This Hawaiian Banana Bread is a tropical treat! It’s packed with ripe bananas, sweet pineapple, crunchy macadamia nuts, and coconut flakes. Each bite is like a mini vacation!
I love how the flavors come together so nicely. It’s perfect for breakfast or as a snack, and it makes my kitchen smell amazing. Who can resist that sweet aroma? 🌴🍌
Key Ingredients & Substitutions
Ripe Bananas: The star of the show! Use very ripe bananas with lots of spots; they are sweeter and easier to mash. If you’re in a pinch, you can use store-bought banana puree instead.
Crushed Pineapple: This adds moisture and a subtle sweetness. Make sure to drain it well—too much juice can make the bread soggy. If pineapple isn’t available, try using golden raisins for a different twist.
Macadamia Nuts: They give a nice crunch. Toasting them enhances their flavor. In case you don’t have these, use chopped walnuts or pecans instead for a similar texture.
Coconut: Shredded coconut brings a tropical taste. It can be sweetened or unsweetened. If you prefer not to use coconut, try substituting with chopped almonds or leave it out altogether.
How Do I Avoid Soggy Banana Bread?
A common issue with banana bread is achieving the right moisture balance. Here’s how you can ensure your bread is neither too dry nor soggy:
- Drain the crushed pineapple thoroughly to prevent excess moisture.
- Don’t overmix the batter; this keeps the banana bread light and fluffy.
- Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
These tips will help you achieve a delightful texture without sacrificing flavor.
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup crushed pineapple, drained well
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ¾ cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped macadamia nuts, toasted
- Optional: ¼ teaspoon ground cinnamon or nutmeg
How Much Time Will You Need?
This delicious Hawaiian banana bread takes about 15 minutes of prep time and 60-70 minutes of baking time. After baking, allow it to cool for about 10 minutes in the pan and then fully on a wire rack. So, in total, expect around 1 hour and 30 minutes before you can enjoy a slice of this tropical delight!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal after baking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and if you like, the optional cinnamon or nutmeg. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, add the mashed bananas, drained crushed pineapple, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Mix everything together until well combined—don’t worry if it looks a bit chunky; that’s perfectly fine!
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently. The goal here is to combine them without overmixing; this will help keep your banana bread fluffy and lovely.
5. Add Coconut and Macadamia Nuts:
Now it’s time to fold in the shredded coconut and toasted macadamia nuts. Gently stir until they are evenly distributed throughout the batter.
6. Pour the Batter:
Pour the batter into your prepared loaf pan and use a spatula to spread it out evenly. This ensures that it bakes uniformly.
7. Bake the Bread:
Pop the loaf pan into the preheated oven and bake for about 60-70 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few crumbs (not wet batter!). If the top is browning too quickly, you can cover it loosely with foil.
8. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps prevent sogginess at the bottom.
9. Enjoy:
Slice your sumptuous Hawaiian banana bread and enjoy it plain or with a dab of butter for extra deliciousness. Each bite is a tropical escape—enjoy every slice!
FAQ for Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Just ensure to finely chop the fresh pineapple and then drain it well to remove excess juice. This will maintain the right moisture level in your bread.
What can I Substitute for Macadamia Nuts?
If you don’t have macadamia nuts on hand, feel free to swap them out for chopped walnuts, pecans, or even almonds. Each will add a unique flavor and texture!
How Should I Store Leftovers?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or foil before freezing!
Can I Add Other Ingredients?
Definitely! Feel free to get creative by adding in chocolate chips, dried fruit, or even a handful of nuts for extra crunch. Just be cautious not to overwhelm the batter with too many mix-ins!
