Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Experience a tropical flavor explosion with this easy-to-make Hawaiian Banana Bread featuring ripe bananas, juicy pineapple, toasty coconut, and crunchy macadamia nuts.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose white flour Can be substituted with gluten-free flour.
- 0.5 cups sugar Can also use coconut sugar or honey.
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- 1.25 cups ripe bananas Approximately 3 medium bananas.
- 1 8-ounce can crushed pineapple with juice Dole is recommended.
- 0.5 cups sunflower oil Tasteless oil can be used.
Add-ins
- 0.5 cups macadamia nuts Dry roasted & chopped.
- 0.5 cups unsweetened coconut flakes
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a loaf pan with butter or oil.
Roasting Nuts
- Dry roast macadamia nuts in a skillet over low heat for 3–4 minutes until golden, then chop.
Mixing Dry Ingredients
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Mixing Wet Ingredients
- In another bowl, whisk eggs, vanilla, bananas, pineapple with juice, and sunflower oil until smooth.
Combining Mixtures
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in macadamia nuts and coconut flakes carefully.
Baking
- Pour batter into the greased loaf pan and tap it to release air bubbles.
- Bake for 55-65 minutes until a toothpick comes out clean.
Cooling
- Remove from oven and cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Wrap in plastic wrap or store in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week or freeze for up to 3 months.