Hawaiian Banana Pineapple Loaf
If you’re looking for a loaf that tastes like sunshine in every bite, this Hawaiian Banana Pineapple Loaf is it. Sweet, ripe bananas meet juicy pineapple for the perfect tropical twist on classic banana bread. It’s soft, moist, and naturally full of flavor, with just the right balance of fruity sweetness. Perfect for breakfast, a snack with coffee, or even as a light dessert, this loaf brings a little island-inspired escape straight to your kitchen.
🌺 Why You’ll Love This Recipe
Tropical flavor twist – A mix of sweet banana and juicy pineapple gives this loaf a sunny, vacation-worthy flavor.
Super moist & soft – Pineapple keeps the bread extra tender without needing a lot of added fat.
Easy to make – One bowl, simple ingredients, and no fancy equipment required.
Perfect anytime – Enjoy it for breakfast, brunch, an afternoon snack, or as a light dessert.
Crowd-pleaser – It’s a unique take on banana bread that always gets compliments.
🥥 Ingredient Swaps & Variations
Flour – Use whole wheat flour for a heartier texture, or gluten-free all-purpose to make it GF-friendly.
Sweetener – Swap regular sugar for coconut sugar, maple syrup, or honey for a more natural sweetness.
Oil/Butter – Use coconut oil for extra tropical flavor, or Greek yogurt for added protein and lighter texture.
Add-ins – Stir in shredded coconut, macadamia nuts, or chocolate chips for extra flavor.
Fruit – If you don’t have pineapple, try mango or papaya for a fun tropical spin.
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Hawaiian Banana Pineapple Loaf
A tropical classic with a buttery caramelized pineapple topping and a light, fluffy vanilla cake made with pineapple juice for extra flavor. Perfect for summer gatherings or whenever you’re craving a sunny, sweet treat!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 3 small ripe bananas
- ½ cup pineapple juice
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup macadamia nuts, dry roasted & chopped
- ½ cup unsweetened coconut flakes
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, light brown sugar, baking powder, baking soda, and salt.
- In a large bowl, mash bananas until smooth. Whisk in eggs, vanilla, pineapple juice, and melted butter until fully combined.
- Gently fold dry ingredients into the wet mixture until just combined (don’t overmix).
- Fold in macadamia nuts and coconut flakes.
- Pour batter into prepared loaf pan and smooth the top. Add some more macadamia nuts and coconut on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Slice and enjoy!
