Description

This Hawaiian Banana Bread with Pineapple & Coconut is a moist, tropical twist on classic banana bread. Infused with ripe bananas, crushed pineapple, and shredded coconut, it delivers a flavorful and fragrant loaf perfect for breakfast or dessert. The addition of macadamia nuts adds a delightful crunch, making this bread a tropical treat that’s easy to prepare and sure to impress.

Ingredients

Scale

Main Ingredients

2 ripe bananas, mashed
1/2 cup crushed pineapple (drained)
1/2 cup shredded sweetened coconut
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

Optional Add-ins

1/4 cup chopped macadamia nuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, crushed pineapple (drained), shredded sweetened coconut, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spices.
Combine Wet and Dry: Gradually stir the dry ingredients into the wet mixture, mixing gently just until combined to avoid overworking the batter.
Add Nuts: Fold in the chopped macadamia nuts if you are using them, ensuring they are evenly incorporated throughout the batter.
Fill and Smooth Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
Bake the Bread: Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool the Bread: Allow the bread to cool in the loaf pan for about 10 minutes before transferring it onto a wire rack to cool completely, ensuring a better texture and easier slicing.

Notes

For extra tropical flavor and texture, sprinkle a bit of shredded coconut on top of the batter before baking.
This bread is wonderfully moist and tastes even better the next day. Store wrapped at room temperature for up to 3 days or refrigerate to extend its shelf life.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: Hawaiian-Inspired