Description
A tropical twist on classic banana bread, loaded with pineapple, coconut, and macadamia nuts for a taste of paradise.
Ingredients
Scale
- 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
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups ripe bananas (mashed)
- 1 (8-ounce) can crushed pineapple with juice
- 1/2 cup + 1 tbsp sunflower oil
- 1/2 cup macadamia nuts (dry roasted & chopped)
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- Dry roast and chop macadamia nuts. Set aside.
- Whisk dry ingredients in a bowl.
- In another bowl, mix wet ingredients.
- Fold dry ingredients into wet mixture.
- Stir in nuts and coconut.
- Pour into pan and bake 55–65 minutes.
- Cool completely before slicing.
Notes
Best with very ripe bananas. Store in an airtight container.
Keywords: Hawaiian banana bread, tropical banana bread, pineapple coconut bread, easy banana bread recipe, macadamia nut bread
