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Hawaiian Banana Bread

Hawaiian banana bread with a moist, fragrant tropical crumb studded with macadamia nuts, shredded coconut, and well-drained crushed pineapple. Golden on top and baked until a toothpick comes out clean for easy, sliceable comfort.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: Hawaiian-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Mashed bananas
  • 2 ripe bananas Mash until mostly smooth.
Pineapple
  • 1 can (8 oz) crushed pineapple Drain well before using.
Richness
  • 0.5 cup butter Melted.
Sweetener and liquids
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Toppings and mix-ins
  • 0.5 cup sweetened shredded coconut
  • 0.5 cup macadamia nuts Roughly chopped.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
Mix the banana batter
  1. Whisk melted butter, sugar, eggs, and vanilla into mashed bananas.
  2. Stir in drained crushed pineapple until evenly combined.
Combine dry and wet
  1. Fold in all-purpose flour, baking soda, baking powder, and salt until just combined.
Add coconut and macadamia
  1. Fold in sweetened shredded coconut and macadamia nuts.
  2. Pour batter into the prepared loaf pan and sprinkle extra coconut and macadamia nuts on top if desired.
Bake
  1. Bake at 350°F for 60–70 minutes until a deep golden color forms and a toothpick comes out clean.

Notes

For the best tropical moisture, drain the crushed pineapple very well so the loaf bakes up evenly without pooling. Store tightly wrapped in the refrigerator up to 4 days; rewarm slices briefly for a fresh-baked feel. Freeze baked slices up to 2 months. For a dairy-light option, replace butter with an equal amount of melted plant-based butter.