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  • The Main Dish
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Hawaiian Banana Nut Bread

32 Comments

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This Hawaiian Banana Nut Bread is so moist and delicious. Great for gift giving, the combination of pineapple, coconut and cherries is insanely delicious.

Hawaiian Banana Nut Bread sliced

I want you to go bananas, to-day! Okay, I really just want you to go buy yourself four bananas, and do it today. Don’t eat them yet…and if you have to do what I do, make a sign warning off anyone (husband!) who might not listen when you tell them HANDS OFF.bananasYou’ll want to make this INCREDIBLE Hawaiian Banana Nut Bread as soon as you can, but very ripe bananas are needed before you can even start. In fact, maybe just buy two bunches and freeze the second, because this bread won’t last long in any kitchen.

I discovered the recipe many years ago and tried several versions until this stood out as a clear winner. You won’t want to change one thing about the ingredients. If you don’t like nuts, you may omit the walnuts but nothing else, trust me. I tried adding more pineapple, less pineapple, no coconut, no cherries, and kept coming back to the perfect combination I’m sharing with you now…

Hawaiian Banana Nut Bread sliced

Not only is this bread pretty, it’s so full of flavor and moist texture, I’m warning you, it’ll be hard to eat “just a bite”. Also, it needs no adornment whatsoever but you could glaze the top or sprinkle some powdered sugar over it, but why?… This is divine just as you see it.

The recipe makes two nice size loaves, but you can also make one loaf and 12 muffins if you want the option of popping a few in a bag on-the-go. Perfect for gift giving; just be sure to include a copy of the recipe.

Hawaiian Banana Nut muffins

The combination of bananas, maraschino cherries, crushed pineapple and coconut adds a moistness that keeps getting better for days after you bake the bread. And walnuts add the perfect chunky bite. I melt coconut oil to add to the recipe for even more intense tropical flavor; use your own preference for oil here, but do not substitute with applesauce. This is not the time for that.

I mentioned how perfect this bread is for gift giving but if that’s your intent, be sure to save some for your own house. When I made the loaf and muffins you see here, the guys at my house pleaded with me not to share any of it! I kept telling them it was too much for us, and they swore that they needed every bit of it (It’s been a while since I last made it). So to you who were going to be benefactors the other day, I’m ripening more bananas as we speak so don’t worry, Hawaiian Banana Nut Bread is in your future.
A special note to my friend who is one of my best taste-testers, I know… no walnuts for you.

Hawaiian Banana Nut Bread sliced

I hope you try this bread soon. It’s delicious and appropriate any time of year and with any meal of the day or all by itself. Just make sure there’s enough to share because stingy behavior seems to be a side effect.

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5 from 6 votes

Hawaiian Banana Nut Bread

I have made this bread for YEARS and trust me, follow the recipe as written. I've experimented so much that you can trust this combination of ingredients makes the best bread. If you don't like nuts, you may omit the walnuts, but don't leave out anything else! This recipe makes two regular 9x5 loaves of bread. The recipe also will fill 3 regular aluminum loaf pans for gift giving or 24 (or more) regular size muffins. My preference is one regular loaf and 12 muffins.
Course Quick Bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 loaves
Calories 3374
Author Good Dinner Mom

Ingredients 

  • 3 cups all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup walnuts, chopped
  • 3 eggs
  • 1 cup melted coconut oil, or oil of your choice
  • 2 cups mashed very ripe banana, 4 medium bananas
  • 1- 8 oz. can crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 1 cup flaked coconut, preferably unsweetened
  • 1 cup maraschino cherries, drained and diced

Instructions

  • Preheat oven to 350F degrees. Grease two 9x5 inch loaf pans.
  • In a large mixing bowl, combine 3 cups flour, ¾ teaspoon salt, 1 teaspoon baking soda, 2 cups sugar and 1 teaspoon cinnamon.
  • Add 1 cup walnuts, 3 eggs, 1 cup oil, 2 cups banana, 8 ounces pineapple, 2 teaspoon vanilla, 1 cup coconut and 1 cup cherries; stir just until blended. Pour batter evenly into the prepared pans.
  • Bake for 50-55 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

To Make into Muffins:

  • Preheat oven to 350F degrees and bake for 22-25 minutes. Muffins are done when a toothpick comes out almost clean.
Nutrition Facts
Hawaiian Banana Nut Bread
Amount Per Serving
Calories 3374 Calories from Fat 1512
% Daily Value*
Fat 168g258%
Saturated Fat 107g669%
Trans Fat 0.03g
Polyunsaturated Fat 32g
Monounsaturated Fat 15g
Cholesterol 246mg82%
Sodium 1648mg72%
Potassium 1280mg37%
Carbohydrates 459g153%
Fiber 21g88%
Sugar 282g313%
Protein 40g80%
Vitamin A 521IU10%
Vitamin C 14mg17%
Calcium 213mg21%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from All Recipes.

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    Recipe Rating




  1. Sharron says

    January 23, 2023 at 8:45 PM

    5 stars
    Wow, now are favorite bread! This should be called Banana Split Bread, lol. I did make some small changes. 1 heaping cup of sugar, Veg. oil, no coconut, strained the pineapple and pushed all juice out of it with spoon and cut the cherries in half. Thank you for such a great recipe!!!!

    Reply
  2. Maria C. says

    December 6, 2022 at 6:21 AM

    5 stars
    Loved this! I didn’t omit anything, but I did add 1/2 cup sour cream because I’ve never made any banana bread recipe without it. SUPER MOIST! Also, toast those chopped walnuts first… makes a significant difference.

    Reply
    • Sally Humeniuk says

      December 6, 2022 at 8:54 AM

      Thanks so much, Maria! I love your ideas and am so happy you liked the bread. Thanks for taking the time to comment. 🙂

      Reply
  3. Lori-ann Matteson says

    December 19, 2020 at 3:06 PM

    I was going to make this I got a 20 oz can of pineapple The recipe says 2/8 oz can is it supposed to be 2/8 oz cans or a 28 oz can It looks like the two and eight are separated I’m not quite sure because can isn’t pluralized

    Reply
    • Sally Humeniuk says

      December 19, 2020 at 3:26 PM

      Again, make sure you use only one 8 oz can of pineapple.

      Reply
  4. Mary C. says

    November 15, 2020 at 4:57 AM

    5 stars
    This is by far the best Banana Nut Bread ever. I’m not a fan of maraschino cherries but I decided to make the recipe as is. I think because they
    are chopped up they are not overwhelming and they add to the moistness of the bread. I did use pecans because that’s what I had on hand.
    Had to bake an additional 20 minutes as another commenter stated. This will be my go to recipe from now on. Thank you for sharing this wonderful recipe.

    Reply
    • Sally Humeniuk says

      November 17, 2020 at 7:26 AM

      Hi Mary, this is so great to hear, I’m glad you liked the recipe so much, including the cherries! I think I need to retest the recipe if a couple of you have needed to bake it that much longer and see what could be the reason. Thanks for taking the time to stop by with your nice comment. 🙂

      Reply
      • Lori-ann Matteson says

        December 19, 2020 at 3:08 PM

        Altitude?

        Reply
        • Sally Humeniuk says

          December 19, 2020 at 3:26 PM

          Hi Loi-ann, it is ONE 8 oz can of pineapple.
          I’m at 5,000 altitude if that helps.

          Reply
      • sharron sekscenski says

        January 23, 2023 at 8:56 PM

        5 stars
        I used paper towels and blotted the extra cherry juice after cutting them in half and stained the pineapple and pushed the extra juice out and the bread was done at the time you stated. Your recipe is right on baking time.

        Reply
  5. Wayne Miles says

    June 23, 2020 at 3:52 PM

    The Hawaiian banana bread is awesome. I hope you don’t mind but I hate (hate hate hate) coconut so I used shredded carrots instead. The second time I made some other changes to make it mine.

    Reply
    • Sally Humeniuk says

      June 28, 2020 at 7:18 PM

      Wayne! I don’t mind at all. Love when people adapt recipes and I’m so glad you liked it. I know many people who hate hate hate 🙂 coconut and so I’m glad you made it work! Thanks for taking the time to stop by and comment.

