Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

When I want to bake something that feels like a tropical getaway in every bite, I reach for this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. It’s moist, flavorful, and filled with the perfect mix of banana sweetness, juicy pineapple, crunchy macadamias, and chewy coconut. Whether I’m serving it for breakfast, dessert, or a midday treat, this banana bread always brings a little sunshine to the table.

Why You’ll Love This Recipe

I love how this banana bread combines familiar comfort with a tropical twist. The crushed pineapple makes it extra moist, the coconut adds texture and flavor, and the macadamia nuts bring the perfect buttery crunch. It’s a fun, flavorful upgrade from traditional banana bread — and it’s just as easy to make. One bowl, no mixer needed, and every slice is bursting with island-inspired goodness.

Ingredients

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

• 2–3 ripe bananas, mashed (about 1 cup)
• 1 cup crushed pineapple, well-drained
• ½ cup shredded sweetened coconut
• ½ cup chopped macadamia nuts
• 2 large eggs
• ½ cup vegetable oil or melted coconut oil
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• Optional: extra coconut or nuts for topping

Directions

Step 1: Preheat and Prep
I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix Wet Ingredients
In a large mixing bowl, I whisk together the mashed bananas, crushed pineapple, eggs, oil, sugar, and vanilla until everything is smooth and well combined.

Step 3: Add Dry Ingredients
I sprinkle in the flour, baking soda, and salt. I gently stir just until the dry ingredients disappear — I don’t overmix to keep the bread tender.

Step 4: Fold in the Good Stuff
I fold in the coconut and macadamia nuts, then pour the batter into the prepared loaf pan. If I want a little flair, I sprinkle extra coconut or nuts on top before baking.

Step 5: Bake
I bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, I loosely cover it with foil during the last 15 minutes.

Step 6: Cool and Serve
I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Once fully cooled, I slice and serve — though I’ll admit I usually sneak a warm slice early.

Servings and timing

Servings: 10 slices
Prep time: 22 minutes
Cook time: 1 hour 5 minutes
Total time: 1 hour 27 minutes
Calories: Approximately 280 per slice

Variations

• I sometimes add a handful of white chocolate chips for extra sweetness.
• For a dairy-free version, I use coconut oil and make sure all other ingredients are plant-based.
• I love making these as muffins too — just reduce the baking time to 20–25 minutes.
• If I don’t have macadamia nuts, chopped walnuts or pecans are great substitutes.

Storage/Reheating

I keep the banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze individual slices wrapped in plastic and foil. To reheat, I microwave for 15–20 seconds or toast it for a slightly crisp edge.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can use finely chopped fresh pineapple, but I make sure to drain any excess juice so the batter doesn’t get too wet.

What if I don’t like coconut?

I can leave it out or replace it with an equal amount of extra nuts or a handful of oats for texture.

Can I make this gluten-free?

Yes. I use a 1:1 gluten-free flour blend in place of all-purpose flour and it works well.

How do I know when it’s done baking?

I check with a toothpick — it should come out clean or with a few crumbs. The top should also be golden and firm.

Can I use frozen bananas?

Absolutely. I thaw them first and drain any excess liquid before mashing and mixing.

Conclusion

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is everything I want in a tropical-inspired treat — moist, flavorful, and full of texture. It’s easy to make, endlessly customizable, and always a crowd-pleaser. Whether I’m enjoying it with coffee in the morning or as a sweet snack in the afternoon, every bite feels like a mini vacation.

Print