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The Ultimate Moist Hawaiian Banana Bread with Pineapple, Coconut, and Macadamia Nuts

Close-up of a moist slice of hawaiian banana bread showing chunks of pineapple and nuts on a white plate.
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Make this incredibly moist Hawaiian banana bread, featuring tropical flavors from crushed pineapple, sweet coconut, and crunchy macadamia nuts. This easy quick bread recipe transforms overripe bananas into a taste of paradise.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups very ripe mashed bananas (about 3 large)
  • 1 (8 ounce) can crushed pineapple, drained well
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts (or walnuts)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps achieve the best banana bread texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the wet ingredients and mix until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Stop mixing when you see a few streaks of flour remaining.
  7. Gently fold in the well-drained crushed pineapple, shredded coconut, and chopped macadamia nuts using a spatula.
  8. Pour the batter evenly into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
  10. Let the bread cool in the pan on a wire rack for 15 minutes before carefully removing it from the pan. Allow it to cool completely on the rack before slicing for the best flavor and moisture retention.

Notes

  • For the most intense tropical flavor, make sure you drain the crushed pineapple thoroughly to prevent a soggy loaf.
  • If you prefer a softer nut, soak the macadamia nuts in hot water for 10 minutes before chopping and adding them to the batter.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil before placing it in a freezer bag for up to three months.

Nutrition

Find it online: https://daisyrecipe.com/hawaiian-banana-bread-recipe-moist-tropical/