Jump to Recipe Print RecipeAs I stood in my kitchen, the sweet aroma of ripe bananas mingling with the scent of toasted coconut transported me straight to a sun-soaked Hawaiian beach. This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is not just a recipe; it’s a slice of paradise that’s ready to brighten your breakfast table or dessert spread. Whipped up in no time, this delightful loaf offers a perfect blend of moist texture and tropical vibes, making it an exciting alternative to your usual quick breads. Plus, it’s versatile enough to accommodate dietary needs—easily made eggless or gluten-free! Are you ready to take your taste buds on a mini vacation? Let’s dive in! Why Is This Banana Bread So Special? Tropical Bliss: Each slice bursts with inviting flavors—the sweetness of ripe bananas, juicy pineapple, and chewy coconut will whisk you away to the islands. Easy to Customize: Feel free to swap ingredients; whether you opt for gluten-free flour or delicious walnut substitutions, this recipe is your canvas. Nutrient-Rich: Infused with healthy fats from macadamia nuts, it not only satisfies your sweet tooth but also provides nourishment; it’s a winning choice! Quick to Prepare: Perfect for busy mornings or last-minute gatherings, this banana bread comes together in no time, ideal for both novice chefs and seasoned cooks. Make-It-Your-Way: Love individual servings? Try mini loaves or muffins—who says you can’t enjoy a slice of paradise for breakfast on-the-go? Don’t forget to check out my Brown Sugar Banana pancakes if you’re looking for more delicious banana ideas! Hawaiian Banana Bread Ingredients • Get ready to whip up this tropical delight! For the Batter All-Purpose Flour – The base that gives structure; swap for gluten-free flour for a gluten-free option. Sugar – Adds a touch of sweetness; consider coconut sugar for a more tropical flavor. Baking Powder – Essential for that light and fluffy rise. Baking Soda – A leavening hero that works wonders with acidic ingredients. Salt – Balances the sweetness and enhances all the flavors. Eggs – Provides moisture and binds ingredients; for eggless, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water equals one egg). Vanilla Extract – Elevates the overall flavor; always choose pure for the best results. Ripe Bananas – The key to natural sweetness and a moist texture; overripe bananas work best! Crushed Pineapple (with juice) – Infuses moisture and that signature tropical flavor; Dole brand recommended for quality. Organic Sunflower Oil – Keeps the bread moist without overpowering taste; can substitute with any neutral oil. For the Crunch Macadamia Nuts – Offers a delightful nutty crunch; perfect if you’re not nut-free! Unsweetened Coconut Flakes – Delivers a tropical texture and flavor essence. This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is sure to be a family favorite! Happy baking! Step‑by‑Step Instructions for Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While the oven heats up, grab an 8.5-inch loaf pan and grease it well with butter or oil to ensure your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts releases cleanly once baked. Set aside as you prepare the batter. Step 2: Roast the Macadamia Nuts Next, take a small skillet and dry roast the macadamia nuts over medium heat for about 5-7 minutes, stirring frequently until they become lightly browned and fragrant. Once roasted, let them cool for a moment before chopping them coarsely and setting aside to add a delightful crunch to your banana bread. Step 3: Combine Dry Ingredients In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. This step helps to aerate the dry ingredients, ensuring that your banana bread rises beautifully. Stir well until everything is evenly mixed, setting this bowl aside while you prepare your wet ingredients. Step 4: Mix the Wet Ingredients In another bowl, whisk together the eggs (or flax egg for an eggless version), vanilla extract, mashed ripe bananas, crushed pineapple (with juice), and sunflower oil. Blend these ingredients until they are well combined and slightly frothy. This banana mixture adds moisture and tropical flavor, essential for a delicious Hawaiian Banana Bread. Step 5: Combine Wet and Dry Mixtures Carefully fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be cautious not to overmix the batter, as that can lead to a dense loaf. You want to maintain a light and airy texture, ensuring all ingredients are incorporated without leaving any dry flour behind. Step 6: Add the Macadamia Nuts and