Hawaiian Banana Bread Recipe for Tropical Bliss

Sweet memories of tropical vacations dance through this delightful hawaiian banana bread that promises comfort in every slice.

Ripe bananas mingle with shredded coconut, creating a lush landscape of flavor.

Waves of warmth from the oven carry hints of paradise into your kitchen.

Unexpected ingredients like macadamia nuts add surprising crunch and richness to each bite.

Gentle spices whisper of distant islands and sun-drenched afternoons.

Soft and moist, this bread feels like a warm embrace from hawaii itself.

Let the aroma guide you toward a delicious adventure that connects taste and memory.

How to Bake Hawaiian Banana Bread Perfectly

Step 1: Prepare Baking Station

Warm up the oven to 350F. Grab a loaf pan and coat it with a light layer of cooking spray or butter to prevent sticking.

Step 2: Create Dry Mixture

• All-purpose flour
• White sugar
• Brown sugar
• Baking soda
• Baking powder
• Salt
• Ground cinnamon

Whisk these ingredients together until they’re perfectly blended.

Step 3: Blend Wet Ingredients

• Ripe bananas
• Crushed pineapple
• Eggs
• Vegetable oil
• Vanilla extract

Stir until the mixture looks smooth and well combined.

Step 4: Marry Ingredients

• Shredded coconut
• Chopped macadamia nuts

Step 5: Bake to Golden Perfection

Pour the batter into the prepared loaf pan. Slide the pan into the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.

Step 6: Cool and Serve

Remove from oven and let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing. Enjoy your tropical slice of heaven!

Pro Tips to Improve Your Banana Bread

• Drain Pineapple Perfectly: Squeeze out excess moisture from crushed pineapple using a clean kitchen towel to prevent soggy bread and maintain ideal texture.
• Toast Nuts for Extra Flavor: Lightly toast macadamia nuts and coconut in a dry skillet before adding to the batter to enhance their nutty, rich taste and create deeper flavor profiles.
• Check Doneness Carefully: Use the toothpick test near the center of the bread; if it comes out with just a few moist crumbs, the bread is perfectly baked and won't dry out.
• Customize Mix-Ins Freely: Swap macadamia nuts for chopped walnuts or pecans, and experiment with different types of coconut like toasted flakes or unsweetened shredded coconut.
• Store Smartly for Freshness: Wrap the cooled banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

How to Store and Keep Banana Bread Moist

• Store leftover Hawaiian banana bread in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent drying out.
• Wrap individual slices or the entire loaf tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for longer storage.
• Keep bread at room temperature for 1-2 days if planning to consume quickly, covered with a clean kitchen towel to prevent staleness.
• Warm refrigerated or thawed slices in the microwave for 10-15 seconds, or toast in a preheated oven at 350F for 5-7 minutes to restore moisture and bring back that fresh-baked taste.

Best Matches for Hawaiian Banana Bread

• Serve warm slices of Hawaiian banana bread with a chilled glass of passion fruit iced tea for a refreshing island-inspired breakfast experience.
• Spread a layer of coconut cream cheese or macadamia nut butter alongside the bread to enhance its tropical flavor profile and add rich, smooth texture.
• Pair with a scoop of pineapple sorbet or vanilla gelato to highlight the bread's fruity undertones and create a light, delightful after-dinner treat.
• Enjoy with a Hawaiian-style mai tai mocktail featuring pineapple juice, orange juice, and a dash of grenadine for a festive non-alcoholic beverage that mirrors the bread's tropical ingredients.

Variations of Hawaiian Banana Bread Worth Trying

• Gluten-Free Hawaiian Banana Bread: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the tropical flavor profile.
• Vegan Tropical Banana Bread: Substitute eggs with mashed bananas or flax eggs, use coconut oil, and swap regular sugar with coconut sugar for a plant-based alternative.
• Low-Sugar Hawaiian Banana Bread: Use stevia or monk fruit sweetener instead of traditional sugars, reducing overall calorie content while preserving the bread's rich taste.
• Nut-Free Tropical Variation: Omit macadamia nuts and replace with toasted sunflower seeds or pumpkin seeds for a crunchy texture without nut allergens.

Questions About Hawaiian Banana Bread? Read On

• How ripe should the bananas be for this Hawaiian Banana Bread?

Use very ripe bananas with black or dark brown spots. These overripe bananas are sweeter and will give your bread a deeper, more intense banana flavor and natural sweetness.

• Can I substitute ingredients if I don't have macadamia nuts?

Yes, you can replace macadamia nuts with other nuts like almonds or walnuts. If you have nut allergies, you can simply omit the nuts without affecting the overall bread texture.

• Why does the recipe include pineapple?

Crushed pineapple adds moisture and a tropical twist to the banana bread. It helps create a more tender crumb and brings a subtle tangy flavor that complements the sweetness of bananas and coconut.

• Is this bread more like a dessert or a breakfast item?

Hawaiian Banana Bread is versatile and can be enjoyed as both a breakfast treat and a dessert. It’s perfect with morning coffee or as an afternoon snack with a cup of tea.

Why Hawaiian Banana Bread Feels So Tropical

• Whip up this delightful bread in just over an hour, perfect for novice and experienced bakers alike.
• Packed with kid-approved flavors like sweet banana, crunchy macadamia nuts, and tropical pineapple that everyone will love.
• Enjoy as a breakfast option, afternoon snack, or dessert – this bread works for multiple occasions and satisfies different cravings.

What Goes into Hawaiian Banana Bread

• Flour: Provides structure and base for the bread, all-purpose flour works best.
• Granulated Sugar, Brown Sugar: Adds sweetness and helps with moisture and caramelization.
• Baking Soda, Baking Powder: Essential leavening agents for rising and texture.
• Salt: Enhances overall flavor and balances sweetness.
• Ground Cinnamon: Adds warm, aromatic spice characteristic of Hawaiian-style baking.

• Ripe Bananas: Main source of natural sweetness and moisture for the bread.
• Crushed Pineapple: Brings tropical flavor and additional moisture to the recipe.
• Eggs: Binds ingredients and provides structure to the bread.
• Vegetable Oil: Ensures a moist and tender crumb.
• Vanilla Extract: Adds depth of flavor and complements the tropical ingredients.

• Shredded Coconut, Macadamia Nuts: Classic Hawaiian-inspired add-ins that provide texture and authentic tropical flavor, toast nuts for enhanced taste.

Hawaiian Banana Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Tropical paradise meets comfort in this Hawaiian banana bread, blending ripe bananas with coconut and macadamia nuts. Sweet island flavors mingle with classic bakery warmth, promising delicious memories with each slice.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• ½ cup crushed pineapple, drained
• ½ cup shredded coconut
• ½ cup chopped macadamia nuts

Dry Ingredients:

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon

Flavoring Ingredients:

• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and thoroughly coating a 9×5-inch loaf pan with non-stick spray or butter.
2. Create a dry mixture by thoroughly blending flour, white and brown sugars, baking soda, baking powder, salt, and ground cinnamon in a spacious mixing bowl.
3. Craft a wet mixture by vigorously whisking ripe mashed bananas, drained crushed pineapple, eggs, vegetable oil, and pure vanilla extract until achieving a harmonious, smooth consistency.
4. Delicately incorporate the wet ingredients into the dry mixture, using gentle folding techniques to prevent overmixing, ensuring a tender bread texture.
5. Enhance the batter by carefully stirring in shredded coconut and roughly chopped macadamia nuts, distributing them evenly throughout the mixture.
6. Transfer the completed batter into the prepared loaf pan, smoothing the surface to create an even layer.
7. Place the pan in the preheated oven and bake for 55-65 minutes, monitoring for a golden-brown top and testing doneness by inserting a clean toothpick into the center, which should emerge without raw batter.
8. Once baked, remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• Check banana ripeness for maximum sweetness by ensuring they are very soft and heavily speckled with dark brown spots.
• Drain pineapple thoroughly to prevent excess moisture from making the bread soggy and affecting the texture.
• Toast macadamia nuts and coconut before adding to enhance their nutty flavor and provide a delightful crunch.
• Adjust sweetness by reducing sugar if using very ripe bananas, which naturally contribute more sweetness to the bread.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 5 mg