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

A close-up of a slice of golden brown Hawaiian banana bread, showing moist crumb and chunks of pineapple or nuts.
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This recipe delivers an unbelievably moist Hawaiian banana bread, packed with tropical pineapple, sweet coconut, and crunchy macadamia nuts. It is a reliable quick bread perfect for breakfast or dessert.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1 cup crushed pineapple, drained well
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts (optional)
  • 1/4 cup chopped maraschino cherries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps create a moist banana bread recipe.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas and the well-drained crushed pineapple to the wet ingredients. Mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Gently fold in the shredded coconut, macadamia nuts, and cherries, if you are using them.
  8. Pour the batter evenly 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 carefully turning it out onto a wire rack to cool completely. Slice and serve this tropical quick bread.

Notes

  • To ensure the bread is extra moist, press the drained crushed pineapple between paper towels to remove excess liquid before adding it to the batter.
  • For the best flavor, use bananas that are heavily spotted or almost black.
  • This loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.

Nutrition

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