Tropical Paradise Hawaiian Banana Bread Recipe: Island Delight

Tropical breezes and sweet memories come together in this delightful Hawaiian banana bread that blends rich, creamy textures with island-inspired ingredients.

Ripe bananas mingle with chunks of juicy pineapple, creating a moist and irresistible treat.

Crunchy macadamia nuts and shredded coconut add depth and crunch to every delectable slice.

The aroma of this bread will transport you straight to a sun-soaked Hawaiian beach, filling your kitchen with warmth and exotic flavors.

Each bite promises a perfect balance of sweetness and nuttiness that makes this banana bread more than just a simple dessert.

The combination of ingredients turns an ordinary quick bread into a spectacular culinary journey.

Let’s find out this recipe and let your taste buds embark on a tropical adventure.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 186 kcal

Servings: 11

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Ingredients

• All-Purpose Flour: Provides the essential structure and backbone for the bread, ensuring a tender and soft texture.
• Baking Powder: Creates light and airy rise, helping the bread achieve a fluffy consistency.
• Baking Soda: Helps with browning and adds a subtle tanginess to balance the sweet flavors.
• Salt: Enhances and amplifies the overall taste profile of the bread.

• Ripe Bananas: Adds natural sweetness, moisture, and rich tropical flavor; choose overripe bananas with brown spots for maximum sweetness.
• Crushed Pineapple: Introduces bright, tangy tropical notes and extra moisture; Dole brand provides consistent quality and texture.
• Eggs: Bind ingredients together and contribute to the bread's structure and richness.
• Sunflower Oil: Ensures moistness and creates a tender crumb; choose organic for cleaner flavor.
• Vanilla Extract: Deepens the overall flavor complexity with its warm, aromatic essence.

• Macadamia Nuts, Unsweetened Coconut Flakes: Deliver authentic Hawaiian character with crunchy texture and nutty, tropical undertones; toast nuts lightly for enhanced flavor before adding.
• Sugar: Balances sweetness and caramelizes during baking for golden-brown exterior.

Tools for Baking Tropical Hawaiian Banana Bread

• Skillet: Perfect for toasting macadamia nuts evenly.
• Medium bowl: Essential for mixing dry ingredients smoothly.
• Large bowl: Crucial for combining wet ingredients and creating the batter.
• Whisk: Great for blending eggs and other wet ingredients thoroughly.
• Spatula: Helps fold in nuts and coconut, and smooths batter in the pan.
• Loaf pan: Necessary for baking the banana bread.
• Knife: Used to check bread's doneness.
• Wire rack: Helps bread cool completely after baking.

How to Make Banana Bread with Pineapple and Coconut

• Oven Preparation Warm up your kitchen sanctuary to a cozy 350°F and lovingly coat a loaf pan with a light layer of oil or non-stick spray.
• Nutty Transformation Gently toast macadamia nuts in a skillet until they dance with a golden-brown hue, then chop them into delightful little pieces.
• Dry Ingredient Symphony Blend flour, sugar, baking powder, baking soda, and salt in a bowl, creating a harmonious dry mixture that will later bring magic to your bread.
• Wet Ingredient Fusion Whisk together eggs, vanilla, mashed bananas, crushed pineapple, and oil until they form a smooth, tropical-inspired liquid landscape.
• Gentle Mixing Tenderly fold the dry ingredients into the wet mixture, treating the batter with care to maintain its light and airy personality.
• Flavor Explosion Sprinkle in the chopped macadamia nuts and coconut flakes, letting them nestle gently into the batter like hidden treasures.
• Pan Transfer Gracefully pour the batter into the prepared loaf pan, smoothing the top with a loving touch.
• Baking Adventure Slide the pan into the waiting oven and let it bake for 55-65 minutes, watching for that perfect golden-brown transformation.
• Cooling Ritual Allow the bread to rest in its pan for a brief moment before transferring to a wire rack, letting it cool completely before slicing into this tropical dream.

Tips for Rich, Moist Hawaiian Banana Bread

• Gently toast macadamia nuts in a dry skillet to enhance their rich, buttery flavor and create a deeper, more complex taste profile for your banana bread.
• Include crushed pineapple with its juice to keep the bread incredibly moist and add a bright, tangy sweetness that complements the banana's natural richness.
• Don't overmix the batter – fold ingredients gently to maintain a light, tender crumb that makes this Hawaiian-inspired bread extra special.
• Wrap the cooled bread tightly in plastic wrap and aluminum foil to preserve freshness for up to 3 months in the freezer. Slice before freezing for easy single-serving defrosting.
• Experiment with adding a sprinkle of toasted coconut or a light drizzle of rum-infused glaze on top for an extra tropical twist that elevates the bread's island-inspired character.

