Hawaiian Banana Bread Recipe

This Hawaiian banana bread is the tropical upgrade your regular loaf has been waiting for.

It’s packed with ripe bananas, juicy crushed pineapple, sweet coconut, and buttery macadamia nuts, so every slice tastes like a little island getaway.

The crumb stays soft and moist for days, and the whole thing comes together in one bowl with simple pantry staples.

If you love classic loaves like my banana peach bread, this pineapple and coconut version is going to become a new favorite.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	1 hour
Total Time	1 hour 15 minutes
Servings	2 loaves (24 slices)
Difficulty Level	Easy

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Why You’ll Love This Hawaiian Banana Bread Recipe

This loaf takes everything people love about classic banana bread and adds a tropical twist that feels special without being complicated.

• Incredibly moist: The oil, ripe bananas, and crushed pineapple keep the crumb tender and soft for days.
• Tropical flavor in every bite: Pineapple, coconut, and macadamia nuts give this bread its signature island taste.
• Makes two loaves: Enjoy one now and freeze the other, or share it with a neighbor.
• Simple method: You only need a couple of bowls and a spatula, with no mixer required.
• Perfect for ripe bananas: It’s a delicious way to use up the spotty bananas sitting on your counter.
• Great for gifting: Wrap a loaf in parchment and twine for an easy homemade gift.

Another favorite: Greek Yogurt Banana Bread Recipe

Ingredients

Most of these ingredients are probably already in your kitchen, and the tropical extras are easy to find at any grocery store.

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 cups mashed very ripe bananas (about 4 medium bananas)
• 1 (8-ounce) can crushed pineapple, well drained
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 cup chopped macadamia nuts
• 1 cup sweetened flaked coconut, plus 2 tablespoons for topping
• Nonstick cooking spray or softened butter, for greasing the pans

I love to pair this loaf with the same nutty, tropical flavors I used in my macadamia coconut tart.

Kitchen Equipment Needed

You don’t need anything fancy to make this bread, just a few basic baking tools.

• Two 8 1/2 x 4 1/2-inch loaf pans
• Parchment paper for lining the pans
• A wire cooling rack
• A kitchen scale for measuring flour accurately (optional)
• A serrated bread knife for clean slices
• Two large mixing bowls
• A whisk and a rubber spatula
• A fork or potato masher
• A colander or fine mesh sieve for draining the pineapple
• Measuring cups and spoons

Read Also: Pineapple Quick Bread Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of baking quick breads in my own kitchen.

Each one solves a small problem that can make or break a loaf.

1. Nordic Ware Natural Aluminum Loaf Pan

Aluminum pans bake evenly and give you a golden crust without dark, overdone edges.

A good loaf pan also releases the bread cleanly, which matters when your batter is full of sticky pineapple and coconut.

Get it on Amazon

2. Raw Unsalted Macadamia Nuts

Macadamia nuts are what make this bread taste truly Hawaiian.

Choosing raw, unsalted nuts lets you control the seasoning, and a quick chop gives you buttery bites throughout the loaf.

Get it on Amazon

3. Sweetened Flaked Coconut

Sweetened flaked coconut stays soft inside the batter and toasts beautifully on top.

It adds chew, sweetness, and that unmistakable tropical aroma while the bread bakes.

Get it on Amazon

4. McCormick Pure Coconut Extract

Just one teaspoon of coconut extract makes the coconut flavor pop, even for people who usually find coconut too subtle.

It’s a small bottle that lasts a long time and works in cakes, cookies, and frostings too.

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5. Digital Kitchen Scale

Too much flour is the number one reason quick breads turn out dry.

Weighing your flour takes the guesswork out and gives you consistent results every single time you bake.

Get it on Amazon

These pans also work beautifully for my sour cream banana bread.

Step-by-Step Instructions: How to Make Hawaiian Banana Bread

1. Preheat the Oven and Prepare the Pans

• Position an oven rack in the center of the oven and preheat to 350°F (175°C).
• Grease two 8 1/2 x 4 1/2-inch loaf pans well with nonstick cooking spray or softened butter, making sure to coat the corners.
• Line each pan with a strip of parchment paper, leaving a little overhang on the long sides so you can lift the loaves out easily after baking.
• Set the prepared pans on a baking sheet if you like, which makes them easier to move in and out of the oven.

