Hawaiian Banana Bread with Coconut and Pineapple
Bring the taste of the tropics to your home with this Hawaiian Banana Bread bursting with coconut and candied pineapple. This tropical twist on classic banana bread is soft, moist, and studded with crunchy macadamia nuts for the perfect bite. Whether you’re craving an easy breakfast or a sweet afternoon treat to go with tea or coffee, this easy banana bread delivers island flavor in every slice.
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This post is sponsored by Paradise Fruit Company. I received a variety of products for recipe development.
With the flavors of the tropics, this yummy bread is perfect for breakfast, a snack, or dessert. Just ask my son, he devoured this sweet bread.
Why You’ll Love This Hawaiian Banana Bread Recipe
- Bananas, candied pineapple, coconut, and macadamia nuts come together to create a naturally sweet, island-inspired combination.
- It makes a great gift. Wrapped in parchment and tied with baker’s twine, it’s a thoughtful homemade treat for friends and neighbors.
- This quick bread is perfect for using up an over-ripe banana.
- Easily adapt the recipe for mini loaves.
- This tropical treat is freezer-friendly. Make an extra loaf to enjoy later.
Ingredients and Equipment
None of the ingredients are fancy, and all of them are readily available at your local supermarket.
- All-Purpose Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Large Eggs
- Pure Vanilla Extract
- Banana
- Pineapple Juice
- Pure Vanilla Extract
- Macadamia Nuts
- Coconut
- Candied Pineapple – from Paradise Fruit Company and available on Amazon.
To make this Hawaiian banana bread, you’ll need an 8.5 by 4.5 inch loaf pan (you could also use mini loaf pans), one medium and one large mixing bowl, rubber spatula, measuring cups and spoons, oven mitts, and a cooling rack.
How do you serve Hawaiian pineapple coconut quick bread?
I can think of so many ways to serve this sweet bread. It would be a great addition to a breakfast brunch spread alongside other breakfast items such as mini ham and cheese frittatas or breakfast egg bites. Make it part of an afternoon snack with some fresh fruit such as strawberries and mango, or take it to another level by adding a small scoop of ice cream or sorbet.
A slice of Hawaiian banana bread with an iced vanilla coffee or strawberry iced tea is a nice mid-morning snack on a warm day.
How do you store banana bread?
There are a few options for storing this quick bread. The instructions to freeze it are below, but if you want to keep it on the counter to enjoy anytime, wrap it in aluminum foil or put slices in an airtight container for 3 or 4 days.
You could also keep it in the refrigerator for up to 5 days, just allow it to come to room temperature before serving.
More Tropical Inspired Recipes
Whether you love tropical flavors or look at some recipes as a mini vacation, try these recipes that will satisfy your craving. Pineapple coconut bread has a soft texture with big flavor, a Hawaiian martini is perfect after a long week, and coconut cream pie is a treat, as is fresh mango salsa, which is perfect with homemade tortilla chips.
Can I omit the macadamia nuts?
Yes, you can omit the nuts completely or substitute them with some white chocolate chips or extra coconut.
Can I make Hawaiian Banana Bread into muffins?
Yes! Evenly divide the batter between lined muffin cups and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Can I freeze Hawaiian banana bread?
Yes, wrap the completely cooled loaf tightly in plastic wrap, then wrap in foil or place in a freezer Ziploc bag. Store for up to 3 months.
Can I use canned pineapple?
Yes, omit the pineapple juice and use an 8-ounce can of crushed pineapple, including the juice.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Hawaiian Banana Bread
Ingredients
Dry Ingredients
- 1½ cups flour
- ½ cup sugar
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 overripe banana
- ¼ cup pineapple juice
- ½ cup vegetable oil
Add-Ins
- ½ cup macadamia nuts, coarsely chopped
- ½ cup shredded coconut
- 8 ounces candied pineapple, finely chopped
Instructions
- Preheat the oven to 350℉. Grease an 8½ x 4½ loaf pan and set aside.
- In a mixing bowl, combine the dry ingredients and whisk to combine.1½ cups flour, ½ cup sugar, 1 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, combine the wet ingredients.2 large eggs, 1 teaspoon pure vanilla extract, 1 overripe banana, ¼ cup pineapple juice, ½ cup vegetable oil
- Add the wet ingredients to the dry ingredients, and using a rubber spatula, mix until combined, but don't overmix.
- Add the chopped macadamia nuts, shredded coconut, and chopped candied pineapple. Fold these ingredients into the batter, being careful not to overmix.½ cup macadamia nuts, coarsely chopped, ½ cup shredded coconut, 8 ounces candied pineapple, finely chopped
- Pour the batter into the prepared loaf pan and place it into the preheated oven. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool in the pan for 10 minutes, then run a clean knife around the edge of the pan. Invert the bread onto a cooling rack and cool completely. Store on a plate covered with foil for up to four days.
Loved this recipe! Made it for my kids and we all loved it! We will definitely be making this recipe again.