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Hawaiian Banana Bread

Hawaiian banana bread with macadamia nuts, shredded coconut, and crushed pineapple baked into a golden, moist loaf. This easy tropical banana bread has a tender crumb and fragrant island-style flavors in every slice.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: Hawaiian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana base
  • 2 ripe bananas Mashed until smooth.
  • 1 can (8 oz) crushed pineapple Well drained.
  • 0.5 cup butter Melted.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup sweetened shredded coconut
  • 0.5 cup macadamia nuts Roughly chopped.

Equipment

  • 1 sheet pan

Method
 

Prep and mix wet ingredients
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk melted butter, sugar, eggs, and vanilla into mashed bananas, then stir in well-drained crushed pineapple.
Combine batter and add mix-ins
  1. Fold in all-purpose flour, baking soda, baking powder, and salt until just combined, stopping as soon as no dry streaks remain.
  2. Fold in sweetened shredded coconut and roughly chopped macadamia nuts to distribute them through the batter.
  3. Pour the batter into the prepared loaf pan and sprinkle extra coconut and macadamia nuts on top if desired.
Bake
  1. Bake for 60–70 minutes at 350°F until the top is deep golden and a toothpick comes out clean.

Notes

For the most moist crumb, drain the crushed pineapple well so the batter doesn’t get watery. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a lighter swap, use unsweetened shredded coconut and reduce sugar slightly to 1/2 cup.