Hawaiian Banana Bread is a tropical twist on the classic banana bread, combining sweet bananas with juicy pineapple, crunchy macadamia nuts, and a hint of coconut. This moist, flavorful bread will transport you straight to the islands with every bite. Perfect for breakfast, snacks, or dessert, it’s a delightful way to use up ripe bananas while adding a taste of paradise to your day.
Ingredients
Here’s what you’ll need to make a 9×5 loaf of Hawaiian Banana Bread:
- 2-3 ripe bananas, mashed (about 1 cup)
- 1/2 cup crushed pineapple, drained
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup coconut oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (sweetened or unsweetened, as preferred)
- 1/4 cup chopped macadamia nuts
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Optional garnish: Extra shredded coconut or macadamia nuts for topping
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Wet Ingredients
In a large mixing bowl, mash the bananas until smooth. Stir in the crushed pineapple, granulated sugar, brown sugar, coconut oil, eggs, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
5. Fold in the Tropical Add-Ins
Gently fold in the shredded coconut and chopped macadamia nuts, reserving a small amount for garnish if desired.
6. Pour and Garnish
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the top with extra coconut or nuts for a decorative and crunchy topping.
7. Bake
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil around the 40-minute mark.
8. Cool and Serve
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Tips for Perfect Hawaiian Banana Bread
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Drain the Pineapple: Excess moisture from the pineapple can make the bread soggy, so press out as much liquid as possible.
- Customize Your Nuts: Macadamia nuts are traditional, but walnuts or pecans also work well.
- Don’t Overmix: Stir just until the ingredients are combined to keep the bread light and fluffy.
- Add a Glaze: Drizzle with a simple coconut glaze (powdered sugar + coconut milk) for extra indulgence.
Storage Instructions
Refrigerator
Wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days in the refrigerator.
Freezer
To freeze, wrap the entire loaf or individual slices in plastic wrap, then place in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Variations
- Tropical Explosion: Add a handful of diced mango or papaya to the batter.
- Chocolate Lover’s Twist: Stir in 1/2 cup of chocolate chips for a sweet surprise.
- Healthier Version: Replace half the all-purpose flour with whole wheat flour and swap the coconut oil for unsweetened applesauce.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Zesty Lemon: Add the zest of one lemon to brighten the flavors.
Nutrition Details
- Serving Size: 1 slice (1/10 of the loaf)
- Calories: ~210
- Protein: ~3g
- Carbohydrates: ~32g
- Fat: ~8g
- Fiber: ~2g
- Sugar: ~18g
Nutrition may vary based on specific ingredients used.
FAQ
Can I make this recipe vegan?
Yes! Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based oil or butter.
Do I have to use macadamia nuts?
Not at all. You can leave them out or substitute them with another nut, like almonds or walnuts.
What can I use instead of coconut oil?
Melted butter, vegetable oil, or even Greek yogurt are great alternatives.
Why is my banana bread dense?
Overmixing the batter can develop too much gluten, resulting in dense bread. Mix just until combined for the best texture.
Can I use fresh pineapple instead of canned?
Absolutely! Chop the pineapple finely and drain any excess juice for the best results.
Indulge in the warm, tropical flavors of Hawaiian Banana Bread, a recipe that’s as comforting as it is exotic. Perfect for sharing or savoring yourself! 🌴