Hawaiian Banana Bread
Enjoy a taste of the islands with this moist, flavorful banana bread infused with tropical pineapple, shredded coconut, and crunchy macadamia nuts. Perfect for breakfast, snack time, or dessert, this recipe combines traditional banana bread with Hawaiian-inspired ingredients for a delicious, sun-kissed treat.
Equipment
- 9×5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Fork or potato masher
- Spatula
- Whisk
- Cooling rack
- Oven
Ingredients
- Dry Ingredients:
- 1¾ cups 220 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 3 very ripe bananas about 1½ cups mashed
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- ⅓ cup coconut oil melted (or substitute with vegetable oil)
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- Tropical Extras:
- ½ cup crushed pineapple well-drained (about a 4 oz can)
- ½ cup unsweetened shredded coconut
- ½ cup chopped macadamia nuts optional; omit for nut-free version
Instructions
- Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- 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, and salt. Set aside.
- Prepare Wet Ingredients:
- In a large bowl, mash the bananas with a fork or potato masher until mostly smooth.
- Stir in the granulated sugar, brown sugar, and melted coconut oil.
- Add the eggs and vanilla extract, and mix until well combined.
- Combine Mixtures:
- Gradually add the dry ingredients to the banana mixture. Stir gently until just combined; avoid overmixing to keep the bread tender.
- Fold in the drained pineapple, shredded coconut, and macadamia nuts (if using) until evenly distributed.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55–65 minutes (about 60 minutes on average), or until a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Transfer the loaf to a cooling rack to cool completely.
- Slice and enjoy a tropical twist on a classic favorite!
- Details
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: Approximately 75–80 minutes
- Yield: 1 loaf (10–12 slices)
- Category: Bread, Baked Goods, Dessert, Snack
- Method: Baking
- Cuisine: Hawaiian, Tropical, Fusion
- Diet: Vegetarian (for a vegan version, see notes)
- Keywords
- Hawaiian banana bread, tropical banana bread, pineapple banana bread, coconut banana bread, macadamia nut banana bread, island dessert, tropical snack, banana recipe
- Nutrition (Approximate values per slice, based on 12 slices)
- Serving Size: 1 slice (≈70 g)
- Calories: 210–230 kcal
- Sugar: ~15 g
- Sodium: ~180 mg
- Total Fat: ~10 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~30 g
- Dietary Fiber: ~2 g
- Protein: ~3 g
- Cholesterol: ~30 mg
- Note: Nutritional values are estimates and can vary based on ingredient brands and portion sizes.
Notes
Bananas: Use very ripe bananas for optimal sweetness and moisture.
Pineapple: Make sure to drain the crushed pineapple thoroughly to prevent excess moisture.
Nuts: Macadamia nuts add a delightful crunch but are optional—feel free to omit or substitute if desired.
Storage: This bread tastes even better the next day as the flavors meld. It can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Vegan Adaptation: Replace each egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a vegan oil to keep the recipe plant-based.
Pineapple: Make sure to drain the crushed pineapple thoroughly to prevent excess moisture.
Nuts: Macadamia nuts add a delightful crunch but are optional—feel free to omit or substitute if desired.
Storage: This bread tastes even better the next day as the flavors meld. It can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Vegan Adaptation: Replace each egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a vegan oil to keep the recipe plant-based.