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Hawaiian Banana Bread Moist Tropical Loaf
Emily

Hawaiian Banana Bread

A moist, tropical-inspired banana bread filled with pineapple, coconut, and macadamia nuts. Sweet, nutty, and bursting with island flavors, this loaf is perfect for breakfast, snacking, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bake Your Own Bread, Breakfast
Cuisine: American, Hawaiian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas, mashed
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup chopped macadamia nuts (optional)
  • 1/2 cup vegetable oil (or melted butter)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Whisk
  • separate mixing bowl
  • Parchment paper
  • Oven
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. 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.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. 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.
  6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.

Notes

For a tropical twist, add dried pineapple or mango pieces to the batter. Drizzle with a coconut glaze made from powdered sugar, coconut milk, and vanilla for an extra sweet finish. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.