Hawaiian Banana Nut Bread

Try a tropical spin on quick bread with this simple, scrumptious recipe! It makes for the most melt-in-your-mouth banana bread you’ve ever tasted!

Hawaiian Banana Nut Bread – The most melt-in-your-mouth banana bread EVER. Get the simple, scrumptious recipe! | thecomfortofcooking.com

It really is a great thing to have a handy hubby, I tell ya! A few weeks ago, we had our good friend Anique over for a little tech talk 101, since she was having some computer issues. In return, we got this amazingly moist and flavorful banana bread from the baking queen down the block. Yes indeedy, folks. Looks like we moved to the right neighborhood!

Hawaiian Banana Nut Bread – The most melt-in-your-mouth banana bread EVER. Get the simple, scrumptious recipe! | thecomfortofcooking.com

She was sweet enough to share the recipe with me, and I got right to whipping up this heavenly Hawaiian banana nut bread on my own. It turned out perfectly melt-in-your-mouth delicious, even showing my husband the light toward loving banana bread!

Hawaiian Banana Nut Bread – The most melt-in-your-mouth banana bread EVER. Get the simple, scrumptious recipe! | thecomfortofcooking.com

Try this scrumptious tropical spin on banana bread for yourself, and I guarantee you’ll never go back to your original recipe. It’s best served warm with a bit of melted butter or softened cream cheese, but if there’s no time for dressing it up just dig in!

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PrintPrint Recipe

Hawaiian Banana Nut Bread

Yield: Makes 1 loaf


1 1/2 cups flour
1 cup granulated sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
3/4 cups vegetable oil
1 cup mashed ripe banana (from 2 bananas)
1 can (8 oz.) crushed pineapple, drained
1/2 cup chopped walnuts


Preheat oven to 350 degrees F. Coat a loaf pan with baking spray, or lightly butter and dust with flour. I also recommend putting a strip of parchment paper in the loaf pan to make for easy removal.

In a large bowl, combine flour, sugar, baking soda and salt. In a separate medium bowl, combine eggs, vanilla, vegetable oil, banana and pineapple; mix well. Add wet mixture to dry mixture, stirring just until batter is moistened. Stir in chopped nuts. Pour into loaf pan.

Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing to a wire rack.



30 Responses to “Hawaiian Banana Nut Bread”

  1. #
    Laura (Tutti Dolci) — September 26, 2012 @ 5:35 am

    I love this tropical spin on banana bread, scrumptious!

  2. #
    london bakes — September 26, 2012 @ 8:31 am

    Love these tropical flavours, it’s like a ray of sunshine on a gloomy September day!

  3. #
    Blog is the New Black — September 26, 2012 @ 9:31 am

    Love the idea of HAWAIIAN banana bread! :)

  4. #
    Jen @ Savory Simple — September 26, 2012 @ 12:41 pm

    I love the flavors here. How delicious!

  5. #
    Elizabeth@ Food Ramblings — September 26, 2012 @ 12:45 pm

    banana bread with pineapples, yum!!

  6. #
    Paula — September 26, 2012 @ 12:56 pm

    Oh I can imagine how flavourful this is with the pineapple added in!

  7. #
    Rocio Pena — September 26, 2012 @ 1:08 pm

    It. Was. Delish!!! Even my 4 1/2 year old couldn’t get enough…she told me, “Mommy, Georgia is a great cook. Call her to make more.” So get on it Georgia…and you know where my swing is to drop off any and all goodies you make!

  8. #
    Lindsey — September 26, 2012 @ 1:21 pm

    What a delicious twist on classic banana bread! I can’t wait to try this!

  9. #
    Simply Sweet Justice — September 26, 2012 @ 1:30 pm

    Great tropical twist! I recently made a tropical banana bread for my blog with coconut! :) YUM!

  10. #
    Jessica@AKitchenAddiction — September 26, 2012 @ 1:40 pm

    Oh yum! Love the idea of a tropical banana bread!