      Reply
    • Trixie says

      August 16, 2020 at 5:15 PM

      5 stars
      Wayne I left the coconut out period 😂 it’s baking !! I’ll let you know . 😇

      Reply
  6. Deborah Gildersleeve says

    May 8, 2020 at 9:21 AM

    5 stars
    Helio this recipe is awesome and family don’t want it to leave home

    Reply
    • Sally Humeniuk says

      May 9, 2020 at 8:13 AM

      Hi Deborah, I love this! My family feels the same way about it. It is a unique banana bread recipe, for sure and if you’re interested be sure and try my Banana Carrot Zucchini Bread recipe. It’s probably the best banana bread we’ve ever had. 🙂

      Reply
  7. Novalene Gowdy says

    March 26, 2020 at 5:43 PM

    Can you make this cake in a bundt pan?

    Reply
    • Sally Humeniuk says

      March 27, 2020 at 9:53 AM

      Hi Novalene, I’ve never done this so cannot say how successful this would be. Sorry.

      Reply
      • Beverly Smith says

        October 7, 2020 at 3:52 AM

        How did the bundt pan work for you?

        Reply
        • Sally Humeniuk says

          October 7, 2020 at 6:51 AM

          Beverly, I’ve never used a bundt pan for this bread. The person who asked about using one never reported back whether she did or not and how it turned out if she did. This bread is pretty moist so if I were to guess, I would not think this to be a good recipe for a bundt.

          Reply
  8. Karen says

    September 7, 2018 at 5:43 AM

    Have you ever tried other nuts? I was thinking macadamia nuts would be really good.

    Reply
    • Sally Humeniuk says

      September 7, 2018 at 9:34 PM

      Hi Karen, I haven’t but bet macadamia nuts would be fabulous. Let me know how it turns out with them if you do it!

      Reply
  9. Lil Hewak says

    June 30, 2016 at 5:48 PM

    This is the second time I made this loaf and muffin combo and they are delicious, thanks so much for the recipe.

    Reply
    • Sally says

      June 30, 2016 at 6:47 PM

      Hello Lil and thanks for stopping by to let me know how you like it. It’s one of our favorite quick bread recipes at my house, too. 🙂

      Reply
  10. Robin says

    July 14, 2015 at 10:01 PM

    My bread just came out of the oven but I tried the muffins a little bit ago and this recipe is amazing! My bread took about 20 minutes longer and I ended up having to cover it with tinfoil to keep the top from burning. This is likely my fault though because I split the recipe between muffins and a loaf pan since I only have one of each. I’d be willing to bet my loaf pan ended up with more batter than originally intended. In any case, awesome spin on plain banana bread, I will be making again (though just in muffin form next time or I may die waiting for the bread to finally finish so I can eat it).

    Reply
  11. Amanda says

    July 6, 2015 at 7:41 AM

    This is beautiful! Can’t wait to give it a try!

    Reply
  12. Carol Gleaves says

    June 30, 2015 at 7:29 AM

    I hate cherries, do you think maybe cranberries would work or any other suggestions.

    Reply
    • Sally says

      June 30, 2015 at 7:33 AM

      Hi Carol, you could just leave out the cherries but I would definitely try cranberries! I have several bags of frozen cranberries because I love them so much so you have given a great idea here. I’m certainly going to add cranberries next time. Much healthier and lower fructose content. I say do it!

      Reply
  13. BONNIE GUZMAN says

    June 29, 2015 at 8:25 AM

    I want to thank you for sharing such a great recipe and hope to see more soon. God Bless

    Reply
  14. Jane Wade says

    June 28, 2015 at 7:09 PM

    If I were going to make muffins, what do you recommend the oven temp and minutes to bake? Thanks for any help….this sounds so YUMMY!

    Reply
    • Sally says

      June 28, 2015 at 10:36 PM

      Hi Jane, I just went in an updated the printable recipe for you (I should have added this information in the first place). But for muffins, I baked them for about 25 minutes in a 350F degree oven. Thank you for stopping by!

      Reply
  15. mila furman says

    May 27, 2015 at 10:18 AM

    This is sooo pretty!!! I would never think of adding maraschino cherries to banana bread…but you have intrigued me 🙂

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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