Irresistible Hawaiian Banana Bread with Pineapple & Nuts

The aroma of warm Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts wafts through the kitchen, a tantalizing invitation to indulge. Picture this: the sweet, tropical scent mingling with the nuttiness of macadamia nuts and the buttery richness of coconut. banana pudding cheesecake delight delicious banana pudding recipe It’s like a vacation in every bite, making you want to grab your sunglasses and a beach towel. strawberry shortcake cheesecake

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Every slice is a slice of happiness. This delightful bread captures nostalgia as it takes me back to lazy summer afternoons spent on sun-kissed beaches, where laughter echoes and flavors dance on your palate. Whether it’s brunch with friends or a cozy evening snack, this bread is an ideal companion that promises to brighten your day.

I remember making this bread for my family once, and their delighted faces were priceless when they took their first bites.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Choose bananas that are perfectly speckled for maximum sweetness and moisture. For more inspiration, check out this sweet and spicy chicken recipe.
• Canned Pineapple: Opt for crushed pineapple in juice; it adds a burst of tropical flavor without being too wet.
• Coconut Flakes: Use unsweetened flakes for a subtle coconut flavor that doesn’t overpower the other ingredients.
• Macadamia Nuts: These add a crunchy texture; chop them roughly to ensure even distribution in the batter.
• All-Purpose Flour: Standard flour works best; sift before measuring for lighter bread.
• Sugar: A mix of brown and white sugar gives warmth and depth to the sweetness.
• Baking Powder & Baking Soda: These leavening agents help create a light, fluffy texture; double-check their freshness!
• Eggs: Fresh eggs bind everything together while adding moisture; beat them lightly before mixing.
• Vanilla Extract: Pure vanilla extract enhances flavor complexity; skip imitation for the best results.
• Salt: Just a pinch brings out all the delicious flavors in your bread.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Hawaiian-style shrimp recipe.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grease a loaf pan with cooking spray or butter to prevent sticking.

In a large bowl, mash the ripe bananas until smooth but still slightly chunky for added texture. This should take about one minute with a fork—feel free to vent your frustrations at those pesky bananas while you’re at it!

Add in the crushed pineapple along with its juice, eggs, melted coconut oil or butter, and vanilla extract. Stir well until everything is combined beautifully—think of it as creating a tropical symphony in your bowl.

In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, brown sugar, and white sugar until well mixed. Gradually fold this dry mixture into your banana-pineapple concoction using gentle motions—this preserves that lovely airy texture we all crave!

Once incorporated without overmixing (we want fluffy bread here), gently fold in coconut flakes and chopped macadamia nuts until evenly distributed throughout the batter—I like to pretend I’m sprinkling magical fairy dust while doing this part.

Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake in preheated oven for about 55-65 minutes or until golden brown and a toothpick inserted in the center comes out clean. Your kitchen will fill with heavenly scents during this time—try not to eat all the crumbs off the counter while waiting!

After baking, allow cooling for about 10 minutes before transferring to wire racks to cool completely before slicing into that glorious loaf. Enjoy warm or at room temperature—your taste buds will be singing hallelujahs!

Serve slices plain or slathered with butter for extra indulgence; if you’re feeling adventurous (and I know you are), add some cream cheese frosting on top!

Now you’ve made something truly special—enjoy every last crumb of your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! healthy veggie bowls.

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, followed by wet ingredients. Fold in macadamia nuts last for even distribution and to avoid overmixing.

Add Your Touch

Feel free to swap walnuts for macadamia nuts if they aren’t available. You can also add chocolate chips for an even sweeter twist, or spices like cinnamon for warmth.

Storing & Reheating

Store your Hawaiian Banana Bread wrapped in plastic wrap at room temperature for up to four days. For longer storage, freeze it—just make sure it’s airtight!

Creating this Hawaiian Banana Bread always reminds me of family gatherings where everyone fights over the last slice. It’s a crowd-pleaser that brings smiles and compliments every time.

FAQ

How can I make this Hawaiian Banana Bread gluten-free?

You can use a gluten-free flour blend instead of regular all-purpose flour.

Can I add other fruits to this banana bread?

Yes! Blueberries or chopped mango would be delightful additions.

What should I do if my batter is too dry?

Add a tablespoon of milk or more mashed banana until desired consistency is reached.

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Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

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• Author: tastyfoodonly
• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x

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Description

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a tropical treat that combines sweet, ripe bananas with crushed pineapple, shredded coconut, and crunchy macadamia nuts. Each slice offers a delightful balance of flavors and textures, making it perfect for breakfast or as a snack. This moist, flavorful bread is sure to transport your taste buds to a sunny beach paradise—no sunscreen required!

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Ingredients

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• 3 ripe bananas, mashed
• 1 cup crushed pineapple, drained
• 1/2 cup unsweetened coconut flakes
• 1/2 cup macadamia nuts, chopped
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs, beaten
• 1/4 cup melted coconut oil or butter
• 1 tsp pure vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mash bananas until smooth but slightly chunky. Mix in pineapple, eggs, melted coconut oil or butter, and vanilla extract until well combined.
3. In another bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Gently stir in coconut flakes and macadamia nuts.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 55-65 minutes or until golden brown and a toothpick comes out clean.
8. Let cool for 10 minutes before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 10g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg