Picture this: the warm, comforting aroma of ripe bananas mingling with the sweet scent of pineapple and toasted macadamia nuts, filling your kitchen with the spirit of the islands. That’s what you get when you bake this Hawaiian Banana Bread. It’s a taste of paradise in every slice, and it’s become a real staple in our family.

I’ll be honest, I wasn’t always a banana bread pro. There were definitely some dense, gummy loaves in my past. We’ve all been there, right? But after lots of trial and error (and some very honest feedback from my kids!), I finally landed on this recipe. What makes it so good? Well, it all starts with the perfect balance of flavors and the right technique to keep it moist and tender. Adding pineapple and macadamia nuts not only gives this Hawaiian Banana Bread an amazing tropical twist, but also adds extra moisture and texture.

My kids absolutely adore this Hawaiian Banana Bread. It’s the first thing they ask for on a weekend morning. And honestly, who can blame them? It’s delicious on its own, but it’s also amazing toasted with a little butter, or even served warm with a scoop of vanilla ice cream. I even made it for the holidays a few years ago, and it was the first thing to disappear from the table! What really makes this recipe stand out is the touch of the islands. The pineapple chunks keep everything moist and the macadamia nuts add a certain crunch that everyone loves.

One of the best things about this Hawaiian Banana Bread is that it’s so easy to make. It only requires a few simple ingredients that you probably already have in your pantry. And even if you don’t, don’t worry! I’ll share some substitution options that work just as well. Trust me, even if you’re a beginner baker, you can totally nail this recipe. This Hawaiian Banana Bread is one of those recipes that just makes everyone happy. It’s perfect for breakfast, brunch, a snack, or even dessert. And it’s also a great way to use up those ripe bananas that are sitting on your counter.

I know you’re going to love this recipe as much as my family does. So, grab your apron, gather your ingredients, and let’s get baking! I promise, this Hawaiian Banana Bread will be a hit with everyone you share it with. I am confident you are going to love the way the flavors come together and the soft texture of the bread! Let’s get started on this Hawaiian Banana Bread adventure!

Ingredients

Here’s what you’ll need to whip up this amazing Hawaiian Banana Bread. I’ve included my personal notes and tips to help you along the way.

3 very ripe bananas, mashed: The riper, the better! Those brown, spotty bananas are perfect because they’re sweeter and easier to mash. If your bananas aren’t quite ripe enough, you can bake them in the oven at 300°F for about 15-20 minutes until they’re soft and dark.
1/2 cup (1 stick) unsalted butter, softened: Make sure your butter is nice and soft, but not melted. I usually take mine out of the fridge about an hour before I start baking. You can substitute with coconut oil for a more intense island flavor. Coconut oil not only adds a unique flavor profile but also contributes to the bread’s moistness, creating a delightful texture that complements the other tropical ingredients.
3/4 cup granulated sugar: I prefer granulated sugar for this recipe, but you can also use brown sugar for a slightly more molasses-y flavor. Using brown sugar can impart a richer, more complex sweetness to the bread, adding depth to the overall flavor profile.

2 large eggs: I always use large eggs in my baking. If you only have medium eggs, use three instead of two. Eggs are essential for binding the ingredients together and providing structure to the bread, ensuring a tender and cohesive crumb.
1/4 cup milk: I use whole milk, but you can use any kind of milk you like. Almond milk or coconut milk also work great. The choice of milk can influence the flavor and texture of the bread, with almond milk adding a subtle nutty note and coconut milk enhancing the tropical essence.
1 teaspoon vanilla extract: Vanilla extract really enhances the other flavors in this bread. Don’t skip it! Vanilla extract acts as a flavor enhancer, amplifying the other ingredients and creating a harmonious balance of tastes that elevates the bread to a new level of deliciousness.

1 1/2 cups all-purpose flour: I usually use all-purpose flour, but you can also use whole wheat flour for a healthier option. Just keep in mind that whole wheat flour will make the bread a little denser. All-purpose flour provides the structure for the bread, while whole wheat flour adds a nutritional boost and a slightly nutty flavor.
1 teaspoon baking soda: Make sure your baking soda is fresh. If it’s old, it won’t work as well and your bread won’t rise properly. Baking soda is the leavening agent that helps the bread rise, creating a light and airy texture.
1/2 teaspoon salt: Salt balances out the sweetness of the bread and enhances the other flavors. Salt is essential for balancing the sweetness of the bread and enhancing the other flavors, creating a more complex and satisfying taste experience.

