When I bite into this banana bread, I close my eyes and float back to summer mornings on my grandparents’ lanai — sunlight pooling on the teak table, the smell of coffee and something sweet wafting from the oven. My grandma always folded in a tin of crushed pineapple and a handful of macadamia nuts like she was sneaking a vacation into the batter. I still use her sloppy, joyful method: overripe bananas mashed on the counter, a little coconut flaked onto my fingers, and the kitchen filling with a warm, tropical perfume that makes people ask for the recipe before the loaf even cools.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Total Time: ~75–85 minutes
Why This Recipe is Awesome
This is banana bread with a Hawaiian vacation squeezed into every slice — sweet, tangy pineapple, creamy shredded coconut, and buttery macadamia crunch. The crumb stays moist from the bananas and pineapple, the edges caramelize into slightly crisped, brown-sugary perfection, and the top smells like coconut-laced heaven. It’s easy enough for a weeknight bake and showy enough for brunch. Plus, it’s so approachable that even if your bananas scream “overripe,” this loaf will reward you.
Ingredients
For the Main Dish:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ cup unsalted butter, melted and slightly cooled
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup mashed overripe bananas (about 2–3 medium bananas)
- ½ cup crushed pineapple, well drained
- ¾ cup shredded sweetened coconut
- ¾ cup chopped macadamia nuts (lightly toasted if possible)
- Optional: 1 tbsp dark rum or rum extract for extra island flair
For the Sauce / Garnish (if applicable):
- 2 tbsp melted butter + 2 tbsp brown sugar — sprinkle on top before baking for a shiny, caramelized crust (optional)
- Extra toasted macadamias and a sprinkle of coconut for finishing
How I Make It
Step 1:
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment if you like tidy edges. In a bowl, whisk together the flour, baking soda, baking powder, and salt. The dry mix will look pale and powdery — keep it aside.
Step 2:
In a large bowl, stir the melted butter with the granulated and brown sugar until glossy. Add the eggs one at a time, then fold in the vanilla. If you’re using rum, add it here. The batter will smell buttery and sweet — that’s your cue to smile.
Step 3:
Fold in the mashed bananas and the well-drained pineapple so you don’t add extra moisture. Gently stir in the dry ingredients until just combined — a few streaks of flour remain is fine. Then fold in the coconut and macadamia nuts. You want a chunky, inviting texture; don’t overwork it.
Step 4:
Spoon the batter into the prepared pan and smooth the top. If you want a sweet, crackly finish, brush the top with the optional melted butter and sprinkle the brown sugar, extra nuts, and coconut. Bake at 350°F for 60–70 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter) and the top turns golden-brown with slightly caramelized edges. Your kitchen will smell like toasted coconut and warm pineapple — the best kind of alarm clock.
Step 5:
Let the loaf rest in the pan for about 10 minutes, then transfer to a wire rack to cool further. Slice when it’s warm but not piping hot — the crumb will slice cleanly and the macadamias will give a delightful snap. Slather a slice with butter or cream cheese if you like — I won’t tell.
Pro Tips
- Use very ripe bananas (lots of brown spots) for the sweetest, most flavorful loaf.
- If your pineapple tastes very wet, pat it dry with paper towels — excess juice makes the bread gummy.
- Toast macadamias in a dry skillet for 3–5 minutes until fragrant; they’ll add a richer, nuttier crunch.
- Oven temperatures vary; start checking at 55 minutes. If the top browns too fast, tent with foil.
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
- Swap all-purpose flour for a 1:1 gluten-free blend — texture will be slightly crumbly but still tasty.
- Replace butter with coconut oil (same amount) for a coconut-forward flavor and dairy-free option.
- Use Greek yogurt (¼ cup) in place of 1 egg for a denser, tangier crumb — great when you’re short on eggs.
- Run out of macadamias? Use chopped pecans or walnuts; expect a different, earthier crunch.
Variations & Tips
- Make it tropical-chocolate by folding in ½ cup dark chocolate chips.
- Turn it into muffins — bake at 350°F for 18–22 minutes.
- For a kid-friendly twist, swap crushed pineapple for mashed canned peaches (drain well).
- Add a teaspoon of cinnamon or cardamom for warm spice notes.
- Try a salted-caramel drizzle after baking for a fancier finish.
- Create a gluten-free version using oat flour + tapioca starch (adjust liquid slightly).
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the loaf, cool completely, wrap tightly in plastic, and keep at room temperature for up to 2 days or refrigerate for up to 5 days. Slice and reheat gently in a 300°F oven for 5–8 minutes or pop slices in the toaster oven.
- Can I double the recipe?
- Sure thing. Use two 9×5 loaf pans and expect similar bake times, or pour into a 9×13 pan and reduce baking time slightly (start checking at 40–45 minutes). Don’t cram batter into one pan — aim for even depth.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 3⁄8 cup oil for ½ cup butter) and expect a slightly different crumb and flavor.
- How do I know it’s done?
- Look for a golden-brown top, edges pulling slightly from the pan, and a toothpick inserted in the center coming out with moist crumbs (not wet batter). The loaf should feel springy to the touch.
- What if I don’t have ingredient X?
- Out of macadamias? Use pecans or walnuts. No crushed pineapple? Swap in ½ cup applesauce and a squeeze of lemon for brightness. Keep it simple and adjust draining to avoid excess moisture.
How I Like to Serve It
I love thick slices with a smear of room-temperature butter and a hot mug of coffee for breakfast. It makes a cheerful addition to brunch with tropical fruit salad and a light yogurt. At potlucks, I slice it into bite-sized squares — people disappear them fast. It also travels well for picnics or beach mornings.
Notes
- Store wrapped at room temp up to 2 days, or refrigerate up to 5 days. Freeze slices for up to 3 months.
- No meat here, so no safe cooking temp required — but if you pair with grilled chicken, cook poultry to 165°F.
Final Thoughts
Closing: Now go bake this loaf, and let your kitchen smell like a mini vacation — then go impress someone, or just yourself, with your homemade masterpiece!