Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Say aloha to your new favorite banana bread recipe! This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is bursting with tropical flavor and incredibly moist thanks to the juicy pineapple and ripe bananas. The shredded coconut adds a chewy texture, while macadamia nuts bring the perfect crunch. It’s a dreamy, sunshine-filled twist on classic banana bread—and it’s so easy to whip up with pantry staples. Whether you’re baking for breakfast, dessert, or a snack, this recipe brings island vibes straight to your kitchen!

Why You’ll Love Hawaiian Banana Bread with Pineapple

If you love banana bread, just wait until you try this tropical version! The combination of sweet pineapple, creamy coconut, and crunchy macadamia nuts adds a flavor explosion in every bite. It’s naturally moist, never dry, and perfect for breakfast, brunch, or an afternoon treat with coffee. Plus, it smells amazing while baking—like a mini Hawaiian vacation in your oven. Best of all, it’s easy to make in one bowl, so cleanup is a breeze. This is a guaranteed crowd-pleaser you’ll want to make again and again!

Ingredients

Let’s gather everything you need for this tropical banana bread! Most of the ingredients are pantry staples, with a few island-inspired add-ins to give it that signature Hawaiian twist. Make sure your bananas are nice and ripe for maximum sweetness and moisture.

Here’s what you’ll need:

• 2 to 3 very ripe bananas, mashed (about 1 cup)
• 2 large eggs
• 1/3 cup melted coconut oil (or vegetable oil)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup crushed pineapple (drained)
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped macadamia nuts
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)

Instructions

Now that we’ve got all the ingredients ready, it’s time to mix up some tropical magic! This recipe is super simple—just a few steps and you’ll have a golden, fragrant loaf cooling on your counter in no time.

How to make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mash the bananas in a large mixing bowl until smooth.
3. Add the wet ingredients: Stir in the eggs, melted coconut oil, both sugars, and vanilla extract. Mix until well combined.
4. Fold in the tropical mix-ins: Add the crushed pineapple, shredded coconut, and chopped macadamia nuts. Stir gently to combine.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
6. Mix it all together: Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix!
7. Pour into the loaf pan and smooth the top with a spatula.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover loosely with foil during the last 15 minutes.
9. Cool the bread in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This tropical banana bread is just the right size for sharing—or not! Whether you’re baking it for a weekend brunch, a sweet gift, or a cozy snack, this loaf delivers every time.

Here’s the scoop:

• Servings: Makes 1 loaf (about 8–10 slices)
• Prep time: 15 minutes
• Bake time: 55–65 minutes
• Total time: About 1 hour 20 minutes

Tips and Variations

Want to make this recipe your own? Here are some easy swaps and fun ways to change things up based on your pantry or taste preferences!

Tips & Variations:

• No macadamia nuts? Swap with chopped walnuts or pecans.
• Make it dairy-free: Use coconut oil or any plant-based oil, and skip the butter when serving.
• Want extra sweetness? Toss in 1/4 cup of white chocolate chips.
• Go tropical overload: Add a splash of coconut extract or a few diced dried mango pieces.
• Mini loaves or muffins: Divide the batter for quicker baking—reduce baking time to 20–25 minutes for muffins.
• Make it gluten-free: Use a 1:1 gluten-free flour blend.
• Lower the sugar: Reduce total sugar by up to 1/4 cup without affecting texture much.

Storage

So you’ve made the bread (yay!), now here’s how to keep it fresh—if you have any leftovers, that is!

Storage Tips:

• Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It stays moist and delicious for up to 3 days.
• Refrigerator: For longer freshness, refrigerate for up to 1 week. Just bring to room temp or warm slightly before serving.
• Freezer-friendly: Slice and freeze individual pieces in a zip-top bag for up to 3 months. Great for grab-and-go snacks!

FAQs

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is like a tropical vacation in every slice—sweet, moist, and full of island vibes. Whether you’re baking for brunch, gifting a friend, or just treating yourself, this recipe is guaranteed to bring smiles (and second helpings). It’s easy to make, packed with flavor, and perfect for using up those ripe bananas sitting on your counter.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

You Might Also Like These Recipe

1. Coconut Pineapple Bites
These chewy little gems are packed with the same island-inspired flavors and would make the perfect bite-sized companion to your banana bread.

2. Almond Chocolate Chip Cookies Recipe
For readers who love nutty, rich baked goods, this recipe offers a simple and delicious contrast to the tropical bread—great for linking within dessert ideas.

3. German Bee Sting Cake Recipe
While different in flavor, this honey-almond delight appeals to those who appreciate unique and flavorful bakes—ideal for your readers who enjoy trying international sweets.

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Print Recipe

Pin Recipe

Say aloha to your new favorite banana bread! This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is moist, tropical, and filled with sunshine flavor.

• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (8–10 slices) 1x

Ingredients

Scale 1x2x3x

• 2 to 3 very ripe bananas, mashed (about 1 cup)
• 2 large eggs
• 1/3 cup melted coconut oil (or vegetable oil)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup crushed pineapple (drained)
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped macadamia nuts
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mash the bananas in a large mixing bowl until smooth.
3. Add the wet ingredients: Stir in the eggs, melted coconut oil, both sugars, and vanilla extract. Mix until well combined.
4. Fold in the tropical mix-ins: Add the crushed pineapple, shredded coconut, and chopped macadamia nuts. Stir gently to combine.
5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
6. Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix!
7. Pour into the loaf pan and smooth the top with a spatula.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover loosely with foil during the last 15 minutes.
9. Cool the bread in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Wrap tightly to keep it moist for days, or freeze slices for a grab-and-go tropical treat anytime.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 18g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg

Keywords: banana bread, pineapple, coconut, tropical, Hawaiian banana bread