This irresistible twist on classic banana bread brings the sunshine straight to your kitchen. Juicy crushed pineapple, buttery macadamia nuts, and coconut flakes come together to create a moist, tropical loaf that tastes like a vacation in every slice. It’s simple to make, packed with flavor, and perfect for breakfast, snacking, or sharing with guests who love unique homemade treats.
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
| INGREDIENTS | AMOUNT |
|---|---|
| All-Purpose Flour | 2 cups |
| Granulated Sugar | 3/4 cup |
| Baking Powder | 1 tsp |
| Baking Soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Eggs | 2 large |
| Vanilla Extract | 1 tsp |
| Ripe Bananas (mashed) | 3 medium |
| Crushed Pineapple (with juice) | 1 cup |
| Organic Sunflower Oil | 1/3 cup |
| Macadamia Nuts (chopped) | 1/2 cup |
| Unsweetened Coconut Flakes | 1/2 cup |
How To Make Hawaiian Banana Bread:
Step 1: Prepare Your Baking Essentials: Preheat your oven to 350F (175C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper. Toast the macadamia nuts in a skillet over medium heat for 3–5 minutes, stirring often. Chop them once cooled and set aside.
Step 2: Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Step 3: Prepare the Wet Ingredients: In a separate large bowl, whisk the eggs, vanilla extract, mashed bananas, crushed pineapple with its juice, and sunflower oil until the mixture is smooth and well blended.
Step 4: Combine Wet and Dry Mixtures: Add the dry ingredients to the wet bowl gradually, stirring gently just until everything comes together. Stop mixing as soon as the batter is uniform.
Step 5: Add the Tropical Elements: Fold in the toasted macadamia nuts and unsweetened coconut flakes, distributing them evenly through the batter.
Step 6: Bake the Bread: Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve: Let the loaf rest in the pan for about 10 minutes, then move it to a cooling rack. Once fully cooled, slice and enjoy your tropical banana bread.