  11. #
    Hayley @ The Domestic Rebel — September 26, 2012 @ 2:11 pm

    This looks so tropical and delicious! Love this fun twist :)

  12. #
    claire @ the realistic nutritionist — September 26, 2012 @ 3:03 pm

    This looks phenominal Georgia!!

  13. #
    Bree — September 26, 2012 @ 7:04 pm

    This looks awesome!

  14. #
    Chung-Ah | Damn Delicious — September 26, 2012 @ 8:42 pm

    I absolutely love the idea of adding pineapples in this! Will definitely have to try soon!

  15. #
    Hotly Spiced — September 26, 2012 @ 9:17 pm

    That looks good. What a great addition to the traditional banana bread and I like the addition of the nuts too – great texture! xx

  16. #
    Sandra Lee — September 26, 2012 @ 9:48 pm

    This is going to be soooo good! Thanks Gerogia.

  17. #
    Steve2 in LA — September 27, 2012 @ 6:45 am

    Next time, try adding some grated coconut and macadamia nuts (instead of the walnuts) to this combo. It’ll rock your world.

  18. #
    Monet — September 27, 2012 @ 12:37 pm

    Hawaiian banana bread sounds just scrumptious! I made banana bread and posted it on the blog too. Great minds think alike!

  19. #
    The Food Hound — September 27, 2012 @ 6:12 pm

    Mmmm, I love banana bread, and anything that makes it even more moist and delicious than it already is! I totally agree that macadamia nuts would be a great sub for walnuts. You are so lucky to live near baking neighbors! I’m the baking neighbor around here, haha :)

  20. #
    Lynna — October 1, 2012 @ 7:20 pm

    Totally loving this banana bread!

  21. #
    Lisa @ akawest — October 4, 2012 @ 2:05 pm

    Oh, I know I will love this. Pinning, following…the whole dealie!

  22. #
    Anonymous — October 26, 2012 @ 3:18 pm

    I just made this bread, but the loaf is still very wet…..so going to leave in for another 15 minutes or so. any suggestions on what the problem is?? 350 for an hour correct?

  23. #
    Georgia | The Comfort of Cooking — October 26, 2012 @ 3:24 pm

    After an hour of baking at 350 degrees, your bread should be mostly baked but if it isn’t, continue baking until a toothpick comes out clean. I would also double check that your oven is actually heating to 350 when set to that temperature.

  24. #
    gypsy724 — December 31, 2012 @ 7:42 pm

    Incredibly moist! Yummy recipe. I made it without the nuts and swapped 1/2 C flour for whole wheat. Good stuff. Thank you.

  25. #
    Belinda — May 18, 2013 @ 4:43 pm

    Making this for a school bake sale just need to know if I make mini loaves how long do they bake for and at what temp

    • Georgia — May 19th, 2013 @ 10:55 am

      I’ve never made this as mini loaves, but similar recipes I’ve baked “mini” by reducing to 325 degrees F and baking for 38-41 minutes. You could give that a try!

  26. #
    ALIA ALLAWI — December 15, 2013 @ 3:12 am

    this was the best recipe i have tried… it was so great, who ever had a bite HAD TO HAVE the recipe… well done…

  27. #
    Roma — April 22, 2014 @ 1:07 pm

    Very tasty cake – I cooked it for my in-laws and they loved it!

  28. #
    Florence — April 5, 2015 @ 7:55 pm

    i made this today and its more of a cake than a bread. But, it is yummy! I preheated the oven and baked it a whole hour. It was still a little raw on the top so I baked it 15 minutes longer on top of a cookie sheet so the bottom would not burn. That was the trick.

  29. #
    Jean — May 28, 2015 @ 8:45 am

    I have this in the oven right now! I had to alter this slightly because I don’t eat eggs, so I used chia meal as an egg substitute . Also, I replaced the oil with coconut milk to add to the tropical feel. The batter was good but was too sweet for my taste I would probably reduce the sugar by at least 1/4 cup next time.

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