Description
This Hawaiian Banana Bread is a tropical twist on the classic favorite, combining ripe bananas with macadamia nuts, shredded coconut, and crushed pineapple for a moist, flavorful loaf. Perfect for breakfast, a snack, or dessert, this recipe infuses your kitchen with island vibes and offers a delicious way to enjoy the sweetness of banana bread elevated by exotic ingredients.
Ingredients
Scale
Banana Bread Base
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Tropical Add-ins
- 1/2 cup chopped macadamia nuts
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
Instructions
- Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick.
- Mash Bananas: In a large mixing bowl, thoroughly mash the ripe bananas until smooth with some texture remaining.
- Combine Wet Ingredients: Add the melted butter to the mashed bananas and stir to incorporate. Then mix in the sugar, followed by the beaten egg and vanilla extract, stirring the mixture until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet banana mixture, folding gently until just combined. Take care not to overmix to keep the bread tender.
- Add Hawaiian Goodies: Gently fold in the chopped macadamia nuts, shredded coconut, and drained crushed pineapple, distributing them evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil to prevent burning.
- Cool: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure bananas are very ripe for the best sweetness and moisture.
- Drain pineapple well to avoid extra moisture that could make the bread soggy.
- Use fresh macadamia nuts if possible for the best flavor and crunch.
- You can substitute shredded coconut with unsweetened to reduce sugar content if preferred.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze slices wrapped tightly for up to 2 months.
