Hawaiian Banana Bread is a tropical twist on classic banana bread, featuring sweet bananas, juicy pineapple, and a hint of coconut for a moist, flavorful loaf. This easy-to-make bread is perfect for breakfast, snacking, or dessert and brings a taste of the islands to your kitchen!
Why You’ll Love This Recipe
- Tropical flavors – A delicious blend of banana, pineapple, and coconut.
- Super moist texture – Thanks to the fruit and coconut, this bread stays soft.
- Easy to make – Simple ingredients and minimal prep time.
- Great for breakfast or dessert – Pairs perfectly with coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas, mashed
- Crushed pineapple, drained
- All-purpose flour
- Sugar (brown or granulated)
- Eggs
- Coconut flakes (sweetened or unsweetened)
- Baking soda
- Baking powder
- Vanilla extract
- Melted butter or coconut oil
- Salt
- Chopped macadamia nuts (optional)
Directions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Mix wet ingredients: In a bowl, whisk together mashed bananas, pineapple, eggs, melted butter, and vanilla extract.
- Combine dry ingredients: In a separate bowl, mix flour, sugar, baking soda, baking powder, salt, and coconut flakes.
- Mix the batter: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in macadamia nuts if using.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let the bread cool before slicing. Enjoy as is or with butter!
Servings and Timing
- Servings: 8-10 slices
- Prep time: 10 minutes
- Cook time: 55 minutes
- Total time: 1 hour 5 minutes
Variations
- Gluten-free version – Use a gluten-free all-purpose flour blend.
- Extra tropical flavor – Add a splash of coconut or rum extract.
- Healthier option – Substitute half the sugar with honey or maple syrup.
- Chocolate twist – Stir in white or dark chocolate chips.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store in the fridge for up to a week.
- Freezing: Freeze wrapped slices for up to 3 months. Thaw at room temperature before serving.
FAQs
What makes this banana bread “Hawaiian”?
The addition of pineapple, coconut, and macadamia nuts gives it a tropical, island-inspired flavor.
Can I use fresh pineapple instead of canned?
Yes! Just chop it finely and drain excess juice.
How do I make it extra moist?
Don’t overmix the batter, and make sure your bananas are very ripe.
Can I add nuts?
Yes! Chopped macadamia nuts, pecans, or walnuts work great.
Can I make muffins instead of a loaf?
Yes! Bake at 350°F (175°C) for about 20-25 minutes.
Can I use coconut milk instead of butter?
Yes, for a dairy-free version, use melted coconut oil or coconut milk.
What can I serve with Hawaiian Banana Bread?
It pairs well with butter, cream cheese, or a drizzle of honey.
Can I make this bread ahead of time?
Yes! It actually tastes even better the next day as the flavors meld.
How do I keep it from getting too dense?
Don’t overmix, and use fresh baking soda for the best rise.
Can I reduce the sugar?
Yes! Reduce by ¼ cup or use natural sweeteners like honey.
Conclusion
Hawaiian Banana Bread is a tropical, moist, and flavorful take on the classic banana bread. Whether enjoyed for breakfast, dessert, or as a snack, this easy recipe brings a taste of the islands to your home. Try it today and enjoy every delicious bite!
Print
Hawaiian Banana Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: Hawaiian, American
Description
This Hawaiian Banana Bread is moist, flavorful, and filled with tropical flavors like pineapple, coconut, and macadamia nuts. Perfect for breakfast, snacks, or dessert!
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped macadamia nuts (optional)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and cinnamon.
- Combine wet ingredients: In another bowl, mix mashed bananas, crushed pineapple, eggs, oil, and vanilla until smooth.
- Mix everything together: Gently fold the wet ingredients into the dry ingredients until just combined. Stir in shredded coconut and macadamia nuts.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- Make it extra tropical: Add ½ teaspoon coconut extract for even more flavor.
- Storage: Keep at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Gluten-Free Version: Swap all-purpose flour for a gluten-free 1:1 baking flour.