Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful treat that brings a taste of the tropics to your kitchen, then you’ve come to the right place! This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is not just any banana bread; it’s a slice of sunshine that makes every bite feel like a mini-vacation. I love making this bread for weekend brunches, busy weekday breakfasts, or even as a sweet snack during family gatherings. Each slice is moist and bursting with flavor, thanks to the crushed pineapple and nutty macadamia nuts.

This recipe is special to me because it combines simple ingredients with tropical flair. The combination of pineapple, coconut, and macadamia nuts creates a symphony of flavors that dance on your palate. Trust me; once you try this recipe, it will become a favorite in your home too!

Why You’ll Love This Recipe

• Easy to make: This recipe requires just a few simple steps. Anyone can whip it up, even if you’re new to baking!
• Family-friendly: Kids and adults alike will adore this sweet treat. It’s perfect for breakfast or dessert.
• Make-ahead convenience: Bake it ahead of time and enjoy it throughout the week. It stores beautifully!
• Tropical flavors: The combination of pineapple, coconut, and macadamia nuts offers a unique twist on traditional banana bread.

Ingredients You’ll Need

The ingredients for this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts are simple and wholesome. You’ll find everything you need at your local grocery store. Here’s what you’ll need:

For the 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

For the Wet Ingredients

• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups ripe bananas (about 3 medium bananas)
• 1 (8-ounce) can crushed pineapple with juice (I like Dole)
• 1/2 cup + 1 tbsp organic sunflower oil (or any tasteless oil)

For the Mix-Ins

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

Variations

This Hawaiian banana bread is super flexible! Feel free to get creative based on what you have at home or your personal preferences.

• Add more fruits: Toss in some chopped mango or shredded carrots for added sweetness and moisture.
• Mix in spices: Add cinnamon or nutmeg for a warm spice flavor that complements the tropical elements.
• Use different nuts: Swap out macadamia nuts for walnuts or pecans if that’s what you have on hand.
• Make it gluten-free: Substitute all-purpose flour with a gluten-free blend for a friendly option for those avoiding gluten.

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 cooks evenly and rises perfectly.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan well so that your delicious creation comes out easily once baked. A little oil goes a long way in preventing sticking!

Step 3: Roast the Macadamia Nuts

Dry roast your macadamia nuts in a skillet over medium heat for just a few minutes until they’re slightly browned. This process enhances their flavor and adds extra crunch!

Step 4: Combine Dry Ingredients

In one bowl, mix together the all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients first helps ensure an even distribution throughout your batter.

Step 5: Combine Wet Ingredients

In another bowl, mix together the eggs, vanilla extract, ripe bananas, crushed pineapple (with juice), and oil until smooth. This mixture brings moisture and sweetness to your bread.

Step 6: Mix Wet into Dry

Gradually add the dry ingredients to the wet mixture. Stir gently but be careful not to overmix! Overmixing can lead to dense bread—no one wants that!

Step 7: Add Your Mix-Ins

Gently fold in the chopped macadamia nuts and unsweetened coconut flakes into the batter. This is where all those wonderful flavors come together.

Step 8: Pour into Loaf Pan

Pour your batter into the greased loaf pan and spread it out evenly with a spatula. It’s always exciting to see this mixture transform into something magical!

Step 9: Bake!

Place your loaf pan in the preheated oven and bake for about 55-65 minutes until golden brown. A clean knife inserted into the center should come out without wet batter clinging to it.

Step 10: Cool Before Slicing

Once baked, allow your banana bread to cool completely before slicing it up. This step allows flavors to settle and makes cutting much easier!

Now you’ve got yourself a beautiful loaf of Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! Enjoy every bite!

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

Baking can be a delightful adventure, and with a few tips, you can elevate your Hawaiian banana bread to new heights!

• Use overripe bananas: Choosing bananas that are very ripe adds natural sweetness and moisture to the bread, ensuring it’s tender and flavorful.
• Don’t skip the macadamia nuts: Their unique buttery flavor and crunchy texture bring an irresistible element to the bread, making every bite exciting.
• Let it cool completely: Allowing the bread to cool before slicing helps it set properly and makes for cleaner cuts, enhancing presentation.
• Experiment with toppings: Adding a drizzle of honey or a sprinkle of additional coconut flakes on top after baking can create an appealing visual and flavor contrast.
• Store properly: Keep any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. This will help maintain its moist texture.

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

Serving your beautiful Hawaiian banana bread is just as important as baking it! Here are some ideas to present this tropical treat beautifully.

Garnishes

• Sliced fresh fruit: A mix of pineapple or kiwi slices adds a vibrant touch and enhances the tropical theme.
• Toasted coconut flakes: A light sprinkle on top not only looks pretty but also gives a delightful crunch that complements the bread’s texture.

Side Dishes

• Tropical fruit salad: A refreshing medley of mango, papaya, and berries pairs wonderfully with the sweet flavors of the banana bread.
• Greek yogurt: The creaminess of yogurt balances the sweetness of the bread, providing a delicious contrast while adding protein.
• Honey-drizzled ricotta: Spread ricotta cheese on a slice of banana bread and drizzle with honey for an indulgent treat that feels luxurious yet simple.
• Herbal tea or coffee: A warm cup of herbal tea or freshly brewed coffee makes for a cozy pairing that enhances flavors and elevates your breakfast experience.

With these serving suggestions and pro tips, your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts will surely become a beloved favorite at any gathering! Enjoy every delightful bite!

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is not only delicious but also perfect for meal prep! You can whip up a batch ahead of time, making it a great option for busy mornings or afternoon snacks.

Storing Leftovers

• Allow the banana bread to cool completely before storing.
• Wrap it tightly in plastic wrap or aluminum foil.
• Place it in an airtight container at room temperature for up to 3 days.
• For longer freshness, store it in the refrigerator for up to a week.

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 or container.
• Label the bag with the date and freeze for up to 3 months.
• To enjoy later, simply thaw at room temperature or microwave for a few seconds.

Reheating

• If frozen, thaw slices overnight in the refrigerator or at room temperature.
• To reheat, place the desired slice on a microwave-safe plate and heat for about 15-20 seconds.
• Alternatively, you can warm it in an oven at 350 degrees Fahrenheit for about 5-10 minutes until heated through.

FAQs

Here are some common questions about this delightful recipe!

Can I make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts without eggs?

Absolutely! You can substitute eggs with flaxseed meal or applesauce to keep it vegan-friendly.

What makes Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts so special?

The combination of sweet pineapple, crunchy macadamia nuts, and coconut flakes gives this banana bread a tropical twist that’s simply irresistible!

How can I add more flavor to my Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Consider adding spices like cinnamon or nutmeg. You can also mix in some shredded carrots or chopped walnuts for added texture!

Can I use fresh pineapple instead of canned?

Yes! Fresh pineapple works wonderfully; just be sure to finely chop it and measure out the same amount as specified in the recipe.

Final Thoughts

I hope you find joy in baking this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! Its delightful combination of flavors is sure to bring a little taste of paradise into your kitchen. Enjoy making it as much as you will enjoy devouring each slice! Don’t hesitate to share your experiences and any variations you try. Happy baking!