Hawaiian Banana Bread

Hawaiian banana bread with a golden, tropical crumb—mashed bananas, well-drained crushed pineapple, and melted butter create a moist loaf. Fold in macadamia nuts and sweet shredded coconut for an island-style Hawaii banana loaf.

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings: 10 servings

Course: Breakfast, Snack

Cuisine: Hawaiian-American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Bananas

2 ripe bananas mashed

Crushed pineapple

1 can (8 oz) crushed pineapple well drained

Butter

0.5 cup butter melted

Sugar

0.75 cup sugar

Eggs

2 large eggs

Vanilla

1 tsp vanilla extract

All-purpose flour

2 cup all-purpose flour

Baking soda

1 tsp baking soda

Baking powder

0.5 tsp baking powder

Salt

0.5 tsp salt

Shredded coconut

0.5 cup sweetened shredded coconut

Macadamia nuts

0.5 cup macadamia nuts roughly chopped

Equipment

1 sheet pan

Method

Prep the loaf pan

Preheat oven to 350°F, then grease a 9x5 loaf pan.

Mix the wet ingredients

Whisk melted butter, sugar, eggs, and vanilla into mashed bananas, until smooth.
Stir in the well-drained crushed pineapple so the batter stays evenly speckled.

Combine and flavor

Fold in all-purpose flour, baking soda, baking powder, and salt until just combined, with no dry pockets.
Fold in sweetened shredded coconut and chopped macadamia nuts to distribute throughout the batter.

Bake

Pour batter into the prepared pan and sprinkle extra shredded coconut and macadamia nuts on top if desired.
Bake for 60–70 minutes at 350°F until the top is a deep golden color and a toothpick comes out clean.

Notes

For the most consistent moisture, drain the crushed pineapple well so the loaf doesn’t turn gummy. Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze in slices for up to 2 months. For a dairy-free swap, use a 1:1 melted plant-butter alternative in place of butter.