Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe

If you are craving something that perfectly captures the tropical vibes of the islands, this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe is exactly what you need. It’s a delightful twist on the classic banana bread, bursting with juicy pineapple, crunchy macadamia nuts, and sweet coconut flakes that dance on your taste buds. Every bite brings a warm, sunny feeling—like a little vacation wrapped in a loaf. If you love rich, moist, and flavorful banana bread with that exotic flair, this recipe will quickly become a treasured favorite in your kitchen.

Ingredients You’ll Need

These ingredients are wonderfully straightforward but each one plays a crucial role in building the taste, texture, and island-inspired profile of this delicious bread. From ripe bananas to toasted macadamia nuts, everything comes together to create a harmonious balance.

• 1 1/2 cups all-purpose white flour: The sturdy base for your bread that ensures a soft, tender crumb.
• 1/2 cup sugar: Adds just enough sweetness to complement the natural fruit sugars.
• 1 tsp baking powder: Helps the bread rise light and fluffy.
• 1/2 tsp baking soda: Works with the acidic pineapple to give a perfect lift.
• 1/2 tsp salt: Enhances the flavors and balances sweetness.
• 2 eggs: Binds everything together and enriches the texture.
• 1 tsp vanilla extract: Brings depth and warmth to the flavor.
• 1 1/4 cups ripe bananas: Naturally sweet and moist, the star of the bread.
• 1 (8-ounce) can crushed pineapple with juice: Adds juicy tang and tropical brightness.
• 1/2 cup + 1 tbsp organic sunflower oil: Keeps the bread moist without overpowering flavors.
• 1/2 cup macadamia nuts (dry roasted & chopped): Provides a satisfying crunch and nutty richness.
• 1/2 cup unsweetened coconut flakes: Infuses the bread with subtle sweetness and texture.

How to Make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe

Step 1: Preheat and Prepare Your Pan

Set your oven to 350 degrees to get it nice and warm for baking. Grease your loaf pan thoroughly so that the bread doesn’t stick and comes out beautifully golden and intact.

Step 2: Toast and Chop the Macadamia Nuts

Dry roast the macadamia nuts in a pan for a few minutes until they just start to brown slightly. This step awakens their rich, buttery flavor. Once they’ve cooled, chop them coarsely—this texture is key to adding a delightful crunch to your bread.

Step 3: Mix the Dry Ingredients

In a large bowl, combine your flour, sugar, baking powder, baking soda, and salt. Mixing these dry components first ensures even distribution, so every bite has a perfect balance of sweetness and lift.

Step 4: Blend the Wet Ingredients

In another bowl, beat the eggs thoroughly, then add vanilla extract, ripe mashed bananas, crushed pineapple with its juice, and the sunflower oil. Stir these wet ingredients together until smooth and fragrant.

Step 5: Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet mixture and gently fold together. Be careful not to overmix, or your bread could turn out dense instead of tender and light.

Step 6: Fold in Nuts and Coconut Flakes

Add the toasted macadamia nuts and coconut flakes to the batter. Gently fold them in so they’re evenly distributed, maintaining that perfect balance of crunch and chew in the final loaf.

Step 7: Bake to Perfection

Pour the batter into your greased loaf pan and bake in the preheated oven for 55 to 65 minutes. Use a clean knife to test the center; it should come out clean or with just a few moist crumbs. Once done, allow the bread to cool completely before slicing to keep those tropical flavors locked in.

How to Serve Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe

Garnishes

Top slices with a light spread of honey butter or cream cheese for added richness. A sprinkle of toasted coconut or extra chopped macadamia nuts on top adds a beautiful finishing touch and extra texture that feels indulgent and fresh.

Side Dishes

This banana bread pairs wonderfully with a simple fresh fruit salad, especially tropical fruits like mango, papaya, or kiwi. A cup of fragrant hibiscus tea or a freshly brewed cup of coffee balances the sweetness perfectly.

Creative Ways to Present

Slice it thick for breakfast or dessert, or cut into small squares for a party platter. You can even toast leftover slices and top them with yogurt and pineapple chunks for a quick snack or light brunch treat that’s bursting with flavor.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe tightly in plastic wrap or place it in an airtight container. It will stay fresh on the counter for about 2 to 3 days, or in the refrigerator for up to a week.

Freezing

For longer storage, wrap the bread tightly in plastic wrap and then a layer of aluminum foil before freezing. It freezes beautifully for up to three months and thaws quickly at room temperature.

Reheating

Reheat slices in a toaster oven or microwave just until warm to bring back the softness and enhance the tropical aromas. Avoid overheating to keep the bread moist and tender.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple can add a fresher and even juicier flavor, but be sure to drain it well or reduce some juice to avoid making the batter too wet.

What if I’m allergic to macadamia nuts?

You can swap macadamia nuts for other nuts like walnuts or pecans, or simply leave them out for a nut-free version that’s still delicious.

Can I use a different oil instead of sunflower oil?

Yes, a mild-flavored oil like canola or vegetable oil works perfectly well. Just avoid oils with strong flavors that could overpower the delicate tropical notes.

How ripe should the bananas be?

Super ripe bananas with brown spots are ideal as they are sweeter and more flavorful, which helps make the bread moist and naturally sweet.

Can I make muffins instead of a loaf?

Definitely! Just adjust the baking time to about 20–25 minutes and keep an eye on them. Muffins make great portable treats packed with the same tropical goodness.

Final Thoughts

There’s something truly magical about the combination of banana, pineapple, coconut, and macadamia nuts, and this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe captures it beautifully. Whether you’re baking for a casual breakfast, a special brunch, or a cozy afternoon snack, this bread brings sunshine into every bite. Give it a try—you might just find yourself daydreaming of island breezes with every slice!

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