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Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe

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4 from 15 reviews

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a moist and flavorful banana bread recipe inspired by the tropical flavors of Hawaii. It combines ripe bananas, crushed pineapple, coconut flakes, and chopped macadamia nuts to create a sweet, nutty, and tropical treat perfect for breakfast, snacks, or dessert.

  • Author: Zara
  • Prep Time: 22 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 27 minutes
  • Yield: 1 loaf (about 10-12 servings)
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Vegetarian

Ingredients

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 (preferably 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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper to ensure the bread doesn't stick.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Prepare Wet Ingredients: In a separate bowl, beat the eggs lightly. Then add the vanilla extract, mashed ripe bananas, crushed pineapple with its juice, and the sunflower oil. Mix the wet ingredients thoroughly until smooth.
  4. Combine Wet and Dry Mixtures: Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
  5. Add Nuts and Coconut: Fold in the chopped macadamia nuts and unsweetened coconut flakes evenly throughout the batter.
  6. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly.
  7. Bake the Bread: Place the loaf pan in the preheated oven and bake for about 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • For best texture, use ripe bananas with plenty of brown spots.
  • Ensure the macadamia nuts are dry roasted for added crunch and flavor.
  • You can substitute unsweetened shredded coconut if coconut flakes are unavailable.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread can be frozen for up to 2 months; slice before freezing for easier thawing.

Find it online: https://zaracooking.com/hawaiian-banana-bread-with-pineapple-coconut-and-macadamia-nuts-recipe/