If you’re looking for a sweet escape in the form of baked goodness, there’s nothing quite like Hawaiian Banana Bread. This tropical twist on a classic favorite brings together ripe bananas, juicy pineapple, crunchy macadamia nuts, and a sprinkle of coconut, all nestled into one ultra-moist, irresistible loaf. Picture a lazy morning or afternoon pick-me-up with a slice of this blissfully fragrant bread—every bite instantly whisks you away to breezy island vibes. Whether you’re sharing with friends or keeping it all to yourself (we won’t judge!), this recipe is an absolute must-bake.
Ingredients You’ll Need
This loaf’s beauty is in its simple yet essential lineup of ingredients, each chosen to bring out bold, sunshine-soaked flavor, lush texture, and that signature golden crumb. Here’s what makes this Hawaiian Banana Bread a true treat:
- All-purpose flour: Provides the perfect structure and soft crumb for the bread.
- Baking soda: Ensures a tall, tender rise, making your loaf nice and fluffy.
- Salt: Just the right amount to balance sweetness and enhance flavor.
- Ground cinnamon: Adds a gentle, warming spice that compliments the tropical notes.
- Granulated sugar: Sweetens the bread without overpowering the fruit flavors.
- Brown sugar (packed): Brings a touch of caramel depth and added moisture.
- Large eggs: Binds everything together for a rich and cohesive batter.
- Vegetable oil: Keeps the bread ultra-moist from the inside out.
- Vanilla extract: Rounds out all flavors with familiar, cozy notes.
- Ripe mashed bananas (about 3 medium): The heart of the bread, delivering that classic banana flavor and moisture.
- Crushed pineapple (drained): Infuses bright, juicy bursts of tang and adds tropical flair.
- Sweetened shredded coconut: Lends both flavor and chewy texture, evoking island magic.
- Chopped macadamia nuts (optional): Add buttery crunch and a true taste of Hawaii—totally delicious, but you can skip for nut-free.
How to Make Hawaiian Banana Bread
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Taking a moment now ensures the loaf lifts out cleanly and beautifully later, ready for slicing.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, salt, and cinnamon. Whisking means no lumps, and marrying these dry ingredients evenly gets you that golden, plush texture every single time.
Step 3: Blend Wet Ingredients
Grab a large bowl and whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and a little glossy. This is where you start to see all that rich flavor come together!
Step 4: Get Fruity
Into your wet mixture, stir in the star players: mashed bananas, crushed pineapple, and shredded coconut. This trio transforms the batter into a tropical celebration, creating remarkable depth and moisture in the finished Hawaiian Banana Bread.
Step 5: Combine and Fold in Nuts
Gradually add your dry ingredients into the bowl of wet goodness, stirring gently until just combined—over-mixing is the enemy of a soft loaf. Then, fold in those chopped macadamia nuts (if using) for added island-inspired crunch.
Step 6: Pour and Bake
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. If you’re feeling fancy, sprinkle a bit of extra coconut on top for a picture-perfect finish. Bake for 55–65 minutes, or until a toothpick in the center comes out clean and the top is gorgeously golden.
Step 7: Cool and Enjoy
After baking, let the bread cool in the pan for 10 minutes (patience is worth it!), then transfer onto a wire rack to cool completely. This little waiting game ensures your Hawaiian Banana Bread slices perfectly every time.
How to Serve Hawaiian Banana Bread
Garnishes
For a finishing touch, dust the cooled loaf with powdered sugar, scatter a handful of toasted coconut on top, or add a drizzle of glaze. If you’re feeling playful, a few extra macadamia nut pieces or a sprinkle of fresh pineapple bits can make every slice feel a bit more festive.
Side Dishes
This bread is utterly delicious on its own, but it also shines alongside creamy Greek yogurt and a cup of fresh fruit. For a brunch spread, pair with sliced papaya or mango, or serve with hot Kona coffee for that full-on Hawaiian experience right at home.
Creative Ways to Present
Try slicing your Hawaiian Banana Bread into thick cubes for a party-friendly platter, or make mini loaves and wrap them in colorful paper for adorable edible gifts. You can even toast slices lightly and top with a pat of butter or a dollop of whipped cream for an indulgent treat.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for 2–3 days. The banana and pineapple keep it moist, so every slice stays scrumptious for days!
Freezing
If you want to save some for later, Hawaiian Banana Bread freezes like a dream. Simply wrap the whole loaf or individual slices in plastic, then pop into a freezer bag. It’ll stay fresh for up to three months—just thaw overnight on the counter when you’re craving another tropical slice.
Reheating
Warm up slices in the microwave for 10–15 seconds or toast lightly in the oven. A gentle heat brings back that just-baked aroma and makes the coconut extra fragrant.
FAQs
Can I substitute whole wheat flour for all-purpose flour?
You can, but the texture will be denser and the flavor a bit nuttier. For best results, swap only half of the flour for whole wheat so you keep some of that classic soft crumb.
What can I use instead of macadamia nuts?
If you don’t have macadamias on hand, try toasted pecans, walnuts, or simply leave them out for a nut-free Hawaiian Banana Bread. The bread is still fabulous without them!
Is it necessary to use sweetened shredded coconut?
Sweetened coconut adds the right amount of chew and sweetness, but you can substitute unsweetened if you prefer. Consider adding an extra spoon of sugar to balance things out.
Can I make this recipe into muffins?
Absolutely! Spoon the batter into muffin tins lined with paper liners and bake at the same temperature for about 20–25 minutes, or until a toothpick comes out clean. Perfect for grab-and-go treats!
How do I know when my Hawaiian Banana Bread is done baking?
The loaf should be golden on top, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too fast, tent with foil for the final minutes of baking.
Final Thoughts
If you’re ready to bring the taste of the tropics into your kitchen, don’t wait another moment to try this Hawaiian Banana Bread. With its irresistible combination of sweet fruit, coconut, and a whisper of island crunch, this loaf is pure joy from first bite to last. Gather your ingredients, bake up a loaf, and let your senses enjoy a little piece of paradise today!
Print
Hawaiian Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Hawaiian-American
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this Hawaiian Banana Bread recipe. Moist and flavorful, with the sweetness of ripe bananas, the tang of pineapple, and the crunch of coconut and macadamia nuts, this bread is perfect for breakfast or as a snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups ripe mashed bananas (about 3 medium)
- 1/2 cup crushed pineapple (drained)
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Stir in the bananas, pineapple, and coconut.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in macadamia nuts if using.
- Bake: Pour the batter into the loaf pan, smooth the top, and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra tropical flavor, top the batter with shredded coconut before baking.
- This bread freezes well—wrap tightly in plastic and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
