Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful treat that brings a taste of the tropics to your kitchen, then you’ve found it! This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is not just any banana bread; it’s a slice of sunshine in every bite. Whether it’s a busy weeknight or a leisurely weekend brunch, this recipe is perfect for any occasion. The combination of sweet bananas, tangy pineapple, and crunchy macadamia nuts creates a flavor profile that’s simply irresistible.

What makes this recipe even more special is how easy it is to whip up. Trust me, once you smell that heavenly aroma wafting from your oven, you’ll understand why this banana bread has become a favorite in my home.

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple steps, you can have this delicious bread baking away in no time.
• Perfect for Sharing: It makes ten generous slices, so there’s plenty to go around at family gatherings or when friends drop by.
• Tropical Twist: The addition of pineapple and coconut gives this banana bread a unique and delightful flavor that will transport you straight to Hawaii.
• Make-Ahead Friendly: Bake a loaf today and enjoy it all week long for breakfast or snacks!
• Customizable: Feel free to add your own twist—this recipe is flexible and forgiving!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this tropical delight! You may already have many of these in your pantry. Here’s what you will need for the Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts:

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 (about 3 medium bananas)
• 1 (8-ounce) can crushed pineapple with juice (I like Dole)
• 1/2 cup + 1 tbsp organic sunflower oil (or any tasteless oil)

Mix-Ins

• 1/2 cup macadamia nuts (dry roasted & chopped)
• 1/2 cup unsweetened coconut flakes

Variations

This recipe is wonderfully flexible! If you’re feeling adventurous or want to use what you have on hand, here are some variations to try:

• Add spices: Sprinkle in some cinnamon or nutmeg for extra warmth and flavor.
• Swap the nuts: If macadamia nuts aren’t available, try using walnuts or pecans instead.
• Mix in chocolate chips: For a decadent twist, add half a cup of dark chocolate chips.
• Use different fruits: Substitute with diced mango or shredded carrots for an exciting change.

How to Make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Step 1: Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures that your banana bread bakes evenly. A hot oven will help create that beautiful golden crust we all love.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan well. This prevents the banana bread from sticking and allows for easy removal once it’s baked. You want every last crumb!

Step 3: Roast the Macadamia Nuts

In a dry skillet over medium heat, dry roast your macadamia nuts for a few minutes until they are slightly browned and fragrant. Roasting enhances their flavor and adds crunch. Once they’re cool enough to handle, chop them up and set aside.

Step 4: Mix Dry Ingredients

In one bowl, combine your dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these together first helps distribute the leavening agents evenly throughout the batter.

Step 5: Blend Wet Ingredients

In another bowl, whisk together the eggs, vanilla extract, mashed bananas, crushed pineapple (with juice), and oil until well combined. This mixture forms the moist base of your banana bread.

Step 6: Combine Mixtures

Pour the dry ingredients into the wet ingredients and mix well but be careful not to overmix; a few lumps are okay! Overmixing can lead to dense bread instead of light and fluffy goodness.

Step 7: Fold in Add-ins

Now it’s time to gently fold in those delicious chopped macadamia nuts and unsweetened coconut flakes. This step adds texture and flavor; just be sure not to overwork the batter.

Step 8: Bake

Pour your batter into the greased loaf pan and bake it for about 55-65 minutes. Keep an eye on it as it bakes! You can check for doneness by inserting a clean knife into the center; if it comes out clean, it’s ready!

Step 9: Cool Before Slicing

Once baked, let your banana bread cool completely before slicing into it. This waiting period allows the flavors to meld beautifully while ensuring clean slices.

Enjoy every bite of this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! It’s sure to become a beloved recipe in your home too!

Pro Tips for Making Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Baking can be a delightful experience, and these tips will help you create the most scrumptious Hawaiian banana bread ever!

• Use overripe bananas: The sweeter and softer the bananas, the better your bread will taste. Overripe bananas are easier to mash and will add more natural sweetness to your loaf.

• Don’t overmix the batter: Gently fold in the dry ingredients with the wet ones. Overmixing can lead to dense bread instead of the fluffy texture we all love.

• Let it cool before slicing: Allowing your banana bread to cool completely makes it easier to cut into neat slices and helps the flavors meld together beautifully.

• Experiment with mix-ins: Feel free to add other ingredients like dried fruit or nuts. This keeps things interesting and allows you to customize your banana bread to your taste.

How to Serve Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

This Hawaiian banana bread is not only delicious but also visually appealing! Here are some fun ways to present it that will make it even more delightful for your guests.

Garnishes

• Toasted coconut flakes: Sprinkle some extra toasted coconut on top for an added crunch and a burst of flavor.
• Fresh mint leaves: A few sprigs of fresh mint can brighten up your presentation and add a pop of color.

Side Dishes

• Tropical fruit salad: A mix of pineapple, mango, and kiwi complements the flavors in the banana bread and adds a refreshing element.
• Coconut whipped cream: Light and airy, this creamy topping pairs perfectly with each slice of banana bread, enhancing its tropical vibe.
• Yogurt parfait: Layer yogurt with granola and berries for a wholesome side that balances sweetness with tartness.
• Herbal tea: A warm cup of chamomile or mint tea creates a lovely contrast to the rich flavors of the banana bread, making for a cozy breakfast or brunch option.

Enjoy sharing this delightful treat with friends and family! Whether enjoyed on its own or paired with these tasty sides, this Hawaiian-inspired dish is sure to bring smiles all around.

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prep! You can easily make it in advance, ensuring you have delicious slices ready for breakfast or snacks throughout the week.

Storing Leftovers

• Allow the banana bread to cool completely before storing.
• Wrap it tightly in plastic wrap or aluminum foil.
• Store at room temperature for up to 3 days.
• For longer freshness, place the wrapped bread in an airtight container.

Freezing

• Slice the banana bread into individual servings.
• Wrap each slice in plastic wrap and then place them in a freezer-safe bag.
• Label the bag with the date. It can be frozen for up to 3 months.
• To thaw, leave at room temperature or microwave for a few seconds.

Reheating

• Preheat your oven to 350°F (175°C).
• Place slices of banana bread on a baking sheet and cover loosely with aluminum foil.
• Heat for about 10-15 minutes until warmed through.
• Alternatively, microwave individual slices for about 15-20 seconds.

FAQs

Here are some common questions you might have about making this delightful Hawaiian treat!

Can I use other nuts instead of macadamia nuts in Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Absolutely! Feel free to substitute with walnuts or pecans if you prefer. They will add their unique flavor while still keeping that wonderful texture.

How ripe should the bananas be for Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

The riper, the better! Look for bananas that are heavily speckled with brown spots. This ensures maximum sweetness and moisture in your banana bread.

Can I add more pineapple to my Hawaiian Banana Bread?

Yes! If you love pineapple, feel free to add a bit more crushed pineapple. Just make sure not to exceed one and a half cups total to maintain the right consistency.

How long does Hawaiian Banana Bread last?

When stored properly at room temperature, it can last up to 3 days. If frozen, it retains its quality for about 3 months!

Final Thoughts

I hope you enjoy making this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts as much as I do! It’s a delightful blend of flavors that transports you straight to the islands with every bite. Whether you’re enjoying it fresh out of the oven or savoring leftovers throughout the week, it’s sure to be a hit. Happy baking!