Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
A delicious tropical treat that combines the sweetness of bananas with pineapple and coconut, featuring a delightful crunch from macadamia nuts. Perfect for breakfast, a snack, or dessert.
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.
Notes
Serve this Hawaiian banana bread warm or at room temperature. It goes well with butter, cream cheese, or can be paired with tropical fruit salad or vanilla ice cream. Store wrapped in plastic or in an airtight container for up to three days, or freeze for up to three months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 12g
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