2. Prep the Bananas, Pineapple, and Macadamia Nuts

• Peel the bananas and place them in a large bowl, then mash them with a fork or potato masher until mostly smooth with a few small lumps remaining.
• Measure out 2 cups of mashed banana, which should be about 4 medium bananas.
• Pour the crushed pineapple into a colander or fine mesh sieve and press gently with a spoon to drain off as much juice as you can.
• Roughly chop the macadamia nuts into small, pea-sized pieces and set them aside.

3. Whisk the Dry Ingredients

• In a second large bowl, add the 3 cups of flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
• Whisk everything together for about 30 seconds so the baking soda and spices are evenly distributed.
• Set the dry mixture aside while you make the wet batter.

4. Mix the Wet Ingredients

• To the bowl of mashed bananas, add the 1 1/2 cups of sugar and the 3 eggs, then whisk until well combined.
• Pour in the 1 cup of vegetable oil and whisk again until the mixture looks smooth and glossy.
• Stir in the well-drained crushed pineapple, 2 teaspoons of vanilla extract, and the coconut extract if you’re using it.

5. Combine the Wet and Dry Ingredients

• Pour the dry ingredients into the bowl with the wet ingredients.
• Use a rubber spatula to fold the mixture gently, scraping the bottom and sides of the bowl, until you no longer see dry flour.
• Stop mixing as soon as the batter comes together, since overmixing can make the bread tough and dense.

6. Fold in the Macadamia Nuts and Coconut

• Add the chopped macadamia nuts and 1 cup of sweetened flaked coconut to the batter.
• Fold gently with just a few strokes until the nuts and coconut are evenly spread through the batter.
• The batter will be thick and chunky, which is exactly what you want.

7. Fill the Pans and Add the Topping

• Divide the batter evenly between the two prepared loaf pans, filling each about two-thirds full.
• Smooth the tops lightly with the back of your spatula.
• Sprinkle the remaining 2 tablespoons of flaked coconut evenly over the top of both loaves.

8. Bake the Hawaiian Banana Bread

• Place the pans in the center of the oven and bake for 55 to 65 minutes.
• If the tops start to brown too quickly after about 40 to 45 minutes, loosely tent the loaves with a piece of foil.
• Check for doneness by inserting a toothpick into the center of a loaf, which should come out clean or with a few moist crumbs attached.
• If the toothpick comes out with wet batter, bake for another 5 minutes and test again.

9. Cool and Slice

• Let the loaves cool in the pans for 15 minutes so they can set up.
• Use the parchment overhang to lift each loaf out, then transfer them to a wire rack to cool completely.
• Slice each loaf into 12 slices with a serrated knife, using a gentle sawing motion for clean edges.

Another favorite: Chocolate Chip Banana Bread Recipe

Tips for The Best Hawaiian Banana Bread

These small tips will help you get a tender, flavorful loaf every time you bake.

• Use very ripe bananas: Bananas with plenty of brown spots are sweeter and mash more easily, which gives you the best flavor and moisture.
• Drain the pineapple well: Extra juice can make the bread gummy, so press the pineapple in a sieve until it stops dripping.
• Do not overmix: Fold the batter just until the flour disappears for a soft, tender crumb.
• Measure the flour carefully: Spoon the flour into your measuring cup and level it off, or weigh it, so the bread doesn’t turn out dry.
• Tent with foil if needed: Coconut browns fast, so a loose foil tent protects the tops while the centers finish baking.
• Let it cool before slicing: The bread continues to set as it cools, and warm slices can crumble.

The same ripe banana trick works wonderfully in my banana nut bread without flour.

Serving Suggestions

This bread is wonderful on its own, but a few simple pairings make it feel like a full tropical breakfast or an afternoon treat.

• Serve warm slices with a pat of salted butter melting on top.
• Spread whipped cream cheese or honey butter over a slice for extra richness.
• Toast thick slices in a skillet with butter until the edges turn golden and crisp.
• Pair a slice with hot coffee or tea for an easy breakfast.
• Add a scoop of vanilla ice cream and a drizzle of caramel for a quick dessert.
• Serve alongside fresh pineapple and mango for a tropical brunch spread.

For a refreshing sip, try: Honey Lemon Iced Tea

Variations of Hawaiian Banana Bread

Once you’ve made the classic version, it’s easy to change things up with a few fun swaps.

• Muffins: Divide the batter among lined muffin cups and bake at 350°F for 22 to 25 minutes.
• Mini loaves: Use mini loaf pans and bake for about 30 to 35 minutes, which makes them perfect for gifting.
• Walnut swap: Replace the macadamia nuts with chopped walnuts if that’s what you have on hand.
• White chocolate chips: Fold in 1/2 cup of white chocolate chips for a sweeter, dessert-style loaf.
• Toasted coconut: Toast the flaked coconut in a dry skillet first for a deeper, nuttier flavor.
• Brown sugar: Replace half of the granulated sugar with packed brown sugar for a hint of caramel.

If you want to turn this batter into muffins, you’ll love my chocolate chip banana muffins too.

Storage and Reheating

This bread keeps beautifully, so you can bake ahead and enjoy it all week.

• Room temperature: Store the cooled loaf in an airtight container or wrapped tightly for up to 3 to 4 days.
• Refrigerator: Keep it in the fridge for up to 1 week, especially in warm weather.
• Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer bag for up to 3 months.
• Thawing: Let frozen slices thaw at room temperature for about 30 minutes, or overnight in the fridge for a whole loaf.
• Reheating: Warm a slice in the microwave for 15 to 20 seconds, or in a 300°F oven for 8 to 10 minutes.

Read Also: Banana Pumpkin Bread Recipe

Nutritional Facts

These values are approximate estimates for one slice, based on 24 slices total, and can vary with the brands and ingredients you use.

• Calories: about 270
• Total fat: about 15 g
• Carbohydrates: about 31 g
• Sugar: about 17 g
• Fiber: about 1 g
• Protein: about 3 g

If you’d like a lighter, more filling option, my high protein banana bread is worth a try.

Health Benefits of Key Ingredients

This is a treat, but several of the ingredients bring some nice nutrients to the table.

• Bananas: They provide potassium, vitamin B6, and natural sweetness that helps you use less added sugar.
• Pineapple: It offers vitamin C and manganese, along with a bright flavor that keeps the bread moist.
• Macadamia nuts: They are rich in monounsaturated fats, the type often linked to heart health.
• Coconut: It adds a bit of fiber and a satisfying chew.
• Eggs: They contribute protein and help give the loaf structure.
• Cinnamon: It adds warm flavor with no extra sugar.

A lighter option: Banana Yogurt Bowl

FAQs About Hawaiian Banana Bread

1. What makes banana bread “Hawaiian”?

Hawaiian banana bread adds crushed pineapple and coconut to a classic banana loaf.

Many versions also include macadamia nuts for a buttery crunch.

2. Can I use fresh pineapple instead of canned?

Yes, but chop it very finely and drain it well, since fresh pineapple holds more moisture.

Canned crushed pineapple is more consistent, so it’s my go-to for this recipe.

3. Why did my banana bread turn out dense or gummy?

The most common causes are overmixing the batter or not draining the pineapple well enough.

Folding gently and pressing the pineapple in a sieve will give you a lighter crumb.

4. Can I make this recipe in one loaf pan?

You can halve the recipe to make a single loaf, using 1 1/2 cups of flour and dividing the other ingredients accordingly.

For the eggs, use 1 whole egg plus 1 egg yolk, and bake for the same time.

5. Can I leave out the macadamia nuts?

Absolutely, you can skip the nuts or swap in walnuts or pecans.

The bread will still be moist and full of tropical flavor.

If you enjoy more island flavors, my Hawaiian style ambrosia fruit salad is a great match for this loaf.

Conclusion

This Hawaiian banana bread is moist, sweet, and loaded with tropical flavor, and it’s one of those recipes that makes the whole kitchen smell amazing.

It’s easy enough for beginners, and the recipe makes two loaves, so you’ll always have one to share.

I hope you give it a try soon, and if you do, leave a comment below and tell me how it turned out, or share a photo with a friend who loves banana bread.

Recommended:

• Coconut Cake Recipe
• Pineapple Pie Recipe
• Banana Nut Bread With Pecans
• Snickerdoodle Banana Bread Recipe
• Toast With Jam And Butter