I absolutely love banana bread, and when you add tropical flavors, it gets even better! Today, I’m bringing you two fantastic Hawaiian banana bread recipes that are full of sunshine and deliciousness. Both are simple to make and perfect for a snack, breakfast, or dessert.
Whether you prefer the flaky texture of coconut or the buttery crunch of macadamia nuts, I have a recipe here for you. Get ready to bake some truly delightful tropical banana bread!
Jump to Recipe:
- 1. Hawaiian Banana Bread: Coconut Pineapple Delight
- 2. Hawaiian Banana Bread: Pineapple Macadamia Goodness
Hawaiian Banana Bread: Coconut Pineapple Delight
This Hawaiian banana bread brings sunshine to your kitchen. It’s packed with sweet pineapple and fragrant coconut. You will love how easy it is to make this tropical treat.
Key Ingredients & Tips
- Ripe Bananas: Use very ripe, spotty bananas for the best natural sweetness and moisture. This is key for a tender loaf.
- Toasted Coconut: Lightly toast your shredded coconut before adding it to the batter. This step makes the coconut flavor much more intense and adds a lovely texture.
What You Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe medium bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, lightly beaten
- 1/3 cup melted unsalted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, well drained
- 1/2 cup shredded coconut (sweetened or unsweetened)
⏱️ Time: Prep 15 mins, Bake 55-65 mins, Total 1 hr 15 mins🍽️ Yields: 1 standard loaf (8-10 slices)
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. This helps prevent sticking.
Step 2: Mix the Wet Goodness
In a large bowl, mash your ripe bananas well with a fork. Add the granulated sugar, brown sugar, beaten egg, melted butter or oil, and vanilla extract. Stir everything together until it’s just combined. Don’t overmix.
Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.
Step 4: Bring It All Together
Pour the dry ingredient mixture into the wet banana mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Fold in the well-drained crushed pineapple and shredded coconut.
Step 5: Bake and Enjoy
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can tent it loosely with foil. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
📝 Final Note
For the best flavor and texture, let this banana bread cool completely before slicing. It helps the flavors settle and makes it easier to cut.
Hawaiian Banana Bread: Pineapple Macadamia Goodness
This is another wonderful Hawaiian banana bread recipe, this time featuring crunchy macadamia nuts. The tropical sweetness of pineapple pairs perfectly with the rich, buttery nuts. I think you’ll find this loaf perfectly moist and flavorful.
Key Ingredients & Tips
- Drain Pineapple Well: If using canned crushed pineapple, make sure to drain it very, very well. Excess liquid can make your banana bread soggy. Press out as much juice as you can.
- Toast Macadamia Nuts: For a deeper, more pronounced flavor, lightly toast your macadamia nuts in a dry pan for a few minutes before adding them to the batter. Let them cool before using.
What You Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe medium bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, lightly beaten
- 1/3 cup melted unsalted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, well drained
- 1/2 cup chopped macadamia nuts
⏱️ Time: Prep 15 mins, Bake 55-65 mins, Total 1 hr 15 mins🍽️ Yields: 1 standard loaf (8-10 slices)
How to Make It
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper. This helps prevent sticking.
Step 2: Mix the Wet Goodness
In a large bowl, mash your ripe bananas well with a fork. Add the granulated sugar, brown sugar, beaten egg, melted butter or oil, and vanilla extract. Stir everything together until it’s just combined. Don’t overmix.
Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.
Step 4: Bring It All Together
Pour the dry ingredient mixture into the wet banana mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Fold in the well-drained crushed pineapple and the chopped macadamia nuts.
Step 5: Bake and Enjoy
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can tent it loosely with foil. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
📝 Final Note
This banana bread freezes beautifully! Once completely cooled, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months.
