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.
