Before we dive into the tropics, I just want to say — thank you for being here. If you’re craving a banana bread recipe that’s anything but ordinary, you’ve just struck gold (or should I say sunshine in loaf form?). This Hawaiian Banana Bread is lush, vibrant, and bursting with flavor from ripe bananas, juicy pineapple, toasted macadamia nuts, and sweet coconut flakes.
It’s moist, soft, and rich with natural sweetness — like a vacation for your taste buds! Perfect for breakfast, brunch, snack time, or even dessert. And the best part? It’s incredibly easy to make in just one bowl (plus a bonus one for dry ingredients).
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What Is Hawaiian Banana Bread?
Hawaiian Banana Bread is a tropical twist on the classic banana bread you know and love. This version is infused with crushed pineapple, coconut flakes, and macadamia nuts, which add amazing texture and flavor to every bite. It’s soft, rich, and lightly sweet with a golden, lightly crisp top and a perfectly moist interior.
Why You’ll Love This Recipe
- Ultra-moist thanks to pineapple and banana
- Full of tropical texture — soft banana + crunchy nuts + chewy coconut
- Easy to make with minimal cleanup
- No mixer required — just two bowls and a whisk!
- A guaranteed hit at brunch, picnics, or potlucks
What Does Hawaiian Banana Bread Taste Like?
It tastes like banana bread got a beachy makeover. The bananas give it natural sweetness and richness, the pineapple adds a bright tang and keeps it extra moist, while coconut flakes bring that signature tropical chew. Toasted macadamia nuts? They’re buttery, crunchy, and take it over the top.
Each slice is dense, tender, and just sweet enough — perfect with a cup of coffee, iced tea, or a splash of coconut milk.
Benefits of This Recipe
- No refined oil (sunflower is neutral and heart-friendly)
- Dairy-free (perfect for those avoiding milk and butter)
- Naturally moist without needing sour cream or yogurt
- A great way to use up ripe bananas and pantry staples
- Freezer-friendly and great for gifting!
🧂 Ingredients You’ll Need
- 2 cups all-purpose flour
- Âľ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ÂĽ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 3 medium ripe bananas, mashed (~1½ cups)
- 1 cup crushed pineapple, with juice
- â…“ cup sunflower oil (or other neutral oil)
- ½ cup toasted macadamia nuts, chopped
- ½ cup unsweetened coconut flakes
🛠️ Tools You’ll Need
- 9Ă—5-inch loaf pan
- Mixing bowls (1 large, 1 medium)
- Whisk or fork
- Rubber spatula
- Skillet (for toasting nuts)
- Wire rack for cooling
- Toothpick for doneness testing
🔄 Ingredient Swaps & Add-Ons
Substitutions:
- Swap sunflower oil with canola, vegetable, or melted coconut oil
- Use sweetened coconut flakes if you prefer more sweetness
- Try walnuts or pecans if you don’t have macadamia nuts
Add-Ons:
- Mini white chocolate chips for an extra indulgent bite
- A splash of rum extract for a little island flair
- Chopped dried mango or papaya for even more tropical vibes
- Sprinkle a little turbinado sugar on top for a sweet crust
👩‍🍳 How to Make Hawaiian Banana Bread
Step 1: Prep
Preheat your oven to 350°F (175°C).
Grease a 9Ă—5-inch loaf pan or line with parchment paper.
In a dry skillet over medium heat, toast ½ cup macadamia nuts for 3–5 minutes, stirring frequently. Let cool slightly, then chop coarsely.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 2 cups flour
- Âľ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ÂĽ tsp salt
Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together:
- 2 eggs
- 1 tsp vanilla
- 3 mashed ripe bananas
- 1 cup crushed pineapple (with juice)
- â…“ cup sunflower oil
Mix until fully blended.
Step 4: Combine
Add the dry ingredients to the wet mixture and fold gently with a spatula. Stir until just combined — don’t overmix.
Step 5: Add Mix-Ins
Fold in:
- ½ cup toasted macadamia nuts
- ½ cup unsweetened coconut flakes
The batter will be thick and textured — that’s exactly what you want.
🌴 Optional: Sprinkle a few coconut flakes or extra chopped nuts on top for texture and a beautiful finish.
Step 6: Bake
Pour batter into your prepared loaf pan. Smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
If the top is browning too quickly, cover loosely with foil in the last 10–15 minutes.
Step 7: Cool & Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🍍 What to Serve With Hawaiian Banana Bread
- Warm with butter or coconut spread
- Toasted with a drizzle of honey or maple syrup
- With a scoop of vanilla ice cream for dessert
- Served with tropical fruit salad for brunch
- Or simply alongside your morning coffee
đź’ˇ Tips for Success
- Use very ripe bananas — they’re sweeter and more flavorful.
- Don’t drain the pineapple — the juice keeps it extra moist.
- For a clean slice, let the bread cool fully before cutting.
- Store at room temp, or freeze for long-lasting tropical treats!
🧊 Storage & Freezing Instructions
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps up to 1 week, though texture may firm slightly.
- Freezer: Slice and wrap in parchment, then freeze in a zip-top bag for up to 3 months. Thaw at room temp or toast to reheat.
âť“ Frequently Asked Questions
Can I make this gluten-free?
Yes — use a 1:1 gluten-free baking flour blend. Just don’t skip the baking powder/soda.
Can I make this into muffins?
Absolutely! Bake at 350°F for 20–25 minutes or until a toothpick comes out clean.
Can I reduce the sugar?
Yes, you can reduce to ½ cup for a less sweet version, especially if your bananas are very ripe.
Can I use fresh pineapple?
Yes — just finely chop it and include any juices. You may need to add a tablespoon or two of extra liquid if it’s dry.
🌺 Final Thoughts
This Hawaiian Banana Bread is the ultimate taste of the tropics — moist, flavorful, and studded with coconutty, nutty, pineapple-rich goodness. It’s sunshine in every bite, no matter the season.
Whether you’re baking it for yourself, sharing it at a gathering, or freezing slices for a rainy day, this loaf will bring a little bit of aloha to your kitchen every time.
🍌 More Tropical-Inspired Bakes to Try
- Pineapple Coconut Muffins
- Toasted Coconut Banana Cake
- Tropical Morning Glory Muffins
- Mango Lime Pound Cake
📸 Baked This Recipe?
I’d love to see your creation!
Tag me on Pinterest or Instagram, or leave a review below. Let’s spread the island love — one loaf at a time! 🌺💛
🍞 Nutritional Info (Per Slice – Based on 10 servings)
- Calories: ~310
- Fat: 14g
- Carbs: 42g
- Sugar: 21g
- Protein: 4g
- Fiber: 2g
- Sodium: 160mg
Note: Nutrition varies based on ingredients and slice size.