1/2 cup crushed pineapple, drained: Make sure to drain the pineapple really well, otherwise your bread will be too wet. I like to use canned crushed pineapple for convenience, but you can also use fresh pineapple if you prefer. For a delicious twist, try using pineapple juice in place of milk for an extra burst of flavor! The crushed pineapple not only adds a tropical sweetness but also contributes to the bread’s moistness, creating a delightful texture that complements the other ingredients.
1/2 cup chopped macadamia nuts: Macadamia nuts add a delicious crunch and nutty flavor to this bread. You can find them at most grocery stores, or you can order them online. I really love the macadamia nuts that come from Hawaii. If you can’t find macadamia nuts, you can substitute with walnuts or pecans. The crunchy texture is what makes this Hawaiian Banana Bread so special! Macadamia nuts are the signature ingredient that sets this bread apart, providing a rich, buttery flavor and a satisfying crunch that perfectly complements the other tropical elements.
Optional: 1/4 cup shredded coconut: For an extra tropical touch, you can add shredded coconut to the batter. My kids love it! This addition will really help take your Hawaiian Banana Bread to the next level! Shredded coconut adds another layer of tropical flavor and a delicate texture that enhances the overall sensory experience of the bread.

Budget-Friendly Tip: Bananas are often cheapest when they’re overripe, so keep an eye out for deals!

Storage Hack: To keep your macadamia nuts fresh, store them in the freezer.

Step-by-Step Instructions

Alright, let’s get down to business! Follow these simple steps and you’ll be enjoying a slice of Hawaiian Banana Bread in no time. I’ve added my own little tips and tricks along the way to help you avoid common pitfalls and achieve the perfect loaf.

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Trust me, you don’t want your bread sticking to the pan! I sometimes line the pan with parchment paper too, just to be extra safe. Ensuring your loaf pan is properly prepared is crucial for easy removal and a beautifully shaped bread.
In a large bowl, mash the bananas. You can use a fork or a potato masher. I like to leave a few small chunks for added texture. This is one of those steps that everyone can help with! Mashing the bananas thoroughly ensures they incorporate evenly into the batter, providing moisture and sweetness throughout the bread.
In the same bowl, cream together the softened butter and sugar. Use an electric mixer if you have one, or just a good old-fashioned wooden spoon. Mix until the mixture is light and fluffy. This step is really important for creating a tender crumb. Creaming the butter and sugar together creates air pockets that contribute to a light and airy texture, preventing the bread from becoming dense and heavy.

Beat in the eggs one at a time, then stir in the milk and vanilla extract. Make sure everything is well combined. I once forgot the vanilla extract, and the bread just wasn’t the same! Adding the eggs one at a time allows them to emulsify properly with the butter and sugar, creating a smooth and stable batter.
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour. Whisking the dry ingredients together ensures that the baking soda is evenly distributed, preventing pockets of concentrated leavening that can cause the bread to rise unevenly.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in a tough bread. This Hawaiian Banana Bread needs to be soft and airy. Gently folding the dry ingredients into the wet ingredients prevents overmixing, which can lead to a tough and chewy bread.

Fold in the crushed pineapple and macadamia nuts. Gently fold them in until they’re evenly distributed throughout the batter. Be careful not to overmix at this stage either. Folding in the pineapple and macadamia nuts ensures they are evenly distributed throughout the batter without being crushed or broken, preserving their texture and flavor.
Pour the batter into the prepared loaf pan. Spread it out evenly. Evenly distributing the batter in the loaf pan ensures that the bread bakes evenly, preventing it from being too dense in some areas and too light in others.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to get too dark, you can tent it with foil. Baking the bread until a wooden skewer inserted into the center comes out clean ensures that it is fully cooked and not doughy in the middle.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly. Allowing the bread to cool in the pan before transferring it to a wire rack prevents it from sticking and allows it to retain its shape.
Slice and serve! This Hawaiian Banana Bread is delicious on its own, but it’s also amazing toasted with a little butter or cream cheese. You can even top it with a scoop of vanilla ice cream for a decadent treat. Toasting the bread enhances its flavor and texture, while adding butter or cream cheese provides a creamy richness that complements the tropical flavors.

