Hawaiian Banana Bread with Pineapple and Macadamia Nuts

If you crave the perfect combination of sweet, nutty, and tropical flavors, Hawaiian Banana Bread with Pineapple and Macadamia Nuts is your answer. Bursting with juicy pineapple chunks and crunchy macadamia nuts, this moist banana bread brings a tropical escape right to your kitchen. Whether for breakfast, brunch, or an afternoon treat, this flavorful bread transforms everyday bananas into a luscious, unforgettable dessert.

Imagine slicing into soft, golden bread, the aroma of bananas, vanilla, and pineapple filling your home. With just a few simple ingredients, you can create a tropical banana bread with pineapple and macadamia nuts that’s both indulgent and wholesome. Let’s dive into why this Hawaiian-style bread will become a family favorite.

Why You’ll Love Hawaiian Banana Bread with Pineapple and Macadamia Nuts

  • Tropical flavor explosion: Sweet pineapple paired with buttery macadamia nuts delivers an irresistible tropical taste.

  • Moist & soft texture: The bananas and pineapple ensure a naturally moist bread that stays fresh longer.

  • Quick & simple to make: Minimal ingredients and easy steps make this a stress-free baking project.

  • Perfect for all occasions: Breakfast, snack, dessert, or gifting—it works every time.

  • Nutty crunch: Macadamia nuts add delightful texture and richness.

  • Customizable: Add chocolate chips, coconut flakes, or swap nuts for pecans or walnuts.

  • Family-friendly & comforting: A warm, inviting bread that pleases kids and adults alike.

Ingredients for Hawaiian Banana Bread with Pineapple and Macadamia Nuts

For the Bread:

  • 2–3 ripe bananas, mashed (about 1 cup) – adds natural sweetness and moisture

  • 1 cup crushed pineapple, drained – enhances tropical flavor and juiciness

  • 1/2 cup macadamia nuts, chopped – adds crunch and buttery richness

  • 1 1/2 cups all-purpose flour – forms the structure of the bread

  • 1 teaspoon baking soda – ensures proper rise

  • 1/4 teaspoon salt – balances sweetness

  • 1/2 cup unsalted butter, softened – richness and tenderness

  • 3/4 cup granulated sugar – sweetness and browning

  • 2 large eggs – binds ingredients and adds structure

  • 1 teaspoon vanilla extract – aroma and flavor enhancer

  • Optional: 1/4 teaspoon ground cinnamon – subtle warmth and depth

Pro Tip: Use overripe bananas for the best flavor. Fresh pineapple adds more juiciness, while canned works perfectly for convenience.

Step-by-Step Instructions

Preheat & Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, and salt. Set aside.

Combine Wet Ingredients

In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add mashed bananas, pineapple, and vanilla extract.

Assemble the Batter

Gently fold wet ingredients into dry ingredients until just combined. Avoid overmixing to keep the bread tender. Fold in macadamia nuts evenly.

Bake

Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. For extra crunch, sprinkle a few macadamia nuts on top before baking.

Cool & Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice warm or at room temperature.

Pro Tips for Perfect Tropical Banana Bread with Pineapple and Macadamia Nuts

H3: How do you make Hawaiian Banana Bread with Pineapple and Macadamia Nuts extra moist?

Adding crushed pineapple not only enhances flavor but also increases moisture content. Overripe bananas also naturally contribute to a soft texture.

H3: Can I substitute macadamia nuts?

Yes, walnuts or pecans work beautifully and still provide a satisfying crunch.

H3: How long does this bread stay fresh?

Store at room temperature in an airtight container for 3–4 days or refrigerate up to a week.

Best Ways to Serve

  • Pair with coffee or tropical tea for breakfast.

  • Serve as a dessert with a scoop of vanilla ice cream.

  • Use slices to make decadent banana bread French toast.

  • Gift wrapped slices for birthdays or housewarmings.

Nutrition (Per Serving)

  • Calories: 250 kcal

  • Fat: 12g

  • Saturated Fat: 6g

  • Carbs: 35g

  • Fiber: 2g

  • Sugars: 18g

  • Protein: 4g

  • Vitamin C: 10% DV

  • Calcium: 4% DV

  • Iron: 6% DV

Storage & Leftovers

  • Room Temperature: Store in an airtight container up to 4 days.

  • Refrigerator: Keeps fresh for up to 1 week. Wrap in foil or plastic.

  • Freezer: Slice and wrap individually in parchment paper, then store in a freezer bag for up to 3 months.

  • Reheating Tip: Warm slices in a microwave for 15–20 seconds or in a toaster oven for 5 minutes.

FAQs

Q1: Can I make this bread gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Q2: Can I replace macadamia nuts for someone with allergies?
Absolutely. Try sunflower seeds or pumpkin seeds for a nut-free option.

Q3: Can I bake this in muffin tins?
Yes! Reduce baking time to 20–25 minutes for muffins.

Q4: Is canned pineapple okay to use?
Yes, just make sure it is well-drained to prevent soggy bread.

Variations

  • Vegan Version: Replace butter with coconut oil and eggs with flax eggs.

  • Chocolate Lovers: Add 1/2 cup chocolate chips for extra indulgence.

  • Coconut Twist: Fold in 1/4 cup shredded coconut for added texture and flavor.

  • Mini Loaves: Perfect for gifting or portion control; reduce baking time to 30–35 minutes.

Conclusion

Indulge in the tropical flavors of Hawaiian Banana Bread with Pineapple and Macadamia Nuts for a treat that’s moist, sweet, and nutty. This recipe is simple, versatile, and guaranteed to impress family and friends. Try it today, share a slice with loved ones, and bring a little Hawaiian sunshine into your home.

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