Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a delicious Hawaiian-inspired banana bread made with Dole crushed pineapple, coconut flakes, and chopped macadamia nuts. 

Hawaii has some of the best food I’ve ever eaten in my life. From the fancy restaurants to the road shacks, the food there is indescribably good.

On a recent trip to Hawaii, I had some of the Best Grilled Banana Bread of my life at Kahuku Farms (full post here).

I knew once I reached home, I was gonna make a Hawaiian-inspired Banana Bread, one that represents Hawaii. As if I don’t have enough, here’s one more banana bread recipe. 🙂

Every store, restaurant, and shack I visited served up some kind of pineapple and coconut dish. From Pineapple Fried Rice to Coconut Shrimp to Coconut cocktails to garnishing every cocktail with pineapple, it was a no-brainer that I had to make Pineapple Coconut Banana Bread.

And once  I visited Tropical Farms where the star ingredient was macadamia nut, I knew that would be my nut of choice in my Banana Bread cause you can’t possibly make Banana Bread without nuts. Right? Well, I love my nuts. 

And that’s how this Hawaiian Banana Bread recipe came to life.

What is Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Hawaiian Banana Bread is a type of banana bread that’s been inspired by the flavors of Hawaii, in this case, pineapple, coconut, and macadamia nuts are the three most popular fruits and nuts I enjoyed on the island.

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is:

Ambrosial
Delicious
Perfect with Coffee
Fruity
Tropical
Soft & Moist

Ingredients for Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts:

Banana: You need to use ripe bananas here.

Pineapple: I used canned Dole Crushed Pineapple with juice.

Coconut: I like using unsweetened coconut flakes in this recipe as there is already enough sugar.

Macadamia Nuts: Dry roast the nuts and then chop them up.

All-Purpose White Flour

Sugar: I like regular white or cane sugar.

Baking Powder

Baking Soda

Salt

Eggs

Pure Vanilla Extract

Sunflower Oil: I use organic sunflower oil, you can use any tasteless oil. You can also use avocado oil provoided it doesn’t have a strong flavor.

How to make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts recipe step by step?

1. Preheat the oven to 350 degrees and grease your loaf pan.

2. Dry roast your macadamia nuts for a few minutes until slightly browned.

3. Once they cool, chop them up. Set aside.

4. Combine your dry ingredients – all-purpose flour, sugar, baking powder, baking soda, and salt. Mix and set aside.

5. Combine your wet ingredients – eggs, vanilla extract, banana, crushed pineapple with juice, and oil. 

6. Mix well.

7. Add your dry ingredients to the wet. Mix well, but don’t overmix the batter.

8. Add the chopped macadamia nuts and unsweetened coconut flakes.

9. Fold the nuts and coconut into the batter. Again, do not overmix.

10. Pour the batter into the greased loaf pan. Into the oven for 55-65 minutes at 350 degrees.

11. Use a clean knife to make sure the banana bread is not sticky on the inside. Allow your banana bread to cool completely before cutting.

Serving Suggestions

This Hawaiian Banana Bread gives you 10 slices, you can slice them even further and end up with 20 smaller slices. 

I prefer the smaller slice as one slice gets heavy.

Tips on making Hawaiian Banana Bread:

• Dry roast the macadamia nuts. This only takes a few minutes. 
• Mix your dry ingredients and set them aside. Mix your wet ingredients and set them aside.
• Do not overmix the batter, else you’ll end up with slightly tough banana bread.
• Bake for 55-65 minutes or until a knife comes out clean after being inserted into the baked banana bread.

Frequently Asked Questions:

1. Can I make this recipe vegan?

For a vegan option, you can omit the eggs and replace it with a flax egg.

Mix 1 tablespoon ground flax meal + 3 tablespoons water until it thickens. This ratio is equal to 1 egg. For this recipe, you need 2 eggs.

2. Can I make this recipe gluten-free?

Yes! Simply replace all-purpose white flour with gluten-free white flour. Also, make sure to use gluten-free baking powder.

3. Can I skip the nuts in this tropical banana bread? 

Yes! If you have a nut allergy or don’t like nuts, just skip it.

4. What can I replace the sugar with?

Sugar in this recipe will help with the texture of the banana bread. You can certainly replace the sugar amount with honey or coconut sugar, but that’ll certainly change the texture of this bread, not to mention, the color too.

If you want to cut down on sugar, feel free to omit the sugar completely since the banana and crushed pineapple has a good amount of sugar already. Again, the texture will be affected.

More Banana Bread Recipes!

• Vegan Banana Bread 
• Banana Rum Cake
• Pumpkin Banana Bread
• Double Chocolate Banana Bread
• Red Velvet Banana Bread

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Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a delicious Hawaiian-inspired banana bread made with Dole crushed pineapple, coconut flakes, and chopped macadamia nuts. 

5 from 3 votes

Prep Time22 mins

Cook Time1 hr 5 mins

Total Time1 hr 27 mins

Course Breakfast & Brunch, Dessert

Cuisine American, Hawaiian-inspired

Diet Vegetarian, Gluten-Free option

Servings: 10 slices

Calories: 324kcal

Equipment

Mixing Bowls

Ingredients

dry ingredients

• 1 1/2 cups all-purpose white flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

wet ingredients

• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups ripe bananas
• 1 (8-ounce) can crushed pineapple with juice, I like Dole
• 1/2 cup + 1 tbsp organic sunflower oil or any tasteless oil

add-ins

• 1/2 cup macadamia nuts dry roasted & chopped
• 1/2 cup unsweetened coconut flakes

Instructions

• Preheat the oven to 350 degrees and grease your loaf pan.
• Dry roast your macadamia nuts for a few minutes until slightly browned.
• Once they cool, chop them up. Set aside.
• Combine your dry ingredients - all-purpose flour, sugar, baking powder, baking soda, and salt. Mix and set aside.
• Combine your wet ingredients - eggs, vanilla extract, banana, crushed pineapple with juice, and oil.
• Mix well.
• Add your dry ingredients to the wet. Mix well, but don't overmix the batter.
• Add the chopped macadamia nuts and unsweetened coconut flakes.
• Fold the nuts and coconut into the batter. Again, do not overmix.
• Pour the batter into the greased loaf pan. Into the oven for 55-65 minutes at 350 degrees.
• Use a clean knife to make sure the banana bread is not sticky on the inside. Allow your banana bread to cool completely before cutting.

Nutrition

Calories: 324kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 229mg | Potassium: 176mg | Fiber: 3g | Sugar: 16g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg

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