This Hawaiian Banana Bread takes your average banana bread to a whole new level with its irresistible tropical flair. Moist, fluffy, and infused with the natural sweetness of ripe bananas, it’s topped with caramelized brown sugar, chopped pecans, and fresh banana slices for that signature island-style upside-down finish. Each bite is a lush, flavorful experience—soft on the inside with a delicate crunch on the outside.
Perfect for breakfast, snack time, or dessert, this easy recipe is a heartwarming crowd-pleaser. The addition of tropical ingredients like pineapple or coconut (optional) makes it feel like a little island vacation baked right into a loaf. Whether you’re enjoying it with your morning coffee or packing it for a picnic, this Hawaiian Banana Bread is pure golden sunshine on a plate.
Ingredients for Hawaiian Banana Bread
- 3 ripe bananas (plus 1 extra for topping)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (plus 2 tbsp for topping)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup crushed pineapple (optional but recommended)
- 1/2 cup chopped pecans or walnuts (plus extra for topping)
- 1/4 cup shredded coconut (optional)
- Non-stick spray or butter (for greasing the pan)
Step 1: Prepare the Pan and Toppings
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray. Sprinkle 2 tablespoons of brown sugar evenly at the bottom of the pan, followed by a handful of chopped pecans. Then, slice 1 banana and neatly layer the slices over the pecan-sugar mixture. This will form the beautiful upside-down topping once flipped.
Step 2: Mash and Mix the Bananas
In a large bowl, mash the 3 ripe bananas until smooth. You want a creamy texture with minimal chunks. Stir in the crushed pineapple if using—this adds tropical moisture and flavor.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the softened butter and brown sugar together until light and fluffy. This step helps create that soft, cakey texture. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the banana mixture. Be careful not to overmix—it should be just combined. Add in the shredded coconut (optional) and chopped nuts at this stage.
Step 5: Assemble and Bake
Pour the batter gently over the banana topping in the prepared loaf pan. Smooth the surface. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10–15 minutes before flipping it onto a serving plate to reveal the stunning banana-pecan topping.
Storage Instructions
To keep your Hawaiian Banana Bread fresh and moist, follow these simple storage tips:
- Room Temperature: Store the bread in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days.
- Refrigeration: For extended freshness, refrigerate for up to 1 week. Let it come to room temperature or warm briefly before serving.
- Freezing: Wrap individual slices or the whole loaf in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or reheat in the oven at 300°F (150°C) for 10–15 minutes.
Estimated Nutrition (Per Slice – based on 10 slices)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 210mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 20g
- Protein: 4g
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a delicious gluten-free version.
2. Do I have to use pineapple or coconut?
Nope. Both ingredients are optional. They add a tropical flair, but the bread is still amazing without them.
3. What if I don’t have pecans?
You can use walnuts, almonds, or skip the nuts entirely—your choice!
4. Can I use frozen bananas?
Absolutely. Just thaw them completely and drain excess liquid before mashing.
5. How do I make it more moist?
Make sure not to overbake it, and include crushed pineapple or a spoonful of sour cream in the batter for extra moisture.
6. Why is my banana bread dense?
Overmixing the batter can cause a dense texture. Mix just until combined for best results.
7. Can I make muffins with this recipe?
Definitely! Use a muffin tin and reduce the bake time to about 20–25 minutes.
8. Is this good for breakfast?
Yes, it’s perfect with coffee or tea—ideal for a quick breakfast or mid-morning snack.
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