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Slice of moist hawaiian banana bread recipe with macadamia nuts and pineapple

Ultra-Moist Hawaiian Banana Bread Recipe with Pineapple & Coconut

This hawaiian banana bread recipe transports you straight to the tropics. Dense, incredibly moist, and studded with a buttery crunch from macadamia nuts and toasted coconut. The secret lies in draining the pineapple properly and using brown butter for a deep, caramelized flavor.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Hawaiian
Servings 10 slices
Calories 320 kcal

Equipment

  • 9x5 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 9x5-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

Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
Keyword hawaiian banana bread recipe, macadamia nut bread, pineapple banana bread