Description
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a moist, tropical twist on classic banana bread. Loaded with sweet pineapple chunks, shredded coconut, and crunchy macadamia nuts, this flavorful loaf is perfect for breakfast, snacks, or dessert and brings island vibes to your table.
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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½ teaspoon ground cinnamon (optional)
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½ cup unsalted butter, softened
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¾ cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 ½ cups mashed ripe bananas (about 3-4 bananas)
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1 cup crushed pineapple, drained
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½ cup shredded sweetened coconut
- ½ cup chopped macadamia nuts
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
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Cream Butter and Sugar: In a large bowl, beat butter and brown sugar until light and fluffy.
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Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
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Combine Wet Ingredients: Mix in mashed bananas and crushed pineapple.
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Combine Wet and Dry: Gradually add dry ingredients to wet mixture, stirring just until combined.
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Add Coconut and Nuts: Fold in shredded coconut and macadamia nuts.
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Bake: Pour batter into prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
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Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Drain pineapple well to prevent excess moisture.Toast macadamia nuts to enhance flavor (optional).For vegan option, substitute eggs with flax eggs and butter with dairy-free alternatives.Use gluten-free flour blend to make gluten-free.Adjust sugar to taste, reducing for less sweetness.
