1. Preheat the Oven
Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix Dry Ingredients
In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
3. Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Add Bananas & Pineapple
Stir in mashed bananas and crushed pineapple until combined.
5. Combine Wet & Dry
Gradually fold dry ingredients into wet mixture. Don’t overmix—just until combined.
6. Add Coconut & Nuts
Gently fold in shredded coconut and macadamia nuts.
7. Bake
Pour batter into loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Glaze (Optional)
Cool for 15 minutes before removing from pan. Drizzle with pineapple glaze if desired.
Tips for Success
- Use very ripe bananas – The darker the peel, the sweeter the bread.
- Drain pineapple well – Too much liquid makes the bread soggy.
- Add extra crunch – Toast coconut or nuts before folding in.
- Storage – Wrap tightly; keeps 3–4 days at room temp or up to 2 months frozen.
Fun Variations
- Hawaiian Banana Muffins – Bake in muffin tins (20–22 minutes).
- Chocolate Twist – Add ½ cup dark chocolate chips for indulgence.
- Healthy Swap – Replace half the flour with whole wheat flour.
- Coconut Lovers’ Loaf – Swap butter for coconut oil and top with toasted coconut flakes.
Why This Bread Will Be a Favorite
Hawaiian Banana Bread is banana bread with a sunny upgrade. The bananas keep it soft, the pineapple adds tropical juiciness, the coconut brings chewiness, and the nuts give a buttery crunch. Together, they create a loaf that feels both comforting and exotic.
It’s not just banana bread—it’s banana bread on vacation.
Final Thought: If you love banana bread and dream of island flavors, this Hawaiian Banana Bread is the perfect recipe. Moist, tropical, and utterly delicious—it’s a slice of aloha you can enjoy anytime.