If you are craving a tropical twist on a classic favorite, this Hawaiian Banana Bread Recipe is exactly what you need. Bursting with the natural sweetness of ripe bananas and juicy crushed pineapple, complemented by the toasty crunch of macadamia nuts and a hint of shredded coconut, this loaf transports your taste buds straight to a sunny island paradise. Each bite is moist, fragrant, and perfectly balanced, making it a wonderful treat for breakfast, snack time, or any moment that calls for a little comfort and sunshine.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this delightful loaf, and you’ll find that each item plays a unique role in building the flavor and texture that make this Hawaiian Banana Bread Recipe so special.
- 1 3/4 cups all-purpose flour: The foundation of the bread, providing structure and crumb.
- 1 teaspoon baking soda: Helps the bread rise and stay light and fluffy.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 teaspoon ground cinnamon: Adds a warm, fragrant spice that complements the tropical elements.
- 1/2 cup granulated sugar: Brings sweetness while keeping the texture tender.
- 1/2 cup brown sugar: Deepens the flavor with its subtle molasses notes.
- 1/2 cup vegetable oil: Keeps the bread moist and tender throughout.
- 2 large eggs: Bind ingredients together and add richness.
- 1 teaspoon vanilla extract: Provides a sweet and aromatic background flavor.
- 1 1/2 cups mashed ripe bananas (about 3 bananas): Offers natural sweetness and moisture.
- 1/2 cup crushed pineapple, drained: Brings juicy tropical tang and extra moistness.
- 1/2 cup shredded sweetened coconut: Adds delightful texture and island flair.
- 1/2 cup chopped macadamia nuts (optional): Introduces satisfying crunch and richness.
How to Make Hawaiian Banana Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F. This temperature ensures a perfectly baked loaf that’s golden on the outside and tender on the inside. Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking—making cleanup easier too!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Combining these dry ingredients early ensures the rising agent and spices are evenly distributed throughout the bread for consistent flavor and texture.
Step 3: Combine the Wet Ingredients
Using a large mixing bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until everything is smooth and well blended. This encourages a silky batter that will yield the moist, rich crumb you crave in Hawaiian Banana Bread Recipe.
Step 4: Fold in Fruits and Coconut
Stir in the mashed bananas, crushed pineapple, and shredded coconut. These tropical ingredients add moisture and vibrant flavor that awaken the senses with every bite.
Step 5: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet bowl just until combined. Avoid overmixing to keep the bread tender and avoid toughness. If you’re including macadamia nuts, fold them in now to add crunchy bursts throughout the loaf.
Step 6: Bake to Perfection
Pour your flavorful batter into the prepared loaf pan and smooth the top for an even finish. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Hawaiian Banana Bread Recipe
Garnishes
To elevate your Hawaiian Banana Bread Recipe, consider topping slices with a light spread of butter or a drizzle of honey. Toasted coconut flakes or a sprinkle of powdered sugar can add a pretty, flavorful finish.
Side Dishes
This bread pairs beautifully with fresh tropical fruits like mango, papaya, or pineapple chunks. For a more indulgent option, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the bread’s sweetness and texture.
Creative Ways to Present
Think outside the loaf! Turn leftovers into decadent French toast, or cut thick slices for a layered dessert with cream cheese frosting and toasted macadamia nuts. The versatility of this Hawaiian Banana Bread Recipe means you can enjoy it in countless delicious ways.
Make Ahead and Storage
Storing Leftovers
Wrap your Hawaiian Banana Bread Recipe tightly in plastic wrap or place it in an airtight container to keep it moist. Stored at room temperature, it stays fresh for up to three days—perfect for quick snacks or breakfast on the go.
Freezing
If you want to save some for later, freeze the fully cooled loaf either whole or sliced. Wrap tightly in plastic wrap and then foil, or use a freezer bag to protect against freezer burn. It will keep well for up to two months, allowing you to savor those tropical flavors anytime.
Reheating
When you’re ready to enjoy your frozen Hawaiian Banana Bread Recipe, thaw it at room temperature and warm slices in the microwave for 15 to 20 seconds or in a toaster oven for a lightly crisped, fresh-from-the-oven feel.
FAQs
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind it may make the bread a little denser and give it a nuttier flavor. For best results, use a mix of half whole wheat and half all-purpose flour to maintain tenderness.
Is the macadamia nuts optional?
Absolutely! Macadamia nuts add a lovely crunch and richness but if you have allergies or prefer a nut-free version, you can simply leave them out and still enjoy a delicious Hawaiian Banana Bread Recipe.
Can I use fresh pineapple instead of canned crushed pineapple?
Fresh pineapple works perfectly as long as it’s finely crushed and drained well. Too much moisture can affect the texture, so squeezing out excess juice is key for a balanced loaf.
How ripe should the bananas be?
The riper, the better! Bananas with brown spots or nearly fully brown skins are ideal because they are sweeter and mash easily, contributing the essential flavor and moisture for this recipe.
Can I make this bread gluten-free?
You can try substituting a gluten-free flour blend that measures like all-purpose flour. Since gluten affects structure, results may vary, but using xanthan gum or another binder can help mimic the texture.
Final Thoughts
This Hawaiian Banana Bread Recipe is a true celebration of tropical flavors wrapped in the comforting embrace of traditional banana bread. It’s a joy to bake and even more delightful to share with friends and family. Dive into this easy, tasty recipe and bring a little Hawaiian sunshine to your kitchen today!
Print
Hawaiian Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: Hawaiian-Inspired
- Diet: Vegetarian
Description
This Hawaiian Banana Bread is a tropical twist on the classic banana bread, infused with mashed ripe bananas, crushed pineapple, shredded sweetened coconut, and optional macadamia nuts for extra texture and flavor. It’s moist, sweet, and perfect for breakfast or a delightful snack.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
Optional Add-ins
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until fully combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. Stir in the mashed ripe bananas, crushed pineapple (ensure it’s drained well), and shredded sweetened coconut.
- Blend Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients just until combined to avoid overmixing. If using, gently stir in the chopped macadamia nuts for added crunch and flavor.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For enhanced flavor, toast the shredded coconut and macadamia nuts lightly before adding to the batter.
- This banana bread keeps well when wrapped tightly at room temperature for up to 3 days.
- You can freeze the loaf for up to 2 months; thaw before serving.
