If you’ve ever dreamed of tropical flavors wrapped in the cozy comfort of banana bread, then this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe is exactly what your kitchen needs. Imagine moist, sweet bananas meeting juicy pineapple, with a delightful crunch from macadamia nuts and a hint of coconut warmth in every bite. This recipe brings together the best of island vibes and classic baking, making each slice a mini-vacation on your palate.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating the perfect balance of flavors and textures in this bread. From the soft bananas to the nutty crunch and fruity sweetness, every component counts.
- 1 1/2 cups all-purpose white flour: Provides the structure and tender crumb needed for perfect banana bread.
- 1/2 cup sugar: Adds just the right amount of sweetness without overpowering the natural fruit flavors.
- 1 tsp baking powder: Helps the bread rise and stay light.
- 1/2 tsp baking soda: Reacts with the acidic pineapple for a soft, fluffy texture.
- 1/2 tsp salt: Balances sweetness and enhances the overall flavor.
- 2 eggs: Bind the ingredients together and contribute richness and moisture.
- 1 tsp vanilla extract: Gives a lovely aromatic richness to the bread.
- 1 1/4 cups ripe bananas: The star ingredient that brings natural sweetness and moistness.
- 1 (8-ounce) can crushed pineapple with juice: Brings bright, tangy notes and keeps the bread wonderfully moist.
- 1/2 cup + 1 tbsp organic sunflower oil or any tasteless oil: Keeps the texture tender and adds subtle richness without heaviness.
- 1/2 cup macadamia nuts, dry roasted & chopped: Adds a crunch and that signature island nut flavor.
- 1/2 cup unsweetened coconut flakes: Provides chewiness and a tropical aroma that ties the whole loaf together.
How to Make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe
Step 1: Prepare Your Pan
Start by greasing your loaf pan thoroughly. This ensures your banana bread will come out cleanly without sticking, preserving the beautiful crust that forms during baking.
Step 2: Chop Nuts and Set Aside
Once your macadamia nuts are dry roasted and cooled, chop them roughly and set them aside. Their crunch will add delicious texture bursts in the finished bread.
Step 3: Mix the Dry Ingredients
In a large bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these early ensures that your leavening agents and salt are evenly distributed for an even rise and great flavor.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, vanilla extract, ripe bananas, crushed pineapple with its juice, and sunflower oil. This combination brings the tropical sweetness and moisture that defines this bread.
Step 5: Blend Wet Into Dry Without Overmixing
Pour the wet ingredients into the dry and gently fold them together. Avoid overmixing because that can create a denser texture – you want your bread tender and soft with light crumb.
Step 6: Fold in Nuts and Coconut
Carefully fold the chopped macadamia nuts and coconut flakes into the batter. Distribute them evenly to get every slice packed with bursts of pineapple, coconut, and nutty crunch.
Step 7: Bake to Perfection
Transfer your batter to the prepared loaf pan and bake at 350 degrees Fahrenheit for 55 to 65 minutes. Keep an eye on it toward the end and use a clean knife to check if it comes out clean, indicating the bread is fully cooked.
Step 8: Cool Before Slicing
Once baked, allow the bread to cool completely in the pan before slicing. This resting time helps the flavors settle and the crumb to firm up for perfect, clean slices.
How to Serve Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe
Garnishes
Top your slices with a light spread of butter or a drizzle of honey to enhance the tropical flavors. A sprinkle of toasted coconut or extra chopped macadamia nuts on top can add a lovely crunch and make every bite visually inviting.
Side Dishes
This banana bread pairs beautifully with a cup of freshly brewed coffee or a refreshing tropical smoothie. For a light brunch, serve alongside a crisp green salad accented with citrus vinaigrette to complement the sweet, rich loaf.
Creative Ways to Present
Try cutting the bread into small cubes and serving it as a base for a tropical bread pudding. Or layer slices with cream cheese and pineapple jam for a sweet, easy dessert that will impress guests with island flair.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This keeps the bread moist and fresh without drying out.
Freezing
You can freeze this banana bread to enjoy later. Wrap the loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the fridge before serving.
Reheating
To bring back that freshly baked warmth, reheat slices gently in the oven at 300 degrees Fahrenheit for about 10 minutes or pop in the microwave for 15-20 seconds. This revives the softness and enhances the tropical aroma.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple works wonderfully, just chop it finely and you may want to reduce additional liquid slightly to keep the batter from getting too wet.
What if I don’t have macadamia nuts? Can I substitute?
Yes, walnuts or pecans make excellent substitutes. They provide a similar crunchy texture and nutty flavor that complements the tropical ingredients.
Is it necessary to use sunflower oil? Can I use butter instead?
Sunflower oil keeps the bread moist without a strong flavor, but melted butter is a delicious alternative if you prefer a richer taste.
How ripe should my bananas be?
The riper, the better! Look for bananas with brown spots and deep yellow coloring for maximum sweetness and moisture in your bread.
Can I make mini loaves or muffins with this recipe?
Yes, just reduce the baking time accordingly. Mini loaves or muffins usually take about 20-25 minutes; keep an eye on them and test with a toothpick for doneness.
Final Thoughts
If you’re craving a slice of sunshine wrapped in a loaf, you simply must try this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe. It’s a joyful blend of tropical flavors and classic comfort that’s made for sharing with friends and family. I promise, once you make it, you’ll keep coming back to this recipe for that perfect, island-inspired treat.
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Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe
- Prep Time: 22 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 27 minutes
- Yield: 10 slices
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Description
This tropical-inspired Hawaiian Banana Bread combines ripe bananas, tangy crushed pineapple, crunchy macadamia nuts, and fragrant coconut flakes to create a moist, flavorful loaf perfect for breakfast or snacking. With a tender crumb and a subtle sweetness, it brings an island vibe to a classic banana bread recipe.
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
- Grease the pan: Thoroughly grease a loaf pan to prevent the banana bread from sticking during baking.
- Prepare nuts and coconut: After baking and cooling, chop the macadamia nuts and set aside for folding into the batter.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well and set aside.
- Mix wet ingredients: In a separate bowl, whisk together eggs, vanilla extract, ripe mashed bananas, crushed pineapple with its juice, and the sunflower oil until combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with dry ingredients, gently stirring to combine. Avoid overmixing to keep the bread tender.
- Fold in add-ins: Gently fold in the chopped macadamia nuts and unsweetened coconut flakes into the batter, ensuring even distribution without deflating.
- Bake the bread: Preheat the oven to 350°F (175°C) and bake the batter for 55-65 minutes.
- Check for doneness: Insert a clean knife or toothpick into the center of the loaf; it should come out clean when the bread is fully baked.
- Cool and slice: Allow the bread to cool completely in the pan before slicing into 10 equal slices for serving.
Notes
- Be careful not to overmix the batter to avoid a dense texture.
- Use ripe bananas for natural sweetness and moisture.
- Dry roasting macadamia nuts enhances their flavor and crunch.
- Cooling the bread completely before slicing prevents crumbling.
- You can substitute macadamia nuts with walnuts or pecans if preferred.
- This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
