Dreamy Hawaiian Banana Bread

This Hawaiian banana bread transforms ordinary banana bread into a tropical vacation with every bite. The combination of sweet banana, tangy pineapple, coconut flakes, and crunchy macadamia nuts creates a moist, flavorful bread that transports you straight to the islands.

I first made this banana bread when dreaming of a Hawaiian vacation I could not afford. Now it is our family’s weekend tradition and my kids ask for vacation bread every Saturday morning.

Ingredients

• All purpose white flour: provides the perfect structure while keeping the bread tender
• Sugar: balances the tartness of pineapple and gives gentle sweetness
• Baking powder and baking soda: work together to ensure a lovely rise
• Ripe bananas: should be heavily spotted or even black for the best flavor
• Crushed pineapple with juice: offers luscious moisture and a bright tang
• Organic sunflower oil: adds moisture without overpowering the subtle flavors
• Dry roasted macadamia nuts: give the bread its signature Hawaiian crunch and buttery bite
• Unsweetened coconut flakes: add tropical texture and delicate coconut essence

For each of these ingredients, choose the ripest bananas available, a good quality cold-pressed oil, and always select nuts that smell sweet and crisp. Freshness truly matters for the best results.

Step-by-Step Instructions

Prepare Your Setup:

Preheat your oven to exactly 350°F and thoroughly grease your loaf pan, making sure to get into all corners to prevent sticking.

Toast The Macadamia Nuts:

Spread macadamia nuts in a single layer in a dry skillet over medium heat for three to five minutes, shaking occasionally until they become fragrant and lightly golden. This enhances their natural buttery flavor.

Mix Dry Ingredients:

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until fully combined. This even distribution ensures no pockets of baking soda or salt in your final bread.

Combine Wet Ingredients:

In a separate bowl, thoroughly beat the eggs before adding vanilla, then mash the bananas until only small lumps remain. Stir in the undrained crushed pineapple and oil until the mixture is silky and uniform.

Create The Batter:

Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until you no longer see dry flour. Overmixing activates gluten and makes for a tougher loaf.

Add The Tropical Elements:

Gently fold in the chopped macadamia nuts and coconut flakes with just a few strokes. This keeps the bread tender and ensures the bits are evenly scattered.

Bake To Perfection:

Pour the batter into your prepared pan and bake for fifty-five to sixty-five minutes. The bread is finished when a thin knife in the center comes out clean or with a few moist crumbs.

Cool Completely:

Let the bread cool in the pan for fifteen minutes, then transfer to a wire rack. Cutting too soon will make the warm loaf crumble.

Pin

The crushed pineapple is my secret weapon in this recipe. I discovered its power years ago when my banana bread kept turning out dry. The pineapple brings extra moisture and helps the bread rise with a fluffier crumb, so now I never make banana bread without it.

The Perfect Banana Ripeness

For the most robust flavor, always choose bananas that are well speckled or even turned fully black. As bananas ripen, their starches transform into sugars and the flavor develops a deep sweetness which pairs perfectly with the bright pineapple. If you have bananas that are not yet ready, pop them into a paper bag with an apple and they will ripen faster overnight.

Creative Variations

This is a flexible recipe that lets you play with flours and flavors. I like to swap half the all-purpose flour with whole wheat for a nuttier bite. Sometimes I trade a splash of vanilla extract for dark rum or coconut extract for a real island twist. For a showy presentation, drizzle cooled bread with a glaze of powdered sugar and pineapple juice, then dust with toasted coconut for extra flair.

Serving Suggestions

Toasted slices paired with coconut butter or cream cheese make a breakfast that feels like vacation. If I am feeling indulgent, I warm a slice and top with vanilla ice cream and a spoonful of pineapple preserves. It is just as delightful with morning coffee or a special afternoon tea break.

Common Recipe Questions

→ Is it okay to swap canned pineapple for fresh?

Go for it! Just make sure you mash the fresh pineapple real well. And watch the liquid—you might have to add or pour off a bit since canned pineapple comes super juicy.

→ What other nuts work if I don't have macadamias?

No worries! Try pecans, almonds, or walnuts instead. Use whatever you like best or have in your cupboard.

→ What's the trick for gluten-free banana bread?

Just swap regular flour with a gluten-free blend, same amount. Double check all your other things are gluten-free, too!

→ Can I stick this loaf in the freezer?

Yup, just wait till it's cool, then wrap it up tight and toss in a freezer bag or box. It'll be good for three months or even a little longer.

→ Can I leave out the coconut or swap out the nuts?

Of course. Leave out whatever you're not into. The loaf still turns out sweet, just not as chewy or crunchy as you'd get with the coconut or nuts.