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
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
- 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.
