As the autumn days grow shorter and cooler here in Cologne, I find myself daydreaming of sunshine and warmer shores. And while I can’t just book a flight on a whim, I can do the next best thing: I can bake a little slice of paradise. My favorite way to do that is with this absolutely incredible Hawaiian Banana Bread Recipe.
This is the third recipe in my “perfect banana bread” series, and it might just be the most fun. We start with my signature, super-moist banana bread base that you already know and love. But this time, we’re sending it on a tropical vacation! We’re loading the batter with sweet, juicy crushed pineapple, chewy shredded coconut, and the rich, buttery crunch of macadamia nuts.
The aroma that fills your kitchen as this bakes is pure magic—a warm, sweet, tropical perfume that will instantly lift your spirits. Each slice is a taste of sunshine, packed with incredible texture and flavor. It’s the perfect way to bring a little bit of island warmth to a cozy afternoon.
Sunshine in a Loaf
This recipe is all about celebration. It celebrates the classic comfort of banana bread while infusing it with the bright, happy flavors of the tropics. The inspiration was to create a loaf that was not only delicious but also a true mood-booster, a little escape in every bite. It’s the perfect finale to our banana bread journey, showcasing just how versatile this humble bake can be.
The key to success with this version is one simple but very important step: draining the crushed pineapple very, very well. Pineapple holds a lot of juice, and a wet batter can lead to a dense, gummy loaf. By taking a minute to press out that excess liquid, we ensure our banana bread bakes up perfectly moist and fluffy, with distinct pockets of juicy pineapple, rather than a soggy texture. Trust me, it’s the most important step!
Why You’ll Say “Aloha” to This Recipe:
- A True Tropical Flavor Escape: The combination of sweet banana, juicy pineapple, and chewy coconut is a classic for a reason. It’s absolutely divine.
- Still SUPER Moist and Fluffy: This recipe is built on my foolproof, ultra-moist banana bread base, so it has that perfect, tender crumb you love.
- Wonderful, Complex Texture: You get it all in one slice: the soft, tender bread, the juicy pops of pineapple, the chewy texture of coconut, and the satisfying crunch of macadamia nuts.
- An Easy and Fun Twist on a Classic: It’s just as easy to make as regular banana bread but feels so much more special and exciting.
Ingredients & Equipment
For the Banana Bread Batter:
- Very Ripe Bananas: 3 large, mashed well (about 1 ½ cups).
- Unsalted Butter: 115g (½ cup), melted and slightly cooled.
- Sour Cream (Schmand): 60g (¼ cup).
- Eggs: 2 large, at room temperature.
- Vanilla Extract: 1 teaspoon.
- Light Brown Sugar: 100g (½ cup), packed.
- Granulated Sugar: 100g (½ cup).
- All-Purpose Flour: 250g (2 cups).
- Baking Soda (Natron): 1 teaspoon.
- Salt: ½ teaspoon.
For the Hawaiian Add-Ins:
- Crushed Pineapple: 1 can (about 225g / 8 oz), very well drained.
- Sweetened Shredded Coconut (Kokosraspeln): 85g (1 cup), plus extra for the topping.
- Macadamia Nuts: 85g (¾ cup), roughly chopped. (Toasted walnuts or pecans are a great substitute).
Helpful Equipment:
- A 9×5 inch (or similar 23×13 cm) loaf pan (
Kastenform). - A fine-mesh sieve.
- A large mixing bowl.
Time Estimates
- Prep Time: 20 minutes (includes draining the pineapple well)
- Bake Time: 60-70 minutes
- Total Time: Approximately 1 hour 30 minutes
Step-by-Step Instructions
Let’s bake a loaf of pure sunshine!
Step 1: Prepare Oven, Pan, and Pineapple Preheat your oven to 175°C (350°F). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper with an overhang. Now for the most important step: place the crushed pineapple in a fine-mesh sieve over a bowl or the sink. Use the back of a spoon to press down firmly on the pineapple, squeezing out as much juice as you possibly can. Set the well-drained pineapple aside.
Step 2: Make the Banana Bread Batter In a large bowl, mash the ripe bananas. Whisk in the melted butter, sour cream, eggs, and vanilla. Whisk in both the brown sugar and granulated sugar until smooth. In a separate medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold with a spatula just until the streaks of flour disappear. Remember not to overmix!
Step 3: Fold in the Add-Ins To the batter, add the very well-drained pineapple, 1 cup of shredded coconut, and the chopped macadamia nuts. Gently fold everything together until just combined. The batter will be thick.
