Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

This Hawaiian Banana Bread with Pineapple, Coconut, and Macadamia Nuts is like a tropical getaway in every bite! Made with ripe bananas, juicy crushed pineapple, and a hint of vanilla, it’s the perfect way to use up those overripe bananas. Plus, it’s packed with textures and flavors from crunchy macadamia nuts and unsweetened coconut flakes. I love making this for a sweet treat that’s still wholesome and satisfying.

If you’ve followed my other banana bread recipes before, you know I like to keep things simple but flavorful, and this version is no exception. The addition of pineapple brings a natural sweetness and moisture to the bread, while the macadamia nuts add just the right amount of crunch. And using organic sunflower oil helps keep the loaf tender without overpowering those tropical flavors. Trust me, your kitchen will smell absolutely divine while this bakes!

For best results, I recommend using Dole crushed pineapple—it’s my go-to for this recipe, as it blends beautifully with the bananas. Whether you enjoy it fresh out of the oven or after it’s cooled completely, this banana bread is sure to become a new favorite in your home!

Why This Hawaiian Banana Bread Recipe Works

Tropical Twist on a Classic: If you love banana bread but want something with a little extra flair, this Hawaiian version is perfect for you. Packed with crushed pineapple, toasted coconut flakes, and crunchy macadamia nuts, it’s a delicious way to bring a taste of the islands into your home!

Moist and Flavorful: The ripe bananas and pineapple keep this bread moist, while the coconut and macadamia nuts add a delightful crunch. Plus, it’s easy to prepare—all you need is a loaf pan and a few simple ingredients.

Perfect for Any Time: Enjoy a slice with your morning coffee, as an afternoon snack, or even as a dessert with a dollop of whipped cream. It’s versatile and freezer-friendly too, so you can make a loaf to enjoy now and save one for later.

What You’ll Need

Here’s everything you’ll need to make this tropical-inspired banana bread:

• All-Purpose Flour: The base of our bread, providing structure and ensuring a tender crumb.
• Sugar: Adds sweetness and helps create a golden-brown crust.
• Baking Powder & Baking Soda: This duo ensures a nice rise, giving the bread its light and fluffy texture.
• Salt: Balances the sweetness and enhances the overall flavor.
• Eggs: Bind the ingredients together, adding richness and structure.
• Vanilla Extract: Enhances the sweetness and adds a warm, aromatic note.
• Ripe Bananas: The star of the bread, adding natural sweetness, moisture, and that classic banana flavor.
• Crushed Pineapple with Juice: Keeps the bread extra moist while adding a tangy, tropical flavor.
• Organic Sunflower Oil: A neutral oil that keeps the bread moist without adding any competing flavors.
• Macadamia Nuts: Provide a rich, buttery crunch that pairs perfectly with the tropical flavors.
• Unsweetened Coconut Flakes: Add a subtle coconut flavor and chewy texture, enhancing the island vibe of the bread.

How to Make Hawaiian Banana Bread

• Prep the Ingredients:

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

in a skillet for a few minutes until they’re slightly browned, then chop and set aside.

• Mix the Batter:

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

In a separate large bowl, whisk together the eggs, vanilla extract, mashed bananas, crushed pineapple (with juice), and oil until well combined.

• Combine and Fold:

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—this helps

keep the bread light and fluffy. 6. Gently fold in the chopped macadamia nuts and unsweetened coconut flakes.

• Bake:

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

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

Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Variations

• Nuts: Swap macadamia nuts for chopped walnuts or pecans if you prefer.
• Pineapple-Free: Not a fan of pineapple? Omit it and add an extra banana for more traditional flavor.
• Coconut: Use sweetened coconut flakes for a sweeter bread, or leave it out if you don’t like coconut.

What to Serve with Hawaiian Banana Bread

Serve this tropical banana bread with a hot cup of coffee or tea, or pair it with vanilla yogurt for a balanced breakfast. It’s also delicious as an afternoon snack with a bit of butter or honey drizzled on top.

Storage Tips

• Refrigerate: Store any leftover banana bread in an airtight container in the fridge for up to 5 days.
• Freeze: For longer storage, wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for a quick treat!