Hawaiian Nut Banana Bread is an easy one-bowl bread that’s soft, moist, and packed with tropical flavors. Ready in an hour, try it today!
You have definitely had Banana Bread, you’ve maybe even had Banana Nut Bread, but have you tried Hawaiian Banana Nut Bread? Even if you have before, you’re in for a treat with this easy Baked Goods recipe that will impress your family, friends, and dinner guests.
Sabrina’s Hawaiian Nut Banana Bread Recipe
This is the best banana bread to share for a summer picnic or BBQ. Hawaiian banana bread is full of flavor, as well as pineapple and coconut, and is a great dessert if you’re trying to feed a large group (or if it’s all for you, we won’t judge).
Recipe Card
Ingredients
- 3 cups flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 4 large bananas , mashed (very ripe bananas)
- 1 cup walnuts , chopped
- 8 ounces crushed pineapple , drained
- 2 cups sweetened flaked coconut
- 1 1/2 cups maraschino cherries , chopped
Instructions
- Preheat oven to 350 degrees and spray two 9×5 inch loaf pans with baking spray (or butter and flour them).
- Sift together the flour, salt, baking soda and cinnamon into a large bowl.
- Whisk in the eggs, oil, sugar and bananas until combined.
- Fold in the walnuts, drained crushed pineapple, sweetened flaked coconut and maraschino cherries then pour the batter evenly into two pans and bake them for 60 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before removing from loaf pans.
Nutrition
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Sabrina’s Tip
Make sure not to overmix the batter. Stir it just until everything is combined, then leave it alone for the best texture. Bake until you can insert a toothpick into the center of each loaf and it comes out clean.
Table of contents
About this Recipe
In this recipe I swap out the macadamia nuts for walnuts (either way would taste delicious!) but the maraschino cherries and the coconut helps to keep this banana bread extra moist! When we returned from Hawaii we spent the better part of a week baking all the quick breads we enjoyed on the island while the memories were still fresh and this recipe is right up at the top of our favorites!
Pairing Suggestions
- Vanilla Ice Cream: Serve your bread with a scoop of ice cream you made yourself to really impress your family, your guests and yourself. It’s much easier to make than you think and you can use this same recipe to make all sorts of different flavors.
- Homemade Whipped Cream: You can easily whip up (pun intended) this classic topping in a matter of minutes. Whipped cream dresses up the Hawaiian Banana Bread and adds an awesome texture to it.
- Cold Brew Coffee: Have a relaxing morning and enjoy this bread with a glass of ice cold brew coffee. It’s the best way to start your day!
How to Store
- Serve: If you keep it in an airtight container, banana bread is good for about 3 days at room temperature, although it may start to get stale. So don’t worry if you left the bread out last night, you can still have a slice.
- Store: Your leftovers will last a bit longer in the fridge. If you wrap the loaf up in plastic wrap, it will stay good for about 1 week.
- Freeze: You can freeze leftover bread for about 2 to 3 months. In order to enjoy it while it’s still moist, I would recommend thawing it and eating it before you hit the 3 month mark.
Ideas to Serve
You can have a full Hawaiian themed dinner and serve this delicious bread for dessert. Try Hawaiian Shoyu Chicken for a Hawaiian take on a Japanese sauce. Baked Bacon Egg and Cheese Hawaiian Sliders are another great options with Hawaiian Macaroni Salad on the side.
Variations
- Nuts: You can use macadamia nuts, pecans or cashews along with or instead of walnuts if you want to experiment with the texture and flavor of the bread.
- Tropical Flavors: Add things like crushed pineapple or shredded coconut for even more tropical flavor.
- Spices and Extracts: You can add even more spices to your bread to get the exact flavor you enjoy like more cinnamon, nutmeg, coconut or vanilla.
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These photos were in a previous version of this post
I never leave reviews but this was great. Due to a nut allergy we had to leave them out. So we replaced them with chocolate chips and man was it good. Thank you for such a great recipe
Glad it worked for you Miranda and thank you for the 5 stars!
Can you adjust this to make muffuns?
What can the maraschino cherries be replaced with since I don’t like the dye used to make them. Thank you.
I’m sure you might be able to find a more natural alternative to making your own online. I don’t have a recipe but will add it to my research list.
Love your twist on this classic! We all loved it.
I’m so glad you all enjoyed it.
We are loving his twist on classic banana bread.
Fantastic!
Great recipe – I love Hawaiian Nut Banana Bread!
Thank you Melissa.
I love making banana bread with my kids! My loaf turned out great and was super moist!
It’s so fun getting the kids involved. I’m so glad you all enjoyed it.
This recipe is just ok. Very dense. I find that it lacks flavor. For the cup of oil I substituted 1/2 cup unsweetened applesauce and only 1/2 cup oil so it does not have an oily texture. The recipe calls for vanilla, but not the amount to be used so I used one teaspoon. I don’t think I will make this again.
I’m sorry it didn’t turn out well for you. I ended up removing the vanilla from the recipe because it didn’t need the flavor. I hope you try some of my other bread recipes in the future and that they turn out better for you.
your instructions call for vanilla, in batter but, not in ingredients.
Not to clear on steps 4 and 5. Sound like repeats.
The bread sounds wonderful.
Yes sorry, I work on the steps of the ingredients a lot and rework things. I must’ve left the two versions in by accident, thank you for catching it so quickly, I edited out the duplicate.
I love love your recipes , they are so delicious and on point. My family and I truly enjoy them.
I looked at your ingredient list for the Hawaiian Nut Banana Bread but did not see how much vanilla to use. My guest would be one teaspoon?
I actually removed vanilla from the recipe because in the testing with the maraschino cherries and the coconut you don’t need it at all. With the vanilla costs being so high I didn’t want to waste the vanilla if you can’t even taste it. In my previous testing I did use 1 teaspoon though. You won’t go wrong either way. 🙂
And thank you so much for the kind words!
Sabrina, I make this exact receipe every year and everyone loves it! You did a great job on all ingredients so Thank you! Its my favorite bread for anytime of the year! I wouldnt change a thing!
One of our favorites too, Cindy. Thanks for the kind review.