So, let’s just get right into this hawaiian banana bread recipe because you know as well as I do, sometimes regular banana bread just isn’t enough. I mean, it’s good but… have you tried the one with pineapple? There’s honestly nothing like that moist, sweet, almost tropical flavor. If you’ve ever wondered how to make something a little more exciting than the usual loaf, seriously, you’ve landed in the right spot. Oh, and if you want to get super ambitious, check out this classic banana banana bread recipe or maybe try a super lush hawaiian sweet bread machine recipe when you’re feeling experimental. 
How to make homemade Hawaiian Banana Bread
Oh boy, here’s where the magic actually happens (and where my kitchen usually turns into an adorable disaster). Don’t worry, this is easier than trying to pronounce some of those weird bread names on fancy bakery menus.
Mash up your ripe bananas—go a little wild with it, they should look, well, not great. In a separate bowl, mix your dry stuff: flour, baking soda, baking powder, a pinch of salt. Nothing fancy. Then, beat your eggs with sugar (I go a bit light on sugar, but my mom, she disagrees). Pour in some melted butter, those battered bananas, and now, toss in your crushed pineapple and a handful of chopped nuts if you like ‘em.
Combine everything together—don’t over-mix, just kinda swirl it till it’s together. Spoon it into a buttered loaf pan. Bake it at 350°F, and it usually needs 50 to 60 minutes. Here’s the trick: watch the top. Once it’s golden with a little crack, you’re good. If you’re unsure, stick a toothpick in there, and if it comes out mostly clean, you’re set.
Literally the best banana bread I’ve ever made. The pineapple takes it up a notch and the texture? My friends keep begging me for the recipe!
Baking Tips
Okay, real talk. Banana bread isn’t fussy, but… you can mess it up if you try really hard (been there, sigh). Keep bananas as ripe as possible—dark, spotty ones are flavor bombs. If you skimp on draining the pineapple, your bread might get soggy. Trust me, I made this mistake last Thanksgiving and spent forever explaining why it looked weird.
Oh, and use parchment in the bottom of your pan if you have some. It makes your life easier, and the loaf pops out like magic. Don’t mix the batter too much or you’ll get this weird chewy bread. For extra oomph, toss in a handful of coconut or a sprinkle of cinnamon, but honestly, I forget the coconut half the time, and it’s still a five-star masterpiece in my house.
If you’re one of those who needs even more banana inspiration, have you checked out this banana bread brownies adventure? I swear, there are zero complaints. 
What can I make with leftover crushed pineapple?
If your can of pineapple is too big, don’t even think about tossing it! Save that tropical gold. Here’s what I usually do:
- Spoon it over plain Greek yogurt for a pop of sweetness at breakfast.
- Stir it into pancake or waffle batter for a fun weekend twist.
- Add it to cottage cheese—kinda retro, but surprisingly addictive.
- Toss it into a smoothie with mango and spinach. Don’t scoff until you try it.
It’s wild how many things taste better with a scoop of leftover pineapple.
More Recipes to Try Next
Baking is like a rabbit hole—once you start, you just want more. If this hawaiian banana bread recipe sparked your curiosity, you might love the ultimate moist banana bread recipe, or you can go bananas (sorry) and try a simple banana cake recipe. You’ll be the bread MVP before you know it. There’s always space in the freezer for another loaf or dessert, right?
Once you get comfortable, try adding chocolate chips or maybe swirl in some cream cheese filling. If you ask me, there’s no wrong turn when you’re baking with bananas and pineapple.
Nutrition Facts (per serving)
Okay, let’s be honest. Banana bread isn’t exactly celery sticks, but this recipe is honestly not the worst. Each slice clocks in around 220 calories. You’ll get a mix of carbs, a touch of fat, and a pinch of protein. Of course, if you load up on nuts or swap oil for butter, that number drifts a little, but honestly, life’s too short to count every crumb. Make it, share it, and don’t stress about a few extra calories in a slice.
Common Questions
How ripe should the bananas be?
Almost black. Basically, if you’re thinking “should I throw these out?”—that’s the perfect moment.
Can I leave out the nuts?
Absolutely! Or swap for shredded coconut or chocolate chips.
Do I HAVE to use pineapple?
Well, then it wouldn’t really be a hawaiian banana bread recipe. But you can leave it out and just have classic banana bread instead.
Is this freezer friendly?
Big yes. Just wrap it tight after it cools, stick it in, and warm it back up when you need a treat.
My bread sank in the middle. Why?
It’s probably under-baked. Try leaving it in for an extra five minutes next time and check with a toothpick again.
This Is Your Next Island-Inspired Bake!
See, that was easier than you thought, right? Now you’ve got the secret to the best hawaiian banana bread recipe—family and friends might never leave your kitchen. If you’re after even more flavor, check out this Hawaiian Banana Bread with Coconut & Pineapple, or give The BEST Hawaiian Banana Bread Recipe! a go for some tweaks. If you’re all about the classics, don’t skip Hawaiian Banana Nut Bread Recipe.
Seriously, just grab some bananas and get baking. It’s not rocket science, but with a loaf like this, you’ll feel like a superstar. Happy baking, friend! 
Hawaiian Banana Bread
Ingredients
Wet Ingredients
- 4 medium ripe bananas, mashed The riper, the better.
- 2 large eggs
- ½ cup sugar Adjust based on preference.
- ½ cup melted butter
- 1 cup crushed pineapple, drained To avoid sogginess.
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped nuts (optional) Pecans or walnuts work great.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mash the ripe bananas until smooth.
- In another bowl, mix the flour, baking soda, baking powder, and salt.
- In a separate bowl, beat the eggs with sugar, then stir in the melted butter and the mashed bananas.
- Add the crushed pineapple and chopped nuts to the wet mixture.
- Combine the dry ingredients with the wet ingredients gently, being careful not to over-mix.
Baking
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes until the top is golden and a toothpick comes out mostly clean.
