Description
This Hawaiian Banana Bread recipe combines the tropical flavors of ripe bananas, crushed pineapple, coconut flakes, and roasted macadamia nuts to create a moist, flavorful loaf. Perfect for breakfast or as a sweet snack, this bread is baked to golden perfection with a tender crumb and a delicate balance of sweetness and nuttiness.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose white flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups ripe bananas (mashed)
- 1 (8-ounce) can crushed pineapple with juice
- 1/2 cup + 1 tbsp organic sunflower oil or any tasteless oil
Add-ins
- 1/2 cup macadamia nuts, dry roasted & chopped
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease your loaf pan thoroughly to prevent sticking.
- Dry roast macadamia nuts: Dry roast the macadamia nuts in a pan over medium heat until fragrant and lightly browned, then let them cool completely. Once cooled, chop them into small pieces and set aside.
- Combine dry ingredients: In a large bowl, mix together the all-purpose flour, sugar, baking powder, baking soda, and salt. Set this dry mixture aside.
- Mix wet ingredients: In a separate bowl, whisk the eggs, vanilla extract, mashed ripe bananas, crushed pineapple along with its juice, and the sunflower oil until well combined.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredients bowl. Gently fold the ingredients together, taking care not to overmix to keep the bread tender.
- Add nuts and coconut: Fold in the chopped roasted macadamia nuts and unsweetened coconut flakes evenly throughout the batter.
- Pour batter and bake: Pour the prepared batter into the greased loaf pan and place it in the preheated oven. Bake for 55-65 minutes at 350°F until a clean knife inserted into the center comes out clean.
- Cool the bread: Remove the loaf from the oven and allow it to cool completely in the pan before slicing and serving.
Notes
- Do not overmix the batter to avoid a dense banana bread.
- Use ripe bananas for the best flavor and moisture.
- You can substitute macadamia nuts with walnuts or pecans if desired.
- Ensure the macadamia nuts are cooled completely after roasting to avoid melting the texture in the batter.
- Store banana bread in an airtight container for up to 3 days or freeze for longer storage.
