Super moist banana bread recipe Hawaii-style, full of tropical flavor from ripe bananas, macadamia nuts, and coconut oil.

Scale

3–4 overripe bananas

2 eggs

1 cup coconut oil (or butter)

2½ cups cake flour (sifted 3x)

1 tsp salt

2 tsp baking soda

1½ cups sugar (or mix of white and brown)

½ cup chopped macadamia nuts (optional)

¼ cup crushed pineapple (optional)

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1. Preheat oven to 330°F and grease a 9×5 loaf pan.

2. Mash bananas in large bowl. Add eggs and coconut oil.

3. Sift flour, salt, and baking soda together 3 times.

4. Fold dry ingredients into wet mixture—do not overmix.

5. Add sugar and optional ingredients like nuts or pineapple.

6. Pour batter into prepared loaf pan.

7. Bake for 55–60 minutes, tent with foil if browning too quickly.

8. Test center with toothpick; cool fully before slicing.

For best flavor, let the loaf rest overnight wrapped in foil.

Can substitute butter for oil, or add coconut flakes for extra island flair.

Freeze slices for up to 2 months in airtight bags.