Hawaiian Banana Bread
This tropical Hawaiian banana bread recipe combines ripe bananas with crushed pineapple, toasted coconut, and macadamia nuts for an island-inspired treat. Perfect for busy families looking for a quick, easy breakfast that brings vacation vibes to everyday mornings.
Ingredients
- 3 very ripe bananas, mashed (about 1½ cups
- 1/2 cup crushed pineapple, drained (reserve 2 tablespoons juice)
- 1/2 cup sweetened shredded coconut, plus extra for topping
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons reserved pineapple juice
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped macadamia nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- Spread the shredded coconut on a baking sheet and toast in the preheating oven for 3-5 minutes until lightly golden. Watch carefully to prevent burning.
- In a large bowl, combine mashed bananas, drained pineapple, oil, eggs, sugar, vanilla extract, and reserved pineapple juice. Mix well.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.
- Fold in the toasted coconut and macadamia nuts (if using), reserving some coconut for topping.
- Pour the batter into your prepared loaf pan and sprinkle the remaining toasted coconut on top.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. If the coconut topping browns too quickly, tent with foil after 30 minutes.
- Allow the bread to cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely before slicing.
Notes
For the best flavor, use very ripe bananas with lots of brown spots.
Be sure to drain the crushed pineapple well to prevent the bread from becoming too wet.
For a dairy-free version, use coconut oil instead of butter.
Store at room temperature, wrapped tightly, for up to 4 days, or freeze for up to 3 months.
This recipe can be made in mini loaf pans for gift-giving - reduce baking time to 30-35 minutes