Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe

Say “aloha!” to your new favorite breakfast treat: Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. This recipe is pure tropical sunshine baked into a loaf—every bite delivers a delightful medley of sweet banana, juicy pineapple, chewy coconut, and buttery roasted macadamia nuts, all wrapped up in a tender, golden crumb.

Ingredients You’ll Need

Let’s talk about the all-star lineup behind our Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. Each ingredient has a special role, from creating that soft, dreamy texture to adding the signature tropical flavors you’ll fall in love with.

• All-purpose white flour: The sturdy but tender base for the loaf, delivering lightness while providing enough structure to hold all the delicious add-ins.
• Sugar: Just sweet enough to highlight the fruit, without overpowering those lovely natural flavors.
• Baking powder & baking soda: Give the bread a gentle lift and help it bake up fluffy and airy.
• Salt: A pinch balances sweetness and brightens every bite.
• Eggs: For binding, richness, and a golden crumb—plus a bit of extra moisture.
• Vanilla extract: The essential background note—it ties all those tropical flavors together.
• Ripe bananas: The heart and soul of any banana bread—you want them deeply speckled for maximum sweetness and bold banana flavor.
• Canned crushed pineapple with juice: Adds zesty freshness and lasting moistness—the juice is gold, so don’t drain it off!
• Organic sunflower oil (or any neutral oil): Keeps the bread super moist without any distracting flavor notes.
• Dry roasted macadamia nuts: The ultimate buttery crunch—dry roasting them first intensifies their flavor.
• Unsweetened coconut flakes: For a chewy bite and that unmistakable island aroma.

Variations

One of the best things about Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is just how easily you can make it your own. Whether you’re baking for a special diet or just want to play with the flavor profile, there’s plenty of room for creativity.

• Go Gluten-Free: Sub in your favorite 1:1 gluten-free flour blend—just be sure it contains xanthan gum for the best texture.
• Make it Vegan: Swap the eggs for flax eggs and use coconut oil in place of sunflower oil—no one will ever guess!
• No Macadamias? Try Pecans: If macadamias are tough to find (or super pricey), chopped pecans or walnuts are equally delicious.
• Get Chocolaty: Toss in 1/2 cup mini chocolate chips if you want a banana bread-meets-tropical-chocolate moment.

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

Step 1: Prep Your Oven and Loaf Pan

First things first, preheat your oven to 350°F (175°C) and grease a standard loaf pan well—this ensures easy release (no delicious loaf left behind!). I like using a light spray of oil and a dusting of flour or a parchment sling for absolute peace of mind.

Step 2: Toast and Chop the Macadamia Nuts

Take a few moments to dry roast your macadamia nuts in a skillet over medium heat—they’ll turn golden and extra crunchy, making your bread irresistible. Once they cool, give them a good chop and set aside so they’re ready for folding in later.

Step 3: Combine the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing them well gets the leavening evenly distributed and means no lumps sneaking their way into the batter.

Step 4: Mix the Wet Ingredients

In a separate bowl, mash the bananas well, then add the eggs, vanilla extract, crushed pineapple (juice and all!), and oil. Whisk until everything is smooth and well combined—the batter should smell sweet and fruity already!

Step 5: Combine and Fold

Pour the dry ingredients into the wet and stir gently just until everything comes together; a few lumps are fine! Add your chopped macadamia nuts and coconut flakes, and fold in by hand—overmixing makes for dense bread, so mix with love, not vigor.

Step 6: Bake and Cool

Scrape the batter into your prepared pan and smooth the top. Bake for 55-65 minutes, until a knife or skewer comes out with just a few crumbs. Let the loaf cool completely before slicing—this helps it set for those perfect, tender slices.

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

Garnishes

For a bakery-worthy finish, sprinkle extra coconut flakes or a handful of chopped macadamia nuts on top before baking. A light dusting of powdered sugar or a dollop of whipped cream after cooling turns this loaf into a showstopper for brunch or dessert.

Side Dishes

This banana bread is perfect with a creamy coconut latte, a pineapple-mango smoothie, or a bowl of tangy Greek yogurt. For a more indulgent tropical breakfast, pair with grilled fresh pineapple or a vibrant fruit salad.

Creative Ways to Present

Try slicing and toasting pieces, then serving with honey or coconut butter. For gifts, wrap mini loaves in parchment and tie with raffia. Or go full “aloha” and serve thick slices with a festive cocktail umbrella and a wedge of fresh pineapple!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, wrap your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts tightly in foil or plastic wrap and keep at room temperature for up to 3 days. It stays moist and flavorful, and actually tastes even better the second day!

Freezing

This banana bread freezes beautifully. Slice the cooled loaf, wrap individual slices (or the whole loaf) in plastic and then foil, and freeze up to 2 months. Thaw overnight at room temperature or gently reheat in the oven for “freshly baked” flavor any time.

Reheating

For the best texture, warm slices in a toaster oven or 300°F oven for 5-7 minutes. If you’re in a hurry, a few seconds in the microwave works, but keep an eye out so your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts stays perfectly moist.

FAQs

Final Thoughts

If you’re craving the spirit of the islands, give this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts a try—it’s every bit as joyful, vibrant, and irresistibly moist as it sounds. Gather your tropical ingredients and get ready to bake a loaf that will have everyone asking for seconds. Aloha and happy baking!

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