Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts 

This Hawaiian-inspired banana bread is a tropical twist on the classic loaf—bursting with juicy crushed pineapple, chewy coconut flakes, and crunchy macadamia nuts. Richly moist from real banana and pineapple juice, it brings island flavor to breakfast or afternoon tea. Simple to prepare in one bowl and naturally dairy-free (made with oil), it’s both indulgent and easy. Every bite evokes a mini vacation thanks to balanced sweetness, nutty texture, and vibrant tropical notes. Whether for family gatherings or gifting, this banana bread is sunshine baked in a loaf. 

Ingredients

• ½ cup (115 g) butter or substitute with oil for dairy-free version
  
  

• 1 cup granulated sugar
  
  

• 2 large eggs
  
  

• 1 very ripe banana, mashed (~1 ¼ cups)
  
  

• 1 (8‑oz) can crushed pineapple with juice (~1 cup)
  
  

• 1 ½ cups (≈ 190 g) all-purpose flour
  
  

• 1 tsp baking powder
  
  

• ½ tsp baking soda
  
  

• ¼ tsp salt
  
  

• ½ cup unsweetened shredded coconut
  
  

• ½ cup macadamia nuts, dry‑roasted and chopped
  
  

• Optional: 1 tsp vanilla extract (common in variation recipes)
  
  

Directions

1. Preheat the oven to 350 °F (175 °C) and grease a 9×5‑inch loaf pan.
   
   

2. In a large bowl, cream butter and sugar until light and fluffy (or whisk oil and sugar if using oil).
   
   

3. Beat in eggs, one at a time. Stir in mashed banana and the crushed pineapple with its juice. Add vanilla extract, if using.
   
   

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
   
   

5. Gently fold the dry mixture into the wet ingredients—do not overmix. Then fold in coconut flakes and chopped macadamia nuts.
   
   

6. Pour the batter into the prepared loaf pan and smooth the top. Optionally sprinkle extra coconut on top.
   
   

7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
   
   

8. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
   
   

Nutrients

(Approximate per slice; recipe yields ~10 slices)

• Calories: ~320 kcal
  
  

• Carbohydrates: ~34 g
  
  

• Fat: ~20 g (mostly from oil/butter, coconut, and macadamia nuts)
  
  

• Protein: ~4 g
  
  

• Fiber: ~2–3 g
  
  

• Sodium: ~230 mg