What's the difference between Hawaiian banana bread and regular banana bread?

The main difference lies in the ingredients. Hawaiian banana bread includes tropical additions like crushed pineapple, shredded coconut, and sometimes macadamia nuts, giving it a richer, sweeter, and more aromatic flavor than regular banana bread. It’s extra moist and layered with texture — a slice of paradise in every bite.

Why is Hawaiian bread different?

Hawaiian-style bread, including Hawaiian banana bread , often incorporates sweet, fruity, and buttery elements. In traditional Hawaiian sweet breads (like King’s Hawaiian rolls), the difference comes from the use of pineapple juice and a softer, enriched dough. For banana bread, it’s the tropical fruits and nuts that set it apart.

What is Hawaiian banana?

A Hawaiian banana usually refers to the apple banana, a small, sweet, and tangy variety native to the islands. It’s firmer than the typical Cavendish banana and perfect for baking. Its rich flavor makes it a star ingredient in authentic Hawaiian banana bread.

Hawaiian Banana Bread – The Best Tropical Recipe (2025)

Name: Hawaiian Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 3 ripe bananas, mashed; 1 cup crushed pineapple, drained; 2 eggs; ½ cup vegetable oil (or melted coconut oil); ½ cup granulated sugar; ¼ cup brown sugar; 1 ¾ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 tsp vanilla extract; ½ cup shredded coconut (sweetened or unsweetened); ½ cup chopped macadamia nuts (or walnuts/pecans); ½ tsp cinnamon (for warmth); ¼ cup mini chocolate chips (for a dessert-style twist)

Hawaiian Banana Bread

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Hawaiian Banana Bread is a tropical twist on the classic banana loaf, infused with crushed pineapple, shredded coconut, and buttery macadamia nuts. Inspired by cozy baking sessions with my mom and born from a creative day in the kitchen, this moist and flavorful bread brings the warmth of the islands to your home. It’s perfect for breakfast, brunch, or a sweet snack — and always made with aloha.

Author: Helen
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Cuisine: Hawaiian

Ingredients

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3 ripe bananas, mashed
1 cup crushed pineapple, drained
2 eggs
½ cup vegetable oil (or melted coconut oil)
½ cup granulated sugar
¼ cup brown sugar
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
½ cup shredded coconut (sweetened or unsweetened)
½ cup chopped macadamia nuts (or walnuts/pecans)

Optional Add-ins:

½ tsp cinnamon (for warmth)
¼ cup mini chocolate chips (for a dessert-style twist)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash bananas. Stir in crushed pineapple, eggs, oil, sugars, and vanilla until well combined.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
Gradually add dry ingredients to the wet mixture. Stir just until combined — avoid overmixing.
Fold in shredded coconut and chopped macadamia nuts.
Pour batter into prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy warm or at room temperature.

Notes

Storage Tips: Wrap tightly and store at room temperature for 2–3 days, refrigerate for 4–5 days, or freeze for up to 3 months.
Reheating: Microwave slices for 10–15 seconds or toast lightly to revive texture.
Vegan Option: Use 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and plant-based oil.
Gluten-Free Option: Use a 1:1 gluten-free flour blend; add ½ tsp xanthan gum if needed.
Serving Suggestions: Delicious served with butter, alongside yogurt and fresh fruit, or as a sweet dessert topped with whipped cream or ice cream.

Nutrition

Serving Size: 1 slice
Calories: 285
Fat: 14g
Carbohydrates: 38g
Protein: 3g

Find it online: https://www.easytastykitchen.com/hawaiian-banana-bread-recipe/