Description

Close your eyes and imagine golden sunsets, ocean breezes, and laughter in a Maui kitchen. That’s the feeling baked into every slice of this tropical banana bread. Inspired by a happy accident—swapping walnuts for backyard macadamias—this recipe brings together sweet bananas, tangy pineapple, toasted coconut, and a buttery crunch that tastes like paradise. Whether for breakfast, a snack, or a slice of memory, it’s sunshine in loaf form.

Ingredients

Scale

3 ripe bananas
1 cup crushed pineapple (drained)
½ cup shredded coconut
½ cup chopped macadamia nuts
2 eggs (or flax eggs)
½ cup melted butter or coconut oil
⅓ cup sugar or honey
1½ cups all-purpose flour
1 tsp baking soda
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan.
Mash bananas, mix in eggs, butter, sugar, vanilla, and pineapple.
Sprinkle in flour, baking soda, and salt. Gently fold.
Add coconut and nuts, pour into pan, and top with extra bits.
Bake 55–65 mins. Cool 20 mins before slicing.

Tip: Top warm slices with coconut butter or toast them for an extra treat!

Notes

No ripe bananas? Bake unpeeled bananas at 300°F for 15 mins.
Want more moisture? Add 1 tbsp of pineapple juice to the batter.
Freeze it! Slice and wrap individually—toast from frozen for quick snacks.
Serve with style: Try with a smear of coconut butter, or pan-toast with mango on top for brunch!

Prep Time: 15 minutes
Cook Time: 60 minutes

Nutrition

Calories: 220 kcal per slice
Fat: 12g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g