Step 4: Bake Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the top with a little extra shredded coconut. Bake for 60-70 minutes. This loaf may take a bit longer to bake than a standard banana bread due to the extra moisture. It’s done when a wooden skewer inserted into the center comes out with moist crumbs attached, but no wet batter. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes.
Step 5: Cool Completely Let the banana bread cool in the loaf pan for 15 minutes before using the parchment overhangs to lift it out. Place it on a wire rack to cool completely before slicing. This is important for the texture to set properly.
Notes, Tips & Variations
- The Pineapple Pro-Tip: I cannot say this enough: you must drain your pineapple extremely well. After pressing it in a sieve, I sometimes even blot it with paper towels for extra insurance. A wet batter is the enemy of a light and fluffy loaf and can make your bread dense and gummy.
- Toast for More Flavor: For an even deeper, nuttier flavor, you can toast your macadamia nuts and shredded coconut before adding them to the batter. Just spread them on a baking sheet and bake at 175°C (350°F) for 5-7 minutes, until fragrant and lightly golden.
- Tropical Rum Glaze: For an adults-only treat, you can drizzle the cooled bread with a simple rum glaze. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of dark rum or pineapple juice until you have a smooth, pourable glaze.
- Storage: Because of the high moisture content from the fruit, this bread is best stored in the refrigerator after the first day. Wrap it well or place it in an airtight container for up to 5 days.
The Best Hawaiian Banana Bread Recipe
Ingredients
- 3 large very ripe bananas mashed
- 115 g ½ cup unsalted butter, melted
- 60 g ¼ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 100 g ½ cup light brown sugar & 100g (½ cup) granulated sugar
- 250 g 2 cups all-purpose flour
- 1 tsp baking soda & ½ tsp salt
- Add-Ins:
- 1 can 225g / 8 oz crushed pineapple, very well drained
- 85 g 1 cup sweetened shredded coconut, plus more for topping
- 85 g ¾ cup macadamia nuts, chopped
Instructions
- Prep: Preheat oven to 175°C (350°F). Prepare a 9x5 inch loaf pan. Place the crushed pineapple in a fine-mesh sieve and press firmly with a spoon to remove as much juice as possible.
- Make Batter: In a large bowl, mash bananas. Whisk in melted butter, sour cream, eggs, vanilla, and both sugars. In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet and fold just until combined.
- Fold-in: Gently fold in the well-drained pineapple, 1 cup of coconut, and the chopped nuts. Do not overmix.
- Bake: Pour batter into the pan and sprinkle the top with extra coconut. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Tent with foil if the top browns too quickly.
- Cool: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Draining the pineapple extremely well is the most crucial step for a good texture.
- Toasted walnuts can be used instead of macadamia nuts.
- Store leftovers in the refrigerator due to the high moisture content.
Frequently Asked Questions (FAQ)
1. My bread turned out dense and gummy. What went wrong? This is the most common issue when adding fruit like pineapple to a quick bread. The culprit is almost always excess moisture. It is absolutely critical that you drain the crushed pineapple extremely well. I press it firmly in a fine-mesh sieve with a spoon until no more juice comes out. Too much liquid in the batter prevents the bread from rising properly and results in a dense, gummy texture.
2. Can I use fresh pineapple instead of canned? You can, but you’ll need to do a little extra prep. You’ll want to dice the fresh pineapple very finely, almost to a pulp (a food processor can help here). Then, just like with the canned version, you must press out as much of the juice as you possibly can before adding it to your batter.
3. What kind of coconut is best? Sweetened or unsweetened? I prefer sweetened shredded coconut for this recipe as it contributes to the overall sweetness and tropical flavor profile. It also toasts up beautifully on top of the loaf. However, if you prefer a less sweet bread, you can certainly use unsweetened shredded coconut.
4. How do I keep the nuts and pineapple from sinking to the bottom? The batter for this bread is quite thick, which naturally helps to suspend the add-ins. However, a good trick is to toss your chopped nuts and even the well-drained pineapple in a tablespoon of flour from the recipe’s measurements before you fold them into the final batter. This light coating helps them “grip” the batter and prevents them from sinking.
Ready for a Slice of Sunshine?
This Hawaiian Banana Bread is one of my favorite ways to bring a little bit of warmth and sunshine into my kitchen, no matter the weather outside. I hope every bite makes you feel like you’re on a mini-vacation! If you bake a loaf, please leave a comment and a star rating below—I love to hear from you.
For more delicious baking adventures, be sure to follow me on Pinterest and Instagram. Aloha! And try out my Homemade Cinnamon Swirl Banana Bread.