Name: Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Prep time: 22 min
Cook time: PT-486074H24M
Total time: 1 h 27 min
Cuisine: Hawaiian
Ingredients: 1½ cups all-purpose white flour; ½ cup sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 eggs; 1 tsp pure vanilla extract; 1¼ cups ripe bananas, mashed; 1 (8-ounce) can crushed pineapple with juice; ½ cup + 1 tbsp sunflower oil (or any neutral oil); ½ cup macadamia nuts, dry roasted & chopped; ½ cup unsweetened coconut flakes

This Hawaiian Banana Bread is a tropical twist on the classic loaf, blending ripe bananas with juicy crushed pineapple, crunchy macadamia nuts, and fragrant coconut flakes. It’s soft, moist, and bursting with island-inspired flavors in every bite. Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Why You’ll Love This Recipe

I love how this banana bread transforms familiar ingredients into something completely new. The tropical mix of pineapple, coconut, and macadamia nuts gives each bite a vacation-like feel. It’s easy to make, naturally dairy-free, and adaptable for gluten-free or nut-free preferences. Whether I’m serving it with coffee or as a sweet snack, this bread always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose white flour
sugar
baking powder
baking soda
salt
eggs
pure vanilla extract
ripe bananas, mashed
crushed pineapple with juice
sunflower oil (or any neutral oil)
dry roasted macadamia nuts, chopped
unsweetened coconut flakes

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan (8.5″ x 4.5″ works best).
I dry roast the macadamia nuts until golden and fragrant, then chop them.
In one bowl, I combine the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, I whisk the eggs, vanilla extract, mashed bananas, pineapple with juice, and oil.
I mix the dry ingredients into the wet ingredients gently, making sure not to overmix.
I fold in the coconut flakes and chopped nuts.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 55–65 minutes, or until a knife inserted in the center comes out clean.
I let it cool completely before slicing and serving.

Servings and timing

Prep Time: 22 minutes
Cook Time: 55–65 minutes
Total Time: About 1 hour 27 minutes
Servings: 10 slices

Variations

For a vegan version, I use flax eggs instead of regular eggs.
To make it gluten-free, I substitute with a gluten-free flour blend.
If I want it nut-free, I skip the macadamia nuts or replace them with seeds.
For extra sweetness, I use sweetened coconut and reduce the sugar slightly.
I can also make muffins by dividing the batter into a muffin tin and baking for 20–25 minutes.

Storage/Reheating

I keep the bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. If I want to freeze it, I wrap individual slices and store them for up to 3 months. To reheat, I thaw and warm slices in a microwave or toaster oven before serving.

FAQs

Can I make this banana bread without eggs?

Yes, I can use flax eggs as a substitute—1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.

Is this banana bread gluten-free?

It’s not gluten-free by default, but I can easily swap the flour for a 1:1 gluten-free baking blend.

Can I use fresh pineapple instead of canned?

I prefer canned crushed pineapple with juice for moisture and convenience, but I can use fresh if I pulse it in a food processor and include the juice.

What oil works best in this recipe?

I use sunflower oil, but any neutral oil like canola, avocado, or grapeseed oil works well.

How do I know when the bread is done baking?

I insert a knife or toothpick into the center—if it comes out clean, it’s done. The top should also be golden brown.

Conclusion

This Hawaiian Banana Bread is a perfect way to bring tropical flair to a traditional comfort food. I love the balance of textures and flavors, and it always turns out moist and flavorful. It’s a go-to recipe I can enjoy all year long.