Ultra-Moist Hawaiian Banana Bread Recipe with Pineapple & Coconut
Equipment
- 9×5 inch Loaf Pan
- Mixing Bowls
- Fine-mesh sieve
- Wire Rack
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour approx 190g
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp cinnamon
- 0.25 tsp ground ginger
Wet Ingredients
- 3 large ripe bananas brown and spotted, mashed
- 0.5 cup unsalted butter melted and cooled
- 0.75 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
Mix-ins
- 8 oz canned crushed pineapple thoroughly drained
- 0.5 cup sweetened shredded coconut plus extra for topping
- 0.5 cup macadamia nuts toasted and chopped
Instructions
- Prep Work: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick spray and line the bottom with parchment paper. Toast your macadamia nuts on a baking sheet for 5-7 minutes until fragrant.
- Mix Wet Ingredients: In a large mixing bowl, mash the bananas (leaving small chunks for texture). Whisk in the melted butter, brown sugar, eggs, and vanilla extract. Thoroughly drain the crushed pineapple using a sieve, then fold the drained pineapple and shredded coconut into the wet mix.
- Combine with Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Pour the dry ingredients into the wet ingredients. Switch to a spatula and fold gently until flour streaks disappear. Gently fold in the toasted macadamia nuts.
- Bake: Pour the batter into the prepared pan. Smooth the top and sprinkle with extra coconut flakes and chopped nuts. Bake for 60 to 70 minutes. Check at the 45-minute mark and tent with foil if browning too fast. The bread is done when a toothpick inserted into the center comes out with moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
There is nothing quite like the tropical aroma of toasted coconut and sweet pineapple filling the kitchen on a Sunday morning. If you have ever stopped at a roadside stand on the Road to Hana or grabbed a slice near the beaches of Paia, you know exactly the texture I am talking about—dense, incredibly moist, and studded with a buttery crunch. This isn’t just a standard loaf; this is my ultimate hawaiian banana bread recipe.
I remember the first time I tried to recreate that island magic at home. I used too much pineapple juice, and the middle turned into a pudding-like disaster. After dozens of tests in my kitchen, I finally cracked the code. The secret lies in draining the fruit properly and using brown butter to mimic that deep, caramelized flavor you get from the best bakeries on the islands. Whether you are looking for a breakfast treat or a midnight snack, this hawaiian banana bread recipe transports you straight to the tropics with every bite.
Why You’ll Love This hawaiian banana bread recipe
If you are tired of dry, flavorless loaves, you have come to the right place. Here is why this specific formula works better than the rest and why it has become a staple in my home:
- Science of Moisture: The acidity in the pineapple reacts with the baking soda to create a lighter lift, while the fruit fibers hold moisture, ensuring the bread stays soft for days.
- Texture Heaven: We combine creamy bananas, chewy coconut, and crunchy nuts. It’s a sensory experience that standard recipes just can’t match.
- No Mixer Required: You don’t need a fancy stand mixer for this hawaiian banana bread recipe. In fact, mixing by hand prevents gluten development, keeping the crumb tender.
- Customizable Sweetness: Unlike many commercial versions that taste like pure sugar, this recipe relies on the natural fructose of the ripe fruit, allowing the nuttiness to shine through.
Ingredients & Substitutions
To get that authentic “aloha” taste, ingredient selection is crucial. As a chef, I always tell my students: you cannot hide bad ingredients in a simple recipe.
- Bananas: You need them ugly. I’m talking brown, spotted, and borderline mushy. This ensures the highest sugar concentration and strongest banana flavor.
- Canned Crushed Pineapple: Do not use fresh pineapple unless you cook it down first; fresh pineapple contains an enzyme (bromelain) that can mess with the flour proteins and prevent the bread from setting.
- Macadamia Nuts: This is the heart of hawaiian banana bread. They add a buttery richness that walnuts just can’t replicate. (See more on macadamia nuts here).
- Coconut: I prefer using sweetened shredded coconut for the interior and unsweetened flakes for the top (they toast better without burning).
- Butter: Use unsalted butter so you can control the sodium. I melt mine and let it cool—this adds richness without the need for creaming.
- Spices: A pinch of cinnamon and a whisper of ginger elevate the tropical flavors without overpowering them.
- Flour: All-purpose flour is perfect here. If you want a gluten-free option, a 1:1 gluten-free baking flour blend works surprisingly well in this hawaiian banana bread recipe.
How to Make hawaiian banana bread recipe
Follow these steps closely. The difference between a good loaf and a great one is often in the technique.
Phase 1: The Prep Work
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick spray. I also like to line the bottom with parchment paper, leaving an overhang on the sides. This makes lifting the heavy loaf out much easier later.
Chef’s Tip: Toast your nuts before adding them to the batter! Spread the macadamia nuts on a baking sheet and roast for 5-7 minutes until fragrant. This releases their oils and makes them crunchier.
Phase 2: Mixing the Wet Ingredients
In a large mixing bowl, mash the bananas. I like to leave a few small chunks for texture—don’t puree them completely. Whisk in the melted butter, brown sugar, eggs, and vanilla extract.
