Coconut & Macadamia Nuts Recipe

If you’re seeking a tropical twist on classic comfort, you simply must try this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. Imagine golden, tender slices laced with juicy pineapple, sweet toasted coconut, and crunchy macadamia pieces—all in one irresistible loaf. Every bite whisks you off to island paradise, making this recipe not only a crowd pleaser but a sunny burst of happiness in your kitchen. Whether you bake it for breakfast, a midday treat, or to impress friends, Coconut & Macadamia Nuts bring a unique flavor and texture that truly sets this banana bread apart.

Ingredients You’ll Need

You’ll be amazed at how simple this list is, yet each ingredient shines and brings something special to the table. Toasty, tropical, sweet, and ever-so-moist—every component here plays a starring role in the symphony of Coconut & Macadamia Nuts banana bread.

• All-purpose white flour: The perfect foundation for a soft, yet sturdy loaf—be sure to measure carefully so the crumb stays light!
• Sugar: Adds just the right touch of sweetness to let all those tropical flavors shine.
• Baking powder: Gives your loaf a gentle lift for that classic, domed top.
• Baking soda: Works with the acidity of the pineapple to make the loaf tender and moist.
• Salt: Just a pinch brings all the flavors into sharper, tastier focus.
• Eggs: The key to binding and richness—room temperature eggs mix more evenly!
• Vanilla extract: Adds a lovely warmth and fragrant depth to every bite.
• Ripe bananas: For sweetness and that unmistakable banana bread flavor—spotty bananas work best!
• Crushed pineapple with juice: Dole is a favorite brand—don’t drain the juice, it keeps things moist and tangy.
• Sunflower oil (or any neutral oil): Ensures a moist crumb without overpowering the tropical flavors.
• Macadamia nuts, dry roasted & chopped: The crunch in every bite—roast and chop to your desired chunkiness.
• Unsweetened coconut flakes: For that delicious, toasty coconut aroma and melt-in-your-mouth texture.

How to Make Coconut & Macadamia Nuts

Step 1: Prep the Pan and Nuts

Start by preheating your oven to 350 degrees, and lightly greasing your loaf pan to keep the bread from sticking. While the oven warms, dry roast your macadamia nuts in a skillet over medium heat for a few minutes. You’re aiming for a light golden color and to coax out their wonderful, buttery aroma. Once cooled, roughly chop them—big, chunky pieces are totally encouraged here for extra crunch in every bite.

Step 2: Mix the Dry Ingredients

Grab a mixing bowl and combine your all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well, making sure all the little pockets of leaveners and salt are evenly distributed—this ensures a perfect crumb from edge to center in your Coconut & Macadamia Nuts loaf.

Step 3: Combine the Wet Ingredients

In a separate bowl, add the eggs, vanilla, ripe bananas (I love leaving a few bigger banana chunks for texture), the entire can of crushed pineapple with its sweet-tart juice, and your oil. Whisk everything together so it’s thoroughly combined and creamy—this is the tropical heart of your banana bread!

Step 4: Bring It All Together

Now for the magic moment: Add your dry ingredients to the wet mixture. Stir just until you don’t see any streaks of flour—don’t overmix. A gentle hand here keeps the loaf ultra-tender and not tough. Next, pour in your roasted, chopped macadamia nuts and unsweetened coconut flakes. With a spatula, fold them in until just combined. Every swirl brings you closer to island bliss!

Step 5: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Slide it into your oven and bake for 55 to 65 minutes. Your kitchen should start to smell like a tropical bakery right around the 40-minute mark. Check doneness by inserting a clean knife in the center—it should come out mostly clean, with only a crumb or two. Let your Coconut & Macadamia Nuts bread cool completely before you slice—this helps the flavors blend and makes for neater slices.

How to Serve Coconut & Macadamia Nuts

Garnishes

For a show-stopping finish, sprinkle a little extra toasted coconut on top, or dot with a few extra chopped macadamias before baking. Right before serving, a dusting of powdered sugar or a drizzle of honey can make each slice truly festive—Coconut & Macadamia Nuts never looked so inviting!

Side Dishes

This banana bread pairs beautifully with a dollop of Greek yogurt and a side of fresh pineapple or mangos. For brunch, serve alongside creamy scrambled eggs, smoked salmon, or a fresh tropical fruit salad. Its sweet nuttiness makes it as flexible at the breakfast table as it is at afternoon tea.

Creative Ways to Present

Don’t just slice and serve—try toasting thick slices and spreading with soft butter, or layer cubes of Coconut & Macadamia Nuts bread into a vibrant trifle with vanilla custard and pineapple. For dessert, a scoop of coconut gelato on top makes for an over-the-top island treat!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors deepen and mellow with time, so the loaf can be even more delicious on day two or three.

Freezing

Coconut & Macadamia Nuts banana bread is freezer-friendly! Slice the cooled loaf, wrap each piece individually, and tuck them in a zip-top bag or freezer container. They’ll keep beautifully for up to three months and thaw quickly at room temperature or in the toaster.

Reheating

To enjoy that just-baked flavor again, simply pop a slice in the microwave for about 15 seconds or toast it until warm and slightly crisp. If you froze your bread, let it thaw before reheating for the perfect balance of moisture and texture.

FAQs

Can I substitute other nuts for macadamia?

Absolutely! While macadamias are wonderfully buttery, you can swap in walnuts or pecans for a different twist—though you’ll want to try Coconut & Macadamia Nuts at least once for the real tropical experience.

What if I don’t have crushed pineapple?

You can use chopped fresh pineapple and a bit of its juice instead—but canned, with its natural sweetness and soft texture, gives the most even results in your banana bread batter.

Can I make this recipe gluten-free?

Certainly! Use your favorite 1-to-1 gluten-free flour blend in place of the all-purpose flour to keep the Banana Bread with Pineapple, Coconut & Macadamia Nuts entirely gluten-free and just as tasty.

How ripe should my bananas be?

The riper, the better! Bananas that are deep yellow with loads of brown spots provide both sweetness and the right soft texture—the backbone of classic banana bread (and the secret to amazing Coconut & Macadamia Nuts flavor).

Can I double or triple the recipe?

Yes, this recipe doubles and triples like a dream—just use additional loaf pans, and make sure not to overcrowd your oven so they bake evenly. Perfect for gifting or feeding a crowd!

Final Thoughts

You’re going to fall hard for the tropical charm and home-baked warmth of this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. Whip up a loaf, share it with friends (or keep it all to yourself!), and discover why Coconut & Macadamia Nuts are a match made in paradise. Happy baking!

Print