Hawaiian Banana Bread with Pineapple, Coconut, Macadamia Nuts

Bring the flavors of the tropics to your kitchen with this irresistible Hawaiian Banana Bread. Made with ripe bananas, crushed pineapple, shredded coconut, and toasted macadamia nuts, every bite is moist, flavorful, and packed with island-inspired goodness. Whether enjoyed for breakfast, brunch, or dessert, this easy quick bread will transport you straight to the beaches of Hawaii.

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Why You’ll Love This Recipe
Tropical Twist – Classic banana bread gets a sunny upgrade with pineapple and coconut.
Super Moist – Crushed pineapple and bananas keep the crumb soft and tender.
Nutty Crunch – Macadamia nuts add texture and buttery flavor.
No Mixer Needed – Simple ingredients, all in one bowl.
Perfect Anytime – Great for breakfast, gifting, or a sweet snack.

Ingredients You’ll Need (Makes 1 Loaf)
1¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
½ cup vegetable oil or melted coconut oil
1 tsp vanilla extract
2 ripe bananas, mashed (about 1 cup)
½ cup crushed pineapple, well-drained
½ cup sweetened shredded coconut
½ cup chopped macadamia nuts (toasted, if preferred)

Optional Toppings
2 tbsp shredded coconut
2 tbsp chopped macadamia nuts
Pinch of raw sugar (for a crunchy crust)

Tools You’ll Need
Mixing bowls
Whisk or fork
Spatula
9×5-inch loaf pan
Parchment paper or nonstick spray
Cooling rack
Toothpick or cake tester

Step-by-Step Instructions

Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.

Step 3: Combine Wet Ingredients
In another bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla extract until smooth.
Stir in the mashed bananas and drained pineapple.

Step 4: Combine and Add Mix-Ins
Add the wet mixture to the dry ingredients and stir until just combined—do not overmix.
Fold in shredded coconut and chopped macadamia nuts.

Step 5: Pour and Top
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle with optional coconut, extra macadamia nuts, and raw sugar for a golden, crunchy finish.

Step 6: Bake the Bread
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, tent loosely with foil during the last 15 minutes.

Step 7: Cool and Serve
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice and serve with butter, cream cheese, or on its own.

Tips for Perfect Hawaiian Banana Bread
Use Overripe Bananas – The more spotted, the sweeter and more flavorful.
Drain Pineapple Well – Too much liquid can make the bread dense or soggy.
Toast the Nuts – For deeper flavor and better crunch.
Don’t Overmix – Stir just until the batter is combined to keep the bread light.
Check Early – Oven times vary, so start checking at 50 minutes.

Serving Suggestions
Toasted with Butter – A simple and delicious breakfast.
Topped with Cream Cheese – Adds a tangy richness.
Drizzled with Honey or Coconut Syrup – For extra tropical flair.
With Fresh Fruit – Serve alongside sliced mango or pineapple.
Paired with Coffee or Tea – A sweet and satisfying snack or brunch bite.

How to Store & Reheat
Storing:
Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerate: Store up to 1 week for longer freshness.
Freeze: Wrap whole loaf or individual slices in plastic and foil, and freeze for up to 2 months.

Reheating:
Microwave: Heat slices for 15–20 seconds for a warm, soft texture.
Toaster Oven: Reheat at 300°F for 5–7 minutes for a slightly crisp edge.

Frequently Asked Questions

1. Can I use fresh pineapple?
Yes! Just chop finely and squeeze out excess juice to avoid a soggy batter.

2. What if I don’t have macadamia nuts?
Try chopped pecans, walnuts, or almonds—or leave them out for a nut-free version.

3. Can I make this into muffins?
Absolutely! Spoon batter into a lined muffin tin and bake at 350°F for 20–25 minutes.

4. Is it okay to use unsweetened coconut?
Yes—sweetened coconut adds more flavor and moisture, but unsweetened works if you prefer less sugar.

Final Thoughts
This Hawaiian Banana Bread with Pineapple, Coconut, and Macadamia Nuts is the ultimate tropical escape in loaf form. Every slice is bursting with fruity sweetness, nutty crunch, and rich banana flavor. Whether you’re sharing it or savoring it solo, this island-inspired treat is sure to become a favorite in your baking rotation.

Bake it once, and you’ll be dreaming of sunny skies and sandy toes with every bite.

Preparation Time: 15 minutes
Baking Time: 60 minutes
Cuisine: Hawaiian-Inspired / American

Nutritional Information (Per Slice, based on 10 slices):
Calories: 330 | Protein: 4g | Carbohydrates: 36g | Fat: 18g | Fiber: 2g | Sodium: 190mg

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