This Hawaiian Banana Bread Recipe Is The Vacation Your Oven’s Been Begging For

Forget bland loaves that taste like cardboard with aspirations. This Hawaiian banana bread recipe is sun-soaked, coconut-kissed, and unapologetically rich—like banana bread turned beach party. It’s the kind of slice that makes neighbors “accidentally” drop by and your family ask if you opened a bakery.

One bite and you’ll swear you’re standing next to a palm tree, not your dishwasher. Want the secret? It’s a flavor stack that hits sweet, nutty, tropical, and toasty—all at once.

The Secret Behind This Recipe

The magic move is using very ripe bananas—the spotty, slouching ones you think are past their prime.

They bring maximum sweetness and moisture. Then we layer in crushed pineapple for tangy brightness and toasted coconut for nutty depth. But here’s the kicker: a little brown butter and a splash of dark rum (optional) take it from “nice” to “oh wow.” Brown butter adds a toffee note, and rum amplifies the banana-pineapple vibe like a mini mai tai.

A hint of macadamia nuts gives crunch without stealing the show.

Shopping List – Ingredients

3 large very ripe bananas (about 1 1/2 cups mashed)
1/2 cup crushed pineapple, well-drained
1/2 cup unsalted butter (browned and cooled slightly)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1–2 tablespoons dark rum (optional but excellent)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 cup shredded coconut (toasted preferred)
1/2 cup macadamia nuts, roughly chopped (or walnuts/pecans)
1/3 cup plain Greek yogurt or sour cream
Optional topping: 1 tablespoon turbinado sugar + extra coconut

Cooking Instructions

Prep the pan and oven. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for clean removal.
Brown the butter. Melt butter over medium heat, stirring until it foams and milk solids turn amber and nutty. Remove from heat and cool 10 minutes.
Toast the coconut. In a dry skillet, toast coconut over medium-low, stirring until golden.
Set aside. This intensifies flavor—worth the extra 3 minutes.
Mash the bananas. In a large bowl, mash bananas until mostly smooth with a few small bits for texture.
Whisk the wet ingredients. Add browned butter, granulated sugar, brown sugar, eggs, vanilla, rum (if using), and yogurt/sour cream. Whisk until glossy and cohesive.
Combine dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Bring it together. Fold dry ingredients into wet using a spatula.
When a few streaks remain, gently fold in pineapple (drained), toasted coconut, and macadamia nuts. Do not overmix.
Pan and top. Pour batter into the prepared pan. Sprinkle with turbinado sugar and a pinch of coconut if you like a crunchy top.
Bake. Bake 55–70 minutes, or until a toothpick comes out with a few moist crumbs.
If the top browns too fast, tent with foil for the last 15 minutes.
Cool properly. Cool in pan 15 minutes, then lift out and cool on a rack at least 1 hour before slicing. Yes, waiting is hard. Yes, it matters.

Preservation Guide

Room temperature: Wrap tightly or store in an airtight container for up to 3 days.
The flavor deepens on day two.
Refrigerator: Keeps 5–6 days. Wrap to prevent drying. A quick 10-second microwave zap revives the crumb.
Freezer: Slice and wrap individually, then store in a freezer bag for up to 3 months.
Thaw at room temp or toast straight from frozen.
Moisture insurance: Slip a small piece of parchment between slices so they don’t glue together. FYI, this loaf freezes like a champ.

What’s Great About This

Balanced sweetness: Bananas + pineapple sweetness, checked by tangy yogurt and toasty notes. Not cloying, just satisfying.
Texture party: Moist crumb, crunchy macadamias, chewy coconut.
Every bite earns a second bite.
Smells like vacation: Cinnamon, vanilla, brown butter, and pineapple perfume your kitchen. Aromatherapy by carbs.
Forgiving recipe: Works with slightly off measurements, overripe bananas, and substitutions without meltdown.
Brunch-to-gift adaptable: Dress it up with a glaze or keep it casual. It travels well and slices clean.

Don’t Make These Errors

Using underripe bananas: Green-ish bananas = weak flavor and dry texture.
Wait for heavy, spotty fruit.
Skipping the drain on pineapple: Excess liquid makes a gummy center. Press pineapple lightly in a sieve.
Overmixing the batter: Stir just until combined. Overmixing builds gluten and toughens the crumb.
Don’t flex here.
Baking blind: Ovens lie. Start checking at 55 minutes and test for moist crumbs, not wet batter.
Slicing too hot: Warm bread shreds. Let it set so the crumb stabilizes and the flavors lock in.

Variations You Can Try

Maui Morning Loaf: Add 1 tablespoon orange zest and swap cinnamon for cardamom.
Bright and aromatic.
Chocolate-Coconut Dream: Fold in 3/4 cup dark chocolate chips and top with extra coconut. Dangerously good.
Gluten-Free Swap: Use a 1:1 gluten-free flour blend with binder. Add 1 extra tablespoon yogurt to keep it moist.
Lean(er) Version: Replace half the butter with applesauce or mashed banana.
Not quite as luxe but still solid.
Pineapple Upside-Down Twist: Line the pan with a thin layer of brown sugar and pineapple slices before adding batter for a caramelized bottom.
Nut-Free: Skip nuts and add 1/4 cup more coconut or 1/2 cup chopped dried mango for chewy pops.
Mini Loaves/Muffins: Bake in mini pans or muffin tins (18–24 minutes for muffins). Great for portion control, allegedly.

FAQ

Can I make this dairy-free?

Yes. Use coconut oil or a vegan butter for the fat and swap the yogurt/sour cream with a thick coconut yogurt.

Flavor will skew more coconut-forward, which is hardly a tragedy.

Do I have to use rum?

No. Replace with milk or pineapple juice. The rum adds depth but the bread is still fantastic without it.

Why brown the butter?

Browning creates nutty, toffee-like notes that amplify banana and coconut.

It’s a 5-minute move that makes you look like a pro. IMO, it’s the difference between “good” and “memorable.”

How do I know it’s done?

Insert a toothpick in the center. You want a few moist crumbs, not wet batter.

The top should spring back lightly when tapped.

Can I reduce the sugar?

You can cut up to 1/4 cup without wrecking the texture, especially if your bananas are super ripe. Any more and it may lose structure and browning.

What if my loaf sinks in the middle?

Usually underbaking or too-wet batter. Make sure pineapple is well-drained, measure flour accurately, and bake until fully set in the center.

Is it safe to double the recipe?

Absolutely.

Use two 9×5 pans or one standard loaf plus 12 muffins. Rotate pans halfway and add a few minutes to the bake if needed.

In Conclusion

This Hawaiian banana bread recipe is comfort food wearing a lei—familiar, but with a breezy, tropical twist. The combo of brown butter, ripe bananas, pineapple, and coconut delivers big flavor with minimal drama.

Keep a loaf on standby for breakfasts, gifts, or your 3 p.m. slump. One slice and you’ll get it: vacation vibes, zero plane ticket.