There is something truly magical about a slice of homemade banana bread, but the Hawaiian Banana Bread Recipe takes that beloved classic to a whole new level. Bursting with tropical flavors from ripe bananas, crushed pineapple, shredded coconut, and the rich crunch of macadamia nuts, this bread offers a moist, fragrant, and delightfully textured experience in every bite. It’s the perfect treat to brighten mornings, snack times, or anytime you crave a little island sunshine in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple and these staples work harmoniously to create the tropical magic of this bread. Each ingredient not only adds essential flavor but also contributes to the perfect moistness, crumb, and balance of sweetness that makes the Hawaiian Banana Bread Recipe truly special.
- Ripe Bananas: Use 2 to 3 very ripe bananas for natural sweetness and creamy texture.
- Unsweetened Crushed Pineapple: Adds tropical moisture and tanginess without extra sugar.
- Unsweetened Shredded Coconut: Brings a chewy texture and island flair.
- Chopped Macadamia Nuts (optional): Adds crunch and a buttery flavor, enhancing the tropical vibe.
- All-Purpose Flour: The backbone of the bread, providing structure and softness.
- Baking Soda: Helps the bread rise buttery and light.
- Salt: Balances the sweetness and enhances all the other flavors.
- Ground Cinnamon: Infuses a warm, comforting spice that pairs beautifully with the fruit.
- Unsalted Butter: Softened for creaminess and rich flavor.
- Granulated Sugar: Sweetens just right without overpowering the natural fruit taste.
- Large Eggs: Bind everything together and contribute to the bread’s tender crumb.
- Vanilla Extract: Adds depth and elevates the tropical notes.
- Buttermilk or Milk: Keeps the bread moist and tender throughout.
How to Make Hawaiian Banana Bread Recipe
Step 1: Preheat and Prep Your Pan
Start by heating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust it lightly with flour to help the bread release easily after baking. Alternatively, line the pan with parchment paper for easy cleanup and slicing.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This dry mix brings all the rising power and hints of warming spice that will complement the tropical sweetness perfectly.
Step 3: Cream Butter and Sugar
In a larger bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is key for creating a tender crumb and incorporating air into the batter.
Step 4: Add Eggs and Tropical Fruits
Beat in the eggs one at a time to ensure the batter stays smooth and emulsified. Then stir in the mashed bananas, crushed pineapple (make sure it’s well-drained to avoid sogginess), shredded coconut, and the fragrant vanilla extract. This is where the tropical personality of the bread truly starts to shine.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet banana mixture just until combined. Overmixing can lead to toughness, so keep it gentle. Stir in the buttermilk or milk to add moisture and, if you like, the chopped macadamia nuts for that delightful crunch.
Step 6: Bake to Perfection
Pour your batter into the prepared loaf pan and slide it into the oven. Bake for 60 to 70 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. If the top starts browning too fast, loosely cover it with foil during the last 15 minutes to prevent burning.
Step 7: Cool Before Slicing
After baking, let the bread cool in its pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This resting time helps the flavors settle and makes slicing much cleaner.
How to Serve Hawaiian Banana Bread Recipe
Garnishes
A light dusting of powdered sugar adds a touch of sweetness and an elegant finish. For a more indulgent experience, spread a dollop of honey butter or cream cheese frosting that complements the tropical flavors perfectly.
Side Dishes
This banana bread pairs wonderfully with a fresh tropical fruit salad, some creamy yogurt, or even a scoop of vanilla ice cream if you’re feeling extra decadent. For breakfast, a cup of strong coffee or a tropical fruit smoothie makes a fantastic companion.
Creative Ways to Present
If you want to wow your guests, serve the bread warm alongside coconut whipped cream and toasted macadamia nuts. Slice it thick and toast lightly, then drizzle with a little pineapple syrup for a dessert worthy of any celebration. You can also cube it to create a bread pudding or serve it as part of a vibrant brunch spread.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Hawaiian Banana Bread Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and delicious for 2 to 3 days.
Freezing
This banana bread freezes beautifully. Wrap it tightly in plastic wrap, then cover with foil or place in a freezer bag. Freeze for up to 3 months and thaw overnight in the fridge or at room temperature before enjoying.
Reheating
To refresh your bread, gently warm slices in a toaster oven or microwave for about 15-20 seconds. This brings back the freshly baked feel and makes the flavors more pronounced, perfect for a cozy snack or breakfast.
FAQs
Can I use regular canned pineapple instead of crushed?
Yes, but make sure to drain the pineapple very well to avoid adding too much moisture, which can make the bread soggy. Chopping the pineapple finely will help distribute the flavor evenly.
What if I don’t have buttermilk; can I substitute it?
Absolutely! You can use regular milk mixed with a teaspoon of lemon juice or vinegar, let it sit for 5 minutes, and use it as a buttermilk substitute. It provides the acidity needed for a tender crumb.
Can I omit the macadamia nuts?
Of course. The nuts add texture and flavor, but the bread will still be delicious without them. You could also swap in walnuts or pecans if you prefer.
How ripe should my bananas be?
The riper, the better! Look for bananas with lots of brown spots or that are nearly black. They’ll be sweeter and easier to mash, lending natural sweetness and moisture to the bread.
Is this bread very sweet?
This recipe strikes a lovely balance—the natural sweetness of bananas and pineapple harmonizes with moderate sugar, so it’s sweet but never overwhelming. Perfect for those who want a treat that doesn’t feel too heavy.
Final Thoughts
If you’re longing for a taste that transports you to a sunny island breeze, the Hawaiian Banana Bread Recipe is your ticket. It’s comforting, unique, and surprisingly simple to make, with flavors that dance in your mouth and warm your heart. I encourage you to give it a try and share the tropical love with friends and family—it just might become your new favorite go-to banana bread.
Print
Hawaiian Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Hawaiian Banana Bread is a moist and flavorful loaf that combines ripe bananas with the tropical tastes of crushed pineapple, shredded coconut, and optional macadamia nuts. Perfect for breakfast, brunch, or a sweet snack, it offers a delicious twist on classic banana bread with a touch of island flair.
Ingredients
Fruit & Nuts
- 2 to 3 ripe bananas, mashed
- 1/2 cup unsweetened crushed pineapple, drained
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped macadamia nuts (optional)
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk (for moisture)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
- Mix the wet ingredients: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the mashed bananas, unsweetened crushed pineapple, shredded coconut, and vanilla extract.
- Combine the dry and wet ingredients: Gradually add the dry flour mixture to the wet banana mixture, mixing just until combined to avoid overmixing and ensure a tender bread. Then stir in the buttermilk or milk to add moisture and, if using, fold in the chopped macadamia nuts for added texture and flavor.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the bread’s top starts to brown too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking to prevent burning.
- Cool: Allow the banana bread to cool in the pan for 10 minutes to set up. Then transfer it to a wire rack to cool completely before slicing, which helps maintain its structure and moisture.
- Serve: Slice and enjoy your moist, tropical Hawaiian banana bread for breakfast, brunch, or as a delightful sweet snack anytime.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Drain pineapple well to prevent excess moisture in the batter.
- For a nut-free version, simply omit the macadamia nuts.
- Storing banana bread in an airtight container will keep it fresh for up to 3 days at room temperature.
- You can freeze banana bread wrapped tightly for up to 2 months; thaw at room temperature before serving.
- Adjust baking time slightly if using a different pan size or oven variations.
