Description
This Hawaiian Banana Bread recipe offers a tropical twist on the classic banana bread by incorporating macadamia nuts, shredded coconut, and crushed pineapple. Moist and flavorful, this loaf combines the sweet richness of ripe bananas with the crunch of nuts and the tropical zest of pineapple and coconut, creating a delicious treat perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Banana Bread Base
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Hawaiian Add-ins
- 1/2 cup chopped macadamia nuts
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
Instructions
- Prepare: Preheat the oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan to prevent sticking and ensure even baking.
- Mash Bananas: In a large bowl, thoroughly mash the ripe bananas until smooth to serve as the moist base of the bread.
- Combine Wet Ingredients: Stir the melted butter into the mashed bananas, then add sugar and mix well. Incorporate the beaten egg and vanilla extract, stirring until the mixture is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and ensure tender bread.
- Add Hawaiian Goodies: Gently fold in the chopped macadamia nuts, shredded coconut, and drained crushed pineapple to infuse the bread with tropical flavors and textures.
- Bake: Pour the batter evenly into the prepared loaf pan and bake for 50-60 minutes until a wooden skewer inserted in the center comes out clean. Tent with foil during baking if the top browns too quickly.
- Cool: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to retain structure and enhance flavor.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Ensure pineapple is well drained to prevent sogginess.
- Folding in the dry ingredients gently avoids developing gluten, keeping the bread tender.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- You can toast the macadamia nuts before adding for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Hawaiian
