Description
Moist, tropical, and utterly irresistible — Hawaiian Banana Bread is your new favorite twist on a classic. Combining the natural sweetness of overripe bananas with juicy crushed pineapple and a kiss of coconut, this recipe is perfect for anyone looking for easy breakfast ideas, delicious snack options, or even a quick dessert fix. Whether you’re whipping it up for a cozy weekend brunch or looking for food ideas that travel well for gatherings, this easy recipe checks every box. Soft on the inside, caramelized on the edges, and full of tropical flavor, it’s the kind of loaf that disappears fast!
Ingredients
3 ripe bananas, mashed
1/2 cup crushed pineapple, drained
1/2 cup shredded sweetened coconut
1/2 cup chopped macadamia nuts (optional)
2 eggs
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
Sliced banana for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a large bowl, mash bananas. Add eggs, oil, vanilla, and pineapple. Mix until smooth.
- In a separate bowl, whisk together flour, sugar, baking soda, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Stir in shredded coconut and macadamia nuts.
- Pour batter into prepared loaf pan. Top with banana slices if desired.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.