Enjoy a tropical twist on classic banana bread with this Hawaiian-inspired recipe featuring sweet crushed pineapple, toasty coconut flakes, and crunchy macadamia nuts. Made with Dole crushed pineapple and a blend of flavorful ingredients, this banana bread is moist, soft, and bursting with island vibes — truly one of the best banana breads you’ll ever bake!
Inspiration Behind This Recipe
During a recent trip to Oahu, Hawaii, I fell in love with the local flavors — from pineapple treats to macadamia nuts and coconut dishes. Inspired by the delicious grilled banana bread at Kahuku Farms and the abundance of tropical fruits everywhere, I created this recipe to capture the essence of Hawaii in a loaf. This banana bread celebrates the perfect combination of pineapple, coconut, and macadamia nuts, paying homage to the island’s most beloved flavors.
What Is Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?
This is a delightful variation on traditional banana bread, incorporating crushed pineapple, coconut flakes, and roasted macadamia nuts for a uniquely tropical flavor profile. It’s sweet, moist, and packed with textures that make every bite exciting. Whether you call it Hawaiian Banana Bread, Coconut Pineapple Loaf, or Kona Banana Nut Bread, this recipe is a must-try for anyone craving a taste of the islands.
Why You’ll Love This Recipe
- Tropical & Ambrosial: The perfect blend of pineapple, coconut, and macadamia nuts makes this banana bread a tropical delight.
- Moist & Soft: The juicy pineapple keeps the bread wonderfully moist and tender.
- Easy to Make: Simple ingredients and straightforward steps make this an easy bake for any home cook.
- Perfect Anytime: Enjoy it for breakfast, as a snack, or alongside your favorite coffee or tea.
- Adaptable: Dairy-free and gluten-free options available.
Ingredients
- Bananas: Use ripe to overripe bananas for natural sweetness.
- Crushed Pineapple: Canned crushed pineapple with juice adds moisture and tropical flavor.
- Coconut Flakes: Unsweetened flakes work best; toasting enhances the flavor.
- Macadamia Nuts: Dry roast and chop for a crunchy, nutty bite.
- All-Purpose Flour: The base of the bread for structure.
- Sugar: Regular white or cane sugar for sweetness.
- Baking Powder & Baking Soda: Helps the bread rise.
- Salt: Enhances all the flavors.
- Eggs: Bind the ingredients and add richness.
- Vanilla Extract: Use pure vanilla for best flavor.
- Sunflower Oil: Or any neutral oil like vegetable or canola oil.
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8.5″ loaf pan (9″ or 10″ pans also work).
- Dry roast the macadamia nuts in a skillet until lightly browned, then chop and set aside.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: eggs, vanilla extract, mashed bananas, crushed pineapple with juice, and oil. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in the chopped macadamia nuts and coconut flakes evenly.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes. Use a clean knife inserted into the center to check for doneness — it should come out clean or with a few moist crumbs.
- Allow the banana bread to cool completely in the pan before slicing.
Serving Suggestions
- Slice into 10-12 pieces; cut smaller slices for sharing or snacking.
- Perfect alongside your morning coffee or afternoon tea.
- Great as a sweet treat at brunch or dessert.
Expert Tips
- Don’t over-roast the macadamia nuts to avoid bitterness.
- Use bananas that are very ripe with brown spots for maximum sweetness.
- Toast coconut flakes for added flavor depth.
- Avoid overmixing batter to keep the bread tender and moist.
- Use a loaf pan between 8.5″x4.5″x2.75″ to 9″x5″ for ideal baking.
- Bake until a knife comes out clean or with a few moist crumbs to avoid undercooked centers.
Nutrition (Per Slice Approximate)
Calories: 324 | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 229mg | Fiber: 3g | Sugar: 16g | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg
More Banana Bread Recipes to Try
- Vegan Banana Bread
- Banana Rum Cake
- Pumpkin Banana Bread
- Double Chocolate Banana Bread
- Red Velvet Banana Bread
If you try this recipe, please leave a comment and rating! Tag me on Instagram so I can see your delicious Hawaiian Banana Bread creations. Enjoy the taste of the islands in every bite!
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1 ¼ cups ripe mashed bananas (about 3 bananas)
- 1 (8-ounce) can crushed pineapple with juice (such as Dole)
- ½ cup + 1 tbsp sunflower oil (or any neutral oil)
- ½ cup macadamia nuts, dry roasted and chopped
- ½ cup unsweetened coconut flakes
Instructions
- Preheat oven to 350°F (175°C). Grease an 8.5″ loaf pan (9″ or 10″ pan also works).
- Dry roast macadamia nuts in a skillet until lightly browned, then chop and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, mix eggs, vanilla extract, mashed bananas, crushed pineapple with juice, and oil until well combined.
- Add dry ingredients to wet ingredients and stir gently until just combined—do not overmix.
- Fold in chopped macadamia nuts and coconut flakes evenly.
- Pour batter into prepared loaf pan. Bake for 55-65 minutes, or until a knife inserted into the center comes out clean or with a few moist crumbs.
- Let banana bread cool completely in the pan before slicing.