This Pineapple Coconut Macadamia Hawaiian Banana Bread is a tropical vacation in every single bite! Made with ripe bananas, juicy crushed pineapple and a kiss of vanilla, it’s an ideal way to use up those overripe bananas. Also, it’s loaded with textures and flavors from crunchy macadamia nuts and unsweetened coconut flakes. I love making this for a sweet treat that’s also wholesome and satisfying.”

If you’ve read my other banana bread recipes before, then you know I like my goods to be simple but flavorful, and this one is no different. The pineapple creates a natural sweetness and moisture in the bread, and the macadamia nuts contribute just the right crunch. And organic sunflower oil keeps the loaf tender without competing with those tropical flavors. If this well bakes trust me your kitchen will smell amazing!

For best results, I’m a fan of Dole crushed pineapple — that’s what I swear by for this recipe because it matches the bananas so well. Whether you eat it hot out of the oven or after it has cooled completely, this banana bread will be a new favorite in your family home!

Why This Recipe for Hawaiian Banana Bread Is So Good

Tropical Take on a Classic: If you’re a fan of banana bread, but want something that has a touch of panache, this Hawaiian edition is for you. With crushed pineapple, toasted coconut flakes, and crunchy macadamia nuts, it’s an excellent way to get a taste of the islands right in your home!

Deliciously Moist and Flavorful: The ripe bananas and the pineapple keep this bread moist, the coconut and the macadamia nuts add a lovely crunchy touch. And it’s a cinch to make — all you need is a loaf pan and a handful of ingredients.

Great Anytime: A slice with your morning coffee, an afternoon snack or as dessert with a dollop of whipped cream. It’s also adaptable and freezer-friendly, so you can bake one to eat now and one to save for later.

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What You’ll Need

Here’s what you’ll need to bake this tropical-inspired banana bread:

All-Purpose Flour: This is the protein structure of our bread; it gives structure to the bread and provides for a tender crumb.
Sugar: For sweetness and for a golden-brown crust.
Cake flour and Baking Powder & Baking Soda: All of these working in synergy for a good rise, that’s what gives the bread a light and fluffy texture.
Salt: Should contrast sweetness and also lift overall flavor.
Eggs: Aids in holding everything together while also providing richness and texture.
Vanilla Extract: Mixed in a warm, perfumed note that countered all that sweetness.
Ripe Bananas: The hero in this bread, contributing natural sweetness, moisture and that banana flavor we all love.
Crushed Pineapple in Juice: Gives the bread a ton of moisture and adds a tangy tropical flavor.
Organic Sunflower Oil: A neutral oil that allows the loaf to retain its moisture without adding in some competing flavors.
Macadamia Nuts: Adds a buttery crunch — also an often overlooked flavor that pairs nice with tropical.
Unsweetened coconut flakes: Provides a touch of coconut flavor and a chewiness that sells the bread’s island-y appeal even further.

How to Make Hawaiian Banana Bread

Prep the Ingredients:

Instructions Preheat oven to 350°F and use a non-stick cooking spray or light oil to grease a loaf pan. Dry roast the macadamia nuts

in a skillet for a few minutes until they brown a little, then chop and set aside.

Mix the Batter:

To do this, begin by mixing all the dry ingredients in a medium bowl: the flour, sugar, baking powder, baking soda and salt. Give everything a good whisk to ensure it’s well combined, then set the bowl aside for the moment.

In another larger mixing bowl, crack your eggs and add vanilla extract. Fold in the mashed bananas and crushed pineapple, along with all the juices from the can, for added moisture and flavor. Drizzle in the oil, and whisk everything in until the mixture is smooth and well blended.

Combine and Fold:

Fold the dry ingredients into the wet mixture in two or three additions, stirring until just combined. Do not overmix—this helps

maintains the bread a little airy. 6. Stir in the chopped macadamia nuts and unsweetened coconut flakes.

Bake:

Use a spatula to evenly spread your batter into your loaf pan, which you already greased with a bit of oil and dusted with flour to assist in preventing sticking. Transfer the pan to the preheated oven (350°F; 175°C), and bake until the colomba is no longer jiggly and a skewer inserted in the center comes out clean, 55 to 65 minutes. You’ll know it’s done when a knife or toothpick poked into the center comes out clean or with only crumbs.

After baking, allow the banana bread to cool in the pan for about 10 minutes. Then gently lift it onto a wire rack and let it cool fully. Try not to slice into it too soon — the texture improves even more if it gets a chance to set!

Variations

Nuts: Use chopped walnuts or pecans instead of macadamia nuts, if you want.

No Pineapple: Not a pineapple person? Skip it and add another banana for more traditional flavor.

Coconut: Unsweetened coconut flakes will make sweeter bread, or leave it out altogether if you’re not a coconut fan.

What to Serve with Hawaiian Banana Bread

Enjoy this tropical banana bread with a freshly brewed cup of coffee or tea, or serve it alongside vanilla yogurt for a more well rounded breakfast. It’s also lovely for an afternoon snack, slathered with a little butter or honey.

Storage Tips

Refrigerate: You can put any extra banana bread in an airtight container in the fridge for 5 days.

Freeze: For longer storage, wrap pieces in plastic wrap individually, then keep in a freezer-safe bag up to 3 months. Defrost at room temperature or nuke in microwave for a speedy snack!