With sweet pineapple and buttery macadamia nuts, this easy Hawaiian Banana Bread recipe will have you dreaming of the islands.
As I write this post, it is 17 degrees and everything in sight is covered in snow – brrr! I couldn’t be farther from the warm, sunny beaches of Kauai.
While I don’t have current plans to visit my favorite island, I’ll have to settle for remembering past trips as I snack on a slice of Hawaiian Mac Nut Banana Bread.
One of my favorite treats on Kauai was the locally made banana bread. So delicious with breakfast or as a snack at the beach. The sweet pineapple is a nice complement to the bananas and the chopped nuts add just the right amount of texture.
Although banana bread shows up regularly in the ARM house, sometimes I like to change things up. Hawaiian Mac Nut Banana Bread is a tasty variation of a family favorite. The crushed pineapple and macadamia nuts add a wonderful tropical flavor and turn a basic quick bread into something special.
I’ve included some helpful tips to make this recipe but scroll to the bottom for a printable recipe card if you don’t want the tips.
Best Bananas for Hawaiian Banana Bread
You’ll want to use overripe bananas for the best results. The ones that have gone soft and are covered in brown spots will give you the optimum flavor.
And that’s perfect because your family won’t eat a banana with a brown spot (or is that just my family?!).
Do I Have to Use Macadamia Nuts?
Check your local membership warehouse for the best prices on nuts. My Costco had 24 oz. bags of macadamia nuts for an affordable price.
If macadamia nuts aren’t in your budget, simply substitute with walnuts. It will still be amazing – promise.
You can also leave the nuts out if you must. The Boy doesn’t like nuts, so I make one nut-free loaf for him. If you have the same issue in your home, cut the quantity of nuts in half for a single loaf. Reserve a few nuts to sprinkle on top of the loaf before baking. You don’t want the nut-hater to mistakenly take a bite of nuts, after all. 😱
Is Banana Bread Healthy?
The recipe has bananas so it’s gotta be healthy, right?! Yea, not so much.
I’ve modified the original recipe to make it healthier, without compromising the amazing tropical flavor. Greek yogurt replaces most of the oil. And the quantity of sugar is fairly low (less than 1/2 cup per loaf).
Go ahead….have 2 slices. You know you want to.
Can I Freeze this Hawaiian Banana Bread Recipe?
This recipe yields 2 lovely loaves of quick bread, more than enough for a tasty breakfast or mid-day snack. Hawaiian Mac Nut Banana Bread also freezes well. Simply wrap the second loaf in 2 layers of plastic wrap, place in a freezer bag and pop in the freezer to use another day.
Tools to Make Hawaiian Banana Bread
Originally published 1/8/16.
More Baked Goods Recipes You May Enjoy:
Hawaiian Mac Nut Banana Bread
- 3 cups flour
- 3/4 tsp. salt
- 1 tsp. baking soda
- 3/4 cup sugar
- 1 tsp. cinnamon
- 3 eggs, beaten
- 1/4 cup oil, I used sunflower oil
- 1/3 cup Greek yogurt, use plain, vanilla or pineapple flavored
- 2 cups mashed ripe bananas
- 8 oz. can crushed pineapple, well drained then flaked/separated
- 2 tsp. vanilla
- 1 cup macadamia nuts, chopped (or walnuts)
- Preheat oven to 350.
- Grease and flour 2 loaf pans. Set aside.
- Combine flour, salt, baking soda, cinnamon in a medium bowl.
- Add sugar, eggs and oil in a large bowl and mix until combined.
- Add yogurt, bananas, pineapple, vanilla and macadamia nuts to the sugar mixture and stir to combine.
- Add flour mixture to egg mixture and stir just until the dry ingredients are moistened.
- Pour batter into the prepared loaf pans, dividing equally.
- Bake at 350 degrees for about 60-70 minutes, or until toothpick inserted in center comes out clean.
- Cool for 10 minutes in pans, then transfer loaves from pan and continue cooling on a wire rack.
- Recipe makes 2 loaves.
- To store in freezer: double layer of plastic wrap, place in a freezer bag.
Recipe was adapted from The Splitcoaststampers Cookbook Volume 1 - 2005.
- Nutritional information is provided as a reference.