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!
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!
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!
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!
Hawaiian Banana Nut Bread
- 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 or chopped macadamia nuts
- 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.
I love this tropical spin on banana bread, scrumptious!
Love these tropical flavours, it’s like a ray of sunshine on a gloomy September day!
Love the idea of HAWAIIAN banana bread! :)
I love the flavors here. How delicious!
banana bread with pineapples, yum!!
Oh I can imagine how flavourful this is with the pineapple added in!
What a delicious twist on classic banana bread! I can’t wait to try this!
Great tropical twist! I recently made a tropical banana bread for my blog with coconut! :) YUM!
Oh yum! Love the idea of a tropical banana bread!
This looks so tropical and delicious! Love this fun twist :)
This looks phenominal Georgia!!
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!
This looks awesome!
I absolutely love the idea of adding pineapples in this! Will definitely have to try soon!
That looks good. What a great addition to the traditional banana bread and I like the addition of the nuts too – great texture! xx
This is going to be soooo good! Thanks Gerogia.
Next time, try adding some grated coconut and macadamia nuts (instead of the walnuts) to this combo. It’ll rock your world.
Hawaiian banana bread sounds just scrumptious! I made banana bread and posted it on the blog too. Great minds think alike!
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 :)
Totally loving this banana bread!
Oh, I know I will love this. Pinning, following…the whole dealie!
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.
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?
Incredibly moist! Yummy recipe. I made it without the nuts and swapped 1/2 C flour for whole wheat. Good stuff. Thank you.
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
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!
this was the best recipe i have tried… it was so great, who ever had a bite HAD TO HAVE the recipe… well done…
Very tasty cake – I cooked it for my in-laws and they loved it!
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.
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.
Really enjoyed recipe!
This bread is so moist and delicious! I made a double batch and added coconut to some of it! So very tasty!
Sounds great. I have 2 sizes of loaf pans. What size did you use?
Thank you. Can’t wait to try it.
The pan I used was 9 inches by 5 inches. Happy baking, enjoy!
This loaf is baking in the oven right now! It smells heavenly. I also added about 1/2 cup sweetened shredded coconut because coconut and pineapple are a match made in heaven! Will post again after I’ve tried a slice!
Made it, delicious, i did mini loafs, they cook easier, faster. Wondering if i could sub oil for butter next time?
I recommend sticking with the vegetable oil. However, 3/4 cups melted butter would also work fine. So happy to hear you enjoyed!
Remember, there are no walnuts in Hawaii. For a real “Island” taste switch to macadamia nuts!
That will improve this very nice recipe.
You know, that is a great suggestion. Thank you, Jim!
I’ve yet to try this delicious sounding spin, but can’t wait! I looked for your original banana nut bread recipe that I used last year but can’t seem to find it. Any chance you can send the link? My friends all LOVED it. Thanks!
Hey Ralph! Thanks for your kind comment. Was this the recipe you’re looking for?
The bread was delicious. I used toasted pecans, in place of walnuts. I believe you could cut the sugar to 3/4 cup. The flavor was wonderful.
Sooooo yummy! Moist with perfect flavor! Made a quadruple batch, baked 2 loaves at a time, and had plenty to satisfy everyone’s craving! Thanks for the great recipe!
My loaf is baking now. It smells amazing! Took some advice from above and added a little coconut into the batter as well as sprinkled some to toast on the top. I remembered the banana bread in Maui as being buttery, so I switched a half cup of the oil to butter. Can’t wait till it’s cool so I can taste it!
Delicious!! Loved how moist the pineapple made the bread. I did have to bake about 5 minutes longer to ensure the middle was thoroughly cooked.
I made this also and it was very good, working with gluten free it deeds to become more dryer than with gluten. Therefore I used a mix of brown sugar to regular sugar and I also didn’t drain the pineapples; crushed. Which made it nice and moist. Great recipe. I will make it again.