Bring the taste of the islands right into your kitchen with this Hawaiian Banana Bread. Infused with ripe bananas, juicy pineapple, sweet coconut, and crunchy macadamia nuts, this loaf is moist, flavorful, and bursting with tropical flair. It’s a simple recipe that transforms everyday banana bread into a sunny, vacation-worthy treat.
Perfect for breakfast, brunch, or dessert, this banana bread delivers a balance of sweetness and texture that keeps everyone coming back for another slice. Whether you enjoy it plain, toasted with butter, or topped with a coconut glaze, this tropical banana bread recipe is one you’ll want to make again and again.
Why You’ll Love This Recipe
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Tropical Twist: Classic banana bread gets a Hawaiian makeover with pineapple, coconut, and macadamia nuts.
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Moist and Flavorful: The combination of bananas and pineapple keeps the loaf incredibly soft.
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Easy to Make: No mixer required—just simple bowls and a whisk.
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Perfect Anytime: Serve it for breakfast, brunch, dessert, or even as a homemade gift.
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Customizable: Add glaze, dried fruits, or swap nuts for a unique twist.
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Freezer-Friendly: Bake now, save slices for later.
Ingredient Breakdown
Bananas: Overripe bananas are the foundation—sweet, soft, and full of flavor. The spottier, the better.
Crushed Pineapple: Adds moisture, natural sweetness, and a tropical note that pairs beautifully with banana.
Shredded Coconut: Contributes both texture and flavor—use sweetened for a dessert-like loaf or unsweetened for a less-sweet version.
Macadamia Nuts (optional): Bring crunch and a buttery richness that makes the bread feel indulgent.
Vegetable Oil (or Butter): Keeps the loaf tender and moist. Butter adds richness, while oil gives a lighter crumb.
Sugar: Balances the tartness of pineapple and enhances the natural sweetness of bananas.
Eggs: Bind the batter and provide structure for a fluffy loaf.
Vanilla Extract: Adds warmth and depth to the tropical flavors.
All-Purpose Flour: Creates the base structure while keeping the loaf soft.
Baking Soda & Baking Powder: Work together to give the bread the perfect rise.
Salt: Balances sweetness and brings out the flavors of banana and pineapple.
Cinnamon (optional): Adds a hint of spice that complements the tropical sweetness.
Pro Tips
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Use Ripe Bananas: The more brown spots, the sweeter and more flavorful your bread will be.
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Drain Pineapple Well: Too much liquid can make the bread soggy—press lightly with a spoon to remove excess juice.
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Don’t Overmix: Stir until just combined to avoid dense or tough bread.
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Line with Parchment: Makes it easier to remove the loaf cleanly after baking.
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Cool Completely Before Slicing: This helps the bread set and prevents it from crumbling.
Ingredient Swaps or Variations
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Nut-Free: Skip the macadamia nuts or substitute with sunflower seeds.
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Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking.
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Extra Fruity: Add dried mango, papaya, or extra pineapple chunks for more tropical flavor.
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Chocolate Lovers: Stir in ½ cup of white or dark chocolate chips.
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Coconut Glaze: Drizzle with a glaze made of powdered sugar and coconut milk for extra sweetness.
Serving Suggestions
This Hawaiian Banana Bread is delicious on its own, but you can take it to the next level by pairing it with other flavors. Serve warm slices with a smear of butter or cream cheese for breakfast. For a dessert-style treat, toast a slice and drizzle with honey, caramel, or extra hot fudge. It also pairs beautifully with tropical drinks like iced coconut coffee, pineapple juice, or even a pina colada for a festive touch.
Make Ahead + Storage Tips
Make Ahead: The batter can be prepared and stored in the refrigerator for up to 24 hours before baking.
Storage: Keep the bread in an airtight container at room temperature for 2–3 days. For longer freshness, refrigerate for up to 1 week.
Freezing: Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or reheat slices in a toaster oven.
Reheating: Warm slices in the microwave for 15–20 seconds to restore that fresh-from-the-oven taste.
Cultural or Historical Notes
Banana bread has been a beloved American classic since the early 20th century, but adding tropical ingredients like pineapple, coconut, and macadamia nuts brings a Hawaiian twist. These additions reflect the flavors of the islands, where bananas and pineapples thrive. This recipe blends the comfort of classic banana bread with the sunshine-filled tastes of Hawaii, making it both nostalgic and exotic.
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned? Yes! Just finely chop fresh pineapple and squeeze out excess juice before adding.
Do I need to toast the coconut first? Not required, but toasting enhances the flavor and adds extra crunch.
Can I bake this in mini loaf pans or muffins? Absolutely. Adjust baking time to 20–25 minutes for muffins and 30–35 minutes for mini loaves.
How do I know when the bread is done? Insert a toothpick in the center—if it comes out with moist crumbs (not wet batter), it’s ready.
Can I make it less sweet? Yes, reduce sugar to ¾ cup and use unsweetened coconut.
Hawaiian Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the mashed bananas, crushed pineapple, shredded coconut, and macadamia nuts (if using). Add the vegetable oil, sugar, eggs, and vanilla extract. Stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.
Notes