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

Two moist slices of hawaiian banana bread topped with caramelized fruit and chopped nuts on a white plate.
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Make this incredibly moist Hawaiian banana bread that captures the taste of the islands. This easy recipe blends ripe bananas with crushed pineapple, sweet coconut, and crunchy macadamia nuts for a tropical quick bread perfect for breakfast or dessert.

Ingredients

Scale
  • 3 large, very ripe bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained well
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup chopped macadamia nuts (optional, for texture)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the softened butter and granulated sugar to the mashed bananas. Beat them together until well combined.
  4. Mix in the lightly beaten eggs and vanilla extract until the mixture is smooth.
  5. Stir in the well-drained crushed pineapple, flaked coconut, and chopped macadamia nuts, if using.
  6. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  7. Gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix the batter; this keeps your loaf tender.
  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.
  10. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For the moistest results, press the crushed pineapple between paper towels to remove excess liquid before adding it to the batter.
  • If you prefer a richer flavor, substitute 1/4 cup of the all-purpose flour with finely ground almond flour.
  • You can add 1/2 cup of maraschino cherries, drained and halved, along with the pineapple for extra color and sweetness.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil for up to three months.

Nutrition

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