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Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe

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4 from 9 reviews

This Hawaiian Banana Bread combines the tropical flavors of ripe bananas, crushed pineapple, coconut flakes, and toasted macadamia nuts for a moist and flavorful treat. Perfect for breakfast, snacks, or dessert, this quick bread offers a delightful twist on classic banana bread with a hint of island-inspired sweetness.

Ingredients

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking.
  2. Roast Macadamia Nuts: Dry roast the macadamia nuts on a skillet over medium heat for a few minutes until they are slightly browned and fragrant. Allow them to cool, then chop them roughly and set aside.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir thoroughly and set aside.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, mashed bananas, crushed pineapple with its juice, and sunflower oil until fully combined.
  5. Combine Dry and Wet Ingredients: Pour the dry ingredient mixture into the wet ingredients. Gently mix them together until just combined. Avoid overmixing to keep the bread tender.
  6. Add Nuts and Coconut: Fold in the chopped macadamia nuts and unsweetened coconut flakes carefully, ensuring an even distribution without overworking the batter.
  7. Bake: Pour the batter into the greased loaf pan. Place it in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a clean knife or toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan before slicing. This helps the bread set properly and enhances the flavor experience.

Notes

  • Do not overmix the batter to ensure the bread remains moist and tender.
  • Using ripe, soft bananas enhances the sweetness and moisture of the bread.
  • You can substitute macadamia nuts with walnuts or pecans if preferred.
  • Ensure the loaf pan is well greased or lined with parchment paper for easy removal.
  • Allow the bread to cool completely before slicing to prevent crumbling.

Find it online: https://flavorspath.com/hawaiian-banana-bread-with-pineapple-coconut-and-macadamia-nuts-recipe-2/