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Hawaiian Banana Bread

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (8-10 slices) 1x
  • Category: Bread, Breakfast, Snack
  • Method: Baking
  • Cuisine: Hawaiian, American
  • Diet: Vegetarian

Description

This Hawaiian Banana Bread is moist, sweet, and packed with tropical flavors. Ripe bananas, crushed pineapple, and coconut come together for the perfect island-inspired treat. Enjoy it for breakfast, as a snack, or even dessert!


Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup unsalted butter, melted (or vegetable oil)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup chopped macadamia nuts (optional)

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  • Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon.
  • Combine wet ingredients: In a separate large bowl, whisk melted butter (or oil), sugar, eggs, and vanilla until smooth.
  • Add bananas and pineapple: Stir in mashed bananas and drained pineapple.
  • Mix the batter: Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
  • Add coconut and nuts: Gently fold in shredded coconut and macadamia nuts (if using).
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool & serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Swap macadamia nuts for pecans or walnuts if desired.
  • Add ½ cup chocolate chips for extra sweetness.
  • Store in an airtight container for up to 4 days or freeze for longer storage.