Okay, gather ’round, sweet friends! Let me tell you about my absolute go-to, crowd-pleasing recipe: Hawaiian Banana Bread. Seriously, this isn’t just any banana bread. This is sunshine and tropical breezes baked into a loaf! I remember the first time I made this… it was a total experiment gone right.
I had some overripe bananas (you know, those that are practically begging to be thrown away!), a can of crushed pineapple lurking in the pantry, and a serious craving for something… well, Hawaiian! I thought, “Why not combine it all?” And oh my word, the results were heavenly! The aroma alone when this Hawaiian Banana Bread bakes fills the house with such a warm and inviting smell.
Now, I’m not going to lie, my first attempt wasn’t perfect. I totally forgot the baking soda (we’ve all been there, right?!), and it came out flatter than a pancake. But I’m stubborn, and I knew this Hawaiian Banana Bread had potential! After a few tweaks (and a whole lot of taste-testing!), I finally nailed it.
This recipe is a real winner because it’s so easy to throw together, and honestly, my family devours it in record time. With busy schedules, I love having a recipe that is both delicious and quick to make. It’s become a staple for breakfast, snacks, and even potlucks. I find that the little pockets of pineapple keeps the Hawaiian Banana Bread so moist, even days later. The beauty of this bread is that it is kid friendly and easy to make!
This recipe is perfect for those bananas that are just a bit too ripe for anything else, really bringing out the sweetness. That is something that I like about it as it is something that I can involve the little ones in.
Are you ready to bring a taste of the islands to your kitchen? Let’s get baking! Trust me, once you try this Hawaiian Banana Bread, you’ll be hooked. This recipe for Tropical banana bread will be your new favorite.
Ingredients
- 3 very ripe bananas, mashed – I always use bananas that are practically black; they add the most sweetness and moisture to my Hawaiian Banana Bread. Learn more about the nutrition of bananas here.
- 1/2 cup (1 stick) unsalted butter, softened – Make sure it’s really soft, almost melty, for the best texture in your Hawaiian Banana Bread.
- 3/4 cup granulated sugar – I sometimes use 1/2 cup granulated and 1/4 cup brown sugar for a richer flavor.
- 2 large eggs – I always let my eggs come to room temperature for better baking.
- 1/4 cup milk – I use whole milk, but any kind will work!
- 1 teaspoon vanilla extract – Don’t skimp on the vanilla! It adds a lovely warmth to the Hawaiian Banana Bread.
- 1 1/2 cups all-purpose flour – I’ve tried using whole wheat flour, but I prefer the texture of all-purpose in this recipe.
- 1 teaspoon baking soda – Make sure your baking soda is fresh; it makes a huge difference in the rise!
- 1/2 teaspoon salt – A pinch of salt balances the sweetness perfectly.
- 1 cup crushed pineapple, drained well – When making Hawaiian Banana Bread, you can find canned crushed pineapple at any grocery store. Make sure to drain it really well, or your bread will be soggy! I put the pineapple into a fine mesh sieve to get the moisture out.
- 1/2 cup chopped macadamia nuts (optional) – These add a wonderful crunch and authentic Hawaiian flavor. You can find them in the baking aisle. Macadamia nut banana bread is so good!
- 1/4 cup shredded coconut (optional) – Adds a little extra sweetness and texture. I like to toast mine lightly before adding it to the batter for Coconut banana bread.
Here’s a little Hawaiian Banana Bread trick I learned from my grandmother: mash the bananas with a fork instead of a mixer. It leaves some small chunks, which add great texture to the bread. For cost-saving tips, check out your local produce section for discounted overripe bananas! Often, they are heavily discounted and perfect for baking. Also, I store my leftover macadamia nuts in the freezer to keep them fresh for longer. I also mash my bananas ahead of time to make it easier to do later.
How to Make Hawaiian Banana Bread – Step-by-Step
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I learned the hard way with Hawaiian Banana Bread that if you don’t grease the pan well enough, it’s a nightmare to get the bread out!
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Don’t worry if your Hawaiian Banana Bread batter isn’t perfectly smooth; a little texture is fine.
- Beat in the eggs one at a time, then stir in the milk and vanilla extract. I learned the hard way with Hawaiian Banana Bread that it is best to beat the eggs in one at a time. This helps the consistency of the batter turn out better.
- In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this will result in a tough Hawaiian Banana Bread. I learned this one the hard way!
- Fold in the mashed bananas, drained crushed pineapple, macadamia nuts (if using), and coconut (if using). Make sure the pineapple is well-drained! No one wants a soggy Hawaiian Banana Bread. In my kitchen, this Hawaiian Banana Bread usually takes 15 minutes for prep.
- Pour the batter into the prepared loaf pan. I usually give the pan a gentle tap on the counter to release any air bubbles.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Your Hawaiian Banana Bread should smell like a tropical vacation as it’s baking! I usually check on it around 50 minutes, just to be safe.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the Hawaiian Banana Bread from sticking to the pan.
While the Hawaiian Banana Bread is cooking, I usually tidy up the kitchen and maybe brew myself a cup of coffee. It’s the perfect little break! My family tested Hawaiian Banana Bread and gave it two thumbs up! A family tested shortcut for this Hawaiian Banana Bread recipe is to buy pre-chopped macadamia nuts. This will save a few extra minutes! I also make sure to always buy all the ingredients I need ahead of time, even the macadamia nuts. If you have extra time, consider making Banana Zucchini bread.
