If you’re like me and love a good slice of banana bread with your morning coffee, this Hawaiian Banana Bread Recipe takes things up a notch.

It’s packed with sweet bananas, juicy pineapple, shredded coconut, and buttery macadamia nuts. Every bite feels like a little vacation to the islands. And don’t worry—it’s easy to make, even if you don’t bake every day.

A Quick Look Back: The Story Behind Banana Bread

Banana bread became popular during the Great Depression, when creative home bakers looked for ways to use overripe bananas instead of tossing them.

Over time, it became a staple in American kitchens. Adding tropical ingredients like pineapple, coconut, and macadamia nuts turned it into what we now call Hawaiian Banana Bread—a sweet, moist loaf that’s become a favorite in my house (and probably yours soon too).

Why You’ll Love This Hawaiian Banana Bread Recipe

Super moist
Packed with tropical flavors
Easy for beginners
Freezes well
Perfect for breakfast or a sweet snack

Back when the kids were younger, they loved this version even more than chocolate chip banana bread. And trust me—that’s saying something.

Ingredients

Here’s what you’ll need for this Hawaiian Banana Bread Recipe:

Dry Ingredients

Ingredient	Amount
All-purpose flour	2 cups (250g)
Baking soda	1 teaspoon
Baking powder	1/2 teaspoon
Salt	1/2 teaspoon
Ground cinnamon	1 teaspoon

Wet Ingredients

Ingredient	Amount
Unsalted butter, melted	1/2 cup (113g)
Granulated sugar	3/4 cup (150g)
Eggs	2 large
Pure vanilla extract	1 teaspoon
Mashed ripe bananas	1 1/2 cups (about 3 bananas)
Crushed pineapple, drained	1 cup (240g)

Add-ins

Ingredient	Amount
Shredded sweetened coconut	1/2 cup (45g)
Chopped macadamia nuts	3/4 cup (100g)
Maraschino cherries (optional)	1/2 cup (75g)

Equipment

9×5-inch loaf pan
Mixing bowls
Whisk
Spatula
Measuring cups and spoons
Wire rack

Hawaiian Banana Bread Recipe (Step by Step)

The Ultimate Hawaiian Banana Bread Recipe_2

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Pro Tip: Whisking aerates the flour and ensures even distribution of leavening agents.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together the melted butter and sugar until smooth.
Beat in the eggs one at a time.
Add the vanilla extract.
Stir in the mashed bananas and drained pineapple.

Step 4: Add Coconut & Nuts

Fold in the shredded coconut and macadamia nuts.
If using cherries, add them now for extra color and flavor.

Step 5: Combine & Mi

Gradually add the dry ingredients to the wet mixture. Stir until just combined.
Don’t overmix—it can make the bread dense.

Step 6: Bake

Pour the batter into the prepared loaf pan. Smooth the top.
(Optional: sprinkle extra coconut or nuts on top.)
Bake for 60–70 minutes. Start checking at the 60-minute mark.
Insert a toothpick into the center—it should come out clean or with a few moist crumbs.

Step 7: Cool & Serve

Let the bread cool in the pan for 15 minutes.
Then transfer to a wire rack to cool completely before slicing.
Trust me, it’s worth the wait.

Baking Time

Task	Time
Prep	20 minutes
Baking	60–70 minutes
Cooling	15 minutes
Total Time	About 1 hour 45 minutes

Nutrition (Per Slice, 12 Slices)

Nutrient	Amount
Calories	290
Fat	14g
Saturated Fat	7g
Carbohydrates	38g
Sugars	20g
Protein	4g

Pro Tips for Perfect Hawaiian Banana Bread Recipe

Use ripe bananas. The riper, the better. Brown spots mean more flavor.
Drain the pineapple well. Excess juice can make the loaf too wet.
Use room temperature eggs and butter. It helps the batter come together smoothly.
Avoid overmixing. Stir just until combined for a tender crumb.
Cover with foil during the last 15 minutes of baking if the top browns too quickly.

Variations

Gluten-Free: Use a 1-to-1 gluten-free baking flour.
Vegan: Replace eggs with flax eggs and use coconut oil instead of butter.
Rum Lover’s Twist: Add 2 tablespoons of dark rum to the wet ingredients.
Chocolate Chip Version: Stir in 1/2 cup white or dark chocolate chips.

FAQs About Hawaiian Banana Bread

1. Can I use fresh pineapple instead of canned?
Yes, finely chop it and drain well.

2. Why is my bread too moist?
Usually too much banana or pineapple juice. Measure carefully and drain well.

3. Can I make muffins instead of a loaf?
Yes. Bake at 350°F for 20–25 minutes.

4. Can I skip the macadamia nuts?
Of course. The bread will still be delicious.

5. Can I freeze Hawaiian Banana Bread?
Yes. Slice and wrap individually. Freeze for up to 3 months.

Serving Ideas

Warm slices with a pat of butter
Topped with cream cheese spread
Drizzled with honey or tropical fruit jam
Paired with Kona coffee or hibiscus tea

Conclusion

This Hawaiian Banana Bread Recipe isn’t just banana bread—it’s a tropical getaway in loaf form.

Whether you’re bringing it to a family brunch or just treating yourself, this moist, flavorful bread will make everyone feel like they’re on the islands.

So go ahead—grab those ripe bananas and let’s get baking. Your kitchen’s about to smell like a Hawaiian vacation.