Nothing Hawaiian about it guys. It has pineapple in it. And macadamia nuts if you have them hanging around. If not, any old nut will do. Coconut oil makes it super delicious, but coconut oil is expensive so I typically use a regular, boring neutral oil.

It is quite moist, quite delicious, and always a winner in my house.  It’s also very forgiving.  I have been known to put six bananas in it.  What?  I like bananas.  You can reduce the sugar too, which I usually do if I add more bananas.  Want chocolate chips in it?  Dooo it!  Or even better, chocolate covered macadamia nuts!

Perfect for school lunch boxes too if you have kiddies hanging around.

And like any quick bread, it comes together fast!

Remember kids, sugar is considered a wet ingredient so don’t toss it in with your dry ingredients.



3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup chopped nuts
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1.5 cup neutral oil or coconut oil
2.5 cups ripe, smashed up bananas, I use 4 bananas
1 – 8ounce can drained, crushed pineapple
2 teaspoons vanilla


Preheat oven to 350°.  Combine dry ingredients. Stir in the nuts and set aside.

Combine remaining ingredients. Add to the dry ingredients, stirring until the batter is moistened.

Pour into a butter smeared or parchment paper lined or non-stick sprayed loaf pan.

Bake until the top is golden and it’s done in the center when you stick a toothpick (butter knife) in. This is approximately 1 hour, but it all depends on the pan you use. If you’re making muffins, this will not be 1 hour. The smaller the loaf the less time.

25 thoughts on “Hawaiian Banana Nut Bread”

  1. Oh I love banana bread but would never have thought about putting pineapple in it! Good shout! I might give it a try next time – although I’m not sure you can beat good old banana and chocolate chips! #twinklytuesdays

    1. No, you’re right. While this version is really good, you can’t mess with good old banana and chocolate chips….but chocolate covered macadamia nuts maybe?

  2. It must be that much moister with the addition of pineapple. I also like to vary the amount of bananas that get mixed in, especially if they are leaning towards the overripe state…Never tried macadamia nuts in banana bread before though. Sounds pretty cool, I love them on their own.

    1. I’ve never thought of using pineapple in my banana bread before – it sounds like a delicious twist to a classic! Thanks for linking up to this weeks Creative K Kids’ Tasty Tuesday – I can’t wait to see what you create next week!

    2. Yeah, it’s really nice. What I was thinking I’d do, just to test, is put fresh slices on the bottom of the pan, like a pineapple upside down thing, but I didn’t want mess up a good thing.

      Sorry (to you and everyone) for the delay in
      responding been getting hurricane prepared.

    1. This is the first thing I read this morning and I laughed out loud. Hate to say it, but you gotta love it when the kids don’t like it and you don’t have to share. Result is right. (still chuckling)

  3. AWESOME! Can’t wait to make this or have my kids make it since they are now getting into baking. They are going to love it! Just pinned this!:)

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