana bread - it's like taking a bite of paradise! The macadamia nuts add the perfect crunch while the pineapple keeps everything incredibly moist. Trust me, your kitchen will smell like a tropical vacation while this bakes. One slice and you'll be planning your next batch before you even finish the first!

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Updated on Sat, 07 Jun 2025 22:33:37 GMT
Close up photo of golden Hawaiian banana bread slices showing visible pineapple chunks and coconut flakes with elegant presentation pin it
Close up photo of golden Hawaiian banana bread slices showing visible pineapple chunks and coconut flakes with elegant presentation | lonerecipes.com

I first encountered Hawaiian banana bread during a trip to Maui, where a local bakery served slices so incredible that I had to ask for the secret. The baker smiled and told me it was all about balancing the tropical ingredients - not too much pineapple to make it soggy, just enough coconut for flavor without overwhelming the banana base. When I returned home, I spent weeks perfecting my own version. This recipe captures that same spirit of aloha with its moist, tender crumb studded with sweet pineapple chunks and crunchy macadamia nuts. The coconut adds subtle tropical notes while the bananas provide the perfect foundation. Every slice reminds me of that sunny Hawaiian morning when I discovered this treasure.

Why I love this recipe

What I love most about this Hawaiian banana bread is how it transforms ordinary ingredients into something extraordinary. It's my escape recipe - whenever life gets stressful, I make this bread and suddenly my kitchen feels like a tropical paradise. The way the pineapple keeps everything incredibly moist means it stays fresh for days, though it rarely lasts that long in my house! I love how versatile it is too - perfect for breakfast with coffee, as an afternoon snack, or even dressed up as dessert. The macadamia nuts add such a luxurious touch that makes every bite feel special. Most importantly, this recipe never fails to make people smile, and there's something magical about food that brings that kind of joy.

What You Need From Your Kitchen

  • Ripe bananas: mash until smooth for natural sweetness and moisture
  • Crushed pineapple: drain well and fold in for tropical flavor and extra moisture
  • Shredded coconut: adds texture and enhances the Hawaiian theme
  • Macadamia nuts: chop roughly for crunchy texture and rich nutty flavor
  • Brown sugar: cream with wet ingredients for deep caramel notes
  • Coconut oil: melt and mix in for tropical flavor and moist texture

Let's Make These Together

Prepare your baking setup
Start by preheating your oven and preparing your loaf pan. This ensures everything is ready when you need it and prevents the batter from sitting too long before baking.
Create the wet mixture
Mash those beautiful ripe bananas until smooth, then combine with all your wet ingredients. The key is getting everything well incorporated for consistent flavor throughout.
Gently combine dry ingredients
Fold in your flour mixture carefully - overmixing is the enemy of tender bread! Just mix until you can't see dry flour anymore.
Add the tropical goodness
This is where the magic happens! Fold in your pineapple, coconut, and macadamia nuts with a gentle touch to distribute them evenly without breaking them up too much.
Bake to golden perfection
Pour into your prepared pan and let the oven work its magic. The smell alone will have everyone gathering in the kitchen!
Recipe picture pin it
Amateur food photography of sliced Hawaiian banana bread with purple flowers decoration and silver forks styling | lonerecipes.com

Switch Things Up

I discovered this recipe during a rainy weekend when I was craving something tropical to brighten my mood. I had some overripe bananas sitting on my counter and a can of pineapple in the pantry, so I decided to experiment. The first time I made it, I was amazed by how the pineapple kept the bread incredibly moist while adding that perfect sweet-tart flavor. My neighbor knocked on my door asking what smelled so amazing! Now it's become my go-to recipe whenever I want to transport myself to somewhere warm and sunny. The best part is watching people's faces light up when they take that first bite - it's like giving them a little vacation.

Perfect Pairings

This Hawaiian banana bread pairs beautifully with a hot cup of Kona coffee or tropical tea for breakfast. For an indulgent treat, serve it warm with a scoop of vanilla ice cream or coconut whipped cream. It also makes an excellent base for French toast or bread pudding. The tropical flavors complement fresh fruit salads, and it's delicious alongside cream cheese or butter for a simple yet satisfying snack.

Homemade tropical banana bread with moist crumb texture featuring pineapple pieces and macadamia nuts on white plate pin it
Homemade tropical banana bread with moist crumb texture featuring pineapple pieces and macadamia nuts on white plate | lonerecipes.com

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, but make sure to chop it finely and drain excess juice. Fresh pineapple may add more moisture, so you might need to reduce other liquids slightly.

→ What if I don't have macadamia nuts?

You can substitute with chopped walnuts, pecans, or even toasted coconut flakes for extra coconut flavor. Each will give a slightly different texture and taste.

→ How do I know when the bread is done?

Insert a toothpick in the center - it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.

→ Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure all other ingredients are certified gluten-free as well.

→ How should I store this bread?

Store covered at room temperature for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

→ Can I make muffins instead?

Absolutely! Divide the batter among 12 muffin cups and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.

Conclusion

This Hawaiian banana bread brings the tropical flavors of the islands right to your kitchen. The combination of sweet bananas, tangy pineapple, and rich coconut creates a moist, flavorful loaf that's perfect for breakfast, dessert, or afternoon snacking. The added macadamia nuts provide a delightful crunch that complements the soft, tender crumb. Whether you're dreaming of Hawaiian beaches or just want to try something new, this bread delivers sunshine in every bite.

Hawaiian Banana Bread

Tropical twist on classic banana bread loaded with pineapple chunks, coconut flakes, and crunchy macadamia nuts for island flavors.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: chris

Category: breads

Difficulty: easy

Cuisine: Hawaiian

Yield: 12 Servings (12 balls)

Dietary: Vegetarian, Dairy-Free Option

Ingredients

013 ripe bananas, mashed
021 cup crushed pineapple, drained
031/2 cup shredded coconut
041/2 cup chopped macadamia nuts
052 cups all-purpose flour
063/4 cup brown sugar
071/3 cup melted coconut oil
082 large eggs
091 teaspoon vanilla extract
101 teaspoon baking soda
111/2 teaspoon salt

Instructions

Step 01

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or butter and lightly dust with flour, tapping out excess.

Step 02

In a large bowl, mash the ripe bananas until smooth. Add the melted coconut oil, brown sugar, eggs, and vanilla extract. Mix well until all wet ingredients are thoroughly combined.

Step 03

In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined - don't overmix.

Step 04

Gently fold in the drained crushed pineapple, shredded coconut, and chopped macadamia nuts until evenly distributed throughout the batter.

Step 05

Pour batter into prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in center comes out clean or with just a few moist crumbs.

Step 06

Cool in pan for 10 minutes, then turn out onto wire rack to cool completely before slicing. Serve at room temperature or slightly warmed.

Notes

  1. Make sure to drain the crushed pineapple well to prevent the bread from becoming too wet
  2. Use very ripe bananas for the best flavor and natural sweetness
  3. Don't overmix the batter to keep the bread tender
  4. Store covered at room temperature for up to 5 days or freeze for up to 3 months
  5. For extra coconut flavor, toast the shredded coconut before adding to the batter

Tools You'll Need

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Wire whisk
  • Measuring cups and spoons
  • Wire cooling rack
  • Rubber spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (macadamia nuts)
  • Eggs
  • Gluten (wheat flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 42 g
  • Protein: 5 g

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