Now, the most critical step in this hawaiian banana bread recipe: The Pineapple. You must drain the crushed pineapple thoroughly. I usually press it into a fine-mesh sieve with the back of a spoon. If you add all the juice, your bread will be soggy. Fold the drained pineapple and shredded coconut into the wet mix.
Phase 3: The Dry Ingredients & Assembly
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Pour the dry ingredients into the wet ingredients.
Chef’s Tip: Switch to a spatula and fold gently. Stop mixing the moment the flour streaks disappear. Overmixing develops gluten, which results in a rubbery loaf rather than a tender one. Gently fold in the toasted macadamia nuts.
Phase 4: The Bake
Pour the batter into your prepared pan. Smooth the top and sprinkle with extra coconut flakes and a few chopped nuts for presentation. Bake for 60 to 70 minutes.
Check the bread at the 45-minute mark. If the coconut on top is browning too quickly, loosely tent the pan with aluminum foil. The bread is done when a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Expert Tips for Perfect Results
I have baked hundreds of loaves, and these are the professional adjustments that make this the best hawaiian banana bread recipe you will ever try.
1. Room Temperature Eggs: Cold eggs hitting melted butter can cause the butter to seize up and clump. Let your eggs sit on the counter for 30 minutes before baking to ensure a smooth emulsion.
2. The Flour Scoop: Do not scoop your measuring cup directly into the flour bag. This packs the flour down, and you’ll end up with a dry loaf. Instead, spoon the flour into the cup and level it off with a knife, or better yet, use a kitchen scale (aim for 125g per cup).
3. Resting Time: This is the hardest part. When you take the bread out of the oven, let it cool in the pan for 10 minutes, then transfer it to a wire rack. Do not slice it until it is completely cool. The steam inside is still cooking the center; cutting it too early lets the moisture escape and can make the crumb gummy.
4. Ripening Bananas Quickly: If your bananas are yellow and you are craving this hawaiian banana bread recipe right now, place the unpeeled bananas on a baking sheet and bake at 300°F for 15-20 minutes until the skins are black. Let them cool before peeling.
Storage & Reheating
One of the best things about this dish is that it actually tastes better the next day. The flavors meld together, and the moisture redistributes.
- Countertop: Store the cooled bread in an airtight container at room temperature for up to 3 days.
- Refrigerator: If you live in a humid climate, you can refrigerate it for up to a week, though this can firm up the texture slightly.
- Freezing: This bread freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a zip-top bag. They will keep for 3 months.
- Reheating: To revive that “fresh out of the oven” taste, pop a slice in the toaster oven or warm it in a skillet with a tiny pat of butter. The sugars in the pineapple caramelize against the heat, creating a crispy edge that is absolutely divine.
Serving Suggestions
This bread is rich enough to stand on its own, but if you want to elevate your brunch game, here are my favorite pairings:
- The Classic: A thick slab slathered with salted macadamia nut butter.
- The Indulgent: Turn it into French Toast! Dip thick slices in egg batter and fry until golden.
- The Dessert: Serve a warm slice with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
If you are planning a full dessert spread and want to stick with the fruit theme, this bread pairs wonderfully with other creamy treats. For a truly decadent table, I recommend serving this alongside a rich banana pudding cheesecake recipe, which offers a creamy contrast to the textured bread.
Conclusion
Mastering this hawaiian banana bread recipe brings a little slice of paradise into your home kitchen. It is a forgiving batter that rewards you with complex flavors and textures—crunchy, creamy, sweet, and tangy all at once. It’s the kind of recipe that friends will ask for, and family will fight over the last piece.
So, grab those overripe bananas, crack open a can of pineapple, and get baking. Did you make this recipe? I’d love to hear how it turned out! Leave a comment and a rating below.
Common Questions About hawaiian banana bread recipe
Can I make this hawaiian banana bread recipe into muffins?
Absolutely. This batter works perfectly for muffins. Grease a standard muffin tin and fill the cups about 3/4 full. Bake at 375°F (190°C) for 18-22 minutes. The higher temperature helps them dome nicely.
What is the difference between this and hawaiian banana bread recipe maui style?
Many recipes labeled as “Maui style” or hawaiian banana bread recipe maui often include lime zest or a splash of dark rum. My recipe focuses on the classic trio of banana, pineapple, and coconut, but feel free to add a teaspoon of rum extract if you want that extra island kick.
Why is my banana bread soggy in the middle?
This usually happens for two reasons in hawaiian banana bread recipes: either the pineapple wasn’t drained enough, adding excess liquid, or the oven temperature was too high, cooking the outside before the inside was done. Ensure you squeeze that pineapple dry and stick to 350°F.
Can I use oil instead of butter?
Yes, you can substitute the melted butter with a neutral oil (like canola or vegetable oil) or melted coconut oil. Coconut oil will enhance the tropical flavor of this hawaiian banana bread recipe, but the texture will be slightly spongier and less cake-like than the butter version.
Is this similar to the famous banana bread recipe hawaii tourists love?
Yes! The most popular banana bread recipe hawaii roadside stands sell is characterized by that distinct addition of tropical mix-ins. This recipe replicates that heavy, moist, fruit-laden style that you find on the islands, rather than the lighter, drier banana bread common in the mainland US.
