Got super ripe bananas sitting on your counter? Don’t toss em! Hawaiian Banana Bread is the answer to your overripe banana probs. This isn’t just any banana bread – it’s packed with tropical flavors that’ll transport you straight to the islands. I’ve been making this recipe for years and trust me, once you try Hawaiian Banana Bread you’ll never go back to regular banana bread again.
The combo of sweet bananas, juicy pineapple and crunchy macadamia nuts creates this amazing texture and flavor that’s totally addictive. And the best part? It’s super easy to make. No fancy techniques or weird ingredients needed. Just mix, bake, and enjoy!
Why You’ll Seriously Love This Hawaiian Banana Bread
If you’re tired of the same old banana bread, this Hawaiian version is gonna blow your mind. First off, it solves the biggest banana bread problem – dryness. The pineapple adds this amazing moisture that keeps the bread perfect for days (if it lasts that long lol).
I made this for my mom’s birthday last year and she literally called me at 7am the next day asking for the recipe. That’s how good it is. And you can customize it too – add more nuts, throw in some coconut, whatever you’re feeling.
Plus, it works for breakfast, snack or dessert. Warm it up, add a little butter, and omg heaven. Let’s get into how to make this amazing Hawaiian Banana Bread!
Ingredients You’ll Need
The Basics:
- 3 very ripe bananas (those super spotty ones are perfect)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temp)
- 3/4 cup brown sugar (packed)
- 2 eggs
- 1 tsp vanilla extract
The Hawaiian Twist:
- 1 cup crushed pineapple (drained but keep it a bit juicy)
- 1/2 cup macadamia nuts (chopped)
- 1/4 cup shredded coconut (optional but recommended)
The ripe bananas are crucial here – they give sweetness and moisture. If yours aren’t spotty enough, pop em in a paper bag overnight to speed up ripening.
For the pineapple, canned works great, just make sure to drain most (not all) of the juice. Fresh works too if you’ve got it.
The macadamia nuts are traditional in Hawaiian baking, but if you can’t find em or they’re too pricey, walnuts work too. They just won’t have that same buttery Hawaiian vibe.
Brown sugar instead of white gives a deeper, more caramel-like flavor that works amazing with the tropical ingredients.
How to Make Hawaiian Banana Bread
- Preheat your oven to 350°F and grease a 9×5 loaf pan. If you’re worried about sticking, line with parchment for easy removal.
- Mix the dry stuff. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, cream together butter and brown sugar until light and fluffy. This takes about 2-3 mins with a mixer or a bit longer by hand. You’ll know it’s ready when the color lightens up.
- Beat in eggs one at a time, then add vanilla. Don’t worry if it looks a bit curdled, that’s normal.
- Mash those bananas! You want them pretty smooth but a few lumps are fine – keeps it interesting. Add to the butter mixture.
- Fold in the drained pineapple. Don’t overmix, just enough to combine.
- Add the dry ingredients to the wet and gently fold until just combined. The batter might look a bit lumpy, that’s perfect! Overmixing = tough bread.
- Add most of the macadamia nuts and coconut if using, saving some for topping. Fold gently.
- Pour batter into the prepared pan, sprinkle with remaining nuts and coconut.
- Bake for 55-65 mins until a toothpick inserted in center comes out mostly clean (a few moist crumbs are ok). If the top is browning too fast, tent with foil.
- Cool in pan for 10 mins, then remove to wire rack to cool completely. Though honestly, it’s amazing still warm!
Tip: The house is gonna smell incredible while this bakes. Don’t be surprised if neighbors show up asking what’s cooking!
Tasty Variations to Try
Chocolate Chip Hawaiian Bread
Add 1/2 cup semi-sweet chocolate chips to the batter. The chocolate melts slightly and pairs amazingly with the banana and pineapple.
Coconut Lime Hawaiian Bread
Add 1 tbsp lime zest and increase coconut to 1/2 cup for a more tropical flavor profile.
Rum Glazed Hawaiian Bread
Make a simple glaze with 1 cup powdered sugar, 1 tbsp rum and 1 tbsp pineapple juice. Pour over cooled bread.
Tropical Fruit Hawaiian Bread
Add 1/4 cup chopped dried mango or papaya along with the pineapple.
