Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe
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.
- 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
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
- Preheat and prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan thoroughly to ensure the bread doesn’t stick.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