Coconut Once your batter is well-combined, gently incorporate the chopped macadamia nuts and unsweetened coconut flakes into the mixture. This will add delightful texture and flavor to your Hawaiian Banana Bread. Make sure all the nuts and coconut are evenly distributed throughout the batter without overworking it. Step 7: Bake the Banana Bread Pour the prepared batter into your greased loaf pan, using a spatula to spread it evenly. Place it in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean when your Hawaiian Banana Bread is ready. Step 8: Cool and Slice Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is crucial as slicing the bread too early may cause it to crumble. Once cool, slice your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts and enjoy! How to Store and Freeze Hawaiian Banana Bread Room Temperature: Keep your Hawaiian Banana Bread in an airtight container at room temperature for up to 3 days to maintain its delicious moisture and flavor. Freezer: For longer storage, wrap the cooled bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight before enjoying! Reheating: To enjoy your banana bread warm, slice and heat in the microwave for 10-15 seconds, or place in a preheated oven at 350°F (175°C) for about 5-10 minutes. Slicing Tips: For clean slices, make sure the bread is completely cooled. Using a serrated knife works best to retain its moist texture and crumb. What to Serve with Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Enjoying a slice of this tropical delight opens up a world of pairing possibilities that will elevate your meal experience! Creamy Greek Yogurt: Offers a tangy balance, making each bite of banana bread even richer and more satisfying. Fresh Fruit Salad: A vibrant mix of seasonal fruits complements the sweetness of the bread while adding refreshing textures. Fluffy Scrambled Eggs: Their savory, soft texture contrasts beautifully with the sweet bread, creating a harmonious breakfast. Coconut Chai Tea: This fragrant tea brings out the coconut flavor in the bread, making each sip and bite an aromatic getaway. Maple Syrup Drizzle: Adds a hint of sweetness, enhancing the loaf’s flavors. Try it warm for extra indulgence! Whipped Cream Topping: Light and airy, this velvety addition can transform a simple slice into a mini dessert. Honey-Coconut Smoothie: A creamy, naturally sweet drink option that echoes the tropical vibe of the banana bread. Pairing these delicious ideas with your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts will create a delightful eating experience that transports you to paradise! Expert Tips for Hawaiian Banana Bread No Overmixing: Avoid overmixing the batter to prevent a dense loaf; gentle folds help maintain a light texture. Perfect Ripeness: Use overripe bananas for the best flavor and moisture. They should be heavily speckled and soft! Doneness Check: Insert a toothpick into the center of the loaf. It should come out clean for perfectly baked Hawaiian Banana Bread. Nut-Free Option: If you want a nut-free version, simply omit the macadamia nuts without sacrificing flavor or texture. Flavor Variations: Don’t hesitate to play around! Adding spices like cinnamon or swapping nuts can create delightful twists. Storage Secrets: Keep your banana bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months! Make Ahead Options These Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts are perfect for busy home cooks looking to save time during the week! You can prepare the dry ingredients (flour, sugar, baking powder, baking soda, and salt) up to 3 days in advance, storing them in an airtight container to maintain freshness. Additionally, you can mash the ripe bananas and mix the crushed pineapple with juice 24 hours ahead; store them in the refrigerator. When you’re ready to bake, simply combine your wet and dry ingredients, fold in the macadamia nuts and coconut, and bake according to the instructions. This way, you’ll enjoy a fresh loaf with minimal effort on busy mornings! Hawaiian Banana Bread Customizations Embrace the joy of customizing this delightful bread to suit your preferences and dietary needs! Nut-Free: Skip the macadamia nuts entirely for a bread that’s just as tasty without the crunch. Perfect for those with nut allergies. Gluten-Free: Swap all-purpose flour with a gluten-free flour blend to make this tropical treat suitable for gluten-sensitive friends. Coconut Sugar: Use coconut sugar in place of regular sugar for a richer flavor and slight caramel notes—think of it as an indulgent twist