Family Reaction: My kids always hover around the oven when I’m baking this Hawaiian Banana Bread, eager to get their hands on a slice.

Meal Prep Insight: This bread is perfect for meal prepping. You can bake a loaf on Sunday and enjoy slices throughout the week. Wrapping individual slices in plastic wrap ensures they stay fresh and moist throughout the week.

Leftover Advice: If you have any leftover **Hawaiian Banana Bread**, you can wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. Or, you can freeze it for longer storage. Freezing the bread allows you to enjoy it for months to come, preserving its flavor and texture. Ensure it is fully thawed before slicing and serving.

Serving Ideas

This Hawaiian Banana Bread isn’t just a recipe; it’s an experience! Here are some ways we enjoy it in our home:

Breakfast Staple: A warm slice of **Hawaiian Banana Bread**, toasted with butter, is the perfect way to start the day. My kids love it with a glass of milk. Adding a sprinkle of cinnamon or nutmeg enhances the flavor and aroma.
Afternoon Snack: This bread makes a great afternoon snack for both kids and adults. It’s satisfying and delicious, without being too heavy. Pairing it with a cup of tea or coffee provides a comforting and energizing boost.
Dessert Delight: Served warm with a scoop of vanilla ice cream, this Hawaiian Banana Bread becomes a decadent dessert that’s sure to impress. Drizzling caramel sauce or chocolate syrup adds an extra layer of indulgence.

Brunch Favorite: I often make this bread for brunch gatherings. It’s always a hit! Serving it alongside other brunch staples like eggs, bacon, and fruit creates a well-rounded and satisfying meal.
Gift Giving: A loaf of **Hawaiian Banana Bread** makes a thoughtful and delicious gift for friends, neighbors, or teachers. This is my go to gift around the holidays! Wrapping it in festive paper or ribbon adds a personal touch.
French Toast Upgrade: Try dipping slices of **Hawaiian Banana Bread** into an egg mixture and making French toast. The tropical flavors add a unique twist to a classic breakfast dish. This is so yummy and a great treat. Using a combination of eggs, milk, and vanilla extract for the egg mixture creates a rich and flavorful French toast.

Occasions: I make this bread for all sorts of occasions, from casual weekday breakfasts to special holiday gatherings. Its versatility and crowd-pleasing flavor make it a welcome addition to any event.

Leftover Transformations: If you have any leftover **Hawaiian Banana Bread** that’s starting to get stale, you can use it to make bread pudding or croutons. The sweet and tropical flavors will add a unique twist to these classic dishes. Cubing the bread and baking it with custard or tossing it with olive oil and herbs creates delicious and resourceful transformations.

Portion Sizes: A slice or two of this bread is usually enough to satisfy most people. But be warned, it’s hard to stop at just one! Its irresistible flavor and moist texture make it difficult to resist a second slice.

Family Feedback: My family always raves about how moist and flavorful this **Hawaiian Banana Bread** is. They love the combination of bananas, pineapple, and macadamia nuts. Their enthusiasm is a testament to its deliciousness and a constant source of motivation to keep baking.

FAQs

Here are some frequently asked questions about this Hawaiian Banana Bread recipe, based on real conversations I’ve had with friends and family:

Q: Can I use frozen bananas?

A: Absolutely! Frozen bananas actually work really well in this recipe. Just make sure to thaw them completely and drain any excess liquid before mashing them. Thawing the bananas allows them to release their moisture, which can then be drained off to prevent the bread from becoming too wet.

Q: Can I make this recipe gluten-free?

A: Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I’ve tried it with a few different brands, and they all work well. Just be sure to add a teaspoon of xanthan gum to help bind the ingredients together. I do recommend you follow a recipe specifically for gluten-free **Hawaiian Banana Bread**, as it will have the measurements fine tuned.

