Hawaiian Banana Nut Bread
Transport your taste buds to the tropics with this irresistibly moist Hawaiian Banana Nut Bread! Bursting with ripe bananas, sweet crushed pineapple, and a hint of shredded coconut, this recipe captures the essence of island flavors in every bite. A touch of ground cinnamon and a sprinkle of crunchy macadamia nuts (or walnuts) add warmth and texture, while the combination of granulated and brown sugars ensures a perfectly tender crumb. Baked to golden perfection in just over an hour, this easy quick bread is perfect for breakfast, a light dessert, or an afternoon treat. Plus, it stores beautifully, making it an ideal make-ahead option. Whether you’re craving a tropical escape or simply looking to elevate your banana bread game, this Hawaiian-inspired recipe is not to be missed!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 8 ounces crushed pineapple (drained)
- 1 cup shredded sweetened coconut
- 1 cup granulated sugar
- 0.5 cup light brown sugar (packed)
- 0.5 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped macadamia nuts or walnuts
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust with flour, or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Stir in the drained crushed pineapple, shredded coconut, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet banana mixture, stirring until just combined. Be careful not to overmix.
Fold in the chopped macadamia nuts or walnuts gently to distribute them evenly throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
4488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 691.5 g | 251% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 439.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 286 mg | 22% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2580 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
