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Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

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This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a moist, tropical twist on classic banana bread. Packed with ripe bananas, crushed pineapple, buttery macadamia nuts, and sweet coconut, this easy one-bowl recipe is perfect for breakfast, dessert, or snacking. A flavorful island-inspired loaf that’s soft, textured, and full of sunshine in every slice.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together mashed bananas, pineapple, eggs, oil, sugar, and vanilla until well blended.
  3. Add flour, baking soda, and salt. Stir gently until just combined — do not overmix.
  4. Fold in coconut and macadamia nuts. Pour batter into prepared pan and optionally top with more coconut or nuts.
  5. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if browning too quickly.
  6. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

  • Add white chocolate chips for extra sweetness.
  • Substitute walnuts or pecans if you don’t have macadamia nuts.
  • For muffins, reduce baking time to 20–25 minutes.
  • Use a 1:1 gluten-free flour blend for a GF version.
  • Coconut oil adds extra tropical flavor.

Nutrition

Find it online: https://cookedbymaya.com/hawaiian-banana-bread-with-pineapple-coconut-macadamia-nuts/