Moist, tropical, and bursting with island inspiration, Hawaiian Banana Bread is one of those irresistible treats you’ll want to bake again and again. This recipe brings together ripe bananas, juicy pineapple, and coconut—plus crunchy macadamia nuts for a festive twist—making each bite a gentle escape to paradise. Whether you enjoy it for breakfast, a snack, or dessert, Hawaiian Banana Bread delivers sunshine in every slice.

Hawaiian Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in how a handful of pantry staples and a few tropical ingredients come together seamlessly. Each element brings its own special something—sweetness, moisture, nuttiness, or chew—to create a quick bread that tastes like a vacation day.

Ripe Bananas: The riper, the better for sweetness and that classic moist banana bread texture.
Crushed Pineapple: Adds juiciness and a bright, tangy lift—be sure to drain well to avoid sogginess.
Shredded Sweetened Coconut: Sprinkles in chewy, tropical flavor you can taste in every bite.
Chopped Macadamia Nuts (optional): For a classic island crunch and buttery texture (skip if you prefer nut-free).
Vegetable Oil: Keeps your bread extra moist without overpowering the delicate flavors.
Large Eggs: Bind everything together and add richness to the crumb.
Granulated Sugar: Lends classic sweetness and helps with a tender crumb.
Brown Sugar: Adds caramel notes and moisture—pack it in for best results.
Vanilla Extract: Enhances and rounds out all the tropical flavors.
All-Purpose Flour: The backbone of the loaf, keeping everything sturdy but soft.
Baking Soda: Provides the rise for a light, airy loaf.
Salt: Just a touch balances all the sweetness and deepens flavor.

How to Make Hawaiian Banana Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s cozy and ready for baking. Grease a 9×5-inch loaf pan with oil, butter, or non-stick spray; this keeps your Hawaiian Banana Bread from sticking and ensures a beautiful release.

Step 2: Mix the Wet Ingredients

Grab a large mixing bowl and add your mashed bananas, crushed pineapple (make sure it’s well drained to avoid excess moisture), shredded coconut, vegetable oil, eggs, both sugars, and vanilla extract. Whisk until everything looks nice and cohesive—the mixture should be glossy and smoothly blended.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Doing this step first prevents clumps and ensures the baking soda and salt distribute evenly throughout the loaf.

Step 4: Bring Wet and Dry Together

Gently stir the dry mixture into your wet ingredients, being careful not to overmix. Aim for just blended—overworking can make banana bread tough instead of tender. Fold in the macadamia nuts at this point if you’re using them.

Step 5: Bake to Golden Perfection

Pour your luscious batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick poked into the center emerges clean or with just a few moist crumbs. Let the loaf rest in the pan for ten minutes before turning it onto a wire rack to cool completely—this helps keep it moist and makes slicing a breeze.

How to Serve Hawaiian Banana Bread

Garnishes

A slice of Hawaiian Banana Bread is lovely on its own, but a sprinkle of extra coconut or a scattering of chopped macadamia nuts on top before baking adds visual appeal and a little extra crunch. A light dusting of powdered sugar right before serving makes it feel like a special occasion.

Side Dishes

Pair with a creamy Greek yogurt and a handful of fresh pineapple chunks for a breakfast that feels downright decadent. For a snack, try serving it with a cup of strong coffee or a calming herbal tea—the sweetness and tropical flavors are even more vibrant with a simple beverage.

Creative Ways to Present

Turn your Hawaiian Banana Bread into an elegant dessert by toasting slices and topping with vanilla ice cream and a drizzle of caramel. For sharing at brunch, cut the loaf into cubes and assemble a gorgeous platter with tropical fruits and honey for dipping—easy and eye-catching!

Make Ahead and Storage

Storing Leftovers

Wrap your cooled loaf tightly in plastic wrap or foil and store at room temperature for up to three days. It actually gets a little moister on the second day, so don’t hesitate to bake ahead!

Freezing

Hawaiian Banana Bread freezes beautifully. Just wrap individual slices or the entire loaf tightly in several layers of plastic wrap, then in foil or a freezer-safe bag. It will stay fresh for up to three months—just thaw at room temperature whenever the craving strikes.

Reheating

To revive that “fresh from the oven” magic, pop a slice in the microwave for about 10 seconds, or warm it gently in a toaster oven. If you love melty butter, a quick toast works wonders for the flavor and texture.

FAQs

Can I make Hawaiian Banana Bread without nuts?

Absolutely! The macadamia nuts are totally optional. If you skip them, the bread will still be moist and luscious with plenty of tropical flair from the pineapple and coconut.

What if I don’t have sweetened coconut?

You can use unsweetened shredded coconut instead—just expect the bread to be a touch less sweet and adjust your sugar if you like. The coconut flavor will still shine through!

Can I use whole wheat flour instead of all-purpose?

Sure! You can substitute up to half the flour with whole wheat for extra nutty flavor and fiber. The bread will be a little denser but still delicious.

How do I know when it’s done baking?

A toothpick inserted into the center should come out clean or with only a few moist crumbs—that’s your sign it’s ready. Be sure not to overbake, or the bread can dry out.

What’s the best way to mash the bananas?

Use a sturdy fork or a potato masher to break them down until almost smooth, but leaving a few small lumps is totally fine—they add lovely banana pockets to the loaf.

Final Thoughts

If you’ve been looking for a recipe that is as sunny and comforting as a Hawaiian morning, Hawaiian Banana Bread is it. So gather your ingredients, turn on some island tunes, and treat yourself and your loved ones to a slice of tropical cheer. You’ll discover quickly why this loaf is destined to become a repeat favorite!

Hawaiian Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Hawaiian Banana Bread is a tropical twist on the classic recipe. Packed with flavors of banana, pineapple, coconut, and macadamia nuts, this moist and delicious bread is perfect for breakfast or as a snack. Easy to make and bursting with island vibes!

Ingredients

Scale

Ripe Bananas:

2 bananas (mashed)

Crushed Pineapple:

1/2 cup (drained)

Shredded Sweetened Coconut:

1/2 cup

Chopped Macadamia Nuts:

1/2 cup (optional)

Vegetable Oil:

1/2 cup

Eggs:

2 large

Granulated Sugar:

1/2 cup

Brown Sugar:

1/4 cup (packed)

Vanilla Extract:

1 teaspoon

All-Purpose Flour:

1 1/2 cups

Baking Soda:

1 teaspoon

Salt:

1/2 teaspoon

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Instructions

Preheat the oven: Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan.
Mix wet ingredients: Combine bananas, pineapple, coconut, oil, eggs, sugars, and vanilla in a bowl.
Combine dry ingredients: In another bowl, mix flour, baking soda, and salt.
Blend wet and dry: Gradually add dry mix to wet mix. Fold in macadamia nuts if desired.
Bake: Pour batter into pan and bake for 55–65 minutes.
Cool and serve: Cool in pan for 10 mins, then transfer to a wire rack to cool.