Description
This Hawaiian Banana Bread is a tropical twist on the classic loaf, blending ripe bananas with juicy crushed pineapple, crunchy macadamia nuts, and fragrant coconut flakes. It’s soft, moist, and bursting with island-inspired flavors.
Ingredients
- 1½ cups all-purpose white flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 tsp pure vanilla extract
- 1¼ cups ripe bananas, mashed
- 1 (8-ounce) can crushed pineapple with juice
- ½ cup + 1 tbsp sunflower oil (or any neutral oil)
- ½ cup macadamia nuts, dry roasted & chopped
- ½ cup unsweetened coconut flakes
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8.5″ x 4.5″ loaf pan (a 9″ or 10″ pan works too).
- Dry roast the macadamia nuts until slightly browned, then chop and set aside.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, vanilla extract, mashed bananas, crushed pineapple with juice, and oil.
- Add the dry ingredients to the wet mixture and stir until just combined; avoid overmixing.
- Fold in the chopped macadamia nuts and coconut flakes.
- Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes, or until a knife inserted into the center comes out clean.
- Allow the bread to cool completely before slicing.
Notes
- For a vegan version, substitute eggs with flax eggs.
- To make it gluten-free, use a 1:1 gluten-free flour blend.
- Store at room temperature for 3 days, or refrigerate for up to a week.
- Wrap slices individually to freeze for up to 3 months.
- Adjust sweetness by using sweetened coconut flakes and reducing sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
