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Hawaiian Banana Bread

Hawaiian banana bread is a moist tropical quick bread made with ripe mashed bananas, well-drained crushed pineapple, shredded coconut, and macadamia nuts. The loaf bakes up golden with a tender crumb and sweet island flavors in every slice.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet ingredients
  • 0.5 lb unsalted butter, softened softened
  • 0.75 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed
  • 0.5 cup crushed pineapple, well drained
  • 0.5 cup sweetened shredded coconut
  • 0.5 cup chopped macadamia nuts

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Set the prepared loaf pan aside while you mix the batter.
Mix the dry ingredients
  1. Whisk together the flour, baking soda, salt, and ground cinnamon in a medium bowl until evenly combined.
Cream the butter and sugar
  1. Beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
Add eggs and vanilla
  1. Add the eggs one at a time, beating well after each addition until the batter looks smooth.
  2. Stir in the vanilla extract until fully incorporated.
Add bananas and pineapple
  1. Mix in the mashed bananas and drained crushed pineapple until combined, keeping the batter thick.
Combine wet and dry
  1. Fold the dry ingredients into the wet ingredients just until incorporated, stopping as soon as no dry streaks remain.
Add coconut and nuts
  1. Stir in the shredded coconut and chopped macadamia nuts without overmixing so the loaf stays tender.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 55–65 minutes at 350°F, until golden brown and a toothpick inserted into the center comes out clean.
Cool and serve
  1. Cool the bread in the pan for 10 minutes.
  2. Transfer to a wire rack, then slice and serve warm or at room temperature.

Notes

For best results, drain the crushed pineapple well so the loaf bakes through without a wet center. Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (check that it contains xanthan gum) and bake times may vary by a few minutes.