Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Why You’ll Love This Recipe

• Tropical Flavor Explosion: Combines banana, pineapple, coconut, and macadamia nuts for a unique taste.

• Moist and Tender: The fruit and nuts keep the bread soft and flavorful.

• Perfect for Any Time: Great for breakfast, snack, or dessert.

• Easy to Make: Simple ingredients and straightforward preparation.

• Crowd-Pleaser: A delightful treat that’s sure to impress family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional)

• ½ cup unsalted butter, softened

• ¾ cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 ½ cups mashed ripe bananas (about 3-4 bananas)

• 1 cup crushed pineapple, drained

• ½ cup shredded sweetened coconut

• ½ cup chopped macadamia nuts

Directions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

3. Cream Butter and Sugar: In a large bowl, beat butter and brown sugar until light and fluffy.

4. Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.

5. Combine Wet Ingredients: Mix in mashed bananas and crushed pineapple.

6. Combine Wet and Dry: Gradually add dry ingredients to the wet mixture, stirring just until combined.

7. Add Coconut and Nuts: Fold in shredded coconut and macadamia nuts.

8. Bake: Pour batter into prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 15 minutes

• Bake Time: 55-65 minutes

• Total Time: About 1 hour 20 minutes

Variations

• Nut-Free: Omit macadamia nuts or substitute with seeds.

• Dairy-Free: Use coconut oil or a plant-based butter substitute.

• Mini Loaves or Muffins: Divide batter into mini loaf pans or muffin tins and adjust baking time.

• Spice It Up: Add nutmeg or ginger for additional warmth.

• Gluten-Free: Use a gluten-free flour blend.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-baked feel.

• Freezing: Freeze whole loaf or individual slices wrapped tightly for up to 2 months.

FAQs

Can I use fresh pineapple?

Yes, but be sure to drain well to avoid excess moisture.

Can I use unsweetened coconut?

Yes, but the bread will be less sweet; adjust sugar if needed.

Do I need to toast the macadamia nuts?

Toasting enhances flavor but is optional.

Can I make this gluten-free?

Yes, substitute with a gluten-free flour blend.

How ripe should bananas be?

Very ripe, with brown spots for best flavor and sweetness.

Can I reduce sugar?

Yes, reduce to ½ cup for less sweetness.

Can I use white sugar?

Yes, but brown sugar adds moisture and richness.

How do I keep the bread moist?

Avoid overbaking and store properly.

Can I make it vegan?

Yes, use flax eggs and dairy-free butter alternatives.

How should I serve it?

Enjoy plain, with butter, or toasted with honey.

Conclusion

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a deliciously moist and flavorful treat that transports you to the islands with every bite. Easy to make and packed with tropical ingredients, it’s perfect for breakfast, snacks, or dessert and sure to be a family favorite.