Hawaiian Banana Bread with Pineapple, Coconut, and Macadamia Nuts
This tropical spin on traditional banana bread is packed with crushed pineapple, crunchy macadamia nuts, and unsweetened coconut flakes.
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| All-Purpose Flour | 2 cups |
| Granulated Sugar | 3/4 cup |
| Baking Powder | 1 tsp |
| Baking Soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Eggs | 2 large |
| Vanilla Extract | 1 tsp |
| Ripe Bananas (mashed) | 3 medium |
| Crushed Pineapple (with juice) | 1 cup |
| Organic Sunflower Oil | 1/3 cup |
| Macadamia Nuts (chopped) | 1/2 cup |
| Unsweetened Coconut Flakes | 1/2 cup |
How to Make Hawaiian Banana Bread
Step 1: Get Everything Ready
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Dry roast the 1/2 cup of macadamia nuts in a skillet over medium heat for 3–5 minutes, stirring occasionally. After toasting, chop them and set aside.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Prepare the Wet Ingredients
In a large bowl, whisk together the eggs, vanilla extract, mashed bananas (about 1 1/2 cups), crushed pineapple with its juice, and sunflower oil until smooth and fully blended.
Step 4: Bring the Batter Together
Slowly add the dry mixture to the wet mixture, stirring gently until just combined. Stop mixing once no dry flour remains.
Step 5: Add the Tropical Mix-Ins
Fold in the toasted chopped macadamia nuts and unsweetened coconut flakes.
Step 6: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick or knife inserted into the center comes out clean.
Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy once fully cooled.
