Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

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Aloha, friends! If you’re craving a taste of the tropics, this Hawaiian Banana Bread is your ticket to paradise. Packed with juicy pineapple, creamy coconut, and crunchy macadamia nuts, this recipe is a delightful twist on classic banana bread. Whether you’re baking for a brunch, a snack, or just because, this loaf is sure to bring sunshine to your table. Let’s dive in!

Why You’ll Love This Hawaiian Banana Bread Recipe

A Tropical Escape in Every Bite:

With pineapple, coconut, and macadamia nuts, this banana bread transports you straight to a Hawaiian beach. The flavors are bright, sweet, and utterly irresistible.

Perfectly Moist & Fluffy Texture:

Thanks to the crushed pineapple and ripe bananas, this bread stays incredibly moist while still being light and tender. No dry, crumbly loaves here!

Easy to Make with Simple Ingredients:

No fancy techniques or hard-to-find ingredients—just straightforward baking with pantry staples and a few tropical twists.

Ingredients for Hawaiian Banana Bread

Variations

Gluten-Free Option:

Swap the all-purpose flour for a 1:1 gluten-free baking blend to make this recipe celiac-friendly.

Nut-Free Version:

Omit the macadamia nuts and add extra coconut or even chocolate chips for a different twist.

Vegan Adaptation:

Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based oil.

How to Prepare Hawaiian Banana Bread

Step 1:

Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.

Step 2:

Dry roast the macadamia nuts in a pan for a few minutes until lightly browned, then chop them once cooled.

Step 3:

Whisk together the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a bowl.

Step 4:

In another bowl, mix the wet ingredients—eggs, vanilla, mashed bananas, pineapple with juice, and oil—until well combined.

Step 5:

Gently fold the dry ingredients into the wet mixture, being careful not to overmix.

Step 6:

Stir in the chopped macadamia nuts and coconut flakes.

Step 7:

Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a knife comes out clean.

Step 8:

Let the bread cool completely before slicing to ensure perfect texture.

Tips and Tricks

Use Extra-Ripe Bananas:

The spottier the bananas, the sweeter and more flavorful your bread will be.

Don’t Overmix the Batter:

Stir just until combined to keep the bread tender, not tough.

Toast the Coconut for Extra Flavor:

Lightly toast the coconut flakes before adding them for a deeper, nuttier taste.

How to Serve

Warm with Butter:

Slice and spread with a little butter for a cozy, indulgent treat.

Topped with Fresh Fruit:

Add a few slices of banana or pineapple for a refreshing touch.

With a Scoop of Ice Cream:

Turn it into dessert by serving it warm with vanilla or coconut ice cream.

Make-Ahead and Storage

Store at Room Temperature:

Keep in an airtight container for up to 3 days for best freshness.

Freeze for Later:

Wrap slices tightly and freeze for up to 2 months—thaw and toast before serving.

Refresh in the Oven:

If the bread dries out, warm it in the oven at 300°F for 5–10 minutes.

FAQ

There you have it—a little slice of Hawaii in your kitchen! Whether you’re sharing it with friends or savoring it solo, this banana bread is pure joy. Happy baking!

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