Hawaiian banana nut bread is an old-fashioned favorite in the South. It’s homemade banana bread but better, as every moist slice is dotted with chopped pecans, pineapple chunks, and shredded coconut.
If you have been reading Southern Plate for any length of time, or have a copy of my third cookbook, Sweetness, this Hawaiian banana nut bread recipe may be familiar to you. That is because I originally posted it five years ago and told the amazing story of Miss Molcie. But some recipes are worth the extra special treatment and this is definitely one of them so I’m posting it again with photos befitting the splendor of this amazing bread. You can see that original post by clicking here.
Now, banana bread recipes are nothing new on Southern Plate. I have published quite a few over the years, like cream cheese banana bread, homestead banana bread, and cranberry banana bread. But today we’re talking about Hawaiian banana nut bread. It’s basically homemade banana bread but better, as every moist bite of banana bread includes chopped pecans, crushed pineapple pieces, and shredded coconut. These are such tropical flavors synonymous with Hawaii.
Besides these three main ingredients, what else do you need? Well, the usual baking suspects, like sugar, flour, baking soda, salt, eggs, oil, and vanilla extract. We also need some mashed banana and ground cinnamon for that quintessential banana bread flavor. The instructions are as easy as 1, 2, 3. Mix the dry ingredients together, mix the wet ingredients together, and then combine the two.
That’s all there is to it. This Hawaiian banana nut bread recipe makes two bread loaves, so pour the bread dough into two cake pans and patiently wait for them to bake and get that golden brown crust. That crunchy top combined with the moist texturized bread = heaven. Enjoy a slice for breakfast or as a snack with a cup of coffee. Either way, I hope you enjoy this Hawaiian nut bread as much as me.
- All-purpose flour
- Granulated sugar
- Baking soda
- Ground cinnamon
- Chopped pecans
- Shredded coconut flakes
- Ripe bananas
- Crushed pineapple
- Vanilla extract
- Coconut extract or flavoring
How to Make Hawaiian Banana Nut Bread
In a large bowl, whisk together the dry ingredients.
In a separate bowl, do the same for the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir with a spatula or large spoon until just moistened and combined.
Be careful not to overmix.
Divide the mixture evenly among two well-greased loaf pans.
If your pans aren’t nonstick you may want to grease and flour them.
Bake at 350 for 1 hour and 15 minutes, until lightly brown and a toothpick inserted in the center comes out clean.
Remove from oven and allow the loaves to cool for 10 minutes before turning out of the pan to cool completely.
Best when enjoyed with friends and loved ones!
- Store leftover bread in an airtight container at room temperature for up to 4 days.
- You can also freeze banana bread slices for up to 3 months. Double wrap them to avoid freezer burn, then thaw them at room temperature before serving.
- You can easily substitute the pecans for chopped walnuts or chopped macadamia nuts.
- Now, some banana nut bread recipes also include 1 cup of diced maraschino cherries for extra sweetness and flavor. If you’d like to add them to your bread batter, go right on ahead!
- If you want to enhance the coconut flavor, use melted coconut oil instead of vegetable or canola oil.
- Want to make Hawaiian banana nut bread muffins? You can either make one loaf and 12 muffins or 24 muffins. Line a muffin tin with liners, add the batter and cook for approximately 30 minutes.
How do you serve Hawaiian banana nut bread?
It tastes delicious as is, but it also tastes delicious when served warm with a spread of butter or cream cheese. Simply reheat slices in the microwave or air fryer.
Check out these other quick bread recipes:
- 3 cups plain flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 heaping teaspoon ground cinnamon
- 1 cup chopped pecans
- 1 cup shredded coconut
- 3 whisked eggs
- 2 cups mashed bananas
- 1.5 cups vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 to 2 teaspoons coconut extract to taste
- 1 8-oz can crushed pineapple, drained
- In a large bowl, whisk together dry ingredients.3 cups plain flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 heaping teaspoon ground cinnamon, 1 cup chopped pecans, 1 cup shredded coconut
- In a separate bowl, whisk together wet ingredients.3 whisked eggs, 2 cups mashed bananas, 1.5 cups vegetable or canola oil, 2 teaspoons vanilla extract, 1 to 2 teaspoons coconut extract to taste, 1 8-oz can crushed pineapple, drained
- Add the wet mixture to the dry mixture and stir with a spatula just until moistened.
- Pour into 2 greased and floured 5x9-inch loaf pans.
- Bake at 350 for 1 hour and 15 minutes. Cool in pans on a wire rack for 10 minutes.
- Remove from pans to the wire rack and cool completely.
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From Micah 6:8