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

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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.