Description
Delectable Hawaiian banana bread highlights tropical flavors with sweet pineapple, crunchy macadamia nuts, and shredded coconut. Bakers can savor this island-inspired treat that brings Pacific paradise directly to kitchen counters.
Ingredients
Scale
- 1 cup (240 ml / 8 fl oz) ripe bananas (mashed)
- 8 oz (226 g) crushed pineapple with juice (1 can, prefer Dole)
- 2 eggs
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (100 g) sugar
- ½ cup (40 g) unsweetened coconut flakes
- ½ cup (60 g) macadamia nuts (dry roasted and chopped)
- ½ cup (120 ml / 4 fl oz) organic sunflower oil (or any tasteless oil)
- ¼ tbsp (3.75 ml) organic sunflower oil (or any tasteless oil)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
Instructions
- Oven Preparation: Warm the oven to 350°F (175°C) and coat a 9×5-inch loaf pan with non-stick spray or oil for effortless bread release.
- Nut Roasting: Carefully toast macadamia nuts in a dry skillet over medium heat until golden, releasing their aromatic essence. Chop roughly and reserve.
- Dry Ingredient Fusion: Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl until perfectly blended.
- Wet Ingredient Melding: In a large bowl, combine eggs, vanilla, mashed bananas, crushed pineapple with juice, and vegetable oil, whisking until silky smooth.
- Batter Composition: Gently fold dry ingredients into wet mixture, stirring minimally to maintain a light texture. Incorporate toasted macadamia nuts and coconut flakes, ensuring even distribution.
- Baking Process: Transfer batter to prepared pan, smoothing the surface with a spatula. Bake for 55-65 minutes, checking doneness with a knife – it should emerge with minimal moist crumbs.
- Cooling Technique: Allow bread to rest in the pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing to preserve the bread’s delicate structure.
Notes
- Prevent Overmixing: Stir batter gently to keep bread light and fluffy, stopping when flour just disappears to avoid tough, dense texture.
- Precise Nut Toasting: Golden-brown macadamia nuts release deeper, richer flavor when carefully heated in a dry skillet, enhancing overall bread complexity.
- Moisture Management: Crushed pineapple with juice helps create incredibly moist bread, while ripe bananas contribute natural sweetness and soft texture.
- Cooling Technique: Allow bread to rest in pan for 10 minutes before transferring to wire rack, preventing structural breakdown and ensuring clean, intact slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 11
- Calories: 186
- Sugar: 7 g
- Sodium: 125 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg