Heavenly Hawaiian Banana Bread Recipe for Tropical Bliss

Sweet tropical breezes and ripe bananas create magic in this delightful Hawaiian banana bread recipe that captures island flavors perfectly.

Overripe bananas bring rich, deep sweetness to every slice of this extraordinary treat.

Shredded coconut and crushed pineapple add unexpected texture and tropical charm to the classic quick bread.

The blend of warm spices and fruity notes makes this recipe stand out from traditional banana bread variations.

Gentle mixing and simple ingredients come together to produce a moist, tender loaf that melts in your mouth.

A sprinkle of macadamia nuts provides a delicious crunch that transports you straight to paradise.

You won’t be able to resist the irresistible aroma filling your kitchen as this bread bakes to golden perfection.

Fun Mix-Ins for Hawaiian Banana Bread

• Gluten-Free Hawaiian Banana Bread: Replace wheat flour with almond or coconut flour for a gluten-free alternative that maintains the tropical flavor profile.
• Vegan Tropical Bread: Substitute eggs with mashed banana or flaxseed mixture, and use coconut oil instead of vegetable oil to keep the Hawaiian-inspired taste.
• Low-Sugar Tropical Loaf: Reduce sugar content by using stevia or monk fruit sweetener, and add extra ripe bananas for natural sweetness and moisture.
• Nut-Free Tropical Banana Bread: Omit macadamia nuts and replace with sunflower seeds or pumpkin seeds for added crunch without nuts.

Drinks and Sides With Hawaiian Banana Bread

• Pair Creamy Tropical Smoothie: Blend coconut milk, pineapple chunks, and a splash of rum for a refreshing drink that echoes the bread's Hawaiian flavors.
• Complement with Coconut Rum Glaze: Drizzle a light glaze made from powdered sugar, coconut milk, and a hint of rum over each bread slice to enhance tropical notes.
• Match with Macadamia Nut Butter Spread: Create a rich, creamy spread using softened butter, finely chopped macadamia nuts, and a touch of honey to amplify the bread's nutty undertones.
• Serve alongside Passion Fruit Sorbet: Offer a tangy, cool sorbet that cuts through the bread's richness and provides a bright, tropical counterpoint to its sweet, dense texture.

Storing Hawaiian Banana Bread for Soft Slices

• Store leftover banana bread in an airtight container or tightly wrapped with plastic wrap. Keep in the refrigerator for up to 5 days, maintaining its moisture and preventing staleness.
• Wrap the entire cooled bread completely in plastic wrap, then add a layer of aluminum foil. Freeze for up to 3 months, preserving its tropical flavors and texture.
• Cut bread into individual slices, separate with parchment paper, and place in a freezer-safe bag. Thaw slices at room temperature or quickly toast for a warm, crispy treat.

FAQs

• Can I use frozen bananas for this recipe?

Yes, thawed frozen bananas work great and can be even more moist than fresh ones. Just drain any excess liquid before mashing.

• Is it necessary to use macadamia nuts?

No, the nuts are optional. You can skip them or substitute with walnuts, pecans, or almonds based on your preference.

• How ripe should the bananas be?

Use very ripe bananas with brown or black spots, as they are sweeter and provide more intense banana flavor for the bread.

• Can I make this bread gluten-free?

Yes, replace the regular flour with a gluten-free all-purpose flour blend to make the recipe gluten-free. The texture might be slightly different.

Hawaiian Banana Bread Loved by the Whole Family

• Craft a Gourmet Spread: Create an elegant preserve that transforms ordinary toast into a sophisticated breakfast or dessert topping.
• Spice Up Your Pantry: Blend unique flavors like cinnamon, cloves, and ginger that add warmth and depth to a classic fig preserve.
• Master Quick Cooking: Prepare a delicious homemade preserve in just a few simple steps, requiring minimal culinary skills and basic kitchen equipment.
• Celebrate Seasonal Ingredients: Showcase fresh figs and rich hazelnuts in a versatile recipe that captures the essence of artisanal preserving techniques.

What You Need for Hawaiian Banana Bread

• Ripe Bananas: Provide natural sweetness and moisture to the bread.
• Crushed Pineapple: Adds tropical flavor and extra moisture to the recipe.

