Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful twist on classic banana bread, you’ve come to the right place! This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a tropical treat that brings sunshine to your kitchen. Each slice is bursting with sweet flavors and a hint of crunch from the macadamia nuts. Whether it’s a busy weeknight or a family gathering, this recipe is sure to impress everyone at the table.

What makes this banana bread special is its unique combination of ingredients that evoke the warmth of Hawaiian beaches. Plus, it’s easy to whip up, making it perfect for breakfast, brunch, or even dessert. Trust me; once you bake this bread, it will quickly become a favorite in your home!

Why You’ll Love This Recipe

• Tropical Flavor Explosion: The combination of pineapple and coconut gives this banana bread a refreshing taste that transports you straight to Hawaii.
• Easy to Make: With simple steps and easy-to-find ingredients, you’ll have a delicious loaf ready in no time.
• Family-Friendly: Kids and adults alike will love the sweet flavor and crunchy texture, making it an excellent choice for any occasion.
• Perfect for Meal Prep: Bake a loaf ahead of time, and you’ll have breakfast or snacks ready for the week!
• Customizable: Feel free to add your favorite mix-ins or tweak the recipe to suit your taste.

Ingredients You’ll Need

This recipe calls for simple and wholesome ingredients that come together beautifully. Get ready to gather these tasty items:

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 (mashed)
• 1 (8-ounce) can crushed pineapple with juice (I like Dole)
• 1/2 cup + 1 tbsp organic sunflower oil (or any tasteless oil)

Mix-Ins

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

Variations

One of the best things about this Hawaiian Banana Bread is how flexible it can be! Here are some fun variations to try:

• Add spices: Sprinkle in some cinnamon or nutmeg for warm undertones.
• Swap the nuts: Try walnuts or pecans if you’re not a fan of macadamia nuts.
• Incorporate berries: Toss in some shredded carrots or blueberries for an extra fruity flavor.
• Make it gluten-free: Substitute all-purpose flour with gluten-free flour blend for a safe option.

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 step ensures that your banana bread bakes evenly and rises perfectly.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan well. A non-stick spray or a light coating of oil will help keep the bread from sticking after it’s baked.

Step 3: Roast Your Macadamia Nuts

Dry roast your macadamia nuts in a pan over medium heat for just a few minutes until they are slightly browned. This step enhances their flavor and adds a delightful crunch!

Step 4: Mix Dry Ingredients

In a large bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients first helps ensure they are evenly distributed throughout the batter.

Step 5: Combine Wet Ingredients

In another bowl, whisk together eggs, vanilla extract, mashed bananas, crushed pineapple with juice, and sunflower oil. Mixing these ingredients separately allows them to blend smoothly before adding them to the dry mix.

Step 6: Bring It All Together

Pour the wet mixture into your dry ingredients. Stir gently until just combined—overmixing can lead to dense banana bread!

Step 7: Add Mix-Ins

Now it’s time for those roasted macadamia nuts and coconut flakes! Gently fold them into your batter until incorporated.

Step 8: Pour into Pan & Bake

Pour your batter into the greased loaf pan. Slide it into the oven and bake for 55-65 minutes. The aroma will start filling your kitchen as it bakes!

Step 9: Check for Doneness

Use a clean knife inserted into the center of the bread; if it comes out clean (not sticky), it’s ready! Allow your banana bread to cool completely before slicing.

Enjoy every bite of this lovely Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! It’s sure to be a hit wherever you serve it!

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

Making Hawaiian Banana Bread is all about achieving that perfect blend of flavors and textures. Here are some tips to help you create a loaf that will be the star of any breakfast or brunch table:

• Choose ripe bananas: The riper the bananas, the sweeter your bread will be. Look for bananas that are heavily speckled or even brown for maximum flavor.

• Don’t overmix: When combining dry and wet ingredients, mix just until combined. Overmixing can lead to a dense loaf instead of a light and fluffy one.

• Use fresh macadamia nuts: For the best flavor, opt for dry roasted macadamia nuts. Fresh nuts provide a wonderful crunch and nutty taste that enhances the overall dish.

• Cool completely before slicing: Allowing your banana bread to cool fully in the pan prevents it from crumbling when you slice it. This also helps enhance its flavor as it rests.

• Experiment with add-ins: Feel free to customize your banana bread! Consider adding dark chocolate chips or dried fruits like raisins or cranberries for an extra burst of flavor.

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

Serving up your Hawaiian Banana Bread can be just as delightful as making it! Here are some ideas on how to present this tropical treat:

Garnishes

• Sliced fresh fruit: A colorful array of tropical fruits like kiwi, mango, or berries adds freshness and a pop of color.
• Whipped coconut cream: Lightly sweetened whipped coconut cream makes for a creamy topping that complements the flavors beautifully.
• Toasted coconut flakes: Sprinkling some toasted coconut on top provides an additional crunchy texture and enhances the tropical vibe.

Side Dishes

• Greek yogurt with honey: Creamy Greek yogurt drizzled with honey makes for a deliciously tangy side that pairs perfectly with the sweetness of the banana bread.
• Fruit salad: A refreshing fruit salad featuring pineapple, papaya, and berries adds brightness and balances out the richness of the bread.
• Coffee or herbal tea: A warm cup of coffee or soothing herbal tea can elevate your breakfast experience while providing comforting warmth.
• Scrambled eggs with herbs: Lightly seasoned scrambled eggs add protein and keep your meal balanced, making it satisfying enough for brunch.

With these tips and serving suggestions, your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts will not only taste amazing but also look beautiful on your table! Enjoy every bite!

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prepping! Not only does it keep well, but it also makes for a delicious breakfast or snack throughout the week.

Storing Leftovers

• Wrap the banana bread tightly in plastic wrap or aluminum foil.
• Store at room temperature for up to 3 days.
• For longer storage, place it in an airtight container in the fridge.

Freezing

• Allow the banana bread to cool completely before freezing.
• Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer bag.
• It can be frozen for up to 3 months for best quality.

Reheating

• To reheat individual slices, pop them in the microwave for about 20-30 seconds.
• For a whole loaf, preheat your oven to 350°F (175°C) and bake wrapped in foil for about 10-15 minutes until warmed through.

FAQs

If you have questions about making this delightful recipe, you’re not alone! Here are some common inquiries.

Can I substitute other nuts in Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Yes! While macadamia nuts provide a unique flavor, you can use walnuts or pecans as alternatives if desired. Just ensure they are chopped and dry roasted for the best texture.

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

When stored properly at room temperature, this banana bread lasts about 3 days. If refrigerated, it can stay fresh for up to a week. For longer storage, freezing is recommended!

Can I make Hawaiian Banana Bread without eggs?

Absolutely! You can substitute eggs with unsweetened applesauce (1/4 cup per egg) or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) for a vegan-friendly option.

Is Hawaiian Banana Bread suitable for breakfast?

Definitely! This banana bread is not only delicious but also nutritious enough to enjoy as part of your breakfast routine. Plus, it’s a fantastic way to start your day with tropical flavors!

Final Thoughts

I hope this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts becomes a cherished recipe in your kitchen! It’s moist, flavorful, and brings a taste of the tropics to your home. Whether you’re enjoying it fresh out of the oven or savoring leftovers throughout the week, I’m sure you’ll love every bite. Happy baking!