Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful treat that brings a taste of the tropics right into your kitchen, you’ve come to the right place! This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is not just any banana bread. It’s a scrumptious blend of sweet bananas, juicy pineapple, and crunchy macadamia nuts that will have everyone asking for seconds. Perfect for busy weeknights or cozy family gatherings, this recipe is sure to become a beloved favorite in your home.

What I love most about this banana bread is how easy it is to whip up. You can enjoy it fresh out of the oven or save some for later. Either way, the delightful aroma will fill your home with warmth and joy.

Why You’ll Love This Recipe

• Easy to make: With simple steps and no fancy equipment needed, this recipe is perfect for bakers of all levels.
• Family-friendly: Kids and adults alike will love the tropical flavors and moist texture—it’s hard to resist!
• Make-ahead convenience: Bake a loaf ahead of time and enjoy it throughout the week as a quick breakfast or snack.
• Flavor explosion: The combination of pineapple, coconut, and macadamia nuts creates a deliciously unique flavor profile that you won’t find in store-bought options.

Ingredients You’ll Need

This Hawaiian-inspired banana bread comes together with wholesome ingredients that are easy to find. Here’s what you’ll need:

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 like 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 recipe is its flexibility! Feel free to get creative with these variations:

• Add more fruit: Toss in some chopped mango or diced papaya for an extra fruity twist.
• Nut swap: If macadamia nuts aren’t your favorite, try using walnuts or pecans instead!
• Spice it up: Add a teaspoon of cinnamon or nutmeg for warm, comforting flavors.
• Gluten-free option: Substitute all-purpose flour with your favorite gluten-free flour blend.

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

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees. This ensures that your banana bread bakes evenly and rises perfectly.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan well. This step is crucial because it prevents the bread from sticking, making it easier to remove once it’s baked.

Step 3: Roast Your Macadamia Nuts

Dry roast your macadamia nuts in a pan for a few minutes until they’re slightly browned. This enhances their flavor and gives them a lovely crunch. Once they cool down, chop them up and set aside.

Step 4: Combine Dry Ingredients

In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients first helps to distribute the leavening agents evenly throughout the batter.

Step 5: Mix Wet Ingredients

In another bowl, mix together the eggs, vanilla extract, ripe bananas (mashed), crushed pineapple with juice, and oil. Make sure everything is well combined; this helps create a moist banana bread.

Step 6: Combine Wet and Dry Mixtures

Pour the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps your banana bread light and fluffy!

Step 7: Add Mix-Ins

Fold in the chopped macadamia nuts and unsweetened coconut flakes gently into the batter. Again, be cautious not to overmix—just enough until they are evenly distributed.

Step 8: Bake

Pour your batter into the greased loaf pan. Place it in the oven for about 55-65 minutes or until golden brown on top. A clean knife inserted into the center should come out without sticky batter.

Step 9: Cool Down

Allow your Hawaiian Banana Bread to cool completely before slicing into it. This step allows all those wonderful flavors to settle and makes cutting much easier!

Enjoy each bite of this delightful Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! It’s truly comfort food at its finest.

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

Baking is all about the little details, and these pro tips will elevate your Hawaiian banana bread to tropical perfection!

• Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for those with plenty of brown spots—they’re perfect for baking!

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

• Let it cool completely before slicing: Allowing the bread to cool helps it set, making it easier to slice without crumbling. Plus, the flavors meld beautifully as it rests!

• Experiment with mix-ins: Feel free to throw in some dried fruits like raisins or chopped dates for added sweetness and texture. Get creative with what you have on hand!

• Store properly: To keep your banana bread fresh, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 3 days. You can also freeze slices for later enjoyment!

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

Serving your homemade Hawaiian banana bread is just as fun as baking it! Here are a few delightful ideas to present this tropical treat that will impress your family and friends.

Garnishes

• Toasted coconut flakes: A sprinkle of toasted coconut on top adds a crunchy texture and enhances the tropical flavor profile.

• Sliced bananas: Fresh banana slices on top not only look appealing but also complement the flavors in the bread beautifully.

Side Dishes

• Fresh fruit salad: A colorful mix of seasonal fruits like mango, papaya, and kiwi pairs wonderfully with the sweet banana bread, adding freshness.

• Yogurt parfaits: Creamy yogurt layered with granola and fresh berries makes for a balanced breakfast alongside your banana bread.

• Coconut whipped cream: This light and airy topping brings a delightful creaminess that complements the flavors in your bread perfectly.

With these serving suggestions, you’ll create a lovely spread that showcases your delicious Hawaiian Banana Bread while bringing joy to every bite! Enjoy sharing this delightful dish with loved ones; there’s nothing quite like home-baked goodness!

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a fantastic choice for meal prep! You can easily whip up a loaf to enjoy throughout the week or share with friends and family. Here’s how to store it so you can savor each delicious slice.

Storing Leftovers

• Allow the banana bread to cool completely before storing.
• Wrap it tightly in plastic wrap or aluminum foil.
• Store it at room temperature for up to 3 days.
• For longer freshness, consider refrigerating it, where it can last for about a week.

Freezing

• Slice the banana bread into individual pieces for easy serving later.
• Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container.
• Label the bag with the date. It can be frozen for up to 3 months.
• Thaw slices overnight in the refrigerator or at room temperature when you’re ready to enjoy them.

Reheating

• To reheat slices, preheat your oven to 350 degrees F (175 degrees C).
• Place the slice on a baking sheet and warm for about 10-15 minutes or until heated through.
• Alternatively, you can use a microwave: heat each slice for about 15-20 seconds or until warmed to your liking.

FAQs

Here are some common questions you might have about making this delightful banana bread!

Can I use fresh pineapple instead of canned in Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

Yes! If you prefer fresh pineapple, make sure it’s finely chopped and that you measure out approximately one cup. Just remember to adjust the moisture levels accordingly to ensure your bread turns out perfectly!

What can I substitute for macadamia nuts in Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts?

If you don’t have macadamia nuts on hand, feel free to use chopped walnuts or pecans as alternatives. They’ll add a similar crunch while imparting their unique flavors!

How do I know when my Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is done?

A clean knife inserted into the center of the loaf should come out without wet batter clinging to it. Additionally, the exterior should be golden brown.

Can I make this recipe gluten-free?

Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend for a delicious gluten-free version of this banana bread.

Final Thoughts

I hope this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts brings a little taste of paradise into your kitchen! It’s truly special not only because of its delightful flavors but also because it’s perfect for sharing and enjoying any time of day. I can’t wait for you to try making this recipe; I’m sure you’ll love every bite of it just as much as I do! Happy baking!