Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe
A tropical twist on classic banana bread, featuring the sweet flavors of ripe bananas, crushed pineapple, toasted macadamia nuts, and coconut flakes. This moist and flavorful loaf is perfect for breakfast or as a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Bread
- Method: Baking
- Cuisine: American
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 macadamia nuts, dry roasted and chopped
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Roast Macadamia Nuts: Dry roast the macadamia nuts in a pan for a few minutes until they are lightly browned and fragrant. Allow them to cool, then chop 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 well and set aside.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, vanilla extract, mashed ripe bananas, crushed pineapple with its juice, and the sunflower oil until well combined.
- Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredient bowl. Mix gently, stirring just until everything is evenly combined. Avoid overmixing to keep the bread tender.
- Add Nuts and Coconut: Fold in the roasted chopped macadamia nuts and unsweetened coconut flakes carefully to distribute evenly without overmixing.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a clean knife inserted into the center comes out without sticky batter.
- Cool and Serve: Allow the banana bread to cool completely in the pan before slicing to ensure clean cuts and optimal texture.
Notes
- Make sure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread light and fluffy.
- You can substitute macadamia nuts with walnuts or pecans if preferred.
- For a more pronounced coconut flavor, lightly toast the coconut flakes before folding them in.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
