Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful way to brighten up your breakfast or brunch, let me introduce you to my favorite recipe: Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. This bread is not just about flavor; it’s about bringing a little slice of the tropics into your kitchen! The combination of ripe bananas, sweet pineapple, and crunchy macadamia nuts makes each bite a little piece of paradise.

This recipe is perfect for busy weeknights when you want something comforting and delicious, or for family gatherings where everyone will undoubtedly ask for seconds. Plus, it fills your home with an irresistible aroma that will have everyone wondering what’s baking in the oven.

Why You’ll Love This Recipe

• Easy to make: With just a few simple steps, you can whip up this tasty bread in no time!
• Family-friendly: Everyone loves the tropical flavors, making it a hit with both kids and adults.
• Make-ahead convenience: Bake it the night before and enjoy fresh banana bread all week long.
• Versatile serving options: Enjoy it warm for breakfast or as a satisfying dessert anytime during the day.

Ingredients You’ll Need

For this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts, you’ll find that the ingredients are wholesome and straightforward. Gather these pantry staples and get ready to bake something special!

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

Feel free to get creative with this recipe! It’s quite flexible, allowing you to tailor it to your taste preferences or what you have on hand.

• Add some spice: Incorporate cinnamon or nutmeg for a warm flavor twist.
• Switch up the nuts: Use walnuts or pecans instead of macadamia nuts for a different crunch.
• Incorporate dried fruit: Throw in some dried mango or coconut chips for an extra tropical touch.
• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free blend.

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

Step 1: Preheat the Oven and Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit. Greasing your loaf pan at this stage ensures that your beautifully baked bread won’t stick when it’s done. A well-greased pan is key to achieving that lovely golden crust!

Step 2: Roast the Macadamia Nuts

Dry roast your macadamia nuts in a pan over low heat for a few minutes until they turn slightly brown. This step enhances their flavor, making them more aromatic and delicious. Once they’re cooled down, chop them into smaller pieces and set them aside.

Step 3: Mix Dry Ingredients Together

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

Step 4: Combine Wet Ingredients

In another bowl, whisk together the eggs, vanilla extract, mashed bananas, crushed pineapple (with juice), and sunflower oil. Mixing these wet ingredients thoroughly creates a smooth base that will bind everything together beautifully.

Step 5: Bring It All Together

Carefully add your dry mixture into the wet mixture. Stir until just combined; be careful not to overmix! Overmixing can lead to dense bread instead of fluffy goodness.

Step 6: Add Macadamia Nuts and Coconut Flakes

Gently fold in the chopped macadamia nuts and unsweetened coconut flakes into your batter. This adds delightful texture without compromising on fluffiness. Remember—gentle folding is key here!

Step 7: Bake Your Bread

Pour the batter into your greased loaf pan and place it in the oven. Bake for about 55-65 minutes at 350 degrees Fahrenheit. To check if it’s done, insert a clean knife into the center; if it comes out clean without any sticky batter attached, it’s ready!

Step 8: Let It Cool Before Slicing

Once baked perfectly, allow your banana bread to cool completely before slicing into it. This might be hard to resist but trust me—it’s worth waiting for those perfectly shaped slices!

Enjoy sharing this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts at breakfast or as an afternoon treat!

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

Baking is an adventure, and with a few handy tips, you can make your Hawaiian banana bread even more delightful!

• Use Overripe Bananas: The riper the bananas, the sweeter your bread will be! Look for bananas with lots of brown spots for maximum flavor and moisture.

• Don’t Overmix: Mixing too much can lead to dense bread. Gently fold in your dry ingredients until just combined to keep it light and fluffy.

• Chill Your Ingredients: If possible, let your eggs and oil warm up a bit before mixing them into the batter. This helps create a smoother texture.

• Experiment with Mix-ins: Feel free to customize your banana bread! You can add chocolate chips, dried fruit, or even a sprinkle of cinnamon for an extra layer of flavor.

• Check for Doneness: Ovens can vary, so use a toothpick or knife to check if the center comes out clean. This ensures your banana bread is perfectly baked every time.

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

Serving this tropical delight can be just as fun as making it! Here are some ideas on how to present this scrumptious bread.

Garnishes

• Fresh Slices of Banana: Add a few slices of fresh banana on top for a lovely presentation and added flavor.
• Toasted Coconut Flakes: Sprinkle some toasted coconut flakes on top for a crunchy texture that complements the soft bread.
• Mint Leaves: A couple of fresh mint leaves can add a pop of color and a refreshing aroma to your serving plate.

Side Dishes

• Tropical Fruit Salad: A mix of pineapple, mango, and kiwi will enhance the Hawaiian theme while providing a refreshing contrast to the richness of the bread.

• Greek Yogurt: A dollop of plain or coconut-flavored Greek yogurt adds creaminess and tang that pairs beautifully with the sweetness of the banana bread.

• Honey or Maple Syrup: Drizzling honey or maple syrup over each slice creates an indulgent touch that balances flavors perfectly.

• Coffee or Tea: Enjoying your banana bread alongside a cup of coffee or tea makes for a cozy breakfast or afternoon snack. The warmth complements the tropical flavors beautifully!

Now you’re ready to bake, serve, and enjoy this delightful Hawaiian Banana Bread! It’s sure to become a favorite in your home. Happy baking!

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prep! You can easily make a batch ahead of time, ensuring you have a delightful treat ready whenever you need it. Here’s how to store it properly so that it stays fresh and delicious.

Storing Leftovers

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

Freezing

• Slice the cooled banana bread into individual portions for easy access.
• Wrap each slice in plastic wrap and then in aluminum foil to prevent freezer burn.
• Label the packages with the date before placing them in the freezer.
• The banana bread can be frozen for up to 3 months.

Reheating

• To reheat, remove the desired slice from the freezer and let it thaw at room temperature (about 1-2 hours).
• Preheat your oven to 350 degrees F (175 degrees C).
• Wrap the slice in aluminum foil and heat for about 10-15 minutes until warmed through.
• Alternatively, microwave on medium power for about 30 seconds, checking to ensure it doesn’t get too hot.

FAQs

Have questions about this delectable recipe? You’re not alone! Here are some common inquiries that might help.

Can I substitute any ingredients in this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Absolutely! You can swap out macadamia nuts for other nuts like walnuts or pecans if you prefer. Additionally, if you’re looking for a nut-free version, simply omit them altogether. You can also use different types of oil if sunflower oil isn’t available.

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

When stored properly at room temperature, this banana bread lasts up to 3 days. If you freeze it, you can enjoy it for up to 3 months without losing flavor or texture!

What makes this Hawaiian Banana Bread unique?

This recipe stands out due to its tropical ingredients: crushed pineapple adds moisture and sweetness, while coconut flakes provide texture and flavor. The addition of macadamia nuts gives every bite a delightful crunch!

Can I make this recipe vegan?

Yes! You can replace eggs with flax eggs or applesauce as a binding agent. Using a plant-based oil will also keep this recipe vegan-friendly.

Is this Hawaiian Banana Bread suitable for breakfast?

Absolutely! This banana bread makes a fantastic breakfast option. It’s sweet enough to satisfy your morning cravings while still being hearty enough to keep you full until lunch.

Final Thoughts

I hope you enjoy making this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts as much as I do! It’s not just a recipe; it’s a little slice of paradise that brings warmth and joy with each bite. Whether you’re savoring it during breakfast or indulging in dessert, I’m sure you’ll love every moment spent baking (and eating) this delightful treat. Happy baking!