Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Indulge in the tropical flavors of the islands with our Hawaiian Banana Bread with Pineapple, Coconut, and Macadamia Nuts. This recipe combines the sweetness of ripe bananas and crushed pineapple with the rich crunch of macadamia nuts and the subtle chewiness of coconut flakes, creating a loaf that’s as moist as it is flavorful. Perfect for breakfast, dessert, or an afternoon snack, this banana bread will transport your taste buds straight to paradise.
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Ingredients: What You’ll Need
Below is a breakdown of the ingredients, carefully selected to create a flavorful and well-textured loaf:
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| Ingredient | Quantity | Purpose |
|---|---|---|
| All-Purpose Flour | 2 cups | Forms the structure of the bread. |
| Granulated Sugar | 3/4 cup | Adds sweetness and helps with caramelization. |
| Baking Powder | 1 tsp | Ensures the bread rises and stays fluffy. |
| Baking Soda | 1/2 tsp | Aids in leavening and improves the texture. |
| Salt | 1/4 tsp | Balances the sweetness and enhances flavors. |
| Eggs | 2 large | Acts as a binder and adds richness. |
| Vanilla Extract | 1 tsp | Adds aromatic warmth and depth of flavor. |
| Ripe Bananas (mashed) | 3 medium | Provides natural sweetness and moistness. |
| Crushed Pineapple (with juice) | 1 cup | Introduces tropical sweetness and keeps it moist. |
| Organic Sunflower Oil | 1/3 cup | Keeps the bread tender without overpowering flavors. |
| Macadamia Nuts (chopped) | 1/2 cup | Adds buttery crunch to complement the tropical notes. |
| Unsweetened Coconut Flakes | 1/2 cup | Enhances the tropical flavor and adds texture. |
Step-by-Step Recipe for Hawaiian Banana Bread
1. Prepare Your Baking Essentials
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
- Toast the Macadamia Nuts: Dry roast the macadamia nuts in a skillet over medium heat for 3-5 minutes, stirring occasionally. This step enhances their flavor. Once toasted, chop them into small pieces and set aside.
2. Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the following:
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- 2 cups of all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
This ensures even distribution of the leavening agents and sugar throughout the batter.
3. Prepare the Wet Ingredients
In a large mixing bowl, combine the wet ingredients:
- 2 large eggs
- 1 tsp vanilla extract
- 3 medium ripe bananas, mashed (approximately 1 1/2 cups)
- 1 cup crushed pineapple, including its juice
- 1/3 cup organic sunflower oil
Whisk these ingredients together until smooth and well-incorporated.
4. Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix until just combined. Overmixing can lead to a dense bread, so stop as soon as no dry flour remains visible.
5. Add the Tropical Elements
- Fold in 1/2 cup of toasted, chopped macadamia nuts and 1/2 cup of unsweetened coconut flakes. Ensure they are evenly distributed throughout the batter for consistent flavor in every bite.
6. Bake the Bread
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 55-65 minutes. Check for doneness by inserting a knife or toothpick into the center of the loaf; it should come out clean.
7. Cool and Serve
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step prevents the loaf from breaking apart during removal.
- Once cooled, slice and serve. Enjoy plain, or enhance the experience with a dollop of whipped cream or a drizzle of honey.
