HAWAIIAN BANANA BREAD
Hawaiian banana bread is so good and so easy to make. I love this bread in the mornings with my coffee. The pineapple just adds something making this bread extra special. This is a wonderful bread to give as a gift to a neighbor or friend or take it to someone who is ill or not able to get out of the house. You could double this recipe. It keeps for several days in a cool place. Make it for any gathering as a delicious treat your guests will love. You might also like my recipe for best banana bread ever.
Hawaiian Banana Bread Ingredients Needed:
All-purpose flour
Salt
Baking soda
Ground cinnamon
Eggs
White granulated sugar
Butter
Bananas
Can of crushed pineapple in juice
Vanilla extract
Nuts, pecans or walnuts
You can drizzle with my recipe for basic powdered sugar glaze. You could also add 1/2 cup coconut to this recipe. This bread is the perfect addition to any breakfast or brunch. We love pecans in this bread but if you are not a fan of nuts simply leave them out. Most bread recipes are versatile.
If you have followed our website for any amount of time you know we love banana bread. We probably have over 15 banana bread recipes! This Maple Banana Bread is wonderful for the Fall season.
“Kudos to you the Southern lady. I’ve made this repeatedly over and over again . It’s absolutely fantastic no changes to the recipe. Those of you who have not made this yet, fair warning you don’t need to freeze it. It just disappears, and I double the recipe. Thank you for the fantastic recipe!” – Sonya
“This recipe is amazing. I made it exactly as the recipe called for, no changes. I tripled the recipe and made three loaves. This is a definite do-over and will be hand-written in my “keeper” recipe book that I put all my do-over recipes.” – Robin
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Hawaiian Banana Bread
Video
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 eggs
- 3/4 cup white granulated sugar
- 1 stick butter or 1/2 cup or 8 tablespoons softened
- 2 ripe bananas mashed
- 1 8 ounce can crushed pineapple in juice, undrained
- 1 teaspoon vanilla extract
- 1 cup chopped nuts pecans or walnuts
Instructions
- Whisk together the flour, salt, baking soda and cinnamon. Set aside. Cream the eggs, sugar, butter using a mixer. Add bananas, crushed pineapple and vanilla extract and continue mixing. Combine with flour mixture and mix all together with mixer.
- Fold in nuts with spoon. Spray a 9 x 5 loaf pan with cooking spray. Add your batter to the pan and bake in preheated 350 degree oven for 60 to 65 minutes until middle tests done.
- Remove from oven and let cool for 10 minutes before removing from pan. Can drizzle with my recipe for basic powdered sugar glaze. Makes 1 loaf.
Don’t Forget to Pin Hawaiian Banana Bread.
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I made this delicious Hawaiian Banana Nut bread. The only thing I changed is I added 3 bananas instead of 2 and only had half an 8 oz can of pineapple rings left. I used a pastry chopper to crush the rings of pineapple. This bread is my favorite banana bread now. So moist and tasty!!
YAY! So glad it was such a hit!
I made this yesterday and we both LOVED it. This is the best banana bread I have ever eaten.
So glad you enjoyed it! We love this one too!!
I have made this recipe dozens of times, it’s fabulous! Everyone that has a piece has 2 or more, it’s a keeper for sure. Great job I’m so happy I found your recipe southern lady.
We are thrilled you found it too!! So glad its a hit!
I made this today following the recipe exactly. It was very good but the texture was very crumbly. Diddy I do something wrong ?
Hi Elaine, if your bread is crumbly, then one of two things probably happened. You overmixed the batter, or you baked it too long. Over-mixing will change the texture of any bread/cake, and baking it too long will take out the moisture causing it to be dry and crumbly. Hope that helps!
This is the only banana bread I’ve made that I couldn’t stop eating. However, I didn’t have a can of pineapple and didn’t have time to run to the store so I used a couple of 4-oz containers of apple sauce instead. So delicious but I would definitely try it with pineapple next time.
