Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful treat to brighten your day, look no further than this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. This recipe is a favorite of mine because it combines the sweet, comforting flavors of ripe bananas with the tropical twist of pineapple and coconut. It’s so easy to whip up, making it perfect for busy weeknights or family gatherings. Imagine the smiles on everyone’s faces when they take their first bite!

This banana bread is not just delicious; it also fills your kitchen with an irresistible aroma that will have everyone flocking to the oven. Whether you’re serving it for breakfast, brunch, or dessert, this recipe is sure to be a hit!

Why You’ll Love This Recipe

  • Easy to make: This recipe comes together quickly, making it ideal for both novice bakers and busy cooks.
  • Family-friendly: Everyone loves banana bread! The addition of pineapple and coconut makes it extra special for kids and adults alike.
  • Perfect for sharing: Slice it up and share with friends or neighbors—it’s a wonderful gift that spreads joy!
  • Make-ahead convenience: Bake a loaf in advance and enjoy it throughout the week; it freezes beautifully too!
  • Deliciously unique: The combination of flavors from macadamia nuts, coconut, and pineapple takes your classic banana bread to a whole new level.
Hawaiian

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients for this delightful Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. You likely have most of them at home already!

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
  • 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 Hawaiian Banana Bread is flexible and can easily accommodate different tastes or dietary preferences. Here are some fun variations you might like:

  • Add more fruits: Toss in some chopped mango or diced papaya for an even fruitier flavor!
  • Nut alternatives: If you don’t have macadamia nuts, try using walnuts or pecans instead—they add great texture too.
  • Spice it up: Sprinkle in some cinnamon or nutmeg to elevate those warm flavors.
  • Make it gluten-free: Substitute all-purpose flour with a gluten-free blend for a delicious alternative.

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

Step 1: Preheat the Oven

First things first—preheat your oven to 350 degrees. This ensures that your banana bread bakes evenly from the moment you place it inside.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan well. This way, your beautiful banana bread will slide out easily once it’s baked.

Step 3: Roast the Macadamia Nuts

Dry roast your macadamia nuts in a skillet over medium heat until they’re slightly browned—this enhances their flavor! Allow them to cool before chopping them into smaller pieces.

Step 4: Combine Dry Ingredients

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

Step 5: Mix Wet Ingredients

In another bowl, whisk together eggs, vanilla extract, mashed ripe bananas, crushed pineapple (with juice), and oil until well combined. This step adds moisture and sweetness to your bread.

Step 6: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture until just combined; be careful not to overmix! A few lumps are perfectly fine as they’ll bake away.

Step 7: Add Mix-ins

Now it’s time to fold in those chopped macadamia nuts and unsweetened coconut flakes. They bring delightful texture and flavor that complements the banana bread beautifully.

Step 8: Pour into Loaf Pan

Pour your batter into the greased loaf pan. Smooth out the top gently so it bakes evenly.

Step 9: Bake

Place the loaf in the oven for about 55-65 minutes. Keep an eye on it towards the end; you want a clean knife inserted into the center to come out without sticking.

Step 10: Cool Before Slicing

Once baked, let your banana bread cool completely in the pan before slicing. This waiting period helps maintain its moistness!

And there you have it! A slice of homemade Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts that brings sunshine to any occasion. Enjoy every bite!

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

Baking is all about love and a few handy tricks! Here are some pro tips to ensure your Hawaiian banana bread turns out perfectly every time.

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots, as they will mash easily and add moisture to your batter.

  • Don’t overmix the batter: Mixing too much can lead to dense bread. Just combine the wet and dry ingredients until you see no dry flour; a few lumps are perfectly fine!

  • Experiment with mix-ins: Feel free to add other ingredients like dark chocolate chips or dried fruit for a unique twist. This allows you to customize the flavor profile to suit your taste.

  • Cool completely before slicing: Allowing the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack helps it set. This prevents it from crumbling when you cut into it.

  • Store properly: To keep your banana bread fresh longer, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, consider freezing individual slices.

