Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe

Introduction

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a tropical twist on a classic favorite. This moist and flavorful bread combines ripe bananas, sweet crushed pineapple, crunchy macadamia nuts, and coconut flakes for a delightful treat that brings island vibes to your kitchen.

Ingredients

• 1 1/2 cups all-purpose white flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups ripe bananas, mashed
• 1 (8-ounce) can crushed pineapple with juice
• 1/2 cup + 1 tbsp organic sunflower oil (or any tasteless oil)
• 1/2 cup macadamia nuts, dry roasted and chopped
• 1/2 cup unsweetened coconut flakes

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside.
2. Step 2: Dry roast the macadamia nuts in a pan for a few minutes until they turn slightly browned. Allow them to cool, then chop them coarsely.
3. Step 3: In a large bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well and set aside.
4. Step 4: In another bowl, whisk together the wet ingredients: eggs, vanilla extract, mashed bananas, crushed pineapple with juice, and oil until fully combined.
5. Step 5: Pour the dry ingredients into the wet ingredients and mix gently. Stir until just combined; avoid overmixing to keep the bread tender.
6. Step 6: Fold in the chopped macadamia nuts and coconut flakes carefully, ensuring even distribution without overmixing.
7. Step 7: Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes at 350 degrees Fahrenheit, or until a clean knife inserted in the center comes out clean.
8. Step 8: Let the bread cool completely in the pan before slicing and serving.

Tips & Variations

• For extra moisture, stir in a few tablespoons of Greek yogurt or sour cream into the wet ingredients.
• Substitute macadamia nuts with walnuts or pecans if preferred or to accommodate allergies.
• Add a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Use fresh pineapple instead of canned for a fresher taste, just ensure to drain excess juice.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, gently warm slices in a toaster oven or microwave until just warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this recipe?

Yes, overripe bananas are ideal for banana bread as they are sweeter and mash easily, contributing to the moist texture and rich flavor.

Is it okay to substitute the oil with butter?

You can substitute the oil with an equal amount of melted butter, but the texture may be slightly denser. The oil keeps the bread moist and tender.

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe

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★★★★★

4.8 from 89 reviews

This Hawaiian Banana Bread is a tropical twist on the classic treat, featuring ripe bananas, crushed pineapple, coconut flakes, and crunchy macadamia nuts. Moist and flavorful, it’s a perfect snack or breakfast option that brings the sunny flavors of Hawaii to your kitchen.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Hawaiian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose white flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups ripe bananas, mashed
• 1 (8-ounce) can crushed pineapple with juice
• 1/2 cup + 1 tbsp organic sunflower oil (or any tasteless oil)

Add-Ins

• 1/2 cup macadamia nuts, dry roasted and chopped
• 1/2 cup unsweetened coconut flakes

Instructions

1. Preheat and prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan thoroughly to ensure the bread doesn’t stick.
2. Roast and chop nuts: Dry roast the macadamia nuts in a pan for a few minutes until they are slightly browned, then let them cool. Once cooled, chop them into small pieces and set aside.
3. Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir these dry ingredients together and set aside.
4. Combine wet ingredients: In a separate bowl, whisk the eggs, vanilla extract, mashed ripe bananas, crushed pineapple with juice, and sunflower oil until well blended.
5. Incorporate dry into wet: Gradually add the dry ingredients into the wet ingredients, mixing gently. Be careful not to overmix the batter to keep the bread tender.
6. Add nuts and coconut: Fold in the chopped macadamia nuts and unsweetened coconut flakes carefully, mixing just enough to distribute them evenly without overworking the batter.
7. Bake the bread: Pour the batter into the greased loaf pan and place it in the preheated oven. Bake for 55 to 65 minutes at 350°F. Check doneness by inserting a clean knife into the center; it should come out clean or with a few moist crumbs.
8. Cool and serve: Allow the banana bread to cool completely in the pan before slicing to ensure clean cuts and perfect texture.

Notes

• For best flavor, use very ripe bananas as they’re sweeter and more flavorful.
• Dry roasting the macadamia nuts intensifies their nutty flavor and adds crunch.
• Do not overmix the batter after adding the dry ingredients to keep the bread moist and tender.
• You can substitute macadamia nuts with walnuts or pecans if preferred.
• Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freeze wrapped banana bread slices for longer storage up to 3 months.

Keywords: banana bread, Hawaiian banana bread, pineapple banana bread, coconut, macadamia nuts, tropical bread, quick bread, baked banana bread