Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

 Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Tropical Banana Bread Loaded with Pineapple, Coconut, and Crunchy Macadamias

This moist and flavor-packed Hawaiian-style banana bread brings all the island vibes. It’s soft, fluffy, and filled with crushed pineapple, toasted macadamia nuts, and coconut flakes — the perfect tropical upgrade to classic banana bread.
Ingredients
Dry Ingredients
Ingredient     Amount
All-purpose flour     2 cups
Granulated sugar     ¾ cup
Baking powder     1 tsp
Baking soda     ½ tsp
Salt     ¼ tsp
Wet Ingredients
Ingredient     Amount
Eggs     2 large
Vanilla extract     1 tsp
Ripe bananas, mashed     3 medium (about 1 ½ cups)
Crushed pineapple with juice     1 cup
Organic sunflower oil     ⅓ cup
Mix-Ins
Ingredient     Amount
Macadamia nuts, chopped     ½ cup
Unsweetened coconut flakes     ½ cup
How to Make Hawaiian Banana Bread
Step 1: Prep the Oven & Pan

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Toast the macadamia nuts in a dry skillet for 3–5 minutes, stirring occasionally, until fragrant. Chop and set aside.
Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

    Flour



    Sugar

    Baking powder

    Baking soda

    Salt

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together:




    Eggs

    Vanilla

    Mashed bananas

    Crushed pineapple + juice

    Sunflower oil



Mix until smooth and fully incorporated.
Step 4: Form the Batter

Add the dry mixture to the wet mixture. Stir gently until just combined — avoid overmixing.
Step 5: Add the Tropical Flavors

Fold in:

    Toasted macadamia nuts

    Coconut flakes



Step 6: Bake the Bread

Transfer the batter to your prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool & Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing.