The aroma of freshly baked Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts wafts through the kitchen like a tropical breeze, instantly lifting spirits. fried strawberry cheesecake sandwiches Imagine tender slices bursting with sweet pineapple, crunchy macadamia nuts, and a hint of coconut that transport you straight to paradise. For more inspiration, check out this Hawaiian pineapple cake recipe.
This delightful treat is perfect for lazy Sunday brunches or surprise visits from friends. I remember the first time I made this recipe; my house smelled so good that my neighbors knocked to check if I was hosting a luau. Spoiler alert: I was just trying not to eat the whole loaf by myself.
Why You'll Love This Recipe
- This Hawaiian Banana Bread combines tropical flavors that dance on your palate and make any occasion feel special
- It’s easy to whip up, making it perfect for both beginners and seasoned bakers
- The vibrant colors and textures create an eye-catching presentation on any table
- Enjoy it warm or toasted with butter for an unforgettable breakfast or snack
A few years back, my friends couldn’t stop raving about how moist and flavorful this bread was during a potluck. Their faces said it all—pure bliss!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: delicious Huli Huli chicken.
Ripe Bananas: Use overripe bananas for maximum sweetness; their mushiness is key to the bread’s texture.
Crushed Pineapple: Drain well before adding; it gives a juicy burst of flavor without making the batter too wet.
Coconut Flakes: Opt for unsweetened coconut flakes for a natural coconut flavor that balances the sweetness.
Macadamia Nuts: Chop them roughly for a satisfying crunch; they add richness and a delightful nuttiness.
Baking Soda: Don’t skip this! It’s essential for leavening your bread to achieve that perfect rise.
All-Purpose Flour: Use regular flour for a classic texture; sift it before measuring for best results.
Sugar: A mix of brown sugar and granulated sugar gives depth and caramel notes; adjust sweetness based on your taste.
Eggs: Use large eggs at room temperature to help bind everything together smoothly.
Vanilla Extract: A splash enhances overall flavor; use pure vanilla extract for the best results.
Salt: Just a pinch helps balance all the flavors beautifully; don’t underestimate its power!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
**Preheat Your Oven**: Start by preheating your oven to 350°F (175°C) and greasing your loaf pan with butter or cooking spray.
**Mash Those Bananas**: In a mixing bowl, mash 3 ripe bananas until smooth but still slightly chunky. The more overripe they are, the sweeter your bread will be. For more inspiration, check out this seafood delight in a bread bowl recipe.
**Mix Wet Ingredients**: Stir in ½ cup crushed pineapple (drained), 1 large egg, ¼ cup melted butter, and 1 teaspoon vanilla extract until combined. Let those tropical vibes flow!
**Combine Dry Ingredients**: In another bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Mixing them well ensures even distribution of flavors.
**Fold Everything Together**: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix; lumps are okay as they’ll keep your bread light.
**Add Coconut & Macadamia Nuts**: Stir in ½ cup unsweetened coconut flakes and ½ cup chopped macadamia nuts until evenly distributed throughout the batter.
**Bake Away!**: Pour your lovely batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Enjoy the heavenly scent filling your kitchen!
Let your Hawaiian Banana Bread cool in the pan for about 15 minutes before transferring it to a wire rack. This step allows flavors to settle while preventing sogginess.
Dive into this delightful slice of paradise! Whether you enjoy it warm with butter or as is, each bite will have you dreaming of sandy beaches and swaying palm trees.
You Must Know
- Baking Hawaiian banana bread with pineapple, coconut, and macadamia nuts is a delightful journey
- The sweet aroma fills your kitchen, creating an inviting atmosphere
- Remember, using ripe bananas enhances sweetness and flavor, while toasting macadamia nuts adds a crunchy texture that makes every bite special
Perfecting the Cooking Process
Start by preheating your oven to 350°F. Mix the wet ingredients first, then fold in the dry ingredients for best results. This sequence ensures a smooth batter and even baking.
Add Your Touch
Feel free to swap out ingredients based on personal preferences. For instance, use walnuts instead of macadamia nuts or add chocolate chips for an extra treat. Experimentation is part of the fun!
Storing & Reheating
To keep your banana bread fresh, wrap it tightly in plastic wrap and store it at room temperature for up to three days. cozy French toast mug For longer storage, freeze slices and reheat in the microwave or toaster.
Chef's Helpful Tips
- Use overripe bananas for optimal sweetness; they mash easily and enhance flavor
- Toast macadamia nuts before adding them for extra crunch and depth of flavor
- Allow the bread to cool completely before slicing to prevent it from becoming gummy
Baking this delightful Hawaiian banana bread always reminds me of sunny afternoons spent with friends. light watermelon salad I still remember my best friend’s reaction when she took her first bite—it was pure bliss!
FAQ
What can I substitute for macadamia nuts?
You can use walnuts or pecans as excellent alternatives without losing flavor.
How can I make this recipe gluten-free?
Simply replace all-purpose flour with a gluten-free flour blend for a delicious alternative.
Can I add more fruit to the banana bread?
Absolutely! Consider adding diced mango or shredded zucchini for added moisture and flavor.
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
Description
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a tropical delight that brings the essence of paradise to your kitchen. This moist and flavorful banana bread features ripe bananas combined with crushed pineapple, crunchy macadamia nuts, and a hint of coconut. Perfect for brunch or as a snack, each slice promises a burst of sweetness that will leave you dreaming of sandy beaches.
Ingredients
- 3 ripe bananas
- ½ cup crushed pineapple (drained)
- ½ cup unsweetened coconut flakes
- ½ cup chopped macadamia nuts
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup sugar (mix of brown and granulated)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, mash the ripe bananas until smooth but slightly chunky.
- Stir in the drained crushed pineapple, egg, melted butter, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined; lumps are okay.
- Stir in coconut flakes and chopped macadamia nuts.
- Pour the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick comes out clean.
- Allow cooling in the pan for 15 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Use overripe bananas for optimal sweetness and flavor. For added texture, toast macadamia nuts before incorporating them into the batter. Feel free to experiment by substituting walnuts for macadamia nuts or adding chocolate chips.
