If you’re eager to transform your everyday banana bread into something truly unforgettable, this Hawaiian Banana Bread is the way to go. Packed with ripe bananas, sweet pineapple, coconut, and crunchy macadamia nuts, every bite transports you straight to the tropics. It’s moist and tender, bursting with sunny flavors, and so simple to whip up that you’ll want to make it part of your weekly baking rotation. Whether you’re seeking a breakfast treat or a sweet afternoon snack, let this Hawaiian classic become your new go-to recipe!
Ingredients You’ll Need
You won’t believe how a handful of easy-to-find ingredients come together to create something so irresistible. Each one plays a crucial role in giving Hawaiian Banana Bread its signature tenderness, complex flavor, and beautiful golden color!
- All-purpose flour: Provides the perfect structure and crumb for this moist loaf.
- Granulated sugar: Brings sweetness that balances the tartness of the pineapple and the natural sugars in banana.
- Baking soda: Ensures your bread rises just right, giving it that light, fluffy texture.
- Salt: Just a pinch sharpens and heightens all the tropical flavors in every bite.
- Ground cinnamon: Adds a little warmth and spice that pairs beautifully with banana and coconut.
- Large eggs: Hold everything together while contributing richness and a silky crumb.
- Vegetable oil: Makes the bread oh-so-moist and keeps it tender for days.
- Vanilla extract: Deepens the aroma, making the whole loaf smell incredible as it bakes.
- Mashed ripe bananas: The undeniably essential ingredient, adding both sweetness and natural moisture.
- Crushed pineapple (drained): Bursts of juicy pineapple bring out the island flavor and make every bite sing.
- Shredded sweetened coconut: Gives a subtle chew and a sweet, nutty flavor for that classic Hawaiian twist.
- Chopped macadamia nuts or walnuts: Lend texture and a buttery depth—macadamias are especially authentic!
How to Make Hawaiian Banana Bread
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or, for easy cleanup, line it with parchment paper. This ensures your Hawaiian Banana Bread slides out effortlessly, showing off its golden crust.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. This quick step gets all the essentials evenly mixed, so there are no pesky lumps later on, and the cinnamon is perfectly distributed.
Step 3: Make the Wet Mixture
In another bowl, beat the eggs, add the vegetable oil, and drizzle in the vanilla extract. Whisk until everything’s silky-smooth. Now is the time to stir in your mashed bananas and drained crushed pineapple—your kitchen will already smell heavenly!
Step 4: Combine Wet and Dry Ingredients
Pour the banana-pineapple mixture over the dry ingredients. Use a spatula or wooden spoon to gently fold the batter together. Don’t overmix—just stir until you can’t see flour streaks. This keeps your Hawaiian Banana Bread soft and tender.
Step 5: Add Coconut and Nuts
Fold in the shredded coconut and chopped macadamia nuts or walnuts. These bring all the island textures and flavors straight into your batter. Want even more tropical punch? Sprinkle a little extra coconut on top just before baking!
Step 6: Bake to Perfection
Pour the batter evenly into your prepared loaf pan. Slide into the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will be filled with the most deliciously sweet, toasty aroma.
Step 7: Cool and Slice
Let your bread rest in the pan for about 10 minutes after baking. This makes it easier to remove without crumbling. Then transfer to a wire rack to cool completely before slicing. Patience is hard, but trust me, it’s worth it!
How to Serve Hawaiian Banana Bread
Garnishes
To make this tropical treat extra special, sprinkle toasted coconut flakes or chopped macadamia nuts over the top before serving. A light dusting of powdered sugar or a drizzle of honey is also delightful if you want a touch of extra sweetness. Each garnish makes the flavors pop and adds beautiful contrast!
Side Dishes
Hawaiian Banana Bread is scrumptious on its own, but it pairs wonderfully with a dish of Greek yogurt, a fruit salad bursting with strawberries and kiwi, or even a scoop of creamy vanilla ice cream for dessert. For breakfast, try serving slices alongside soft scrambled eggs or a tropical smoothie.
Creative Ways to Present
For parties or brunch buffets, slice the loaf into mini rectangles or cubes and skewer with pineapple chunks and fresh berries. You can also toast slices and spread with coconut butter or cream cheese for a decadent twist. Or, for a playful touch, serve thick slices in a bread basket lined with a banana leaf!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Hawaiian Banana Bread tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. Its gorgeous moisture means it stays soft and flavorful longer than most quick breads.
Freezing
This bread couldn’t be easier to freeze. Simply wrap individual slices or the entire cooled loaf in plastic wrap and then foil. Store it flat in the freezer for up to three months. When you’re craving a slice, just thaw what you need at room temperature or microwave briefly!
Reheating
To refresh a slice, pop it in the toaster or microwave for a few seconds until gently warm—this revives the bread’s delightful aroma and brings out that clean, just-baked flavor. For a crispy touch, butter each slice before toasting.
FAQs
Can I make Hawaiian Banana Bread without nuts?
Absolutely! If you’re avoiding nuts due to allergies or preference, simply leave them out. The bread will still be moist, flavorful, and deliciously tropical.
How ripe should the bananas be?
The riper, the better! Bananas with lots of brown spots or even fully brown skins are ideal. They’ll mash smoothly and add unbeatable sweetness to your Hawaiian Banana Bread.
Could I use fresh pineapple instead of canned?
Yes, you can substitute well-drained, finely chopped fresh pineapple for canned. Just make sure it’s juicy and ripe—the flavor will be fantastic!
Is this recipe suitable for muffins?
Definitely! Scoop the batter into muffin tins lined with papers and bake at 350°F for about 20–25 minutes. You’ll get perfect Hawaiian Banana Bread muffins with a tender, fluffy crumb.
What’s the best way to make this gluten-free?
Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Make sure all mix-ins like nuts are gluten-free, and you’ll have a fantastic loaf packed with the same tropical goodness.
Final Thoughts
Hawaiian Banana Bread is one of those magical recipes that never fails to impress. Every bite is a sun-soaked escape—soft, sweet, and just a little bit exotic. If you’re ready to shake up your classic banana bread routine, give this recipe a try and let your kitchen fill with island vibes!
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Hawaiian Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10–12 slices) 1x
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this Hawaiian Banana Bread recipe. Moist and flavorful, this bread is packed with ripe bananas, crushed pineapple, coconut, and macadamia nuts for a delightful twist on the classic treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts or walnuts
Instructions
- Preheat the oven: to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, whisk together eggs, oil, and vanilla until smooth. Stir in mashed bananas and drained pineapple.
- Mix the batter: Add the wet mixture to the dry ingredients and gently stir until just combined. Fold in coconut and nuts.
- Bake: Pour the batter into the loaf pan and bake for 55–65 minutes until a toothpick comes out clean. Cool before slicing and serving.
Notes
- For added tropical flavor, sprinkle extra coconut on top before baking.
- This bread freezes well for up to 3 months.
- You can substitute pecans for macadamia nuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
