Irresistible Hawaiian Banana Bread with Pineapple & Nuts

Banana bread has always held a special place in my heart, especially when it’s infused with the tropical allure of Hawaiian flavors. Picture this: warm slices of Hawaiian banana bread with pineapple, coconut, and macadamia nuts filling your kitchen with an irresistible aroma that dances through the air like a hula dancer at sunset. banana pudding cheesecake delight You can almost hear the waves crashing as you take that first bite, delighting in the explosion of sweet, nutty goodness that makes you feel like you’re lounging on a beach in paradise.

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Now, let me take you back to a sunny afternoon when I decided to try my hand at this luscious recipe. Friends gathered around, and as soon as they tasted my Hawaiian banana bread with pineapple, coconut, and macadamia nuts, they were hooked! The compliments flowed like piña coladas, and I felt like a culinary rockstar. delicious banana pudding recipe This is the perfect treat for any occasion—be it brunch with friends or a cozy family gathering—and trust me, your taste buds will thank you!

I once served this delightful Hawaiian banana bread at a family gathering, and my cousin’s eyes lit up like fireworks when he took his first bite. cheesy ranch potatoes

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Overripe Bananas: Choose bananas that are brown-speckled for maximum sweetness and moisture in your bread.
• Canned Pineapple: Use crushed pineapple for easy incorporation into batter; drain well to avoid excess moisture.
• Coconut Flakes: Opt for unsweetened coconut flakes to balance the sweetness of other ingredients.
• Macadamia Nuts: Chop these buttery nuts roughly for delightful crunch in every bite; they’re a true Hawaiian treasure.
• All-Purpose Flour: Use standard flour for structure; you can substitute whole wheat if desired.
• Sugar: A mix of granulated sugar and brown sugar gives depth and moisture to your bread.
• Baking Powder: Ensure it’s fresh for perfect rising; check the expiration date on your baking powder!
• Eggs: Use large eggs at room temperature for better mixing; they help bind everything together beautifully.
• Butter: Melted butter adds richness; use unsalted for better control over saltiness.
• Vanilla Extract: Pure vanilla enhances all flavors; skip imitation if you want the best aroma!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.

Mash the Bananas: In a mixing bowl, mash the overripe bananas until smooth but still slightly chunky to preserve some texture. The smell will remind you of sweet sunshine.

Combine Wet Ingredients: In another bowl, whisk together melted butter and sugars until well-blended. creamy chicken alfredo Then add eggs and vanilla extract; mix until creamy. For more inspiration, check out this avocado chicken salad recipe.

Add Pineapple & Coconut: Stir in the drained crushed pineapple and coconut flakes into the wet mixture. Feel free to dance while mixing—it’s good for the soul!

Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients using gentle strokes—try not to overmix or your bread might get tough!

Add Macadamia Nuts: Gently fold those wonderful macadamia nuts into the batter; their buttery crunch will make each bite delightful.

Bake: Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake for about 60-70 minutes until golden brown and a toothpick inserted comes out clean. Enjoy that heavenly aroma filling your home.

Let it cool in the pan for about 10 minutes before transferring it onto a wire rack. Slice it warm or allow it to cool completely—either way, it’s going to be delicious!

There you have it—a slice of sunshine right from Hawaii! Your friends and family will adore each chewy piece bursting with flavor from pineapple, coconut, and macadamia nuts!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then add wet ingredients gradually for a smooth batter. This order ensures even blending and prevents lumps.

Add Your Touch

Feel free to swap out macadamia nuts for walnuts if you prefer! You can also try adding a pinch of cinnamon for a warm flavor twist. Experimenting makes it fun!

Storing & Reheating

Store your Hawaiian banana bread in an airtight container at room temperature for up to four days. For longer storage, wrap it in plastic wrap and freeze for up to three months. For more inspiration, check out this banana bread cookies recipe.

The first time I made this Hawaiian banana bread, my friends devoured it within minutes! Their compliments were so overwhelming that I almost started charging them for slices.

FAQ

Can I use other nuts instead of macadamia nuts?

Absolutely! Walnuts or pecans work well too and add their unique flavors.

How do I know when the banana bread is done?

Insert a toothpick into the center; it should come out clean when fully baked.

Can I make this recipe vegan?

Yes! Substitute eggs with flaxseed meal mixed with water for a vegan-friendly option.

Print

Hawaiian Banana Bread with Pineapple, Coconut, and Macadamia Nuts

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• Author: recipesnew
• Total Time: 1 hour 25 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in a slice of paradise with this Hawaiian banana bread, bursting with tropical flavors. Infused with sweet pineapple, crunchy macadamia nuts, and chewy coconut flakes, this delightful treat will transport you to sun-soaked beaches. Perfect for brunch or dessert, this easy-to-follow recipe ensures your kitchen fills with an irresistible aroma that delights the senses. Get ready to impress friends and family with this deliciously moist banana bread!

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Ingredients

Scale 1x2x3x

• 3 overripe bananas, mashed
• 1 cup crushed canned pineapple (well-drained)
• 1 cup unsweetened coconut flakes
• ½ cup chopped macadamia nuts
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tsp baking powder
• 2 large eggs (room temperature)
• ½ cup melted unsalted butter
• 1 tsp pure vanilla extract
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, mash the overripe bananas until smooth but slightly chunky.
3. In another bowl, whisk together melted butter and sugars until well-blended; then add eggs and vanilla extract.
4. Stir in the drained crushed pineapple and coconut flakes into the wet mixture.
5. In a separate bowl, combine flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
6. Gently fold in the chopped macadamia nuts.
7. Pour the batter into the prepared loaf pan and smooth out the top. Bake for 60-70 minutes or until golden brown and a toothpick comes out clean.
8. Let it cool in the pan for about 10 minutes before transferring it onto a wire rack.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 slice (~70g)
• Calories: 250
• Sugar: 15g
• Sodium: 80mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Keywords: - Substitute macadamia nuts with walnuts or pecans if desired. - Add a pinch of cinnamon for extra warmth and flavor. - Store in an airtight container at room temperature for up to four days or freeze for up to three months.