Tropical Banana Pineapple Bread with Coconut & Macadamia

There’s something deeply comforting about the smell of banana bread wafting through the kitchen.

This banana pineapple bread isn’t just cozy—it’s tropical, nutty, and beautifully moist.

I made it last weekend for brunch with friends, and it was an instant favorite.

One bite and we were all transported to a breezy beach café!

Why I Love This Recipe

This banana pineapple bread brings together the best of everything I love in a loaf: natural fruit sweetness, rich texture, and that subtle coconut finish.

It’s tender, slightly chewy from the coconut, and the macadamia adds that buttery crunch I can’t resist.

It’s also a one-bowl wonder—quick to make and even quicker to disappear.

What You’ll Need (Ingredient Highlights)

Ripe bananas: Naturally sweet and moist—key to a soft crumb.

Crushed pineapple with juice: Adds tropical tang and tenderness.

Macadamia nuts: Buttery and crunchy, balancing the soft loaf.

Coconut flakes: Unsweetened for texture without overwhelming sugar.

Sunflower oil: Neutral and keeps the loaf light and moist.

All-purpose flour: Holds it all together with a soft, tender crumb.

Pro Tips Before You Start

Use very ripe bananas—the darker, the better.

Don’t skip draining excess liquid from the pineapple slightly if it seems too watery.

Gently fold in the nuts and coconut—don’t overmix!

Check for doneness with a clean knife in the center.

How to Make Banana Pineapple Bread

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F.

Lightly grease a standard loaf pan with oil or line it with parchment paper to prevent sticking.

Step 2: Toast and Chop the Nuts

In a dry skillet over medium heat, toast the macadamia nuts until they’re golden and fragrant.

Let them cool, then roughly chop and set aside.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.

Whisk everything together until evenly distributed.

Step 4: Combine the Wet Ingredients

In another bowl, mash the ripe bananas thoroughly.

Add eggs, vanilla extract, pineapple with juice, and oil. Stir until smooth and well blended.

Step 5: Combine Wet and Dry Mixtures

Pour the dry mixture into the wet ingredients.

Stir gently until just combined.

Be careful not to overmix—the batter should be slightly lumpy.

Step 6: Fold in Add-Ins

Add the chopped macadamia nuts and coconut flakes to the batter.

Fold gently to distribute them throughout without overworking the mix.

Step 7: Bake the Bread

Transfer the batter to your prepared loaf pan.

Smooth the top and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack.

Let it cool completely before slicing and enjoying!

What to Serve It With

I love this loaf with a warm mug of chai or cold brew.

For something extra, spread a little butter or cream cheese on a slice.

It’s also perfect for gifting or packing in lunchboxes.

Variations / Substitutions

Swap macadamia nuts with pecans or walnuts.

Use whole wheat pastry flour for a nuttier taste.

Add a pinch of cinnamon or nutmeg for a cozy spice kick.

For a tropical twist, sprinkle the top with extra coconut before baking.

Storage & Leftovers

Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.

To freeze, wrap slices in plastic wrap and store in a zip-top bag—keeps for 2–3 months.

Just thaw overnight or microwave a slice when craving hits.

FAQs

Can I use fresh pineapple instead of canned?
Yes, just make sure it’s crushed and includes some juice.

What if I don’t have macadamia nuts?
You can substitute with walnuts, pecans, or skip the nuts altogether.

Can I make it vegan?
Yes! Use flax eggs (2 tbsp flax + 5 tbsp water) and a dairy-free milk alternative if needed.

Should I use sweetened or unsweetened coconut?
Unsweetened coconut works best to balance the sweetness from banana and pineapple.

Why is my banana bread too moist in the center?
It likely needs more baking time or the banana/pineapple mixture was too wet.

Can I make muffins from this batter?
Definitely! Just bake in muffin tins for 18–22 minutes at 350°F.

Can I reduce the sugar?
Yes. Since bananas and pineapple are sweet, you can reduce the sugar by 2–3 tablespoons.

Final Thoughts

This banana pineapple bread with coconut and macadamia nuts is a sunshine-filled twist on classic banana bread.

It’s vibrant, moist, and has layers of flavor and texture in every bite.

Whether for breakfast, dessert, or a snack—this loaf is guaranteed to bring smiles.