Serving Hawaiian Banana Bread Island-Style

• Tropical Brunch Companion: Serve slices alongside fresh Hawaiian coffee or a light mimosa for a delightful morning meal that transports you to island paradise.
• Dessert Transformation: Elevate the bread by topping warm slices with a scoop of coconut ice cream or a drizzle of caramel sauce for an indulgent after-dinner treat.
• Breakfast Luxe Plating: Arrange bread slices on a wooden board with fresh mango chunks, passion fruit wedges, and a small dish of whipped cream cheese for a stunning breakfast presentation.
• Gifting Gourmet: Wrap individual slices in parchment paper, tie with a raffia ribbon, and create charming homemade food gifts that showcase your baking skills with a tropical twist.

Storing Banana Bread with Pineapple & Nuts

• Quick Refrigeration Strategy: Store the banana bread wrapped tightly in plastic wrap or aluminum foil inside the refrigerator. This method keeps the bread fresh and moist for up to 5-7 days, preventing it from drying out or losing its delectable texture.
• Freezing Technique: Slice the bread into individual portions before freezing. Wrap each slice separately in plastic wrap, then place them in a freezer-safe container. Frozen slices stay delicious for 2-3 months and can be thawed at room temperature or quickly reheated in a toaster.
• Make-Ahead Magic: Prepare the banana bread a day before serving to enhance its flavors. The ingredients will meld together overnight, creating an even richer taste profile that guests will absolutely love. Let it sit at room temperature, covered with a clean kitchen towel.
• Moisture-Locking Tip: If the bread starts to feel slightly dry after a few days, warm it briefly in the microwave or add a light brush of melted butter before serving. This simple trick restores its soft, tender crumb and brings back that fresh-baked feeling in minutes.

Moist Hawaiian Banana Bread With Pineapple, Coconut & Macadamia Nuts Recipe

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4.5 from 25 reviews

• Total Time: 1 hour 20 minutes
• Yield: 11 1x

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Description

Delectable Hawaiian banana bread highlights tropical flavors with sweet pineapple, crunchy macadamia nuts, and shredded coconut. Bakers can savor this island-inspired treat that brings Pacific paradise directly to kitchen counters.

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Ingredients

Scale 1x2x3x

• 1 cup (240 ml / 8 fl oz) ripe bananas (mashed)
• 8 oz (226 g) crushed pineapple with juice (1 can, prefer Dole)
• 2 eggs
• 1 ½ cups (180 g) all-purpose flour
• ½ cup (100 g) sugar
• ½ cup (40 g) unsweetened coconut flakes
• ½ cup (60 g) macadamia nuts (dry roasted and chopped)
• ½ cup (120 ml / 4 fl oz) organic sunflower oil (or any tasteless oil)
• ¼ tbsp (3.75 ml) organic sunflower oil (or any tasteless oil)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp baking soda

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Instructions

1. Oven Preparation: Warm the oven to 350°F (175°C) and coat a 9×5-inch loaf pan with non-stick spray or oil for effortless bread release.
2. Nut Roasting: Carefully toast macadamia nuts in a dry skillet over medium heat until golden, releasing their aromatic essence. Chop roughly and reserve.
3. Dry Ingredient Fusion: Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl until perfectly blended.
4. Wet Ingredient Melding: In a large bowl, combine eggs, vanilla, mashed bananas, crushed pineapple with juice, and vegetable oil, whisking until silky smooth.
5. Batter Composition: Gently fold dry ingredients into wet mixture, stirring minimally to maintain a light texture. Incorporate toasted macadamia nuts and coconut flakes, ensuring even distribution.
6. Baking Process: Transfer batter to prepared pan, smoothing the surface with a spatula. Bake for 55-65 minutes, checking doneness with a knife – it should emerge with minimal moist crumbs.
7. Cooling Technique: Allow bread to rest in the pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing to preserve the bread’s delicate structure.

Notes

• Prevent Overmixing: Stir batter gently to keep bread light and fluffy, stopping when flour just disappears to avoid tough, dense texture.
• Precise Nut Toasting: Golden-brown macadamia nuts release deeper, richer flavor when carefully heated in a dry skillet, enhancing overall bread complexity.
• Moisture Management: Crushed pineapple with juice helps create incredibly moist bread, while ripe bananas contribute natural sweetness and soft texture.
• Cooling Technique: Allow bread to rest in pan for 10 minutes before transferring to wire rack, preventing structural breakdown and ensuring clean, intact slices.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 11
• Calories: 186
• Sugar: 7 g
• Sodium: 125 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 37 mg