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Hawaiian Banana Bread quick dish recipes

Hawaiian Banana Bread

Moist, tropical banana bread loaded with coconut and macadamia nuts. This Hawaiian-style recipe is incredibly forgiving and perfect even for beginner bakers!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 Slices
Course: Breakfast, Snack
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3-4 very ripe bananas about 1½ cups mashed - the browner the better!
  • ⅓ cup unsalted butter melted and slightly cooled
  • ⅜ cup white granulated sugar
  • ⅜ cup packed light brown sugar
  • 1 large egg beaten
  • 1 teaspoon pure vanilla extract
Dry Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup sweetened shredded coconut
  • ½ cup chopped macadamia nuts

Method
 

  1. Step 1: Prepare Your Pan and Oven
    Preheat your oven to 350°F (175°C). Generously grease a 9x5-inch loaf pan with butter or cooking spray, making sure to get the sides well. You can also line with parchment paper for easy removal.
  2. Step 2: Mash the Bananas
    In a large mixing bowl, mash the very ripe bananas with a fork or potato masher until mostly smooth. It's okay to leave some small chunks - they'll create pockets of intense banana flavor! You should have about 1½ cups of mashed banana.
  3. Step 3: Mix the Wet Ingredients
    Add the melted butter to the mashed bananas and stir to combine. Mix in both sugars (white and brown) until well incorporated. Add the beaten egg and vanilla extract, whisking until the mixture looks smooth and slightly glossy. Don't worry if it looks a bit lumpy - that's totally normal!
  4. Step 4: Combine the Dry Ingredients
    In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures your leavening agent distributes evenly throughout the batter.
  5. Step 5: The Gentle Fold (Most Important Step!)
    Pour the dry ingredients into the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until JUST combined. You should still see a few small lumps and streaks of flour - this is perfect! Overmixing develops gluten and makes tough bread.
  6. Step 6: Add the Tropical Goodness
    Gently fold in the shredded coconut and chopped macadamia nuts until just distributed throughout the batter. Again, be gentle - we want tender bread, not tough bread!
  7. Step 7: Pour and Top
    Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle the extra coconut and macadamia nuts on top for a gorgeous bakery-style finish.
  8. Step 8: Bake to Perfection
    Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter). The top will turn golden brown. If it's browning too quickly (around the 40-minute mark), loosely tent the top with aluminum foil.
  9. Step 9: Cool Properly
    Let the bread cool in the pan for 10 minutes, then carefully turn it out onto a wire rack. Allow it to cool for at least 15-20 minutes before slicing. I know it smells amazing, but hot banana bread crumbles easily!

Notes

Substitutions & Variations
Nuts:
  • Replace macadamia nuts with chopped pecans or walnuts (though macadamias are more authentic)
  • For nut-free: omit nuts entirely or substitute with sunflower seeds
Coconut:
  • Use unsweetened shredded coconut if preferred (bread will be slightly less sweet)
  • Toast the coconut first at 350°F for 5-7 minutes for extra flavor
  • Omit for coconut-free version (add ¼ cup more banana)
Sugar:
  • Use all brown sugar for deeper molasses flavor
  • Reduce total sugar to ⅔ cup for less sweet version
  • Substitute coconut sugar for refined sugar-free option
Flour:
  • Use 1:1 gluten-free flour blend for gluten-free version (no other changes needed!)
  • Substitute ½ cup whole wheat flour for added fiber
Add-ins:
  • Chocolate Chips: Fold in ½ cup dark chocolate chips
  • Pineapple: Add ½ cup well-drained crushed pineapple (reduce banana to 3)
  • Rum Extract: Add ½ tsp rum extract for extra tropical flavor
  • Lime Zest: Add 1 tablespoon fresh lime zest to brighten flavors
Nutrition Information (Per Slice)
Serving Size: 1 slice (1/12 of loaf)
  • Calories: 245
  • Total Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 30mg
  • Sodium: 185mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 18g
  • Protein: 3g
Nutrition information is approximate and will vary based on exact ingredients used.
Tips for Success
  1. Use a kitchen scale if you have one - weigh your flour (190g for 1½ cups) for consistent results
  2. Toast your nuts for 5 minutes before adding to enhance their buttery flavor
  3. Don't skip the brown sugar - it adds moisture and keeps the bread tender for days
  4. Check early - ovens vary! Start checking at 55 minutes to prevent overbaking
  5. Freeze bananas ahead - when bananas get too ripe, freeze them in their peels. Thaw and use when ready to bake
  6. Make muffins instead - fill muffin tins ⅔ full, bake at 350°F for 18-22 minutes. Makes about 16 muffins