Q: Can I reduce the amount of sugar?

A: Yes, you can reduce the amount of sugar by up to 1/4 cup without significantly affecting the texture or flavor of the bread. I’ve done this before when I was trying to cut back on sugar. But reducing it too much can make the bread dry. Adjusting the sweetness allows you to tailor the bread to your personal preferences and dietary needs.

Q: Can I add chocolate chips?

A: Of course! Chocolate chips would be a delicious addition to this Hawaiian Banana Bread. I recommend using semi-sweet or dark chocolate chips to balance out the sweetness of the bread. The combination of tropical flavors and chocolate creates a delightful contrast that elevates the bread to a new level of deliciousness.

Q: Can I make this recipe ahead of time?

A: Yes, you can! This **Hawaiian Banana Bread** actually tastes even better the next day, as the flavors have had time to meld together. Just wrap it tightly in plastic wrap and store it at room temperature. Making it ahead of time allows the flavors to fully develop, resulting in a more complex and satisfying taste experience.

Q: Can I freeze this bread?

A: Yes, you can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag. Thaw it at room temperature before serving. I always slice it before freezing so I can grab a slice when I want. Freezing the bread allows you to enjoy it for months to come, preserving its flavor and texture.

Q: I don’t have macadamia nuts. Can I use something else?

A: Absolutely! Walnuts, pecans, or even almonds would be great substitutes. Or, you can simply leave them out altogether. The **Hawaiian Banana Bread** will still be delicious! While macadamia nuts are the signature ingredient, other nuts can provide a similar crunch and flavor profile.

Q: My bread is sinking in the middle. What did I do wrong?

A: This could be due to a few things. First, make sure your baking soda is fresh. Second, be careful not to overmix the batter. Overmixing can cause the bread to rise too quickly and then collapse. Third, make sure your oven temperature is accurate. If your oven is too hot, the bread may rise too quickly and then sink. If you check out the Banana Bread History, you can learn a lot about the rising and falling of the bread.

Q: Can I make this vegan?

A: Yes! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based milk, and make sure your sugar is vegan (some granulated sugar is processed with bone char). You may need to experiment a bit to get the texture just right, but it’s definitely doable. Using plant-based alternatives allows you to enjoy this delicious bread while adhering to your dietary preferences.

Conclusion

This Hawaiian Banana Bread is more than just a recipe; it’s a slice of paradise, a memory in the making, and a testament to the simple joys of home baking. It’s a recipe I’ve tweaked and perfected over the years, and it’s one that I’m so excited to share with you. I can’t wait for you to experience the warm, tropical flavors and the soft, moist texture of this amazing bread.

Before you go, here are a few final tips to help you bake the perfect loaf of Hawaiian Banana Bread:

Use ripe bananas: This is key to getting the best flavor and texture.
Don’t overmix the batter: Overmixing will result in a tough bread.

Let the bread cool completely before slicing: This will prevent it from crumbling.

Family Variations: Sometimes, I add a sprinkle of cinnamon to the batter for a little extra warmth. Other times, I top the bread with a cream cheese glaze for a decadent treat. Feel free to get creative and experiment with your own variations! Pineapple Nutrition Facts tell us that pineapple is so good for you, why not put more in?

I hope you love this recipe as much as my family does. I really recommend checking out the Banana Bread Cinnamon Rolls recipe as well! Remember, cooking is about having fun and experimenting, so don’t be afraid to put your own spin on things. Now go ahead, get baking and bring a little bit of the islands into your home with this amazing Hawaiian Banana Bread! I would love to hear in the comments what you thought of this recipe!

Hawaiian Banana Bread

Print Recipe

This Hawaiian Banana Bread recipe is incredibly easy to make in just 5 steps! The addition of pineapple and macadamia nuts creates a tropical twist on a classic favorite.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 55 minutes

Total Time: 70 minutes
Yield: 1 loaf
Category: Dessert

Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

3 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/2 cup chopped macadamia nuts

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, alternating with the mashed bananas, beginning and ending with the dry ingredients. Stir in the pineapple and macadamia nuts.
Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For an extra touch of tropical flavor, drizzle with a simple powdered sugar glaze after the bread has cooled.