Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful twist on a classic recipe, then let me introduce you to my beloved Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. This recipe has been a favorite in our family for years. The combination of sweet bananas, tangy crushed pineapple, and crunchy macadamia nuts brings a taste of the islands right into your kitchen. It’s perfect for busy weeknights when you need a quick treat or for family gatherings where everyone will be asking for seconds!

This bread is not only delicious but also incredibly easy to make. You can whip it up as a breakfast delight or serve it as a comforting dessert after dinner. The wonderful aroma that fills your home while it bakes is just the cherry on top!

Why You’ll Love This Recipe

• Easy to make: With simple steps, this bread comes together quickly, making it perfect for bakers of all skill levels.
• Family-friendly: Kids and adults alike will love the tropical flavors, making it a hit at breakfast or brunch.
• Make-ahead option: You can bake this in advance and enjoy it throughout the week. It stays moist and flavorful!
• Wholesome ingredients: Packed with fruits and nuts, this banana bread is a delicious way to incorporate wholesome ingredients into your diet.

Ingredients You’ll Need

The best part about this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is that it uses simple, wholesome ingredients you likely have on hand. These elements come together beautifully to create a moist and flavorful loaf that’s sure to please.

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

Add-ins

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

Variations

One of the great things about this recipe is its flexibility! Feel free to customize it based on what you have or what you love.

• Add chocolate chips: For an extra indulgent treat, fold in semi-sweet chocolate chips.
• Incorporate spices: A dash of cinnamon or nutmeg can add warmth to the flavor profile.
• Use different nuts: If macadamia nuts aren’t your thing, try walnuts or pecans instead.
• Make it gluten-free: Swap out the all-purpose flour for a gluten-free blend to accommodate dietary preferences.

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 banana bread cooks evenly and rises beautifully.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan generously so that the bread doesn’t stick when it’s done baking. This step is crucial for easy removal later!

Step 3: Roast the Macadamia Nuts

Dry roast your macadamia nuts in a pan over medium heat for just a few minutes until they are slightly browned. This brings out their rich flavor and adds crunch to our bread.

Step 4: Chop the Nuts

Once they’ve cooled down, chop them up into smaller pieces. Set these aside as we’ll add them later – they give our bread that delightful nutty texture.

Step 5: Mix Dry Ingredients

In a large bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing them together helps distribute all these leavening agents evenly in your batter.

Step 6: Combine Wet Ingredients

In another bowl, whisk together eggs, vanilla extract, ripe bananas (mashed), crushed pineapple with its juice, and sunflower oil. Mixing well here ensures that each slice will be moist and flavorful.

Step 7: Combine Mixtures

Now pour the dry mixture into the wet ingredients and mix gently until just combined. Be careful not to overmix; we want our banana bread light and fluffy!

Step 8: Add Nuts and Coconut

Gently fold in the chopped macadamia nuts and unsweetened coconut flakes into the batter. Again, avoid overmixing – we want those tasty chunks spread throughout without losing texture.

Step 9: Bake

Pour your batter into the greased loaf pan and pop it into your preheated oven. Bake for about 55-65 minutes until golden brown on top. Keep an eye on it!

Step 10: Check for Doneness

To ensure it’s perfectly baked inside, insert a clean knife into the center of your bread; if it comes out clean or with just a few crumbs attached, it’s ready!

Step 11: Cool Down

Allow your banana bread to cool completely before slicing into it. This resting time helps enhance its flavors even more!

And there you have it! A warm slice of Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts awaits you—perfectly paired with coffee or tea anytime during the day!

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

Baking is all about love and little tweaks that make a big difference! Here are some handy tips to ensure your Hawaiian banana bread turns out perfectly every time:

• Use overripe bananas – The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots, as they provide natural sweetness and moisture.

• Don’t skip the roasting – Dry roasting your macadamia nuts before adding them to the batter enhances their flavor and crunch. This simple step brings out their natural oils, making them even more delicious.

• Measure flour correctly – For best results, spoon your flour into the measuring cup and level it off with a knife. This prevents packing, which can lead to dense banana bread.

• Avoid overmixing – When combining dry and wet ingredients, mix just until combined. Overmixing can develop gluten, resulting in a tougher texture instead of the tender crumb you desire.

• Let it cool completely – Allowing your banana bread to cool in the pan for at least 10 minutes before transferring it to a wire rack helps maintain its structure. Cutting too soon may lead to a crumbly mess!

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

Serving your Hawaiian banana bread is just as delightful as baking it! There are numerous ways to present this tropical treat that will impress your family and guests alike.

Garnishes

• Sliced fresh fruit – Add some slices of fresh pineapple or banana on top for a refreshing twist that complements the flavors of the bread.
• Toasted coconut flakes – Sprinkle toasted coconut flakes on top for extra texture and a hint of sweetness that ties in beautifully with the ingredients.

Side Dishes

• Greek yogurt or plant-based yogurt – A dollop of yogurt next to your slice provides a creamy contrast and adds a protein boost, making it an excellent breakfast option.

• Fresh fruit salad – A vibrant mix of seasonal fruits like mangoes, kiwis, and berries adds freshness and balances out the richness of the banana bread.

• Espresso or herbal tea – Pairing your slice with a warm beverage enhances the overall experience while providing a cozy atmosphere for brunch or afternoon snack time.

With these serving suggestions in mind, you’re ready to share this delightful Hawaiian-inspired treat with friends and family. Enjoy every bite of your creation!

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prep! You can bake it ahead of time and enjoy it throughout the week or share it with friends and family. Here are some tips for storing and reheating:

Storing Leftovers

• Store the banana bread in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap it tightly in plastic wrap or aluminum foil before placing it in the 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.
• It can be frozen for up to 3 months. Just label the bag with the date!

Reheating

• To reheat individual slices, simply pop them in the microwave for about 15-20 seconds.
• For the whole loaf, preheat your oven to 350 degrees F and warm it for about 10-15 minutes until heated through.

FAQs

Here are some common questions you might have about making Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts.

Can I use fresh pineapple instead of canned?

You can use fresh pineapple, but be sure to chop it finely and adjust the moisture content if necessary. Drain any excess juice to avoid a soggy batter.

How can I make my Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts healthier?

You can reduce sugar by using a natural sweetener like maple syrup or coconut sugar. Additionally, you could substitute half of the all-purpose flour with whole wheat flour for added nutrition!

What can I use instead of macadamia nuts?

If you don’t have macadamia nuts on hand or prefer a different flavor, walnuts or pecans make excellent substitutes while still complementing the tropical flavors.

Can I add other fruits to this recipe?

Absolutely! Feel free to experiment by adding shredded carrots, diced mangoes, or even berries to enhance the flavor and texture of your Hawaiian Banana Bread.

Final Thoughts

I hope this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts brings a little slice of paradise into your home! It’s such a delightful treat that combines tropical flavors perfectly. Enjoy baking this recipe and sharing it with loved ones. I’d love to hear how yours turns out!