Serving Suggestions
Oh, where do I even begin? My family enjoys this Hawaiian Banana Bread when I slice it up and serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. The kids go absolutely wild for it! Sometimes, I even drizzle a little caramel sauce over the top for an extra special treat. This Hawaiian Banana Bread is perfect for breakfast with a cup of coffee, an afternoon snack, or even dessert after dinner. It’s so versatile!
For side dishes, I love pairing this with a simple fruit salad. The fresh, juicy fruits complement the sweetness of the banana bread perfectly. I also sometimes serve it with a side of Greek yogurt for a little extra protein. If you have extra Hawaiian Banana Bread, you can slice it up and freeze it for later. It thaws beautifully and tastes just as good as the day it was baked. Or you can even make French toast with it – talk about a decadent breakfast!
During the holidays, I like to add a little cinnamon and nutmeg to the batter for a festive twist. And in the summer, I sometimes grill slices of the Hawaiian Banana Bread for a smoky, caramelized flavor. My friends always ask for this Hawaiian Banana Bread recipe whenever I bring it to potlucks. It’s always a hit! I find that this Pineapple banana bread is best served warm.
Speaking of presentation, I like to dust the top of the loaf with powdered sugar before serving. It makes it look so pretty and elegant. You can also garnish it with a few extra macadamia nuts or a sprinkle of shredded coconut. No matter how you serve it, this Hawaiian Banana Bread is sure to be a crowd-pleaser.
Frequently Asked Questions
- Can I use frozen bananas for this Hawaiian Banana Bread recipe? Absolutely! You know what I do when my Hawaiian Banana Bread needs frozen bananas? I just let them thaw completely and drain off any excess liquid before mashing them. They’re often even sweeter than fresh bananas, which is a bonus!
- How do I keep my Hawaiian Banana Bread from being too dry? One tip I learned from my mom is to not overbake it! Start checking for doneness around 50 minutes with a wooden skewer. Also, make sure you’re using enough mashed bananas.
- Can I substitute the macadamia nuts for something else? Definitely! Walnuts, pecans, or even chocolate chips would be delicious in this Hawaiian Banana Bread. Or you can just leave them out altogether if you prefer.
- My Hawaiian Banana Bread is sinking in the middle. What did I do wrong? This usually happens when the oven temperature is too low or the batter is overmixed. Make sure your oven is properly preheated and mix the batter until just combined. Also, avoid opening the oven door too often during baking.
- How long does Hawaiian Banana Bread last? You know what I do to keep this Tropical banana bread? It will last for 2-3 days at room temperature, stored in an airtight container. Or you can freeze it for up to 2 months.
- Can I make this Hawaiian Banana Bread gluten-free? Yes! Just substitute the all-purpose flour with a gluten-free baking blend. You may also need to add a little extra liquid to the batter, as gluten-free flours tend to be drier.
- What’s the best way to store Hawaiian Banana Bread? I wrap it tightly in plastic wrap or place it in an airtight container. You can also store it in the refrigerator, but it will dry out faster.
One family preference is to add a bit of chopped crystallized ginger to the batter for an extra kick of flavor. I also use a non-stick pan to keep from sticking. Feedback from my friends is that the pineapple really makes this Hawaiian Banana Bread extra special. Check out Southern Cornbread poppers for another recipe!
My Final Thoughts
This Hawaiian Banana Bread recipe holds such a special place in my heart because it’s a reminder of simple joys and family time. I find that making this Hawaiian Banana Bread is always something that I look forward to. It is one of my favorite ways to use up any leftover bananas. It’s a dish that brings people together, whether it’s for a casual breakfast or a festive gathering. The smell of it baking in the oven just fills the house with such warmth and happiness.
My Hawaiian Banana Bread Pro Tips:
- Use REALLY ripe bananas: The riper, the better! They’ll add more sweetness and moisture.
- Don’t overmix the batter: Overmixing leads to a tough bread. Mix until just combined.
- Toast the macadamia nuts (if using): Toasting them brings out their nutty flavor.
Over the years, I’ve experimented with a few variations. Sometimes, I add a swirl of cream cheese filling for a richer flavor. Other times, I’ll throw in some chopped mango or papaya for an even more tropical twist. My daughter loves when I add chocolate chips to the batter (because, well, chocolate!). My son is a big fan of the classic version with just macadamia nuts and coconut. My favorite is Coconut banana bread.
I really hope you give this Hawaiian Banana Bread recipe a try. I think you’ll find that it’s a total winner. Feel free to make it your own by adding your favorite ingredients or tweaking the recipe to your liking. There are many versions of the Macadamia nut banana bread, however this is my favorite. You could even try different nuts such as walnuts or pecans. I really think you’ll enjoy this Tropical banana bread!
I truly hope you and your loved ones enjoy this Hawaiian Banana Bread as much as my family does. Happy baking!
Hawaiian Banana Bread
This Hawaiian Banana Bread is incredibly moist and bursting with tropical flavors like pineapple and coconut. A perfect treat to enjoy any time of day!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: Hawaiian
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 (8 ounce) can crushed pineapple, drained
- ½ cup shredded coconut
- ½ cup chopped macadamia nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas and drained crushed pineapple to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the shredded coconut and macadamia nuts (if using).
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.