Spiced Hawaiian Bread
Add 1 tsp cinnamon and 1/4 tsp nutmeg to the dry ingredients for a warm spice flavor that balances the sweetness.
Make This Recipe Your Own
I’ve been making this Hawaiian Banana Bread recipe since my first trip to Maui back in 2015. Every time I bake it, the smell takes me right back to those island mornings with coffee on the lanai. There’s something so special about the way the tropical flavors come together.
What I love most is how this recipe connects mainland baking traditions with Hawaiian ingredients. It’s the perfect example of how recipes evolve and adapt, getting better with each new influence.
Don’t be afraid to adjust this recipe to your own taste! Maybe you want more coconut or less nuts. That’s totally fine. The best recipes are the ones that become your own. And if you’re looking for more amazing banana bread variations, check out Joy’s Banana Bread, Cottage Cheese Banana Bread for a protein boost, or Bourbon Banana Bread for something a little more adult.
Give this Hawaiian Banana Bread a try this weekend. Your family will thank you, and you might just start a new tradition in your home!
Hawaiian Banana Bread
Equipment
- Mixing bowls
- Hand or stand mixer
- 9×5 inch loaf pan
- Whisk
- Rubber spatula
- Parchment paper (optional)
Ingredients
- The Basics:
- 3 very ripe bananas
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- The Hawaiian Twist:
- 1 cup crushed pineapple drained (keep a bit of juice)
- 1/2 cup macadamia nuts chopped
- 1/4 cup shredded coconut optional but recommended
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then vanilla. Mix until combined.
- Mash bananas and stir them into the butter mixture.
- Fold in the drained pineapple gently.
- Add dry ingredients and fold just until combined (do not overmix).
- Stir in most of the macadamia nuts and coconut (if using), saving some for topping.
- Pour batter into the loaf pan. Top with remaining nuts and coconut.
- Bake for 55–65 minutes or until a toothpick inserted comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Hawaiian Banana Bread FAQs
Why is banana bread so popular in Hawaii?
Banana bread is super popular in Hawaii cause of the abundance of local bananas grown there. The tropical climate is perfect for growing apple bananas and other varieties year-round. Plus, the addition of local ingredients like macadamia nuts, coconut and pineapple creates a uniquely Hawaiian twist on a classic recipe. You’ll find banana bread stands all over the islands, especially on the Road to Hana in Maui where tourists and locals line up for fresh-baked loaves.
What is the number one mistake made when making banana bread?
The biggest mistake ppl make with banana bread is overmixing the batter! When you overmix, you develop the gluten in the flour which makes your bread tough instead of tender. Just mix until the ingredients are combined – a few streaks of flour are actually better than overmixing. Another common mistake is using bananas that aren’t ripe enough. You want them super spotty or even black for the best flavor and sweetness.
Why is Hawaiian bread different?
Hawaiian bread is different because it incorporates tropical ingredients native to the islands. The addition of pineapple adds moisture and a subtle tangy sweetness, while macadamia nuts provide richness and crunch that’s uniquely Hawaiian. Traditional Hawaiian sweet bread also often contains coconut milk or coconut flakes for extra tropical flavor. The result is a moister, more flavorful bread with complex sweetness beyond what mainland banana breads typically offer.
What is the secret to the best banana bread?
The secret to amazing banana bread is super ripe bananas – we’re talking brown, spotty, almost black. These over-ripe bananas have more sugar content and stronger banana flavor. Another secret is not overmixing the batter – just stir until ingredients are combined. For Hawaiian banana bread specifically, draining but not completely drying the pineapple gives the perfect amount of moisture without making the bread soggy. And letting the bread cool for at least 10 mins in the pan helps it set properly.
What ingredient makes banana bread more moist?
Pineapple is the secret weapon for super moist Hawaiian banana bread! The natural juices from the pineapple add moisture without making the bread heavy. Other moisture-adding ingredients include the very ripe bananas (riper = more moisture), brown sugar (which retains moisture better than white sugar), and proper measurement of flour (too much flour = dry bread). You could also add a couple tablespoons of sour cream or greek yogurt to the batter for extra moisture if you want.
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