Can I use frozen bananas for this Hawaiian banana bread recipe?

Yes! Frozen and thawed bananas work great. Just drain any extra moisture before mashing them for the best taste.

How do I know when my banana bread is done baking?

Check if it's done by inserting a toothpick into the loaf. If it comes out clean or with a few crumbs, it's ready. The top should also be golden brown and spring back when pressed.

Can I replace macadamia nuts with another type of nut?

Absolutely! You can use walnuts or pecans instead of macadamia nuts. Both will add a tasty crunch to your banana bread.

How should I store leftover Hawaiian banana bread?

Store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. Wrap it tightly before freezing!

Homemade Hawaiian Banana Bread: Tropical Twist on a Classic

Name: Homemade Hawaiian Banana Bread: Tropical Twist on a Classic
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Hawaiian
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)

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.

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)

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