why make this recipe
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a delicious tropical treat. It combines the sweetness of bananas with the unique flavors of pineapple and coconut, plus a delightful crunch from macadamia nuts. This bread is perfect for breakfast, as a snack, or even as a dessert. The combination of ingredients makes it a flavorful and moist bread that takes you straight to a sunny island getaway.
how to make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
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
- 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
- 1/2 cup macadamia nuts (dry roasted & chopped)
- 1/2 cup unsweetened coconut flakes
Directions:
- Preheat your oven to 350 degrees Fahrenheit. Grease your loaf pan well.
- Dry roast your macadamia nuts in a pan for a few minutes until they are slightly browned. Once they cool, chop them up and set aside.
- In a bowl, combine all of your dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. Mix these together and set aside.
- In another bowl, mix your wet ingredients: eggs, vanilla extract, mashed bananas, crushed pineapple with its juice, and oil. Stir well together.
- Slowly add the dry ingredients to the bowl with the wet ingredients. Mix everything well but be careful not to overmix the batter.
- Fold in the chopped macadamia nuts and the unsweetened coconut flakes into the batter. Again, do not overmix.
- Pour your batter into the greased loaf pan and place it in the oven. Bake for 55 to 65 minutes or until a clean knife comes out without sticky batter.
- Once it’s done baking, let your banana bread cool completely before slicing it.
how to serve Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
You can serve this Hawaiian banana bread warm or at room temperature. It tastes great on its own, or you can spread a bit of butter or cream cheese on each slice for extra richness. You could also serve it with a tropical fruit salad or a scoop of vanilla ice cream for a delightful dessert.
how to store Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
To store your banana bread, wrap it in plastic wrap or place it in an airtight container. It will stay fresh on the counter for up to three days. If you want to keep it longer, you can freeze it. Just slice the bread and wrap each slice in plastic wrap, then place them in a freezer bag. It can last in the freezer for up to three months.
tips to make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
- Use very ripe bananas as they bring out the natural sweetness and add moisture to the bread.
- If you can’t find macadamia nuts, you can substitute them with walnuts or pecans.
- For extra flavor, try adding a pinch of cinnamon or nutmeg into the dry ingredients.
- Do not skip roasting the macadamia nuts as it enhances their flavor and crunch.
variation
For a nuttier flavor, you can add more nuts or different types of nuts. You can also use shredded coconut instead of coconut flakes for a different texture. For a chocolate twist, add chocolate chips to the batter.
FAQs
Can I use frozen bananas?
Yes, you can use frozen bananas. Just make sure to thaw and mash them before adding them to the mixture.
Can I make this recipe without eggs?
Yes, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or use applesauce for similar moisture content.
How can I tell when my banana bread is done?
You can use a clean knife or toothpick to check. If it comes out clean without sticky batter, then it’s done.
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Ingredients
Dry Ingredients
- 1.5 cups all-purpose white flour
- 0.5 cups sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- 1.25 cups ripe bananas, mashed
- 1 can crushed pineapple (8-ounce) with juice
- 0.5 cups organic sunflower oil
- 1 tbsp organic sunflower oil
Mix-ins
- 0.5 cups macadamia nuts (dry roasted & chopped)
- 0.5 cups unsweetened coconut flakes
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- Dry roast the macadamia nuts in a pan for a few minutes until they are slightly browned, then chop them and set aside.
- In a bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix and set aside.
- In another bowl, mix the wet ingredients: eggs, vanilla extract, mashed bananas, crushed pineapple with its juice, and oil. Stir well.
Mixing and Baking
- Slowly add the dry ingredients to the wet ingredients, mixing well but don't overmix.
- Fold in the chopped macadamia nuts and coconut flakes, being careful not to overmix.
- Pour the batter into the greased loaf pan and bake for 55 to 65 minutes or until a clean knife comes out without sticky batter.
- Let the banana bread cool completely before slicing.