Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful treat that captures the essence of a tropical paradise, look no further! Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is not just any banana bread; it’s a luscious combination of sweet ripe bananas, tangy pineapple, and crunchy macadamia nuts. This recipe is perfect for busy weeknights when you need a quick dessert or as a special treat for family gatherings. The flavors meld together beautifully, making every slice a little slice of heaven!

This banana bread is my go-to recipe when I want to impress guests or simply savor something delicious at home. It’s moist, flavorful, and brings back memories of sunny days spent on beautiful beaches. Trust me; once you try it, you’ll want to keep this recipe close at hand!

Why You’ll Love This Recipe

• Easy to make: With simple steps and easy-to-find ingredients, baking this banana bread is a breeze.
• Family-friendly: Everyone loves the sweet flavors of banana and pineapple combined with the crunch of macadamia nuts.
• Perfect for any occasion: Whether it’s breakfast, brunch, or dessert, this bread fits right in.
• Make-ahead convenience: It freezes well too! Bake a loaf ahead of time and enjoy it later.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that come together to create an unforgettable flavor profile. Let’s gather what you need to whip up this tropical delight!

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 (about 3 medium bananas)
• 1 (8-ounce) can crushed pineapple with juice, preferably 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 your Hawaiian Banana Bread! This recipe is quite flexible, allowing you to tailor it to your tastes.

• Add spices: Sprinkle in some cinnamon or nutmeg for extra warmth and flavor.
• Switch up the nuts: If macadamia nuts aren’t your thing, try walnuts or pecans instead.
• Include chocolate chips: For a sweeter twist, mix in some dairy-free chocolate chips!
• Use different fruit: Swap out the pineapple for another fruit like mango or peaches for a different tropical flair.

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

Step 1: Preheat the Oven

Start by preheating your oven to 350 degrees Fahrenheit. This ensures that your bread bakes evenly and rises perfectly.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan generously. This prevents sticking and makes it easy to remove the bread once it’s baked.

Step 3: Roast the Macadamia Nuts

Dry roast your macadamia nuts for a few minutes until they are slightly browned. This step enhances their flavor and adds an irresistible crunch to your bread.

Step 4: Combine Dry Ingredients

In a bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients well ensures even distribution throughout the batter.

Step 5: Mix Wet Ingredients

In another bowl, whisk together eggs, vanilla extract, ripe bananas, crushed pineapple (with juice), and oil. Mixing these ingredients well helps develop the batter’s moisture.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet mixture. Stir gently until just combined; be careful not to overmix as that can lead to dense bread.

Step 7: Add Mix-ins

Fold in the chopped macadamia nuts and unsweetened coconut flakes. This adds texture and bursts of tropical flavor throughout each slice!

Step 8: Bake Your Bread

Pour the batter into your greased loaf pan and place it in the oven. Bake for about 55-65 minutes or until a clean knife comes out without sticky batter on it.

Step 9: Cool Before Slicing

Allow your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts to cool completely in the pan before slicing. This helps set its shape and makes it easier to cut nice slices.

Enjoy every bite of this scrumptious banana bread—it’s bound to become one of your favorites!

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

Making the perfect Hawaiian Banana Bread is all about attention to detail! Here are some helpful tips to ensure your bread turns out moist and flavorful.

• Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for maximum sweetness.

• Don’t overmix the batter: Gently folding in the dry ingredients helps keep your banana bread light and fluffy. Overmixing can lead to a dense texture, so just mix until everything is combined.

• Let it cool before slicing: Allowing your bread to cool completely in the pan before slicing helps it set and makes for cleaner slices. Warm banana bread is delicious but can crumble easily when cut too soon!

• Experiment with add-ins: Feel free to customize your banana bread by adding other fruits like chopped mango or dried cranberries. This keeps things interesting and allows you to cater to your taste preferences!

• Store properly: Keep any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze slices for a quick treat later on!

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

Serving this delightful Hawaiian-inspired banana bread can turn a simple breakfast or snack into something special. Here are some ideas that will help you impress your family and friends!

Garnishes

• Sliced fresh fruit: A side of tropical fruits like kiwi or papaya adds color and freshness that complements the flavors of the banana bread.
• Whipped coconut cream: A dollop of coconut cream on top adds a luscious touch that enhances the tropical vibe of this dish.
• Chopped nuts: Sprinkling extra macadamia nuts on top just before serving provides a lovely crunch and visual appeal.

Side Dishes

• Tropical fruit salad: A refreshing mix of pineapple, mango, and berries brings brightness and balances the richness of the banana bread.
• Greek yogurt with honey: A bowl of creamy Greek yogurt drizzled with honey offers a tangy contrast that pairs beautifully with the sweet banana bread.
• Coconut chia pudding: This light and nutritious pudding made from chia seeds soaked in coconut milk adds an interesting texture alongside your banana bread.
• Herbal tea or coffee: Pairing your slice with a cup of herbal tea or freshly brewed coffee creates a cozy atmosphere perfect for breakfast or afternoon snacking.

With these serving suggestions and tips, you’re all set to enjoy your homemade Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! It’s not just food; it’s an experience that transports you straight to paradise. Enjoy every bite!

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prep! You can easily make it ahead of time and enjoy it throughout the week or save it for a special occasion.

Storing Leftovers

• Allow the banana bread to cool completely before storing.
• Wrap the bread tightly in plastic wrap or aluminum foil.
• Store at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing

• Slice the banana bread before freezing for easy access.
• Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag.
• Freeze for up to 3 months. When you’re ready to enjoy, just thaw at room temperature.

Reheating

• For best results, reheat slices in a toaster oven at 350°F (175°C) for about 5-7 minutes.
• Alternatively, microwave on medium power for about 20-30 seconds until warmed through.

FAQs

Here are some common questions you might have about this delicious recipe!

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

Yes! You can substitute the eggs with flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg). Let it sit for a few minutes until it thickens.

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

When stored properly, this banana bread can last up to 3 days at room temperature or up to a week in the refrigerator. If you freeze it, it can last for about 3 months!

Can I add other ingredients to my Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Absolutely! Feel free to experiment by adding ingredients like chopped nuts, dried fruits, or even chocolate chips for an extra treat.

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

This recipe combines tropical flavors that evoke a sunny paradise—sweet bananas paired with juicy pineapple, crunchy macadamia nuts, and rich coconut create a delightful taste that’s truly unique!

Final Thoughts

I hope you enjoy making this delightful Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts as much as I do! It’s not just a treat; it’s a slice of tropical paradise you can savor any day of the week. Whether you share it with family and friends or keep it all to yourself (no judgment here!), this recipe is bound to bring joy. Happy baking!