Name: Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Prep time: 22 min
Cook time: 1 h 5 min
Total time: 1 h 27 min
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose white flour; 1 cup sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups mashed ripe bananas (about 3 bananas); 1 cup crushed pineapple with juice; 1/2 cup sunflower oil (or any neutral oil); 1/2 cup roasted, chopped macadamia nuts; 1/2 cup unsweetened coconut flakes

A tropical twist on classic banana bread, this moist and flavorful loaf is packed with ripe bananas, juicy crushed pineapple, nutty macadamia nuts, and sweet coconut flakes. It’s a delightful way to enjoy a taste of the islands in every bite.

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Why You’ll Love This Recipe

I love how this banana bread brings vacation vibes right into my kitchen. The pineapple adds a sweet tang, the coconut gives it a chewy texture, and the macadamia nuts bring just the right amount of crunch. It’s simple to make, smells amazing while baking, and turns out incredibly soft and moist every time. Whether I’m sharing it with friends or savoring a slice with my morning coffee, it always hits the spot.

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
vanilla extract
mashed ripe bananas (about 3 bananas)
crushed pineapple with juice
sunflower oil (or any neutral oil)
roasted, chopped macadamia nuts
unsweetened coconut flakes

directions

I preheat my oven to 350°F and grease an 8.5 × 4.5 × 2.8″ loaf pan.
I dry roast the macadamia nuts until slightly golden, then chop them.
In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, I mix the eggs, vanilla, mashed bananas, crushed pineapple (with its juice), and oil until well combined.
I gently fold the dry ingredients into the wet ingredients, stirring just until the flour is incorporated.
I fold in the chopped nuts and coconut flakes, being careful not to overmix.
I pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool completely in the pan before slicing and serving.

Servings and timing

This recipe makes about 10 slices.
Prep time: 22 minutes
Cook time: 1 hour 5 minutes
Total time: 1 hour 27 minutes

Variations

For a gluten-free version, I use a 1:1 gluten-free flour blend.
To make it vegan, I swap out the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
If I want a nut-free loaf, I simply leave out the macadamia nuts or replace them with sunflower seeds.
I sometimes add a handful of chocolate chips or dried pineapple for an extra treat.
To make muffins, I divide the batter into muffin tins and bake for about 20 minutes.

storage/reheating

I store the bread in an airtight container at room temperature for up to 3 days.
For longer storage, I keep it in the fridge for up to a week.
To freeze, I wrap it tightly in plastic wrap and then foil—it keeps well for 2–3 months.
When I’m ready to enjoy a slice, I reheat it in the microwave for about 15 seconds or toast it until warm and slightly crispy.

FAQs

Can I make this bread gluten-free?

Yes, I like to use a gluten-free all-purpose flour blend, and the texture turns out just as moist and tender.

What’s a good substitute for macadamia nuts?

If I don’t have macadamia nuts, I’ll use chopped pecans, walnuts, or even sunflower seeds if I need a nut-free option.

Can I use fresh pineapple instead of canned?

Absolutely. I chop the pineapple finely and make sure to include the juice to keep the bread moist.

How do I know when the bread is done?

I insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready.

Can I make this in advance?

Yes, I often bake it the night before and let it cool completely. It tastes even better the next day as the flavors meld.

Conclusion

This Hawaiian banana bread is one of my favorite ways to bring a sunny, tropical flair to the kitchen. It’s easy to make, full of vibrant flavors, and perfect for breakfast, snacks, or even dessert. I love how it stays moist and delicious for days, and the combination of banana, pineapple, coconut, and macadamia nuts always wins over everyone who tries it.