Hawaiian Banana Bread

Indulge in a taste of the tropics with this Hawaiian banana bread! Packed with pineapple, cherries, and walnuts, it’s a delightful twist on the classic.

If you’re in need of a flavorful upgrade to traditional banana bread, this is it.

Hawaiian Banana Bread

If you’ve ever tried Hummingbird Cake, you know how incredible the combination of bananas, pineapple, cinnamon, and nuts can be. 

This recipe is a tropical paradise on a plate! Also, it’s a breeze to make. 

It’s just a matter of combining ingredients in a bowl and pouring the mixture into a loaf pan. Then, into the oven, it goes.

And in just an hour, you’ll get to enjoy a moist, tender, and sweet tropical treat.

Craving a slice of Hawaii, but want to stay home? This is the perfect recipe for you. 

Savor the sunshine with each delightful bite of this Hawaiian banana bread!

Ingredients

Here’s what you’ll need for this recipe:

• Flour – The foundation of your bread batter. Be sure you have all-purpose and not self-raising or cake flour.

• Salt – This baking staple enhances the flavors in the batter.

• Baking soda – The leavening agent responsible for making the batter rise into a tall, fluffy bread.

• White sugar – This will add enough sweetness without adding too much moisture.

• Cinnamon – This will give you a hint of warmth and a heavenly smell to fill the kitchen.

• Chopped walnuts – They provide a nutty flavor and a much-needed crunch to the soft loaf. 

• Eggs – Used to help bind everything together and to help the loaf rise. The yolks also provide richness.

• Vegetable oil – Be sure to use a neutral-tasting oil so you don’t get any hints of flavor in the finished loaf. 

• Bananas – The riper, the better! You’ll want to look for lots of brown streaks, with just a few yellow spots.

• Crushed pineapple – It helps ensure a moist crumb and that every bite gets a pop of tropical flavor. 

• Vanilla – Because all good baking recipes need vanilla!

• Maraschino cherries – For that bright pop of color and hint of almond flavor.

Tips for the Best Banana Bread

I’m sure by now, you’ve perfected your method. I made so much banana bread last year that I could probably do it in my sleep. 

But just in case, I have some great tips to make sure this loaf comes out perfect.

• When I say “ripe,” I mean ripe! The bananas should be so ripe, they’re almost gooey.

• Mash the bananas thoroughly, so you’re not left with any slimy chunks.

• Drain the pineapple to prevent a watery mess.

• Don’t use pineapple chunks. You’ll need the crushed kind to make it moist and even. 

• Don’t overwork the batter. Just stir gently until the flour is no longer visible

• Check for doneness early. All ovens are different, so keep an eye on it for the last 10 minutes of baking or so.

• Don’t leave the loaf in the pan. Let it cool in the pan for about 10 minutes, and then turn it out onto a wire rack.

• This loaf tastes better the next day. I like to make mine a day ahead to let the flavors and texture fully develop.

Serving Ideas for Hawaiian Banana Bread

I like nothing more than a cup of coffee with a thick slice of banana bread.

Of course, a smear of butter or sweetened cream cheese wouldn’t be out of place. 

Looking for more ideas? Here are some other fun serving suggestions:

• Banana-bread pudding – Be sure to dry out your bread first, either by leaving it out overnight or by toasting it in the oven.

• Banana bread biscotti – Drizzle with dark chocolate for extra indulgence.

• Banana Bread Waffles – Serve them with Bananas Foster sauce.

• Bacon and cheese sliders – I know it sounds crazy, but it really works!

• Serve on the side of Hawaiian Shoyu Chicken.

How to Store Banana Bread

One recipe makes two loaves of banana bread. Here’s how to store leftovers:

To Store

Wrap the loaf tightly or place it in an airtight container. It’ll stay fresh at room temperature for 2-3 days.

You can also refrigerate it for up to a week.

To Freeze

Be sure that the loaf has cooled completely. Double-wrap it in plastic wrap and then put it in a freezer-safe bag.

This will last 2 to 3 months in the freezer and should thaw out perfectly.