Hawaiian Banana Bread with Pineapple, Coconut, and Macadamia Nuts
This island-inspired variation of classic banana bread is loaded with crushed pineapple, toasted macadamia nuts, and natural coconut flakes for a tropical twist.
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: Prep Your Ingredients
Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
Toast the macadamia nuts in a dry skillet over medium heat for 3–5 minutes, stirring now and then. Once toasted, chop them and set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Blend the Wet Ingredients
In a separate large bowl, combine the eggs, vanilla, mashed bananas (about 1½ cups), crushed pineapple including its juice, and sunflower oil. Whisk until the mixture is smooth and uniform.
Step 4: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture, stirring only until everything is incorporated. Avoid overmixing.
Step 5: Add the Tropical Add-ins
Stir in the toasted macadamia nuts and the unsweetened coconut flakes.
Step 6: Bake the Bread
Transfer the batter to the prepared loaf pan and even out the top. Bake for 55–65 minutes, or until a toothpick inserted in the middle comes out clean.
Step 7: Cool and Enjoy
Allow the bread to rest in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely, then slice and serve.
