Hawaiian Banana Nut Bread

Hawaiian Banana Nut Bread


"This is a recipe that I put together, out of several different ones. It's very easy and very good."

Ingredients 1 h 20 m {{adjustedServings}} servings 234 cals

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Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 60 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.
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Reviews 301

  1. 340 Ratings


EVERYONE loved this!! From my picky husband and 4 year old son, to all my guests on Easter day. Have made it twice in the last week! Using advice from another reviewer, I didn't change a thing the first time and it was perfect. The second time, I tried it without the coconut. It is much better with the coconut IMHO! Also, 2 cups of bananas is 4 average-size bananas. This should help so you're not having to measure your bananas after they're mashed. I usually have a hard time not making my own little changes to a recipe...which is why I tried to change it the second time. Don't change a thing! This recipe is going to be my Christmas neighbor-gifts for next year! Very colorful and easy to make. Thanks for sharing a great recipe! P.S. Added on 8/24/07, I have now made this recipe MANY times and here are a few more helpful tips (hopefully). First, this recipe will fill three of the aluminum loaf pans that you can purchase for gift giving. Also, the last time I made this I added ALOT of pineapple. That is a big mistake! It makes the bread too gooey, so if you experiment, this is not the ingredient to increase. And one last thing. At least when I bake this, it takes around 55 minutes to be done, at least. My oven is right on, temperature wise, too. ENJOY!!


OMG, OMG, OMG! This is SO good! I've eaten almost a whole loaf myself! Gave hubby one piece, gave Daughter #1 a BITE, and I've eaten 2/3 of the first loaf all by my loansome! So glad the recipe makes 2 loaves. I didn't have any cherries so those were left out, and I did a cup of crushed-up macadamias in lieu of the nuts listed. Only had enough ugly bananas for 1-1/2 cups, and did the 1/2-and-1/2 on the white and brown sugar combo suggested by previous cooks. Baked in 2 glass loaf pans for about 50 minutes. When I checked on them they passed the toothpick test so I pulled them out. Upon slicing while still hot the middle was still kinda gooey and the top sank shortly after coming out of the oven. I don't care! It's too good. Next time will add more coconut and pineapple. Oh, the only pineapple I had was the dehydrated stuff from Sam's so I chopped up that until it filled 1 cup. Will do maybe 1-1/2 cups of pineapple next time. I'm not making regular banana bread anymore, this is too dang good!


I made this twice, the first time I put in,oops, 16 oz. of pineapple and needed to bake it for an extra 10 minutes. The second time I followed the recipe. Both turned out great tasting and moist. I stored it in the fridge, I think it was even better the next day.