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

Presenting your delicious creation can add an extra sprinkle of joy! Here are some ideas on how to serve this delightful Hawaiian banana bread.

Garnishes

  • Shredded coconut: Sprinkle some toasted shredded coconut on top for an extra tropical touch that complements the flavors beautifully.

  • Chopped macadamia nuts: A few whole or roughly chopped macadamia nuts can provide a crunchy contrast and enhance the nutty flavors in the bread.

Side Dishes

  • Fresh tropical fruit salad: A refreshing mix of pineapple, mango, and kiwi adds brightness and balances the sweetness of the banana bread.

  • Coconut yogurt: Creamy coconut yogurt makes a luscious dip that pairs well with each slice. You could even mix in a hint of vanilla extract for added flavor.

  • Herbal tea: A warm cup of herbal tea such as chamomile or ginger can complement the flavors of your banana bread while giving a cozy feel during breakfast or brunch.

  • Smoothie bowl: A vibrant smoothie bowl topped with granola and fresh fruits can create a beautiful breakfast spread alongside your banana bread, making it visually stunning and nutritious!

With these tips and serving suggestions, you’re set to impress family and friends with your delicious Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! Enjoy every bite!

Hawaiian

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prep! You can whip up a loaf ahead of time, making it an easy grab-and-go breakfast or snack throughout the week.

Storing Leftovers

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

Freezing

  • Slice the banana bread into individual portions for easy thawing.
  • Wrap each slice in plastic wrap and then place them in a freezer-safe bag.
  • Freeze for up to 3 months. When ready to enjoy, simply thaw at room temperature or microwave for a few seconds.

Reheating

  • For warm slices, preheat your oven to 350°F (175°C).
  • Place the slices on a baking sheet and heat for about 10 minutes or until warmed through.
  • Alternatively, you can microwave a slice for about 15-20 seconds for a quick treat!

FAQs

Here are some common questions about this delightful recipe.

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

Yes! If you prefer, you can substitute macadamia nuts with walnuts or pecans. Just make sure they are chopped and roasted for added flavor.

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

For the best flavor and sweetness, use very ripe bananas that are heavily speckled with brown spots. The riper, the better!

Can I make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts without eggs?

Absolutely! Substitute each egg with 1/4 cup of unsweetened applesauce or mashed banana as a binder.

What is the best way to know when my Hawaiian Banana Bread is done baking?

You can check doneness by inserting a toothpick into the center; if it comes out clean or with just a few crumbs attached, it’s ready!

How do I enhance the flavor of my Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Consider adding spices like cinnamon or nutmeg to elevate the flavors. A sprinkle of sea salt on top before baking can also enhance sweetness!

Final Thoughts

I hope you enjoy making this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts as much as I do! It’s such a delightful blend of tropical flavors that will brighten your day. Whether you’re enjoying it fresh out of the oven or savoring a slice later in the week, I know it will bring smiles all around. Happy baking!

Print

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a tropical delight that combines the comforting sweetness of ripe bananas with the exotic flavors of crushed pineapple and coconut. This easy-to-make recipe is perfect for breakfast, brunch, or as a delightful dessert. The addition of crunchy macadamia nuts adds a unique texture, making each bite an experience to savor. Your kitchen will be filled with an irresistible aroma that will have everyone eager to dig in!

  • Author: Andrea
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Ingredients

Scale
  • 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
  • 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
  • 1/2 cup macadamia nuts (chopped)
  • 1/2 cup unsweetened coconut flakes

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. Dry roast macadamia nuts in a skillet until slightly browned; let cool and chop.
  3. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk together eggs, vanilla extract, mashed bananas, crushed pineapple with juice, and oil.
  5. Gently fold dry ingredients into wet ingredients until just combined.
  6. Fold in chopped macadamia nuts and coconut flakes.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes or until a knife inserted comes out clean.
  9. Allow to cool completely before slicing.

Nutrition

  • Serving Size: 1 slice (70g)
  • Calories: 210
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star