Homemade Hawaiian Banana Bread: Tropical Twist on a Classic

Want a tropical twist on banana bread? My homemade Hawaiian banana bread is a sweet mix of pineapple, coconut, and macadamia nuts. It’s perfect for those who love a hint of tang from crushed pineapple. The recipe uses overripe bananas for extra sweetness and toasted coconut for a crunchy bite.

No need for a mixer. Just simple steps to make a moist, flavorful loaf in under an hour. It’s great for breakfast, snacks, or a dessert that feels like a vacation!

Key Takeaways

• Uses frozen bananas for convenience and ripe bananas for natural sweetness.
• Features a mix of pineapple, toasted coconut, and crunchy macadamia nuts.
• No mixer required—simple mixing by hand or spoon.
• Store in the fridge for up to 5 days or freeze for longer storage.
• Adaptable into tropical fruit bread muffins by reducing baking time.

The Story Behind My Island-Inspired Banana Bread

My journey to create this island-inspired banana bread started with a love for the classic banana bread. A trip to Hawaii sparked an idea. Why not mix tropical flavors into a comfort food favorite? The result is a best Hawaiian banana bread recipe that stands out.

Overripe bananas are the base, adding natural sweetness. I added pineapple for brightness, coconut for richness, and macadamia nuts for crunch. These ingredients reflect Hawaiian dessert recipes loved by locals. Each bite is like a mini-vacation, with balanced flavors.

I was inspired by the Harold sisters, who sold 60 loaves of banana bread daily. Their hand-mashing technique is used in my recipe, giving it a chunky texture. Even though their stand closed, their commitment to quality guides me. Vanilla instant custard adds moisture, and Williams and apple bananas add a tangy-sweet flavor.

This bread is more than a treat—it connects us to Hawaii’s agricultural roots. It’s great for breakfast, a snack, or as a cozy comfort food. Sharing it with loved ones brings joy, reminding us of sunlit beaches and island hospitality.

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts: Ingredients You’ll Need

Every ingredient in this easy hawaiian banana bread plays a role. From bananas to nuts, each adds flavor to these delicious hawaiian baked goods. Let’s explore what makes this flavorful banana bread recipe special:

• Ripe bananas: Pick bananas with dark spots—they’re full of natural sugars. The browner, the sweeter.
• Crushed pineapple: Drain well to keep the bread moist but not soggy. Dole pineapple chunks are perfect.
• Macadamia nuts: Chopped nuts add a buttery crunch. Hawaiian brands like Honomalai add island charm.
• Coconut: Sweetened shredded coconut adds tropical sweetness. Unsweetened works too if you adjust sugar.
• Flour and leaveners: 2 cups flour, 1 tsp baking soda, and ¼ tsp salt are the base. I use King Arthur flour for best results.
• Butter and eggs: Use room-temperature butter for smooth mixing. Coconut oil is a great dairy-free substitute.

Pro tip: Always drain pineapple well. For a tangy twist, add ½ cup sourdough discard. Vanilla extract brings all flavors together. Ready to bake? Let’s mix!

My Foolproof Method for Baking the Best Hawaiian Banana Bread

Making the best hawaiian banana bread requires precision. This easy hawaiian banana bread recipe is all about balance. Here’s how I ensure a golden loaf every time:

1. Prep: Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan or line with parchment paper.
2. Wet mix: Cream ½ cup softened butter and ¾ cup brown sugar until smooth. Beat in 2 eggs one at a time. Stir in ½ cup mashed bananas and ½ cup drained crushed pineapple.
3. Dry mix: Whisk 2 cups flour, 1 tsp baking soda, and ¼ tsp salt. Fold into wet ingredients gently.
4. Add-ins: Toss in ½ cup toasted coconut, ¼ cup macadamia nuts, and ½ cup walnuts. Mix until just combined to avoid overworking.
5. Bake: Pour batter into the pan. Bake 60-70 minutes. Insert a toothpick—clean means done. Cool 10 minutes in the pan, then finish cooling on a rack.

• Use avocado oil for greasing to prevent greasiness.
• Don’t overmix after adding dry ingredients—stop once lumps disappear.
• Wrap leftovers tightly to keep moist.

My hawaiian banana bread with pineapple stays moist thanks to ripe bananas and proper cooling. Adjust baking time if your oven runs hot. With these steps, you’ll achieve the easy hawaiian banana bread everyone will crave!

FAQs

Delicious Variations and Serving Suggestions

Make your tropical banana bread recipe your own. Try these changes to meet your taste:

• Add dark chocolate chips for a Funky Monkey twist.
• Replace macadamias with walnuts or pecans, or skip them for a nut-free treat.
• Include a teaspoon of almond extract for more tropical flavor.
• Top with coconut streusel or add diced mango for a tropical fruit bread kick.

Discover new ways to enjoy delicious hawaiian baked goods:

• Warm slices with maple syrup.
• Pair with vanilla ice cream and caramel as a dessert.
• Use as a breakfast parfait with yogurt and kiwi.
• Make French toast by dipping in coconut milk and flakes.

Keep it fresh:

• Room temperature: 3 days in an airtight container.
• Refrigerate for up to 7 days.
• Freeze for 3 months—wrap tightly in foil and plastic wrap.

Reheat carefully: microwave 10 seconds or toast lightly. Each slice has 277 calories and 4g protein, great for any meal. Use coconut oil instead of butter to save calories, or coconut sugar for less sugar. It’s a tasty and affordable treat at $0.58 per serving.

Conclusion: Bring the Taste of Hawaii to Your Kitchen

There’s nothing like biting into warm island-inspired banana bread. This recipe is more than a treat—it’s a journey to paradise. It’s perfect for a weekend breakfast or a dessert that feels like a tropical getaway.

It’s made with ripe bananas, pineapple, coconut, and macadamia nuts. Every bite is a taste of Hawaii’s vibrant flavors.

This recipe is easy to make. You can use overripe bananas and add your favorite nuts or citrus zest. Even beginners can make a delicious loaf. The mix of honey, pineapple, and nuts shows Hawaii’s cultural blend, making each slice special.

If you’re looking for more delicious chicken recipes, check out our Creamy Ranch Chicken, a quick and flavorful dish that’s sure to be a hit!

Homemade Hawaiian Banana Bread: Tropical Twist on a Classic

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• Author: Jake Miller
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf

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Description

This Hawaiian Banana Bread combines ripe bananas, crushed pineapple, shredded coconut, and macadamia nuts for a tropical twist on a classic recipe. Moist, flavorful, and easy to make, it’s perfect for breakfast, snacks, or dessert.

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Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter, melted
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• ½ cup crushed pineapple, drained
• ½ cup shredded coconut
• ½ cup chopped macadamia nuts (optional)

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

• In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

• In a large mixing bowl, combine melted butter and brown sugar. Stir until smooth.

• Add eggs and vanilla extract, mixing well.

• Mash bananas and fold them into the wet ingredients.

• Stir in crushed pineapple, shredded coconut, and macadamia nuts.

• Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.

• Pour 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.

• Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra moisture, add ¼ cup sour cream or Greek yogurt.

Use sweetened or unsweetened shredded coconut based on preference.

Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Freeze slices individually wrapped for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Bread
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 slice
• Calories: 270 kcal
• Sugar: 18g
• Sodium: 160mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Keywords: Hawaiian banana bread, tropical banana bread, banana bread with pineapple, coconut banana bread, easy banana bread recipe