to elevate your bread! Fruity Twist: Feel adventurous? Add a handful of dried cranberries or raisins for a pop of sweetness and a delightful chew that balances the tropical flavors. Spice it Up: Spice it up with a teaspoon of cinnamon or nutmeg for an added warmth that pairs beautifully with the tropical ingredients. Imagine a cozy loaf on a chilly morning. Substitute Bananas: Swap ripe bananas with applesauce for a lighter texture and a different flavor layer—it’s like a mini flavor vacation! Mini Loaves: Divide the batter into mini loaf pans and adjust the baking time to 20-30 minutes for individual servings. Perfect for brunch gatherings or giftable treats! Cream Cheese Swirl: Add a cream cheese layer into the batter before baking for a rich and tangy surprise. It’ll enhance the moistness and flavor profile in a delectable way! You might also love the fluffy texture of Brown Sugar Banana pancakes or the refreshing touch of a Strawberry Coconut Daiquiri. Enjoy playing with these variations—it’s your kitchen adventure! Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe FAQs What type of bananas should I use for the best Hawaiian Banana Bread? Absolutely! The best bananas to use are overripe ones. Look for bananas that are heavily speckled and soft to the touch. The more ripe the bananas, the sweeter and moister your bread will be, infusing it with rich, tropical flavor! How should I store my Hawaiian Banana Bread? To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and flavor. If you plan to keep it longer, I recommend freezing it! Can I freeze Hawaiian Banana Bread? Yes! Freezing is a great way to preserve your banana bread. Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 3 months. When ready to enjoy, simply thaw it in the fridge overnight. What if my banana bread comes out too dense? Very common! If your banana bread turns out dense, it may be due to overmixing the batter. Remember, gently fold your dry ingredients into your wet ingredients until just combined, avoiding too much agitation which can lead to a dense loaf. Also, ensure you use properly ripened bananas for optimal texture. Is there a nut-free version of this Hawaiian Banana Bread? Certainly! If you prefer a nut-free version, you can simply omit the macadamia nuts from the recipe without compromising the flavors or overall texture. For added crunch, consider substituting with seeds like pumpkin or sunflower seeds. Can I make this recipe gluten-free? Absolutely! To make Hawaiian Banana Bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. This simple swap allows everyone to enjoy the delightful tropical flavors, maintaining that lovely moist texture! Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Delight This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a tropical delight that's perfect for breakfast or dessert. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrCooling Time 10 minutes minsTotal Time 1 hour hr 25 minutes mins Servings: 10 slicesCourse: DessertCuisine: HawaiianCalories: 210 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Batter2 cups All-Purpose Flour can swap for gluten-free flour1 cup Sugar or coconut sugar for tropical flavor2 teaspoons Baking Powder1 teaspoon Baking Soda1 teaspoon Salt2 large Eggs or flax egg for eggless option1 teaspoon Vanilla Extract use pure for best results3 medium Ripe Bananas overripe preferred1 cup Crushed Pineapple with juice, Dole recommended1/2 cup Organic Sunflower Oil or any neutral oilFor the Crunch1/2 cup Macadamia Nuts lightly roasted and chopped1 cup Unsweetened Coconut Flakes Equipment loaf panMixing bowlsWhiskspatulaskillet Method Preparation StepsPreheat your oven to 350°F (175°C) and grease an 8.5-inch loaf pan.Dry roast the macadamia nuts in a skillet over medium heat for 5-7 minutes until fragrant.Sift together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.In another bowl, whisk together the eggs (or flax egg), vanilla, mashed bananas, crushed pineapple, and oil.Fold the dry ingredients into the wet ingredients until just combined.Gently stir in the macadamia nuts and coconut flakes into the batter.Pour the batter into the greased loaf pan and bake for 55-65 minutes.Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Nutrition Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 115mgFiber: 2gSugar: 12gVitamin A: 120IUVitamin C: 2mgCalcium: 20mgIron: 1mg NotesFor eggless version, substitute eggs with a flax egg. Keep banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage. Tried this recipe?Let us know how it was!
