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The Ultimate Moist Hawaiian Banana Bread with Pineapple, Coconut, and Macadamia Nuts

Two slices of moist hawaiian banana bread topped with nuts, served on a small white plate.
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This recipe delivers an unbelievably moist loaf packed with tropical pineapple, sweet coconut, and crunchy macadamia nuts. It is a delightful twist on classic banana bread, perfect for breakfast or dessert.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1 cup crushed pineapple, well drained
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts (or walnuts)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, combine the mashed bananas and the drained crushed pineapple.
  3. In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt.
  4. Pour the melted butter into the banana-pineapple mixture and stir until just combined.
  5. Add the beaten eggs and vanilla extract to the wet ingredients and mix well.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear. Do not overmix.
  7. Gently fold in the shredded coconut and chopped macadamia nuts.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For the moistest banana bread, make sure you drain the crushed pineapple very well before adding it to the batter. Press out excess liquid with a paper towel or spoon.
  • If you do not have macadamia nuts, walnuts make a good substitute in this tropical banana bread recipe.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil before freezing for up to three months.

Nutrition

Find it online: https://cookingbycarla.com/hawaiian-banana-bread-moist-recipe/