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.
Want This Recipe Later?
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
- 1/2 cup sunflower oil or any neutral oil
- 1 tbsp sunflower oil or any neutral oil, for greasing the pan
- 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. Wrap the cooled loaf and keep it at room temperature, or freeze slices.
Nutrition
Serving: 1slicesCalories: 341kcalCarbohydrates: 35.8gProtein: 4.2gFat: 20.8gSaturated Fat: 3.3gCholesterol: 37mgSodium: 50mgFiber: 1.7gSugar: 18g