Transport yourself to a tropical paradise with this irresistible Hawaiian-style banana bread. The addition of crushed pineapple and toasted macadamia nuts transforms classic banana bread into an island-inspired treat that’s perfect for breakfast, snacking, or dessert.
This recipe brings together the sweet, tender crumb you love in traditional banana bread with hints of tropical flavor that’ll make you feel like you’re sitting on a lanai in Maui. It’s the perfect way to use up those overripe bananas while adding an exotic twist to your baking repertoire.
Why You’ll Love This
- No mixer needed – just two bowls and a wooden spoon
- Extra moist thanks to the crushed pineapple
- Freezes beautifully for up to 3 months
- Perfect balance of tropical flavors and classic comfort
- Great for gift-giving or brunch gatherings
Ingredients
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped macadamia nuts
- 1/4 cup shredded coconut
Instructions
- Prep and Preheat Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- Combine Wet Ingredients In a large mixing bowl, stir together the melted butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, mashed bananas, and crushed pineapple. (And can we take a moment to appreciate how amazing that combo smells already?)
- Mix Everything Together Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Overmixing can make your bread dense, so go easy. Now, fold in the shredded coconut and any optional add-ins like nuts or dried fruit.
- Pour and Top Pour the batter into the prepared loaf pan, smoothing the top. If you’re a coconut lover like us, sprinkle a bit of extra shredded coconut on top—this will toast up beautifully while baking and add a little crunch.
- Bake Until Golden Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with a piece of foil.
- Cool and Serve Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely (or at least try to wait before slicing). It’s hard, we know! If you reserved any pineapple juice, brush a little over the top for an extra hint of tropical flavor.
Tips & Variations
- Swap macadamia nuts for walnuts or pecans if needed
- Add 1/2 teaspoon of coconut extract for extra tropical flavor
- Use very ripe bananas with brown spots for best results
- Toast the coconut before adding for enhanced flavor
- Make mini loaves for gifting – adjust baking time to 25-30 minutes
Serving Suggestions
Serve slices slightly warm with a pat of coconut butter or cream cheese. For a truly tropical breakfast, pair with fresh fruit and Kona coffee. This bread also makes wonderful French toast when slightly stale!
Notes
- Store in an airtight container at room temperature for up to 3 days
- Bread is done when a toothpick inserted comes out clean
- Cool completely before slicing for clean cuts
FAQs
- Can I use fresh pineapple instead of canned? Yes, but make sure to drain it very well and chop it finely.
- Why did my bread sink in the middle? This usually happens if the oven door is opened during baking or if the batter is overmixed.
- Can I freeze this bread? Yes! Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
- Is there a gluten-free version? Replace the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped macadamia nuts
- 1/4 cup shredded coconut
Steps
- Prep and Preheat Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- Combine Wet Ingredients In a large mixing bowl, stir together the melted butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, mashed bananas, and crushed pineapple. (And can we take a moment to appreciate how amazing that combo smells already?)
- Mix Everything Together Gently fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Overmixing can make your bread dense, so go easy. Now, fold in the shredded coconut and any optional add-ins like nuts or dried fruit.
- Pour and Top Pour the batter into the prepared loaf pan, smoothing the top. If you’re a coconut lover like us, sprinkle a bit of extra shredded coconut on top—this will toast up beautifully while baking and add a little crunch.
- Bake Until Golden Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with a piece of foil.
- Cool and Serve Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely (or at least try to wait before slicing). It’s hard, we know! If you reserved any pineapple juice, brush a little over the top for an extra hint of tropical flavor.
Notes
- Store in an airtight container at room temperature for up to 3 days
- Bread is done when a toothpick inserted comes out clean
- Cool completely before slicing for clean cuts
