Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful treat that brings a little taste of the tropics into your kitchen, look no further than this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. This recipe has been a favorite in my family for years, and it never fails to impress. It’s perfect for busy weeknights or family gatherings when you want something sweet and satisfying without too much fuss. The combination of ripe bananas, crushed pineapple, chewy coconut, and crunchy macadamia nuts creates a flavor explosion that will leave everyone asking for seconds!

What makes this Hawaiian banana bread truly special is its ability to fill your home with warm aromas while it bakes. Plus, it’s incredibly easy to whip up—perfect for bakers of all skill levels. You can enjoy it fresh out of the oven or save some slices for breakfast throughout the week.

Why You’ll Love This Recipe

• Simple to make: With just a handful of ingredients and straightforward steps, you can have this banana bread ready in no time.
• Family-friendly: Kids and adults alike will love the tropical flavors and moist texture—it’s a hit with everyone!
• Make-ahead option: Bake a loaf ahead of time and store it in the fridge or freezer for easy snacks or breakfasts later on.
• Versatile flavors: Feel free to customize it by adding your favorite ingredients or substitutions.
• Perfectly moist: The bananas and pineapple keep the bread tender and deliciously moist every time!

Ingredients You’ll Need

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts uses simple, wholesome ingredients that are likely already in your pantry. Here’s what you’ll need to gather:

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)

Add-ins

• 1/2 cup macadamia nuts (dry roasted & chopped)
• 1/2 cup unsweetened coconut flakes

Variations

This recipe is quite flexible, allowing you to put your own spin on it! Here are some fun variation ideas:

• Add spices: Consider adding a teaspoon of cinnamon or nutmeg for warmth and extra flavor.
• Use different nuts: If macadamia nuts aren’t your thing, feel free to swap them out for walnuts or pecans.
• Incorporate other fruits: Try mixing in some diced mango or shredded zucchini for added moisture and natural sweetness.
• Make it gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend to cater to gluten sensitivities.

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

Step 1: Preheat Your Oven

Start by preheating your oven to 350 degrees Fahrenheit. This step ensures that when you’re ready to bake your loaf, the heat is just right for creating that beautifully golden crust.

Step 2: Prepare Your Loaf Pan

Greasing your loaf pan is essential so that the banana bread releases easily once baked. You can use cooking spray or brush on a bit of oil—either way works wonderfully!

Step 3: Roast Your Nuts

In a dry skillet over medium heat, dry roast your macadamia nuts until they turn slightly golden brown. This process enhances their flavor and gives them an extra crunch. Once they cool down, chop them up and set aside.

Step 4: Mix Dry Ingredients

In a bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients together first helps ensure an even distribution of leavening agents throughout the batter.

Step 5: Combine Wet Ingredients

In another bowl, whisk together eggs, vanilla extract, mashed bananas, crushed pineapple with juice, and oil until well mixed. This mixture adds moisture and natural sweetness to our 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! Overmixing can lead to a dense loaf instead of the light texture we want.

Step 7: Fold in Add-Ins

Now it’s time to fold in those delicious macadamia nuts and unsweetened coconut flakes! Gently incorporate them into the batter so that every bite will be packed with flavor.

Step 8: Pour Batter into Pan

Carefully pour your batter into the greased loaf pan. Smooth out the top gently with a spatula before placing it in the oven.

Step 9: Bake Your Bread

Bake for about 55-65 minutes at 350 degrees Fahrenheit. Keep an eye on it towards the end; you want it golden brown but not burnt! A toothpick should come out clean from the center when it’s done.

Step 10: Cool Before Slicing

Let your banana bread cool completely before cutting into it. This allows all those wonderful flavors to settle together beautifully!

Enjoy every moist slice of this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts—your taste buds will thank you!

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

Making this delightful Hawaiian banana bread is more than just following a recipe; it’s about creating a warm and inviting treat that everyone will love. Here are some tips to ensure your loaf turns out perfectly every time!

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

• Don’t skip the roasting: Dry roasting your macadamia nuts enhances their flavor and adds a lovely crunch to the bread. Just a few minutes in a pan is all it takes to transform them into nutty goodness.

• Measure flour correctly: To avoid dense banana bread, spoon your flour into the measuring cup rather than scooping it directly from the bag. This prevents packing the flour, which can lead to too much being used.

• Let it cool completely: Resist the urge to slice into your bread while it’s still warm. Allowing it to cool fully ensures that it sets properly and makes for cleaner slices.

• Store properly: If you have leftovers (which might be hard!), wrap your banana bread tightly in plastic wrap or an airtight container. This keeps it moist and delicious for several days.

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

Serving this Hawaiian-inspired delight can be as fun as making it! Here are some ideas on how to present this scrumptious banana bread for breakfast, brunch, or dessert.

Garnishes

• Fresh mint leaves: A few sprigs of mint on top add a pop of color and freshness that complements the tropical flavors beautifully.
• Whipped coconut cream: A dollop of whipped coconut cream brings extra richness and pairs perfectly with the tropical notes of pineapple and coconut.

Side Dishes

• Tropical fruit salad: A mix of fresh fruits like mango, kiwi, and berries will brighten up your plate and enhance the overall tropical vibe.

• Yogurt parfait: Serve alongside a yogurt parfait made with layers of yogurt, granola, and fresh fruit. This adds texture and creaminess that balances out the sweetness of the banana bread.

• Coconut chia pudding: The creamy texture of chia pudding flavored with coconut milk makes a light yet satisfying side that complements each slice beautifully.

With these serving suggestions and pro tips, you’re all set to enjoy your Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts in style! Happy baking!

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prep! You can whip up a batch ahead of time and enjoy it throughout the week. Here’s how to ensure your delicious bread stays fresh.

Storing Leftovers

• Allow the banana bread to cool completely before storing.
• Wrap it tightly in plastic wrap or foil to prevent drying out.
• Store at room temperature for up to 3 days or in the refrigerator for about a week.

Freezing

• Slice the banana bread into individual pieces for easy thawing.
• Wrap each slice in plastic wrap and then place them in a freezer bag.
• Freeze for up to 2-3 months. When ready to enjoy, simply thaw at room temperature or microwave for a few seconds.

Reheating

• For best results, reheat individual slices in a toaster oven until warm.
• Alternatively, you can use the microwave; just heat for about 15-20 seconds, watching closely to avoid overheating.

FAQs

Here are some common questions you might have about this recipe!

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

Yes, you can use fresh pineapple! Just make sure to finely chop it and drain any excess juice before adding it to your batter.

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

To check if it’s done, insert a clean knife into the center of the loaf. If it comes out clean (without sticky batter), your banana bread is ready!

Can I substitute macadamia nuts in this recipe?

Absolutely! If you’re looking for an alternative, chopped walnuts or pecans would also pair beautifully with the flavors in this banana bread.

Can I make this bread gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend, ensuring that it’s suitable for your dietary needs.

Final Thoughts

I hope you enjoy making this delightful Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts as much as I do! It’s not just a treat but also a wonderful way to bring a little slice of Hawaii into your home. Whether it’s for breakfast or dessert, this recipe is sure to become a favorite. Happy baking!