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Tropical Banana Bread with Pineapple and Coconut


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This Tropical Banana Bread is the softest, most buttery, moist banana bread you’ll ever have. It’s got pineapple, coconut, and toasted macadamia nuts for a sunny twist on a classic loaf. Some riffs on banana bread that I also love are my tahini banana bread and butter pecan banana bread, which you should definitely give a try.

Slice of Tropical Banana Bread.

This recipe is inspired by my trip to Maui. Hawaii is probably one of my favorite places to visit. I’ll never forget having the most incredible tropical banana bread on the Road to Hana, and I’ve been chasing that memory ever since. So I decided to make my own version. It’s a coconut-flaked, banana bread with bits of crushed pineapple, toasted macadamia nuts, and a cream cheese frosting. I love this recipe so much, it brings me back to that trip in Hawaii with every bite. If you’ve been dying to go back to Hawaii like I have, allow a few of my Hawaiian-inspired recipes to take you there for a moment like my poke bowl, pork katsu, and Hawaiian sweet rolls.

Tropical Banana Bread sliced on plate.Tropical Banana Bread sliced on plate.

Ingredients You’ll Need for Tropical Banana Bread

Tropical Banana Bread ingredients.Tropical Banana Bread ingredients.
  1. Ripe bananas – I like using bananas with brown speckles for the perfect natural sweetness, moisture, and the deep banana flavor.
  2. Crushed pineapple – A small amount keeps the crumb tender and adds tropical brightness. Be sure to drain it well so the batter stays balanced.
  3. Macadamia nuts – Toasted in butter, they add richness and a soft crunch. Pecans or walnuts are equally delicious here, but macadamias keep the tropical profile.
  4. Sweetened coconut flakes – These add texture and sweetness throughout the loaf while enhancing the coconut flavor.
  5. Coconut oil – Another layer of coconut flavor that adds to the tenderness of the loaf. You can substitute with a neutral oil if you don’t have it.

For the rest of the ingredients, please refer to the recipe index card below!

Testing Notes

Tropical Banana Bread batter in baking pan.Tropical Banana Bread batter in baking pan.

On the rare occasion when a recipe is perfect on the first try, it’s usually because I’ll use the base method of one of my previous recipes. This recipe is based on my butter pecan banana bread, but make it tropical. I knew I had to have pineapple and coconut in there. I was initially worried about the additional moisture from the crushed pineapple, but an extra few minutes in the oven did the trick!

The point is, a really good base recipe can get you far and open up a whole world of new recipes. I strongly encourage you to follow your cravings and experiment in the kitchen. Something so delicious can come of it!

Quick Tips for the Best Tropical Banana Bread

Use ripe bananas. Riper bananas mash more easily and deliver a stronger flavor.

Allow the melted butter and toasted nuts mixture to cool before adding the eggs, otherwise they will begin to cook.

Cool the loaf fully before frosting. Warm bread will melt the cream cheese frosting.

Use a scale if you can, especially when measuring the wet ingredients, to avoid adding extra liquid, which can extend the baking time.

Make-Ahead & Storage

Storage: Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.

Make Ahead: Bake the loaf one day in advance and frost before serving, or store frosting separately in the refrigerator.

If you tried this Tropical Banana Bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

  • Start by toasting the macadamia nuts. In a small saucepan over low heat, melt a stick of butter. Once the butter has melted, stir in the macadamia nuts and turn the heat to medium. Once the butter starts to bubble and foam up, cook the mixture for a full 2 minutes. Stir very frequently with a silicone spatula, making sure you scrape down the bottom of the pan. This will ensure nothing burns and the butter and macadamia nuts brown evenly.

  • After 2 minutes, the macadamia nuts and butter should be very fragrant. Remove the pan from the heat and immediately transfer the butter macadamia nut mixture to a large bowl. Now add the coconut oil so it melts down and allow the mixture to cool slightly for 5 minutes.

  • During the 5-minute cool down, preheat your oven to 350ºF and grease and line an 8-inch x 4-inch or a 9-inch x 5-inch loaf pan, and put a piece of parchment that spans just the center length with the ends of the parchment hanging over the edge of the pan for an easy way to release the loaf to cool. This cool-down period is also a perfect time to prep and mash the banana.

  • After the 5 minutes are up, add the mashed banana, sugar, vanilla extract, eggs, and crushed pineapple to the butter macadamia mixture and whisk to combine. Then, whisk in the baking powder, baking soda, and salt. Finally, add the flour and use a large silicone spatula to mix everything just until the batter has come together, trying not to over-mix. Lastly, add in the sweetened coconut flakes and mix until combined.

  • Pour the batter into the prepared loaf pan and bake for 65-75 minutes, until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out clean.

  • Let the loaf cool for about 10 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.

Cream Cheese Frosting

  • In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth. Next, add the butter and beat it until smooth, about 15 seconds.

  • Add the powdered sugar, salt, vanilla, heavy cream, and coconut extract, if using. Beat for a full 2 minutes for fluffy and smooth frosting.

  • Once the loaf is cooled, dollop the frosting over the top of the loaf and use the back of a spoon to swirl it all over. Sprinkle the top with more coconut flakes. Slice up the loaf.

Quick Tips

Use ripe bananas. Riper bananas mash more easily and deliver a stronger flavor. Allow the melted butter and toasted nuts mixture to cool before adding the eggs, otherwise they will begin to cook. Cool the loaf fully before frosting. Warm bread will melt the cream cheese frosting. Use a scale if you can, especially when measuring the wet ingredients, to avoid adding extra liquid, which can extend the baking time.

Make Ahead & Storage

Storage: Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.Make Ahead: Bake the loaf one day in advance and frost before serving, or store frosting separately in the refrigerator.

Calories: 443kcal | Carbohydrates: 48g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 283mg | Potassium: 148mg | Fiber: 1g | Sugar: 26g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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