Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful treat that brings the taste of the tropics right to your kitchen, then this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is just what you need! This recipe combines the sweetness of ripe bananas with the tropical flavors of crushed pineapple and coconut, all topped off with crunchy macadamia nuts. It’s perfect for busy weeknights, family gatherings, or as a lovely gift for friends. Trust me, once you take a bite of this moist and flavorful bread, you’ll understand why it’s become a favorite in our home.

Baking this banana bread is not only easy but also fills your kitchen with an irresistible aroma that will have everyone eagerly waiting to dig in. It’s a simple way to elevate your breakfast or brunch table, and it makes for a fantastic dessert too!

Why You’ll Love This Recipe

• Easy to make: With just a few simple steps, you’ll have a delicious loaf ready to enjoy.
• Family-friendly: Everyone loves banana bread! This tropical twist is sure to be a hit with both kids and adults.
• Make-ahead convenience: Bake it on the weekend and enjoy slices throughout the week.
• Tropical flavors: The combination of pineapple, coconut, and macadamia nuts gives this bread an exotic touch that you won’t find in traditional recipes.

Ingredients You’ll Need

Let’s gather our ingredients! This recipe uses simple, wholesome ingredients that come together beautifully. You likely have most of these on hand already!

Dry Ingredients

• 1 1/2 cups all-purpose white flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups ripe bananas
• 1 (8-ounce) can crushed pineapple with juice (I like Dole)
• 1/2 cup + 1 tbsp organic sunflower oil (or any tasteless oil)

Add-ins

• 1/2 cup macadamia nuts (dry roasted & chopped)
• 1/2 cup unsweetened coconut flakes

Variations

This recipe is quite flexible! If you want to switch things up, here are some fun ideas:

• Add spices: A teaspoon of cinnamon or nutmeg can add warm flavors that complement the tropical ingredients.
• Change the nuts: If macadamia nuts aren’t available, try using walnuts or pecans for a different crunch.
• Use different fruits: Substitute crushed pineapple with chopped mango or diced peaches for a unique twist.
• Make it vegan: Replace eggs with flaxseed meal mixed with water for an egg substitute that works wonders!

How to Make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees Fahrenheit. This ensures that your banana bread bakes evenly and rises perfectly.

Step 2: Prepare Your Pan

Grease your loaf pan so that when the bread is done baking, it slides right out without sticking. This little step can save you from a messy situation later!

Step 3: Roast the Macadamia Nuts

Dry roast your macadamia nuts for a few minutes until they are slightly browned. This step enhances their flavor and gives them an irresistible crunch. Once they cool down, chop them up and set aside.

Step 4: Mix Dry Ingredients

In one bowl, combine all your dry ingredients—flour, sugar, baking powder, baking soda, and salt. Mixing them together helps ensure even distribution throughout the batter.

Step 5: Mix Wet Ingredients

In another bowl, whisk together the eggs, vanilla extract, ripe bananas (mashed), crushed pineapple (with juice), and sunflower oil. Mixing these well blends all those delicious tropical flavors.

Step 6: Combine Mixtures

Add your dry mixture into the wet mixture. Stir gently until just combined—this keeps your banana bread light and fluffy. Be careful not to overmix; lumps are okay!

Step 7: Add Nuts and Coconut

Fold in the chopped macadamia nuts and unsweetened coconut flakes. These add texture and bursts of flavor in every slice.

Step 8: Bake Your Bread

Pour the batter into your greased loaf pan and bake it in the preheated oven for about 55-65 minutes. Keep an eye on it as it bakes; when a clean knife comes out without sticky batter attached, it’s done!

Step 9: Cool Before Slicing

Once baked to perfection, allow your banana bread to cool completely before slicing. This helps retain its moisture and makes cutting much easier.

Enjoy sharing this special Hawaiian Banana Bread with family and friends—it’s sure to bring smiles all around!

Pro Tips for Making Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Making banana bread can be a delightful experience, and with a few tips, you’ll ensure your Hawaiian-inspired loaf is the star of the show!

• Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Overripe bananas add natural sweetness and moisture, making your bread irresistible.

• Measure flour accurately: Use the spoon-and-level method for measuring flour to avoid dense bread. Too much flour can lead to a dry loaf, while too little can make it fall apart.

• Don’t overmix: Mixing just until combined will keep your banana bread light and fluffy. Overmixing can develop gluten, resulting in a tough texture instead of a tender crumb.

• Let it cool completely: Allowing your banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack helps maintain its shape and prevents sogginess.

• Experiment with mix-ins: Feel free to customize this recipe with additional ingredients like chocolate chips or dried fruits. Each addition will bring unique flavors that complement the tropical theme!

How to Serve Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Serving this delectable Hawaiian banana bread is an opportunity to showcase its tropical flavors! Whether it’s for breakfast, brunch, or dessert, presentation matters.

Garnishes

• Toasted coconut flakes: Sprinkle some toasted coconut on top of each slice for added texture and flavor that enhances the tropical vibe.
• Fresh fruit slices: Serve with slices of fresh pineapple or mango on the side for a refreshing contrast that brightens up the plate.

Side Dishes

• Greek yogurt: A dollop of creamy Greek yogurt adds protein and tanginess that balances out the sweetness of the bread.
• Tropical fruit salad: Combine diced papaya, kiwi, and berries for a colorful side dish that complements the flavors in your banana bread beautifully.
• Herbal tea: A warm cup of chamomile or mint tea pairs perfectly with this bread, providing a soothing beverage option alongside your treat.
• Coconut milk smoothie: Blend coconut milk with some frozen fruit for a creamy smoothie that echoes the flavors in your banana bread and keeps things refreshing.

Enjoy sharing this delightful Hawaiian Banana Bread with friends and family, or savor it all by yourself!

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prep! You can bake it in advance and enjoy it throughout the week or keep some on hand for unexpected guests. Here’s how to store it properly.

Storing Leftovers

• Allow the banana bread to cool completely before storing.
• Wrap it tightly in plastic wrap or aluminum foil to keep it fresh.
• Store at room temperature for up to 3 days.
• For longer freshness, place it in an airtight container.

Freezing

• Slice the banana bread into individual pieces for easy serving.
• Wrap each slice in plastic wrap, then place them in a freezer-safe bag.
• Label the bag with the date and store in the freezer for up to 3 months.
• To defrost, simply leave out at room temperature or microwave for a few seconds.

Reheating

• To reheat slices from the fridge, pop them in a toaster oven until warm.
• For frozen slices, you can microwave them for about 15-30 seconds until they are warmed through.
• Enjoy with your favorite spread or plain!

FAQs

Here are some frequently asked questions about this delightful recipe!

Can I use fresh pineapple instead of crushed pineapple?

Absolutely! If you prefer fresh pineapple, you can chop it finely and substitute it for crushed pineapple. Just make sure to add a bit of juice if needed to maintain moisture.

How do I make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts gluten-free?

To make this recipe gluten-free, replace all-purpose flour with a gluten-free flour blend. Ensure that other ingredients, like baking powder and nuts, are certified gluten-free as well.

Can I substitute macadamia nuts with another type of nut?

Yes! If you don’t have macadamia nuts on hand or prefer another flavor, feel free to use chopped walnuts or pecans instead. They’ll add a lovely crunch!

How long does Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts last?

When stored properly at room temperature, the banana bread lasts for about 3 days. If frozen, it can last up to 3 months!

Is this banana bread suitable for breakfast?

Definitely! This Hawaiian-inspired treat makes for a delicious breakfast option packed with flavor and nutrients. Enjoy it alongside your morning coffee or tea!

Final Thoughts

I hope you’re as excited about making this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts as I am! This recipe brings together tropical flavors that will surely brighten your day. Whether you’re indulging yourself or sharing with others, it’s bound to be a hit. Happy baking! Enjoy every delicious bite!