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This island-inspired spin on regular banana bread turns those spotty bananas into a taste of Hawaiian heaven. Juicy pineapple bits, crunchy walnuts, and bright maraschino cherries create a super moist, tasty quick bread that brings beach vibes right to your home.
I whipped up this bread while daydreaming about sunny beaches during a freezing winter day. The sunny flavors and bright mix-ins immediately took me to a warmer place, and now it's my favorite thing to bake whenever I need something to boost my spirits.
What You'll Need
- All-purpose flour: Forms the backbone that holds all our tropical goodies
- White sugar: Cuts through the tanginess of the fruits
- Ground cinnamon: Brings cozy warmth that works great with the island flavors
- Chopped walnuts: Give that needed crunch and rich nutty flavor
- Eggs: Help build the framework that supports all that heavy fruit
- Vegetable oil: Keeps your bread nice and moist
- Very ripe bananas: The browner the better for natural sweetness and moisture
- Crushed pineapple: Adds that true Hawaiian taste and juicy bits
- Vanilla extract: Makes all the fruit flavors pop
- Flaked coconut: Adds that tropical smell and slight chew
- Maraschino cherries: Give happy bursts of color and sweetness
Easy Preparation Steps
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- Set Up Your Kitchen:
- Turn your oven to 350°F and grease two 9x5 inch loaf pans really well, getting into every corner to avoid sticking. I usually put parchment on the bottom just to be safe.
- Mix Your Dry Stuff:
- In a big bowl, stir together the flour, salt, baking soda, sugar, and cinnamon until they're all mixed up. This makes sure your bread rises properly and tastes good all the way through.
- Blend Everything Together:
- Throw in the walnuts, beaten eggs, oil, mashed bananas, drained pineapple, vanilla, coconut, and chopped cherries into your dry mix. Stir it all together gently just until it comes together. Don't mix too much or your bread will turn out tough.
- Bake It Up:
- Split the batter between your greased pans and smooth the tops. Bake for 60 minutes, turning the pans around halfway so they brown evenly. You'll know they're done when a toothpick comes out clean and the tops look golden.
- Let It Rest:
- Keep the loaves in their pans for 10 minutes this helps them firm up without getting soggy. Then carefully flip them onto a wire rack to cool completely before you cut into them.
Those little red cherries really make this bread stand out to me. Their bright color and sweetness remind me of the fancy drink garnishes I enjoyed during a beach vacation in Hawaii a few years back. My kids always argue about who gets the pieces with the most cherries in them.
Keeping It Fresh
This tropical banana bread stays nice and moist for about 5 days when you keep it in a sealed container on your counter. If you want it to last longer, wrap single slices in plastic and stick them in the freezer for up to 3 months. Just let them thaw on the counter or pop them in the toaster for a quick breakfast.
Mix It Up Your Way
If you don't want it too sweet, you can cut the sugar down to 1½ cups without messing up the texture. Not crazy about walnuts? Try macadamia nuts for an even more Hawaiian feel. Don't like coconut? Just leave it out and add another ¼ cup of chopped nuts instead. This recipe works great no matter how you tweak it.
Ways To Enjoy It
Turn this bread into an amazing dessert by warming up thick slices and adding vanilla ice cream with some caramel drizzled on top. For a nice brunch, serve it with a bowl of tropical fruit and coconut-flavored coffee. It's also really good with a smear of cream cheese as a snack that'll make you feel like you're sitting on a beach.
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Take a bite of this Hawaiian banana bread and you'll feel like you're on vacation with every mouthful.
Frequently Asked Questions
- → How ripe should the bananas be for this Island bread?
Your bananas need to be super ripe with lots of brown spots or mostly brown skin. The riper they are, the sweeter and softer they'll be, which gives your bread better taste and keeps it nice and moist.
- → Can I substitute fresh pineapple for the canned crushed pineapple?
You can totally use fresh pineapple instead of canned. Just mash or chop about 1 cup really small and make sure to drain off the extra juice. The taste might be a bit different but still super tasty.
- → How should I store Island Banana Walnut Bread?
Let your bread cool completely, then wrap it tight in plastic or put it in a sealed container. It'll stay good on your counter for about 3 days. Want it to last longer? Put it in the fridge for up to a week or stick it in the freezer for up to 3 months.
- → Can I make this bread without nuts?
You bet! Just skip the walnuts if you don't want them, or try using sunflower seeds instead for some crunch without nuts. All those tropical flavors will still taste amazing.
- → Why is my bread sinking in the middle after baking?
When your bread sinks, it's usually because it needs more time in the oven, your oven runs too hot, or there's too much moisture in the mix. Check that your oven temperature is right, don't overmix the batter, and make sure you drain that pineapple really well.
- → Can I make muffins instead of loaves with this batter?
For sure! This mix works great for muffins. Just put paper liners in your muffin pan, fill each about 2/3 full, and bake at 350°F for around 20-25 minutes. They're done when you can stick a toothpick in the middle and it comes out clean.