Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful twist on classic banana bread, then you’ve come to the right place! This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is not just any ordinary loaf. It’s packed with tropical flavors that will transport you straight to a sunny beach. The combination of sweet bananas, juicy pineapple, and crunchy macadamia nuts creates a moist, flavorful bread that’s perfect for any occasion.

Whether you’re enjoying it for breakfast, as an afternoon snack, or even at family gatherings, this recipe is sure to be a hit. It’s simple enough for busy weeknights yet special enough to impress your guests. Let’s dive into why this recipe is one you’ll want to keep close!

Why You’ll Love This Recipe

• Easy to make: With just a few simple steps, you can whip this up quickly and easily.
• Tropical flavors: The addition of pineapple and coconut gives every slice a taste of paradise.
• Perfectly moist: Ripe bananas keep the bread soft and flavorful.
• Family-friendly: Kids and adults alike will love the sweetness and crunch from the macadamia nuts.
• Make ahead: Bake it in advance and enjoy it throughout the week—if it lasts that long!

Ingredients You’ll Need

Now let’s gather our ingredients! You’ll find that these are simple, wholesome items that you probably have on hand. Each one plays a key role in making this Hawaiian Banana Bread truly special.

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

One of the best things about this recipe is its flexibility! Feel free to get creative and customize it to your taste.

• Add more fruit: Toss in some chopped mango or shredded carrots for extra sweetness and moisture.
• Change the nuts: Try using walnuts or pecans instead of macadamia nuts for a different crunch.
• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free blend.
• Spice it up: Add a teaspoon of cinnamon or nutmeg for a warm flavor twist.

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

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees Fahrenheit. This ensures that your bread bakes evenly from start to finish.

Step 2: Prepare Your Loaf Pan

While your oven heats up, grease your loaf pan generously. This step is crucial because it helps prevent your delicious banana bread from sticking.

Step 3: Roast Your Macadamia Nuts

Dry roast your macadamia nuts in a skillet over medium heat for just a few minutes until they’re slightly browned. This brings out their natural oils and enhances their flavor—trust me; it’s worth the extra effort!

Step 4: Combine Dry Ingredients

In a mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Give them a good stir so they’re evenly mixed before moving on.

Step 5: Mix Wet Ingredients

In another bowl, whisk together eggs, vanilla extract, ripe bananas, crushed pineapple with juice, and sunflower oil until well combined. This mixture adds moisture and richness to our banana bread.

Step 6: Combine Wet and Dry Mixtures

Pour the dry ingredients into the wet mixture. Stir gently until just combined—be careful not to overmix! A little lumpiness is perfectly fine; it keeps your bread light and fluffy.

Step 7: Add Mix-Ins

Fold in those lovely chopped macadamia nuts and coconut flakes gently into the batter. Again, avoid overmixing; we want those chunks of goodness spread throughout without turning them into dust!

Step 8: Bake Your Banana Bread

Pour the batter into your greased loaf pan and slide it into the oven. Bake for about 55-65 minutes or until golden brown on top. A toothpick inserted in the center should come out clean when it’s done.

Step 9: Cool Before Slicing

Once baked, allow your banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack. It’s tempting to slice right away but let it cool completely for cleaner cuts.

Now you’re all set! Enjoy this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts as part of your next breakfast or brunch spread—it’s sure to become a new favorite!

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

Baking can be an adventure, and a few extra tips can help make your Hawaiian banana bread truly irresistible!

• Use overripe bananas: The sweeter and softer the bananas, the better the flavor. They add natural sweetness and moisture to the bread.

• Don’t overmix the batter: Gently folding in the ingredients prevents the bread from becoming dense. You want it light and fluffy!

• Cool completely before slicing: Allowing your banana bread to cool lets the flavors meld beautifully and prevents it from falling apart when you cut it.

• Store properly: Keep your banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days for optimal freshness.

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

This delightful banana bread is not only delicious on its own but can also be dressed up for special occasions or casual gatherings. Here are some ideas to elevate your presentation!

Garnishes

• Toasted coconut flakes: Sprinkling some toasted coconut on top adds a lovely crunch and enhances the tropical vibe of your dish.
• Fresh fruit slices: A few slices of fresh pineapple or bananas on the side not only look beautiful but also complement the flavors of the bread perfectly.

Side Dishes

• Tropical fruit salad: A mix of fresh fruits like mango, papaya, and kiwi creates a refreshing contrast to the rich banana bread.
• Yogurt parfaits: Layering yogurt with granola and fresh fruit offers a creamy, tangy side that balances the sweetness of the bread.
• Coconut whipped cream: A dollop of coconut whipped cream on top adds a rich and creamy element that pairs wonderfully with each slice.
• Herbal tea or coffee: Serving your delicious banana bread with a warm cup of herbal tea or coffee makes for a comforting breakfast or afternoon snack.

With these tips and serving ideas, your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts will surely impress family and friends! Enjoy your baking adventure!

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prep! You can whip it up ahead of time and enjoy its delightful flavors for days. Here’s how to store it properly to keep it fresh and delicious.

Storing Leftovers

• Store your banana bread in an airtight container at room temperature for up to 3 days.
• If you live in a particularly humid climate, consider refrigerating the bread to prevent mold.
• For longer storage, wrap the banana bread tightly in plastic wrap before placing it in a container.

Freezing

• Allow the banana bread to cool completely before freezing.
• Wrap individual slices or the whole loaf tightly in plastic wrap, then place them in a freezer-safe bag or container.
• It can be frozen for up to 3 months.

Reheating

• To reheat, remove the desired portion from the freezer and let it thaw overnight in the refrigerator.
• For a warm slice, pop it in the microwave for about 20-30 seconds or toast it lightly until warmed through.
• Enjoy your banana bread as if it were freshly baked!

FAQs

Here are some common questions you might have about this delightful recipe!

Can I make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts vegan?

Yes! You can replace the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg) for a vegan-friendly version.

How do I store Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Store your bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it wrapped tightly.

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure to finely chop fresh pineapple and adjust the moisture slightly since fresh fruit can be less juicy.

What can I substitute for macadamia nuts?

If you don’t have macadamia nuts on hand, try using chopped walnuts or pecans for a similar crunch and flavor profile.

Final Thoughts

Baking this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is not just about making a treat; it’s about creating memories filled with warmth and love. The tropical flavors will transport you straight to paradise with every bite! I hope you enjoy making this recipe as much as I do. Don’t hesitate to share your experience—I’d love to hear how yours turns out!