If you love banana bread but crave something extra special, this Hawaiian Banana Nut Bread will sweep you away to the islands.
Packed with ripe bananas, sweet pineapple, coconut flakes, and crunchy walnuts, it’s a tropical dream in loaf form. Every bite brings a mix of sweet fruit, nutty crunch, and soft, moist crumb — just like sunshine on your plate.
Check out our Cinnamon Swirl Banana Bread for another creative twist on the banana bread classic!
Table of Contents
What Makes Hawaiian Banana Nut Bread Special
A Taste of the Tropics
The tropical ingredients — pineapple, coconut, and cherries — make this banana bread unlike any other. The pineapple adds moisture, while coconut flakes bring a chewy texture that perfectly complements the bananas.
Why You’ll Love This Recipe
This recipe makes two full loaves, ideal for sharing or freezing. It’s easy, beginner-friendly, and turns ordinary bananas into something exotic, soft, and fragrant.
Ingredients You’ll Need
Key Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 3 cups | Structure |
| Salt | ¾ tsp | Balances sweetness |
| Baking soda | 1 tsp | Leavening |
| White sugar | 2 cups | Sweetness |
| Ground cinnamon | 1 tsp | Warm spice |
| Chopped walnuts | 1 cup | Crunch |
| Eggs | 3, beaten | Moisture & binding |
| Vegetable oil | 1 cup | Richness |
| Mashed bananas | 2 cups (very ripe) | Sweetness & texture |
| Crushed pineapple | 8 oz can, drained | Tropical moisture |
| Vanilla extract | 2 tsp | Flavor depth |
| Flaked coconut | 1 cup | Chewy tropical texture |
| Maraschino cherries | 1 cup, diced | Color & sweetness |
Optional Add-Ins
- Macadamia nuts instead of walnuts for extra island flavor
- A dash of nutmeg or ginger
- A sprinkle of toasted coconut on top
How to Make Hawaiian Banana Nut Bread
Step 1: Preheat
Set your oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together flour, salt, baking soda, sugar, and cinnamon until blended.
Step 3: Mix Wet Ingredients
In another bowl, whisk eggs, oil, mashed bananas, pineapple, and vanilla until smooth and creamy.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Add the walnuts, coconut, and cherries. Stir just until combined — overmixing can make the loaves dense.
Step 5: Bake
Divide batter evenly between the prepared pans. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Cool in the pans for 10 minutes, then transfer to wire racks. Serve warm or at room temperature.
Don’t miss our Dark Chocolate Chip Raspberry Banana Bread if you love fruity banana bread varieties!
Baking Tips for the Perfect Loaf
Use Overripe Bananas
The riper the banana, the sweeter and more flavorful your loaf will be.
Drain the Pineapple Well
Too much juice can make your bread soggy — press out excess moisture before mixing.
Toast the Nuts
Toasting walnuts for 5 minutes brings out their nutty flavor and keeps them crunchy after baking.
Storage & Freezing
Short-Term Storage
Wrap each loaf tightly in plastic wrap or foil. Store at room temperature up to 3 days.
Freezing
Freeze individual slices in zip bags for up to 3 months. Thaw overnight or toast for a quick breakfast.
Delicious Variations
Pineapple Macadamia Bread
Use macadamia nuts instead of walnuts and top with toasted coconut for a more authentic Hawaiian feel.
Coconut Chocolate Banana Bread
Add a handful of dark chocolate chips to the batter. Try our Brownie Bread for a similar chocolate-banana combo.
Pumpkin Coconut Banana Bread
Add ½ cup pumpkin puree and extra cinnamon for a fall-inspired twist.
Don’t miss our Pumpkin Chocolate Chip Bread for seasonal inspiration.
Serving Suggestions
For Breakfast
Serve a warm slice with butter or cream cheese and coffee.
For Dessert
Top with whipped cream or a drizzle of caramel sauce for a decadent finish.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just make sure it’s finely crushed and drained well to prevent excess moisture.
Can I skip the cherries?
Absolutely. You can omit them or replace with extra nuts or dried fruit.
Why is my bread heavy or dense?
Overmixing or using unripe bananas can cause a dense texture. Mix only until combined.
How long does Hawaiian Banana Nut Bread stay fresh?
It lasts up to 3 days at room temperature or 3 months in the freezer if wrapped well.
Can I make this recipe dairy-free?
Yes! Use coconut oil instead of vegetable oil for a richer tropical flavor.
Conclusion
This Hawaiian Banana Nut Bread brings the tropics right to your kitchen. Moist, sweet, and filled with fruit and nuts, it’s a loaf worth sharing — or keeping all to yourself! Perfect for breakfast, dessert, or gifting, this recipe proves banana bread never has to be boring.
Looking for inspiration? Try our Cinnamon Swirl Banana Bread next or explore more cozy recipes at freshrecips.com.
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Hawaiian Banana Nut Bread: A Tropical Twist on the Classic Loaf
- Total Time: 1 hour 10 minutes
- Yield: aves (30 servings)
Description
This Hawaiian Banana Nut Bread brings the tropical islands straight to your kitchen! Sweet bananas, juicy pineapple, crunchy walnuts, coconut flakes, and cherries come together in a soft, moist loaf bursting with flavor. Perfect for breakfast, dessert, or a coffee treat — this easy recipe makes two loaves to share or freeze.
Ingredients
3 cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 large eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe bananas
1 (8-ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced
Instructions
Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper.
Combine dry ingredients: In a large bowl, whisk flour, salt, baking soda, sugar, and cinnamon.
Mix wet ingredients: In another bowl, whisk eggs, oil, bananas, pineapple, and vanilla extract until smooth.
Combine: Add the wet mixture to the dry ingredients. Fold in walnuts, coconut, and cherries. Stir gently until just blended.
Bake: Divide batter evenly into the prepared pans. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Let cool in pans for 10 minutes, then transfer to wire racks to cool completely before slicing.
Notes
Drain pineapple well to avoid a soggy loaf.
Use macadamia nuts for a deeper Hawaiian flavor.
For dairy-free bread, substitute oil with melted coconut oil.
Wrap cooled loaves tightly to keep them moist for up to 4 days, or freeze slices for 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American / Hawaiian
Nutrition
- Serving Size: 1 slice (1/30 loaf)
- Calories: 234 kcal
- Sugar: 20 g
- Sodium: 135 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Hawaiian Banana Nut Bread, tropical banana bread, pineapple coconut bread, banana nut loaf, moist banana bread, easy banana bread recipe
