Hawaiian Banana Bread with Pineapple, Coconut, Macadamia Nuts (2024)

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Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a delicious Hawaiian-inspired banana bread made with Dole crushed pineapple, coconut flakes, and chopped macadamia nuts. This type of Banana Bread is ambrosial and one of the BEST Banana Bread recipes you’ll ever make. Seriously!

“This was a huge hit with my family and friends. My 5-year-old wanted to take it and share with his entire class. My neighbor was like, just give me the entire loaf. The bread was moist and the flavors were great together. I’m not usually a fan of coconut, but it worked in this. We’ll definitely be making it again. Thanks so much for sharing the recipe.”
Richa

Table of Contents

• Inspiration behind this recipe… my trip to Hawaii
• Why You’ll Love This Recipe
• Ingredients
• Serving Suggestions
• Expert Tips
• Frequently Asked Questions
• More Banana Bread Recipes!

Why You’ll Love This Recipe

• Ambrosial & Delicious
• It’s a Tropical Treat
• Easy to Make
• Banana Bread is always a good idea
• Perfect with a Cup of Coffee
• Soft & Moist
• Dairy-free
• Gluten-free option available – see FAQ below
• Perfect Combination for Spring or Summer

Ingredients

• Banana: You need to use ripe to overripe bananas in this recipe.
• Pineapple: I used canned Dole Crushed Pineapple with juice. You don’t need to use fresh pineapple in this recipe since the crushed pineapple has sweetness and lots of juice.
• Coconut: I like using unsweetened coconut flakes in this recipe as there is already enough sugar. Feel free to toast the coconut for a more intense coconut flavor.
• Macadamia Nuts: Dry roast the nuts and then chop them up.
• All-Purpose White Flour: You’ll need regular ol’ white flour for this recipe.
• Sugar: I like regular white or cane sugar.
• Baking Powder & Baking Soda – Leaveners used in baked goods.
• Salt – Salt is a required ingredient in baking since it really brings out the flavor of the baked item.
• Eggs – You’ll need 2 eggs for this recipe.
• Pure Vanilla Extract – Use really vanilla extract, not the imitation stuff.
• Sunflower Oil: I use organic sunflower oil, you can use any tasteless oil. You can also use vegetable oil, canola oil, or avocado oil provided it doesn’t have a strong flavor.

Step by Step Instructions – How to make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

1. Preheat the oven to 350 degrees.

2. Grease your 8.5″ loaf pan (9″ or 10″ works too).

3. Dry roast your macadamia nuts for a few minutes until slightly browned.

4. Once they cool, chop them up. Set aside.

5. Combine your dry ingredients in a large mixing bowl – all-purpose flour, sugar, baking powder, baking soda, and salt. Mix and set aside.

6. Combine your wet ingredients in another large bowl – eggs, vanilla extract, mashed banana, and crushed pineapple with juice, and oil.

7. Mix the wet ingredients well.

8. Add your dry ingredients to the wet. Mix well, but don’t overmix the batter.

9. Add the chopped macadamia nuts and unsweetened coconut flakes.

10. Fold the nuts and coconut into the batter. Again, do not overmix.

11. Pour the batter into the greased loaf pan. Into the oven for 55-65 minutes at 350 degrees.

12. Use a clean knife to make sure the banana bread is not sticky on the inside. Allow your banana bread to cool completely and come to room temperature before cutting.

Serving Suggestions

This Hawaiian Banana Nut Bread gives you 10 slices, you can slice them even further and end up with 20 smaller slices.

• Enjoy this delicious banana bread for breakfast with a cup of coffee/tea.
• You can also enjoy it as an afternoon snack/dessert – any time of the day!
• It’s perfect for weekend brunch.

Expert Tips

• Dry roast the macadamia nuts. This only takes a few minutes so don’t over-roast them else they will burn.
• Make sure your bananas are very ripe with brown spotsfor the best results.
• Feel free to toast the coconut flakes for a more intense coconut flavor.
• Mix your dry ingredients and set them aside. Mix your wet ingredients and set them aside.
• Do not overmix the batter, or else you’ll end up with slightly tough banana bread.
• Use a loaf pan. I recommend using a standard size with dimensions 8.5 x 4.5 x 2.75, however 9×5 works too.
• Bake for 55-65 minutes or until a knife comes out clean after being inserted into the baked banana bread.

More Banana Bread Recipes!

• Vegan Banana Bread
• Banana Rum Cake
• Pumpkin Banana Bread
• Double Chocolate Banana Bread
• Red Velvet Banana Bread