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Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

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A moist and cozy Hawaiian-inspired banana bread made with ripe bananas, crushed pineapple, sweet shredded coconut, and buttery macadamia nuts for a soft tropical loaf perfect for breakfast, snacking, or dessert.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf (8 to 10 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Vegetarian

Ingredients

  • 3 ripe bananas, mashed
  • 1 cup crushed pineapple, well drained
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup chopped macadamia nuts
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan.
  2. In a large bowl, mash the bananas until mostly smooth.
  3. Stir in the drained crushed pineapple, melted butter, eggs, vanilla extract, granulated sugar, and brown sugar until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.
  5. Add the dry ingredients to the wet ingredients and stir gently just until combined. Do not overmix.
  6. Fold in the shredded coconut and chopped macadamia nuts, reserving a little for topping if desired.
  7. Pour the batter into the prepared loaf pan and spread it evenly.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. If the top browns too quickly, loosely cover the loaf with foil during the last part of baking.
  10. Cool the bread in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Drain the crushed pineapple very well to prevent the loaf from becoming too wet or dense.
  • Do not overmix the batter or the bread may turn out heavy.
  • Toasted coconut adds a deeper tropical flavor.
  • You can add white chocolate chips for a sweeter dessert-style loaf.
  • For a heartier texture, replace part of the all-purpose flour with whole wheat flour.
  • This batter can also be baked as muffins at 350°F for 18 to 24 minutes.
  • Store tightly wrapped at room temperature for up to 2 days, refrigerate up to 5 days, or freeze up to 2 months.

Nutrition

Find it online: https://juliameals.com/hawaiian-banana-bread-with-pineapple-coconut-macadamia-nuts/