Hawaiian Banana Pineapple Bread

This Hawaiian banana bread packs tropical warmth into every slice with sweet pineapple juicy banana roasted macadamia nuts and coconut flakes Throughout my years baking for gatherings this recipe has stolen the show and brought smiles on rainy days or at sunny brunch tables

I baked this first as a treat for my daughter who missed vacation and it quickly became a Sunday tradition that fills the house with an irresistible aroma

Ingredients

• All purpose white flour: gives the bread structure Look for a brand with soft texture for best lift
• Sugar: sweetens just enough without overpowering Try organic if you want depth of flavor
• Baking powder and baking soda: create a beautiful rise and soft crumb Always check freshness for best lift
• Salt: enhances flavors and keeps the bread from tasting flat Choose fine sea salt for even mixing
• Eggs: bind the mixture and add richness Fresh local eggs bring out a golden color
• Vanilla extract: rounds out the tropical notes Use pure not imitation for a warm background
• Ripe bananas: deliver moist sweetness Use soft heavily speckled bananas for max flavor
• Crushed pineapple with juice: brings juicy zing Choose pineapple packed in juice not syrup for balance
• Organic sunflower oil or any neutral oil: keeps the loaf tender and lets the other flavors shine Choose a fresh oil without aroma
• Macadamia nuts toasted: make the bread special Their buttery crunch is worth the splurge Look for whole roasted or roast your own for extra flavor
• Unsweetened coconut flakes: add chewy texture and tropic aroma Large flakes toast up beautifully for crunch

Step-by-Step Instructions

Prep the Oven and Pan:

Preheat your oven to 350 degrees and grease a loaf pan generously I usually use a bit of sunflower oil on a paper towel to reach every edge for easy release

Toast the Macadamia Nuts:

Dry roast macadamias in a skillet over medium heat for about three minutes stirring constantly until fragrant and lightly golden Let cool completely before chopping for best texture

Mix the Dry Ingredients:

Whisk together all purpose flour sugar baking powder baking soda and salt in a large bowl This helps distribute the leaveners evenly for a consistent loaf

Mix the Wet Ingredients:

Mash ripe bananas until smooth in a medium bowl Then add eggs vanilla extract crushed pineapple with juice and oil Whisk together thoroughly until completely combined and glossy

Combine Dry and Wet Mixtures:

Pour the dry ingredients into the wet and stir until almost blended It is okay if you see a few streaks of flour Overmixing can cause banana bread to become tough

Fold in Add Ins:

Add your cooled chopped macadamia nuts and unsweetened coconut flakes Gently fold them through with a spatula just until distributed evenly Remember not to stir too much

Transfer to the Pan and Bake:

Spoon the batter into your prepared loaf pan leveling the top with a spatula Bake for about 55 to 65 minutes on the middle rack A toothpick or knife should come out clean when inserted

Cool and Enjoy:

Let the bread cool in the pan for ten minutes then transfer to a wire rack Allow to cool completely before slicing This step ensures the loaf sets up properly and does not crumble

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Toasted macadamias are my favorite part Their delicate crunch tucked inside slices always sparks memories of afternoons spent baking with my grandmother who would sneak a few nuts before folding them in

How to Store Hawaiian Banana Bread

Allow the banana bread to cool completely before wrapping tightly in plastic or placing in an airtight container It will stay soft at room temperature for two to three days For longer storage keep in the fridge for up to a week but always bring to room temperature before serving to enjoy its full flavor You can also freeze slices individually wrapped for up to two months then thaw at room temperature whenever a tropical bite is needed

Smart Ingredient Swaps

No macadamia nuts Use roasted pecans or walnuts for a different crunch Out of coconut flakes Try chopped dried pineapple or mango for a chewy bite You can swap sunflower oil for any neutral oil just skip anything with a strong flavor Olive oil is not recommended here If you want a healthier version try half whole wheat flour and half white to keep the bread tender

Serving Ideas

This bread shines on its own with coffee or tea For brunch serve with mango or passion fruit jam or alongside Greek yogurt For a tropical dessert try toasting slices and topping with a scoop of vanilla ice cream and a drizzle of honey The flavors also pair beautifully with fresh berries

Where This Recipe Comes From

Hawaiian banana bread recipes blend local flavors like pineapple and macadamia nuts with classic American techniques These breads gained popularity as Hawaii’s sugar and fruit industries grew in the early 1900s making the most of island ingredients Each loaf feels like a celebration of the region’s bounty and spirit of hospitality

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Frequently Asked Questions

→ How ripe do the bananas need to be?

It's best to use very ripe, spotted bananas for maximum sweetness and moisture in the bread.

→ Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple with its juice for a juicy, flavorful loaf. Adjust liquid as needed.

→ Are unsweetened coconut flakes necessary?

Unsweetened flakes help balance the sweetness and bring nutty texture, but sweetened can be used if preferred.

→ Can this be made without nuts?

Absolutely, simply omit the macadamia nuts or substitute with another nut or additional coconut flakes.

→ How should I store the bread?

Once fully cooled, wrap it tightly and store at room temperature for up to three days, or refrigerate for longer freshness.