Introducing one of my favorite recipes! This delightful Hawaiian Banana Bread with Pineapple Glaze & Coconut brings together the irresistible flavors of ripe bananas, juicy pineapples, coconut and the buttery crunchy of macadamia nuts in one heck of an amazing loaf.
The luscious Pineapple Glaze drizzled on top adds a finishing touch of tropical bliss. Whether you're enjoying it for breakfast or as an afternoon indulgence, this Hawaiian Banana Bread will brighten your day.
Perfect for breakfast and dessert, this recipe is eggless and dairy free, too! The addition of almond flour and cornstarch is my secret for making a tender moist homemade banana bread without eggs, dairy or butter.
Step by step recipe is below, so keep reading and learn how to make your day a little sweeter.
Ingredients Used to Make This Hawaiian Banana Bread
**I've linked some of these ingredients to amazon.com. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Banana Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this banana bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - many banana bread recipes use baking soda, but I like using baking powder in my eggless bread recipes because the results are more consistent (baking soda is activated by acid while baking powder does not). If you want to use baking soda instead, 3 tsp of baking powder is approximately equal to 1 tsp of baking soda plus 1 tsp of apple cider vinegar.
- Sugar of choice – You can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this monk fruit sweetener.
- Mashed Bananas - mash ripe, peeled bananas with a fork until it reaches a smooth and creamy consistency.
- Crushed or Pureed Pineapple - from canned. I haven't tried making this recipe using fresh pineapples as of yet.
- Light Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any liquid cooking oil of your choice like avocado oil or grapeseed oil instead
- Coconut Milk, or other Milk of Choice – canned (full fat) coconut milk will give you the best flavor in this recipe, but you can also use any other milk (dairy or dairy free) of choice.
Filling Ingredients (Optional)
- unsweetened coconut, either shredded or flaked
- chopped macadamia nuts
Glaze Ingredients (Optional)
- confectioner's (powdered) sugar
- pineapple juice
Banana Bread Add In & Filling Variations:
- Banana bread can be wonderfully versatile, and I've gathered some add in and filling ideas to take your baking to the next level. Here's the FULL POST
Step by Step Guide
How to Make Hawaiian Paradise Banana Bread
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the dry ingredients
In a separate bowl, combine the wet ingredients
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
Please note: I forgot to add the coconut milk in the previous step, so that's why I had to add it here! Hope you don't make the same mistake 🙂
If there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
Fold in the chopped macadamia nuts, coconut and pineapple pieces into the batter.
NOTE: the add ins are completely optional and can be left out or replaced with other nuts or chopped fruits!
Pour the batter into the prepared loaf pan and spread it evenly.
Bake the Banana Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Pour the Pineapple Glaze over the cooled banana bread.
Sprinkle with coconut flakes
What are some ways you can eat Hawaiian Banana Bread
- Plain and warm, served with jam or butter
- Toasted in the Air Fryer, an drizzled with honey, maple syrup, caramel or coconut syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store Banana Bread
- You can store any leftover banana bread covered at room temperature for up to 2 days. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 5-7 days, or freeze up to 4 months.
More Frosting & Glaze Ideas for Banana Bread
Get creative with these scrumptious glaze and frosting ideas to upgrade your banana bread to the next level! Here's a List of Topping Ideas to Try
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Hawaiian Paradise Banana Bread with Pineapple Glaze
- ¾ cup mashed bananas (168g)
- ⅔ cup crushed or pureed pineapple (162g)
- ½ cup light olive oil (110g), or melted coconut oil
- ¼ cup coconut milk (57g)
- ½ cup unsweetened coconut , shredded or flaked
- ½ cup chopped macadamia pieces
- ⅓ cup pineapple pieces
Pineapple Glaze (optional)
- ½ cup confectioners sugar 60g, use powdered erythritol for the sugar-free option
- 1 Tbsp pineapple juice
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, almond flour, salt, baking powder, monkfruit sugar, and cinnamon. Make sure they are thoroughly combined.
- In a separate bowl, mix the wet ingredients: mashed bananas, crushed or pureed pineapple, light olive oil, and coconut milk. Stir until the mixture is smooth and well incorporated.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until you have a smooth batter.
- Fold in the shredded coconut and chopped macadamia pieces until evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake the Banana Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Pineapple Glaze by whisking together the confectioners sugar (or powdered erythritol) and pineapple juice until smooth. Adjust the consistency by adding more sugar or juice as needed.
- Pour the Pineapple Glaze over the cooled banana bread.
- Slice and enjoy
- Make sure to store any leftovers in an airtight container in the fridge to keep the flavors fresh.