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 everything required to bake this tropical-inspired banana bread:

All-Purpose Flour — This is the backbone of our bread, building structure and assuring a tender crumb.
Sugar: For sweetness and to develop a golden-brown crust.
Baking Powder & Baking Soda: These two work together for a good rise, giving the bread that light and fluffy texture.
Salt: Needs to temper the sweetness and create a better overall flavor.
Eggs: Help hold everything together while adding richness and structure.
Vanilla Extract: Rounded out the sweetness and provided a warm, perfumed note.
Ripe Bananas: The bread’s leading actor, providing natural sweetness, moisture, and the banana flavor we all know and love.
Crushed Pineapple in Juice: Keeps the bread super moist while infusing a tangy, tropical flavor.
Organic Sunflower Oil: A neutral oil that allows the bread to stay moist without imparting any competing flavors.
Macadamia Nuts: Adds a buttery crunch — another flavor that complements tropical.
Unsweetened Coconut Flakes: Adds a hint of coconut flavor and a chewy texture, boosting the bread’s island vibe.

How to Make Hawaiian Banana Bread

Prep the Ingredients:

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

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

Mix the Batter:

In a medium bowl, whisk together the dry ingredients: the flour, sugar, baking powder, baking soda and salt. Mix well and set aside.

In another larger bowl, whisk together the eggs, vanilla, mashed bananas, crushed pineapple (with juices), and oil until completely combined.

Combine and Fold:

In batches, stir in the dry ingredients into the wet mixture, until just combined. Be careful not to overmix—this aids

make sure the bread stays light and fluffy. 6. Then fold in the chopped macadamia nuts and unsweetened coconut flakes.

Bake:

Transfer the batter into your prepared loaf pan and smooth the top with a spatula.

Bake at 350°F for 55-65 minutes, or until knife inserted into the center comes out clean.

Let the banana bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

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!