There’s something about the smell of warm bananas, toasted coconut, and brown sugar that wraps me in a blanket of calm — like Sunday afternoons at my grandmother’s house. I lean into that cozy feeling every time I make this Hawaiian Banana Bread: soft, buttery crumb studded with chunks of pineapple and toasted macadamia nuts, with a hint of coconut that takes me straight to a lanai. It’s the kind of loaf that makes the whole kitchen smell like vacation, even if your plans only include couch-surfing and a good mug of coffee. Let’s bake something comforting and a little tropical — because who says comfort food can’t wear a Hawaiian shirt?
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 70–80 minutes
Why This Recipe is Awesome
This banana bread tastes like a tiny island getaway in every bite. It keeps the classic moist, tender crumb of banana bread but adds juicy **crushed pineapple**, crunchy **toasted macadamia nuts**, and a kiss of **shredded coconut** for texture. It browns beautifully on the edges and stays gloriously soft in the middle. It’s so easy even your oven can’t mess it up — and the aroma will have neighbors peeking over the fence. Who doesn’t love crispy edges and a gooey center?
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup mashed very ripe bananas (about 2–3 bananas)
- ½ cup crushed pineapple, drained well and patted dry
- ¾ cup shredded sweetened or unsweetened coconut
- ¾ cup chopped macadamia nuts (or walnuts if easier to find)
- Optional: 1–2 tbsp dark rum or pineapple juice for extra flavor
For the Sauce / Garnish (if applicable):
- Optional coconut glaze: 1 cup powdered sugar + 2–3 tbsp coconut milk or milk
- Additional toasted coconut and chopped macadamia nuts for sprinkling
How I Make It
Step 1:
Preheat your oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang so the loaf pops out easily. I like to toast my macadamia nuts in a dry skillet for 3–4 minutes until they smell warm and nutty — that aroma tells me they’re ready. The coconut gets a quick toast on the stovetop, too, until golden and a little smoky. Those toasty notes make the whole loaf sing.
Step 2:
Whisk the flour, 1 tsp baking soda, ½ tsp salt, and cinnamon in a bowl. In a larger bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until silky and slightly glossy. Add the eggs one at a time and stir in the vanilla. If you use rum, add it now. The mixture smells rich and caramel-like — delicious.
Step 3:
Add the mashed bananas and drained crushed pineapple to the wet mix and stir gently. Fold the dry ingredients into the wet just until you no longer see flour streaks. Sprinkle in the toasted coconut and most of the chopped macadamia nuts, reserving a handful for the top. Remember: **do not overmix**. You want a tender crumb, not a brick.
Step 4:
Pour the batter into your prepared loaf pan and smooth the top. Scatter the reserved nuts and a few extra coconut flakes on top. Bake at 350°F for 55–65 minutes, rotating halfway through if your oven runs hot. Start checking at 50 minutes: the edges should pull away a little, the top should be golden, and a toothpick inserted in the center should come out with a few moist crumbs (not raw batter). The house will smell like brown sugar and coconut, and you’ll hear that tiny, satisfying crackle around the edges.
Step 5:
Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment overhang and cool on a rack. If you want glaze, whisk powdered sugar with coconut milk until pourable and drizzle over slightly cooled bread. Slice with a serrated knife so you keep those tender crumbs intact. Serve warm or at room temperature with a smear of butter or a dollop of yogurt.
Pro Tips
- Use very ripe bananas — the browner they are, the more banana flavor and natural sweetness you get.
- Drain the pineapple well and pat dry to avoid adding excess moisture that can make the loaf gummy.
- Toast coconut and nuts for extra depth. I toast them in a dry pan and watch closely — they go from golden to burnt fast.
- If your banana bread browns too quickly, tent it loosely with foil for the last 10–15 minutes of baking.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Butter substitute: Use neutral oil (canola or vegetable) at ¾ the butter volume — you’ll lose some of the buttery magic but keep moisture.
- Nut-free: Replace macadamia nuts with toasted sunflower seeds or omit them altogether.
- Gluten-free: Swap in a 1-to-1 gluten-free flour blend; expect a slightly different crumb and check doneness earlier.
- Dairy-free: Use coconut oil or vegan butter in place of butter and coconut milk for the glaze.
Variations & Tips
- Chocolate-hawaiian: Fold in ½ cup dark chocolate chips for melty pockets of chocolate.
- Pineapple upside-down twist: Layer pineapple rings and cherries at the bottom of the pan before pouring batter for a retro look.
- Spiced version: Add ¼ tsp nutmeg and a pinch of cloves for warm spice notes.
- Gluten-free + extra protein: Stir 2 tbsp almond flour into the dry mix and use 1 cup almond milk.
- Kid-friendly: Skip the rum and add mini marshmallows on top for a playful finish kids will love.
- Creative twist: Swirl in ¼ cup macadamia nut butter for a decadent, nut-butter ribbon through the loaf.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the loaf, cool completely, then wrap tightly in plastic and store at room temperature for up to 3 days or in the fridge for a week. Freeze slices in a zip-top bag for up to 3 months and thaw at room temperature or toast gently to reheat.
- Can I double the recipe?
- Sure thing. Use two 9×5 pans and expect a similar bake time, though two loaves help heat circulate better. If you use one large pan, increase baking time and check doneness frequently.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly denser crumb.
- How do I know it’s done?
- You’ll see golden-brown edges, a slightly domed top, and a toothpick that comes out with a few moist crumbs. The loaf should spring back lightly when you press the center.
- What if I don’t have ingredient X?
- No pineapple? Use an extra ¼ cup mashed banana and a splash of pineapple juice if you have it. No macadamias? Use walnuts or pecans — they toast beautifully and add great crunch.
How I Like to Serve It
I love this loaf warm with melting butter and a strong cup of coffee for breakfast. It pairs beautifully with a light yogurt and fresh berries for brunch, and it travels well to potlucks — people always ask for the recipe. In summer, serve it with coconut-flavored whipped cream or a scoop of vanilla ice cream for an easy dessert. It feels right for cozy mornings and casual gatherings alike.
Notes
- Store wrapped at room temperature for up to 3 days, refrigerated up to a week, or frozen for 3 months. Reheat slices in a toaster oven or microwave for 10–20 seconds.
- No meat here — no safe internal meat temps required. If adding mix-ins like frozen fruit, thaw and drain first to avoid excess moisture.
Final Thoughts
Closing: This Hawaiian Banana Bread brings tropical brightness to everyday baking — warm, comforting, and a little bit fancy without the fuss. Now go impress someone — or just yourself — with your homemade masterpiece!