Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

If you’re looking for a delightful treat that brings the taste of the tropics to your kitchen, you’ll love this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. This recipe is a cherished favorite of mine, perfect for brightening up busy weeknights or adding a sweet touch to family gatherings. The tropical flavors of pineapple and coconut combined with the crunch of macadamia nuts create a moist and flavorful bread that everyone will adore!

Whether you enjoy it as a breakfast option or a delightful dessert, this banana bread brings a little slice of paradise to any occasion. It’s also super easy to whip up, making it an ideal choice for both novice bakers and seasoned pros.

Why You’ll Love This Recipe

• Tropical flavors: The combination of pineapple, coconut, and macadamia nuts makes every bite feel like a vacation.
• Easy preparation: With simple steps and common ingredients, you can have this delicious bread in the oven in no time.
• Family-friendly: This recipe is sure to please both kids and adults alike—everyone loves banana bread!
• Make-ahead convenience: Bake it ahead of time and enjoy it throughout the week as a quick snack or breakfast option.
• Versatile serving options: Serve it warm, toasted with butter, or as part of a brunch spread; it’s perfect any way you slice it!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients to create this tasty Hawaiian-inspired masterpiece! You might already have many of these items in your pantry.

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 parts about this recipe is its flexibility! Feel free to customize it based on your preferences or what you have on hand.

• Add chocolate chips: For a decadent twist, fold in some dark or semi-sweet chocolate chips.
• Try different nuts: Swap out macadamia nuts for walnuts or pecans if you prefer a different flavor.
• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free blend for a gluten-free version.
• Incorporate spices: Add cinnamon or nutmeg for an extra layer of warmth and flavor.

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 ensures that your banana bread bakes evenly from the moment you put it in.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan thoroughly. This step is crucial because it will help prevent your delicious bread from sticking once it’s baked.

Step 3: Roast the Macadamia Nuts

Dry roast your macadamia nuts in a skillet over low heat for just a few minutes until they are slightly browned. This step enhances their flavor and gives them an irresistible crunch.

Step 4: Chop the Nuts

Once they’ve cooled down, chop them into smaller pieces and set aside. The chopped nuts will distribute beautifully throughout the batter!

Step 5: Combine Dry Ingredients

In one bowl, mix together all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients first helps ensure even leavening when baked.

Step 6: Mix Wet Ingredients

In another bowl, whisk together eggs, vanilla extract, ripe bananas, crushed pineapple with juice, and sunflower oil. Mixing wet ingredients well helps create a smooth batter.

Step 7: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix; we want our bread to stay light and fluffy!

Step 8: Add Mix-Ins

Now it’s time to add those beautiful chopped macadamia nuts and coconut flakes! Fold them into the batter gently so that they are evenly distributed without overmixing.

Step 9: Pour into Pan

Pour the batter into your greased loaf pan. Smooth out the top gently if necessary—this will help achieve an even rise while baking.

Step 10: Bake It Up

Place your loaf pan in the oven and bake for about 55-65 minutes. Keep an eye on it; when it’s golden brown on top and a knife comes out clean from the center, it’s ready!

Step 11: Cool Before Slicing

Allow your banana bread to cool completely before cutting into it. This helps set its structure so each slice holds together beautifully.

Enjoy your homemade Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! It’s sure to be a hit at any table!

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

Baking is all about love and precision! Here are some tips to ensure your Hawaiian Banana Bread turns out perfectly every time.

• Use overripe bananas: The sweeter the bananas, the better the flavor! Overripe bananas not only add natural sweetness but also keep the bread moist.

• Don’t skip the roasting: Dry roasting macadamia nuts enhances their flavor and adds a delightful crunch. It’s a simple step that makes a big difference!

• Measure ingredients accurately: Baking is a science. Using precise measurements helps achieve the right texture and ensures your banana bread rises beautifully.

• Avoid overmixing: Mix just until combined when adding dry ingredients to wet ones. Overmixing can lead to dense, tough bread instead of light and fluffy goodness.

• Let it cool before slicing: Allowing your banana bread to cool completely helps it set properly, making it easier to slice without crumbling.

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

This delightful Hawaiian-inspired banana bread is perfect for sharing at brunch or enjoying as a sweet snack. Here are some ideas on how to present this tropical treat!

Garnishes

• Fresh tropical fruit: Slices of pineapple or mango on the side add a refreshing touch that complements the flavors of the bread.
• Coconut whipped cream: A dollop of coconut whipped cream elevates each slice into a decadent dessert while keeping it light and airy.

Side Dishes

• Greek yogurt: A small bowl of creamy Greek yogurt provides a tangy contrast to the sweetness of the banana bread and adds protein for a more filling meal.
• Fruit salad: A colorful fruit salad adds freshness and balances out the richness of the banana bread, making it an excellent side for brunch gatherings.
• Herbal tea: Serve with a warm cup of herbal tea like chamomile or peppermint for a soothing pairing that enhances the tropical experience.
• Scrambled eggs: Fluffy scrambled eggs make for a hearty breakfast option alongside your banana bread, ensuring you have both sweet and savory flavors on your plate.

Enjoy every bite of this deliciously moist Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts! It’s sure to bring joy to your table.

Make Ahead and Storage

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is perfect for meal prep! You can easily make it ahead of time and enjoy it over several days or even weeks. Here’s how to store your delicious creation:

Storing Leftovers

• Allow the banana bread to cool completely before storing.
• Wrap the loaf in plastic wrap or aluminum foil to keep it fresh.
• Store it at room temperature for up to 3 days.
• For longer storage, refrigerate it for up to a week.

Freezing

• Slice the banana bread before freezing for easy access later.
• Wrap each slice in plastic wrap and then place them in a resealable freezer bag.
• Label the bag with the date. It can be frozen for up to 3 months.
• To thaw, leave slices out at room temperature or microwave them for a few seconds.

Reheating

• For a warm slice, pop it in the microwave for about 10-15 seconds.
• Alternatively, you can toast slices in a toaster or on a skillet until warmed through.

FAQs

Here are some frequently asked questions about this delightful recipe!

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

Yes, you can use fresh pineapple! Just ensure it’s finely chopped and that you’re using an equivalent amount to what the recipe calls for in canned crushed pineapple.

How can I make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for best results!

What can I substitute for macadamia nuts in this recipe?

If you don’t have macadamia nuts on hand, feel free to replace them with chopped walnuts or pecans. The texture will be slightly different but just as delicious!

How ripe should my bananas be for this banana bread?

For optimal sweetness and flavor, use very ripe bananas that are brown spotted but not overly mushy. This will enhance the moisture of your bread.

Final Thoughts

I truly hope you enjoy making this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts as much as I do! It’s such a special treat that brings a taste of the islands right into your kitchen. Whether it’s enjoyed at breakfast or as a sweet afternoon snack, I know every slice will bring smiles to your table. Happy baking!