Kudos to you the Southern lady. I’ve made this repeatedly over and over again . It’s absolutely fantastic no changes to the recipe. Those of you who have not made this yet, fair warning you don’t need to freeze it. It just disappears, and I double the recipe.
Thank you for the fantastic recipe!
Outstanding!!! I originally made with only almond flour……very crumbly. Today, I used 1 cup AP flour and 1 cup almond flour…….
I will always make this bread!!!!!!
Can I freeze this banana bread for 10 days?
I’ve never tried it but see no reason why it wouldnt work. I would add the glaze after I defrosted it.
This recipe is amazing. I made it exactly as the recipe called for, no changes. I tripled the recipe and made three loaves. This is a definite do-over and will be hand-written in my “keeper” recipe book that I put all my do-over recipes.
This looks great! The recipe calls for an 8 oz can of crushed pineapple and juice – do you put all the pineapple, including all of the juice, in while mixing?
Yes, that is correct.
Moist and delicious.
I just made the Hawaiian bread, and it’s delicious! I’m also making a glaze, but using rum extract instead of vanilla. Cocoanut extract would be good too!
Can I use grapeseed oil instead of butter?
You can try it, I have only made it by the recipe.
Made this morning in mini loaf pan. Also added baking powder and nutmeg to the dry mix. Next time I will toast some coconut and add it to the batter. My husband loves it. Ate two loaves.
Lovely cake adding the pineapple it’s a yummy
I wanted to try and make 4 mini loaves with this recipe. I love Hawaiian banana bread. Do you think this recipe for one loaf would make 4 small mini loaves? Would I then cut the baking time in half? Thank you for this recipe!
I have not tried making mini loaves but I feel like it might work, Lynne. Yes, I would definitely cut the time down and just check the centers to make sure they are done. Sounds like a great idea and a great gift. Merry Christmas to you and your family.
Bread turned out great!
I cut the sugar to 1/2, still sweet enough with banana & pineapple.
I make some and share with my neighbours.. They love it!
I have also experimented with adding mini chocolate chips or dried cranberry..
Yummy!!.
Have you tried this as muffins? If so, suggestions on cool time?
Cook time
I have not tried it as muffins, Christina, but maybe cut the cook time by 10 minutes if you make muffins and check centers. Hope this helps.
I just made as muffins. They were perfect after 18 minutes. They smell wonderful.
Where can I find your recipe for powdered sugar glaze? Just made two batches of the Hawaiian bread. Delicious!!
Here is the link, you can always use the search box at the top of any page on our website to search for recipes. Enjoy the bread! https://thesouthernladycooks.com/basic-powdered-sugar-glaze/
If I leave out the banana with it totally change the recipe?can i add carrots too? Thanks
I have not tried the recipe any way but how it is stated. You can try leaving out the banana but it is banana bread. There are lots of other bread recipes on the site if you want to try another. Just type in “bread” in the search box.
What a delicious recipe! I was searching for a tropical banana bread recipe without a ton of added sugar, and this one hit the nail on the head! It’s sweet but not too sweet, and wonderfully moist. I used 1/2 cup roughly chopped macadamia nuts and 1 cup flaked unsweetened coconut as my mix-ins, and I made a glaze with pineapple juice and powdered sugar. My new go-to banana bread recipe! Thank you!
Oh gosh, your additions sound amazing! I may have to remake it using those. I am so glad you found this recipe and love it!
Isn’t this similar to Hummingbird cake?
Some of the ingredients are definitely similar. Here is the hummingbird cake recipe: https://thesouthernladycooks.com/2012/11/29/hummingbird-cake/
This recipe is terrific! The only banana bread I will make, only I use rum extract instead of vanilla extract in the bread and glaze. The coconut gives it an unexpected layer of flavor and texture.
So glad you enjoyed this bread Jana. Thank you so much for letting me know. Have a wonderful week!