Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful treat that combines tropical flavors with comfort food, let me introduce you to my favorite recipe: Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. This bread is not only incredibly moist but also bursting with the sweet tastes of ripe bananas, juicy pineapple, and crunchy macadamia nuts. It’s the perfect addition to your breakfast table or a charming dessert to share with friends and family.

I love making this banana bread for various occasions—whether it’s a busy weeknight when I want something homemade or a family gathering that calls for something special. Each slice brings a little taste of the islands straight to your kitchen!

Why You’ll Love This Recipe

• Easy to prepare: With just a few simple steps, you can whip up this delicious bread in no time.
• Family-friendly: Everyone loves banana bread! The addition of pineapple and coconut makes it extra special.
• Make-ahead option: Bake it in advance and enjoy it throughout the week. It stays fresh and tasty!
• Tropical flavors: The combination of pineapple, coconut, and macadamia nuts gives this recipe a unique twist that will impress your guests.
• Versatile serving options: Enjoy it for breakfast, as an afternoon snack, or even as dessert!

Ingredients You’ll Need

Making Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is super easy thanks to these simple and wholesome ingredients. Gather these items before you start baking:

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 (I recommend 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

One of the best things about this banana bread recipe is its flexibility! You can easily customize it based on what you have on hand or your flavor preferences.

• Add some spices: Consider adding cinnamon or nutmeg for extra warmth and flavor.
• Make it nut-free: If you’re avoiding nuts, simply leave out the macadamia nuts or replace them with sunflower seeds.
• Swap in other fruits: Try adding shredded carrots or diced mango for a fun twist.
• Change up the texture: For a different mouthfeel, use whole wheat flour instead of all-purpose flour.

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

Step 1: Preheat Your Oven

Begin by preheating your oven to 350 degrees Fahrenheit. A properly heated oven ensures that your banana bread cooks evenly and rises beautifully.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan generously. This step is crucial because it prevents sticking and helps your lovely loaf come out smoothly after baking.

Step 3: Roast the Macadamia Nuts

Dry roast your macadamia nuts in a skillet over medium heat for just a few minutes until they are slightly browned. Roasting enhances their flavor and adds an irresistible crunch to your bread. Once they cool down, chop them up into smaller pieces.

Step 4: Mix Your Dry Ingredients

In a large bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients together ensures even distribution of leavening agents for a fluffy texture.

Step 5: Combine Wet Ingredients

In another bowl, whisk together eggs, vanilla extract, mashed bananas, crushed pineapple with juice, and oil. Mixing wet ingredients separately allows them to blend well before introducing them to the dry mix.

Step 6: Combine Wet and Dry Mixtures

Pour your wet mixture into the bowl of dry ingredients. Gently mix until just combined—overmixing can lead to dense bread. We want our banana bread light and fluffy!

Step 7: Add Mix-ins

Fold in those delicious chopped macadamia nuts and coconut flakes. Be careful not to overmix again; we want those lovely bits of nutty goodness evenly distributed without losing air from the batter.

Step 8: Bake Your Banana Bread

Pour the batter into your greased loaf pan and pop it into the oven. Bake for about 55-65 minutes. To test doneness, insert a clean knife into the center; it should come out clean when it’s ready.

Step 9: Cool Before Slicing

Once baked, allow your banana bread to cool completely in the pan before removing it. This waiting period helps develop flavors while making slicing easier!

Now you’re ready to enjoy this delightful Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! Share some slices with loved ones or savor them all by yourself—either way, it’s sure to bring smiles all around!

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

Baking is a delightful adventure, and with these tips, you’ll create the best Hawaiian banana bread that’s moist, flavorful, and truly unforgettable!

• Use overripe bananas: The riper your bananas are, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots; they’ll add natural sweetness and moisture.

• Don’t overmix the batter: Mixing too much can lead to dense bread. Just mix until the ingredients are combined for a light and fluffy texture.

• Let it cool before slicing: Allowing your banana bread to cool completely helps it set properly. Cutting into it too early can cause it to crumble or fall apart.

• Store in an airtight container: To keep your banana bread fresh longer, store it in an airtight container at room temperature. It can also be frozen for up to three months if you want to enjoy it later.

• Experiment with mix-ins: Feel free to get creative! Add in some chopped walnuts or even a splash of coconut milk for an extra tropical twist.

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

Serving this delightful Hawaiian banana bread can enhance its charm! Whether you’re enjoying it at breakfast or as a sweet treat, here are some fun ways to present this delicious dish.

Garnishes

• Toasted coconut flakes: Sprinkle some toasted coconut on top for an extra crunch and flavor boost.
• Fresh fruit slices: Serve with slices of fresh pineapple or strawberries to complement the tropical flavors.
• Drizzle of honey or maple syrup: A light drizzle adds sweetness and enhances the overall taste experience.

Side Dishes

• Greek yogurt with honey: A creamy side that pairs perfectly with the sweetness of the banana bread while adding protein.
• Tropical fruit salad: A refreshing mix of mango, kiwi, and berries elevates your meal to a whole new level.
• Scrambled eggs: A savory option that balances the sweetness of the banana bread—perfect for brunch!
• Coffee or herbal tea: Pair this delightful treat with a warm beverage to make your breakfast feel extra special.

Now that you’re all set with these pro tips and serving suggestions, get ready to enjoy a slice (or two) of this amazing Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts!

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. Here’s how to store it properly to maintain its deliciousness.

Storing Leftovers

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

Freezing

• Wrap the cooled banana bread in plastic wrap and then in aluminum foil to prevent freezer burn.
• Label with the date and freeze for up to 3 months.
• For best results, slice before freezing so you can take out individual pieces as needed.

Reheating

• Thaw frozen slices in the refrigerator overnight.
• To reheat, warm in a toaster or oven at 350 degrees Fahrenheit for about 10 minutes until heated through.
• Enjoy with a pat of butter or a spread of your choice!

FAQs

Here are some common questions about this delightful recipe:

Can I use other nuts instead of macadamia nuts in Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Absolutely! While macadamia nuts add a unique flavor, you can substitute them with walnuts or pecans for a different twist.

What makes Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts different from regular banana bread?

This recipe includes crushed pineapple and coconut flakes, giving it a tropical flavor profile that sets it apart from traditional banana bread.

How ripe should the bananas be for making Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Ideally, use very ripe bananas that are brown and soft. The riper they are, the sweeter your banana bread will be!

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

Yes! If you prefer an even more pronounced pineapple flavor, feel free to add a bit more crushed pineapple. Just be cautious not to add too much liquid.

Is Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts suitable for breakfast?

Definitely! This banana bread is great for breakfast or brunch and pairs wonderfully with coffee or tea.

Final Thoughts

I hope you find joy in making this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! It’s not just a treat; it’s a slice of tropical paradise that brings warmth and happiness to any table. Whether you’re enjoying it fresh out of the oven or savoring leftovers during the week, I know you’ll love every bite. Happy baking!