Print

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Brighten your breakfast or brunch with this delightful Hawaiian Banana Bread featuring the tropical flavors of pineapple, coconut, and macadamia nuts. Each slice bursts with sweetness from ripe bananas and crushed pineapple, while crunchy macadamia nuts add a satisfying texture. This recipe is perfect for busy weeknights or family gatherings, filling your home with an irresistible aroma as it bakes. Whether enjoyed warm at breakfast or as a satisfying afternoon treat, this banana bread is sure to become a favorite in your household.

Ingredients

Scale
  • 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
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups ripe bananas (mashed)
  • 1 (8-ounce) can crushed pineapple with juice
  • 1/2 cup + 1 tbsp organic sunflower oil
  • 1/2 cup macadamia nuts (dry roasted & chopped)
  • 1/2 cup unsweetened coconut flakes

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Dry roast macadamia nuts over low heat until slightly browned, chop, and set aside.
  3. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk together eggs, vanilla extract, mashed bananas, crushed pineapple (with juice), and sunflower oil until smooth.
  5. Combine the dry ingredients into the wet mixture; stir gently until just combined.
  6. Fold in the chopped macadamia nuts and coconut flakes carefully.
  7. Pour the batter into the greased loaf pan and bake for about 55-65 minutes or until a toothpick comes out clean.
  8. Allow the bread to cool completely before slicing.

Nutrition

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