Lush Hawaiian Banana Pineapple Coconut Loaf

Pineapple Coconut Macadamia Banana Bread is packed with all those vacation vibes in one soft, lush loaf. I whipped this up to use the pile of overripe bananas after coming back from a trip to Maui. Each bite is loaded with sweet banana, juicy pineapple, crunchy mac nuts, and chewy coconut.

The first time I baked this was after we got back from a weekend at the beach with a bunch of sun-soaked bananas. Whenever I make it, it totally brings the island fun back into my kitchen—no matter the weather outside.

Ingredients

• Unsweetened coconut flakes: they add a lovely chewy bite Grab coconut that smells fresh and skip the sweetened stuff for best flavor
• Macadamia nuts: classic buttery crunch Dry roasted are perfect and chop at the last minute for crunch
• Sunflower oil: makes it really moist but doesn’t take over the flavor Pick a fresh, neutral one
• Crushed pineapple: brings juicy zing and some extra softness Dole or any solid brand with juice works
• Ripe bananas: you want them covered with brown spots for the deepest sweet flavor
• Vanilla extract: gives everything a warm, rounded finish Real vanilla brings extra flavor depth
• Eggs: keep the loaf together and make it rich Use at room temp for simple mixing
• Salt: makes the sweetness pop Sea or kosher salt is great
• Baking powder and baking soda: help it puff up and keep it airy Make sure they’re fresh so you get a good rise
• Sugar: gives you a gentle sweetness and helps the crust brown nicely Go for fine sugar for smooth mixing
• All-purpose white flour: keeps it sturdy and still soft Fresh flour makes for the best crumb

Step-by-Step Instructions

Cool and Slice:

Set the loaf on a wire rack and let it chill out all the way before you take a knife to it That way every slice is perfect

Fill and Bake:

Scoop the batter into your ready loaf pan smooth the top Bake fifty five to sixty five minutes The best smell will fill your kitchen and when a knife in the middle comes out almost clean you’re there

Add the Flavor Boosts:

Gently fold in coconut flakes and chopped nuts so they’re spread around but don’t stir too much Less mixing keeps the loaf tender

Combine Batter:

Add the dry stuff into the wet bowl Stir gently with a spatula until you just don’t see much dry flour left A few streaks are fine Overdoing it makes the bread tough

Blend Wet Ingredients:

Crack your eggs into a big bowl and whisk till smooth Drop in vanilla, mashed bananas, the pineapple with juice, and sunflower oil Stir till it looks blended and creamy

Mix Dry Ingredients:

Dump flour, sugar, baking powder, soda, and salt in a big bowl Give it a good whisk to make sure everything’s even That way your bread will rise right

Roast and Chop the Nuts:

Set mac nuts in a dry pan over medium heat Stir until they’re just turning golden Take them off and chop when cool

Prep the Oven and Pan:

Heat the oven to three hundred fifty degrees F and coat the loaf pan with oil or nonstick spray so nothing sticks

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I can’t get enough of macadamia nuts here That buttery crunch is always the highlight Whenever I made this as a kid, I’d sneak extra nut pieces up top just for more golden crust

Storage Tips

Once your bread’s cooled off, pop it in an airtight container at room temp for up to three days It’ll stay nice and moist Want to keep it even longer? Seal it tight and freeze for three months Thaw slices on the counter or pop them in the toaster for a quick treat

Ingredient Substitutions

Out of mac nuts? Try walnuts or pecans—they give a yummy crunch too No pineapple? Chopped mango is an awesome swap Need it egg-free? Use a flax egg or your fave egg replacer—they blend right in

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Serving Suggestions

Cut thick slices and go big on brunch with extra coconut and pineapple on the side Or warm it on a skillet or toaster, then spread on salted butter for the dream bite It’s tough enough for picnics and long drives too

Cultural and Historical Context

This kind of banana bread got started in American kitchens, but in Hawaii it’s a mashup of local bananas, pineapples, mac nuts, and coconut Folks first mixed backyard fruit and nuts into the batter and the tradition stuck Now every bakery and family in Hawaii has their take on this cozy treat

Common Recipe Questions

→ Is fresh pineapple okay to swap for canned in this?

Yep, just chop up your fresh pineapple and toss in the juice too if you want. Canned mixes in a bit easier, but both totally work.

→ Should I toast the macadamia nuts first or just use raw?

If you want more flavor and a stronger crunch, toast them. If you like things mild, raw works just fine too.

→ Could I swap in melted butter for the oil here?

Go for it! Using melted butter will give a richer bite, though the bread might be a little heavier.

→ What's the best way to keep it fresh after baking?

Once your loaf cools down, wrap it up tight or pop slices in a lidded container. It'll last about three days on the counter.

→ How do I know it's baked all the way through?

Stick a skewer or sharp knife in the center. If it comes out with no gooey batter, you’re good to go. Let it cool before you slice it so it stays tender.

→ Can I skip the coconut flakes altogether?

Totally. Leave them out or even toss in extra nuts if you want a new texture or taste twist.