Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

This tropical twist on classic banana bread is filled with the flavors of crushed pineapple, crunchy macadamia nuts, and unsweetened coconut flakes.

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Ingredients:

How To Make Hawaiian Banana Bread:

Step 1: Prepare Your Baking Essentials: Preheat the oven to 350F (175C). Grease a 9×5-inch loaf pan or line it with parchment paper. Dry roast the 1/2 cup macadamia nuts in a skillet over medium heat for 3-5 minutes, stirring occasionally. Once toasted, chop them and set aside.

Step 2: Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

Step 3: Prepare the Wet Ingredients: In a large mixing bowl, combine the 2 large eggs, 1 tsp vanilla extract, 3 mashed bananas (approximately 1 1/2 cups), 1 cup crushed pineapple (including its juice), and 1/3 cup organic sunflower oil. Whisk until smooth and well-incorporated.

Step 4: Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Stop mixing as soon as no dry flour remains visible.

Step 5: Add the Tropical Elements: Fold in the 1/2 cup of toasted, chopped macadamia nuts and the 1/2 cup of unsweetened coconut flakes.

Step 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; it should come out clean.

Step 7: Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.