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Hawaiian Banana Bread

Published: Sep 25, 2024 by Patricia · This post may contain affiliate links ·

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If you’re a fan of banana bread and want to add a tropical twist, this Hawaiian Banana Bread is the perfect recipe for you! Combining the natural sweetness of ripe bananas with crushed pineapple, shredded coconut, and optional chopped macadamia nuts, this banana bread is moist, flavorful, and reminiscent of a Hawaiian vacation. Each bite is packed with texture and rich flavor, making it a delightful treat for breakfast, brunch, or as a delicious snack. Easy to prepare and bursting with tropical ingredients, this bread will quickly become a new favorite in your baking rotation!

Hawaiian Banana Bread this …

Why You’ll Love This Recipe

You’ll love this recipe for its unique blend of flavors and simple preparation. The ripe bananas add natural sweetness, while the pineapple and coconut provide a tropical flair that makes every slice deliciously moist and fragrant. The macadamia nuts add a pleasant crunch, making this banana bread even more satisfying. Best of all, it’s a one-bowl recipe that requires minimal cleanup—perfect for busy days or when you’re craving a homemade treat without the hassle!

The Recipe

Ingredients:

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

Step-by-Step Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Mix the wet ingredients: In a large mixing bowl, combine the mashed bananas, crushed pineapple, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract. Stir until well combined.
  3. Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  4. Fold in the mix-ins: Gently fold in the shredded coconut and chopped macadamia nuts (if using), ensuring they are evenly distributed throughout the batter.
  5. Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Serving and Storage Tips

  • Serving: Serve this Hawaiian banana bread warm or at room temperature. It’s delicious on its own, but you can also add a smear of butter, cream cheese, or a drizzle of honey for an extra treat.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To extend its freshness, wrap the bread tightly in plastic wrap and store in the freezer for up to 3 months.

Helpful Notes

  • Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the batter.
  • If you want a stronger coconut flavor, toast the shredded coconut before adding it to the batter.
  • For a healthier option, substitute half of the all-purpose flour with whole wheat flour.

FAQs

1. Can I use canned pineapple for this recipe?
Yes, canned crushed pineapple works perfectly. Just make sure to drain it well to prevent the batter from becoming too wet.

2. Can I make this bread gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.

3. Can I add chocolate chips?
Yes! Adding ½ cup of chocolate chips will make this bread even more decadent. Fold them in along with the shredded coconut and macadamia nuts.

4. How can I make this recipe vegan?
To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based butter substitute.

5. What if I don’t have macadamia nuts?
No problem! You can substitute macadamia nuts with chopped walnuts, pecans, or leave them out altogether.

Final Thoughts

This Hawaiian Banana Bread is a tropical twist on a classic favorite that’s sure to impress. With its combination of sweet bananas, juicy pineapple, and rich coconut, each bite is like a mini vacation for your taste buds. Serve it for breakfast, brunch, or dessert, and enjoy the delightful flavors of this island-inspired treat. Happy baking!

Hawaiian Banana Bread

Hawaiian Banana Bread

Patricia
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Servings 10 slices
Calories 280 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  • Mix the wet ingredients: In a large mixing bowl, combine the mashed bananas, crushed pineapple, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract. Stir until well combined.
  • Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  • Fold in the mix-ins: Gently fold in the shredded coconut and chopped macadamia nuts (if using), ensuring they are evenly distributed throughout the batter.
  • Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • Use overripe bananas for the sweetest and most flavorful banana bread.
  •  
    Toast the coconut before adding for an extra layer of nuttiness.

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Hi, I’m Chloe!
Welcome to my cozy kitchen! I’m a self-taught home cook who loves creating simple, delicious recipes to share with fellow food lovers. Let’s make something yummy together!

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