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This island-inspired take on regular banana bread turns those spotty bananas into a taste of Hawaiian heaven. Juicy pineapple bits, crunchy walnuts, and bright maraschino cherries work together to create a super moist, tasty quick bread that'll make you feel like you're on vacation right in your own home.
I whipped this bread up during a freezing winter day when I couldn't stop thinking about being somewhere warm. The sunny flavors and colorful mix-ins took me straight to the beach, and now I bake it whenever I need something to lift my spirits.
What You'll Need
- All-purpose flour: Forms the backbone that holds all our tropical goodies
- White sugar: Smooths out the tanginess from the pineapple and bananas
- Ground cinnamon: Brings a cozy warmth that plays well with the fruit flavors
- Chopped walnuts: Add that must-have crunch and rich nutty flavor
- Eggs: Give the bread the structure it needs to support all the fruit pieces
- Vegetable oil: Keeps everything nice and moist for days after baking
- Very ripe bananas: Look for ones with dark spots for best flavor and moisture
- Crushed pineapple: Adds true Hawaiian flair and juiciness to every bite
- Vanilla extract: Makes all the fruit tastes pop even more
- Flaked coconut: Brings that island scent and slightly chewy texture
- Maraschino cherries: Give fun bursts of color and sweetness throughout
Easy Baking Method
- Get Ready:
- Heat your oven to 350°F and coat two 9x5 inch loaf pans with butter or cooking spray, making sure to hit every spot. I like to put parchment on the bottom too, just to be safe.
- Mix Your Dry Stuff:
- In a big bowl, stir the flour, salt, baking soda, sugar, and cinnamon until they're all mixed up. This makes sure your bread rises nicely and tastes good all the way through.
- Add The Wet Ingredients And Goodies:
- Toss in the walnuts, beaten eggs, oil, mashed bananas, drained pineapple, vanilla, coconut, and chopped cherries. Stir everything just enough to mix it all together. Don't go crazy with the mixing or your bread will turn out tough.
- Bake It Up:
- Split the batter between your pans and smooth the tops. Bake for about an hour, turning the pans around halfway through. You'll know it's done when you stick a toothpick in the middle and it comes out clean with the tops looking golden.
- Let It Rest:
- Keep the loaves in their pans for 10 minutes after baking this helps them firm up without getting soggy. Then move them to a cooling rack and wait until they're totally cool before you cut into them.
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Those bright red cherries really make this bread stand out for me. Their color and sweetness always remind me of the little umbrellas in drinks from a Hawaiian vacation I took a while back. My kids always try to grab the pieces with the most cherries in them.
Keeping Your Island Bread Fresh
This fruity banana bread stays wonderfully moist for about 5 days when kept in a sealed container on your counter. If you want to save it longer, wrap single slices in plastic and stick them in the freezer for up to 3 months. You can let frozen slices thaw naturally or warm them in the toaster for a quick breakfast.
Easy Ingredient Changes
Want it less sweet? Just cut the sugar down to 1½ cups and the texture will stay the same. Don't like walnuts? Try macadamia nuts for an even more Hawaiian feel. If coconut isn't your thing, just leave it out and throw in another ¼ cup of chopped nuts. The bread turns out great no matter what little tweaks you make.
Ways To Enjoy It
Turn this bread into an awesome dessert by warming up thick slices and adding a scoop of vanilla ice cream with some caramel drizzled on top. For a nice breakfast spread, serve it with a bowl of tropical fruits and coconut-flavored coffee. It's also really good with a smear of cream cheese for a snack that'll make you feel like you're sitting on a beach somewhere.
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Get ready for a little taste of the islands in every bite of this Hawaiian banana bread.
Frequently Asked Questions
- → How ripe should I let the bananas get?
Let the bananas spot up until they’re very brown or nearly all brown. The sweeter and softer, the better they’ll mash and add flavor and texture to the bread.
- → Can I swap fresh pineapple for canned?
Yep, fresh pineapple works! Chop finely or crush about a cup’s worth. Drain as much of the juice as possible to keep the batter from getting too wet. It’ll taste just as good, though slightly less sweet.
- → What’s the best way to keep the bread fresh?
Once it cools down, wrap the loaf tightly in plastic or put it in a sealed container. It’ll last about 3 days at room temp, up to a week in the fridge, or 3 months in the freezer.
- → Can I leave out the nuts?
For sure! Just skip the walnuts, or toss in sunflower seeds instead if you still want a bit of crunch. You’ll still have a tropical, flavorful loaf.
- → Why does my loaf dip in the middle?
If it dips, it might need more time in the oven, or the oven temperature could be off. Too much wetness in the batter or overmixing can also cause sinking. Check your pineapple is drained and batter’s not overworked.
- → Can this batter work for muffins?
Totally! Just line a muffin tray, fill each cup about 2/3 full with batter, and bake at 350°F (175°C) for 20 to 25 minutes. They’ll come out sweet and fluffy!