• Macadamia Nuts, Walnuts: Offer crunchy texture and rich nutty flavor to the bread.
• Shredded Coconut: Brings tropical taste and interesting texture to the loaf.

• All-Purpose Flour, Baking Soda, Salt, Cinnamon: Create the structural base and provide leavening and seasoning for the bread.

• Sugar, Brown Sugar: Contribute sweetness and help with caramelization.
• Eggs: Bind the ingredients and provide structure to the bread.
• Vegetable Oil: Ensures moisture and tenderness in the final product.
• Vanilla Extract: Enhances overall flavor profile of the bread.

Steps for Baking Hawaiian Banana Bread Easily

Step 1: Prepare Baking Equipment

Preheat the oven to 350°F (175°C). Prepare a standard 9×5-inch loaf pan by greasing and flouring it or lining with parchment paper.

Step 2: Create Dry Ingredient Blend

• Flour
• Baking soda
• Salt
• Cinnamon

Set the dry ingredient mixture aside for later use.

Step 3: Whip Up Wet Ingredient Base

• Sugar
• Brown sugar
• Eggs

• Vegetable oil
• Vanilla extract
• Mashed bananas

Step 4: Blend Tropical Mix-Ins

• Crushed pineapple
• Shredded coconut
• Chopped macadamia nuts or walnuts (optional)

Step 5: Merge Ingredients

Gently fold the dry ingredient blend into the wet mixture.

Mix carefully to avoid overmixing, which can make the bread tough.

Step 6: Bake to Perfection

Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.

Bake for 55-65 minutes, checking doneness with a toothpick inserted into the center. The bread is ready when the toothpick comes out clean.

Step 7: Cool and Serve

Remove the bread from the oven. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice and enjoy your tropical Hawaiian banana bread!

Notes to Help With Banana Bread Baking

• Squeeze out excess moisture from crushed pineapple to prevent soggy bread and maintain the perfect texture.
• Lightly toast macadamia nuts or walnuts before adding to enhance their natural richness and crunch.
• Use overripe bananas with dark spots for maximum sweetness and moisture in the bread.
• Toss nuts and coconut in a bit of flour before adding to prevent them from sinking to the bottom during baking.
• Allow the bread to cool entirely to help it set and make clean, even slices easier.

Hawaiian Banana Bread Recipe

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4.6 from 10 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Sweet Hawaiian banana bread delivers tropical comfort in every slice, blending ripe bananas with island-inspired flavors. Rich, moist crumb and hints of coconut transport you to a Pacific paradise, making each bite a delightful culinary escape.

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Ingredients

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Main Ingredients:

• 1 cup mashed ripe bananas
• 1/2 cup crushed pineapple
• 2 large eggs
• 2 cups all-purpose flour
• 1/2 cup vegetable oil

Wet and Sweet Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup shredded coconut
• 1 teaspoon vanilla extract

Dry and Spice Ingredients:

• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup chopped macadamia nuts

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare a standard loaf pan by greasing and flouring or lining with parchment paper.
2. Sift together flour, baking soda, salt, and cinnamon in a medium bowl, creating a uniform dry mixture.
3. In a large mixing bowl, vigorously whisk sugar, brown sugar, and eggs until the mixture becomes smooth and slightly frothy.
4. Incorporate vegetable oil, vanilla extract, and mashed bananas into the sugar-egg mixture, stirring until thoroughly blended.
5. Gently fold in crushed pineapple, shredded coconut, and chopped macadamia nuts, distributing ingredients evenly throughout the batter.
6. Gradually add the dry ingredient mixture to the wet ingredients, using a gentle folding technique to prevent overmixing and maintain the bread’s tender texture.
7. Transfer the batter to the prepared loaf pan, smoothing the surface with a spatula to ensure an even distribution.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center emerges clean and the top is golden brown.
9. Allow the bread to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing.

Notes

• Toast the nuts beforehand to enhance their rich, nutty flavor and add a delightful crunch to the banana bread.
• Use very ripe, almost black bananas for maximum sweetness and deeper banana taste.
• Drain the pineapple thoroughly to prevent excess moisture from making the bread soggy and ensure a perfect texture.
• Try gluten-free flour blend for a celiac-friendly version without compromising the tropical taste profile.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 8
• Calories: 237 kcal
• Sugar: 14 g
• Sodium: 156 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6.5 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 27 mg