Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
A tropical twist on classic banana bread, featuring ripe bananas, crushed pineapple, macadamia nuts, and coconut flakes. This moist and flavorful bread is perfect for breakfast, a snack, or dessert.
Ingredients
- 1 1/2 cups all-purpose 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
- 8 oz crushed pineapple with juice 1 can, prefer Dole
- 1/2 cup organic sunflower oil or any tasteless oil
- 1 tbsp organic sunflower oil or any tasteless oil
- 1/2 cup macadamia nuts dry roasted and chopped
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat your oven to 350°F. Grease a loaf pan with non-stick spray or a light coating of oil.
- Dry roast the macadamia nuts in a skillet for a few minutes until they’re slightly browned, then chop and set aside.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well and set aside.
- In a separate large bowl, whisk together the eggs, vanilla extract, mashed bananas, crushed pineapple (with juice), and oil until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the chopped macadamia nuts and unsweetened coconut flakes.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes at 350°F, or until a knife inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
For an extra crunch, sprinkle some chopped macadamia nuts and coconut flakes on top before baking.
Nutrition
Calories: 320kcal
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