Description
Indulgent Hawaiian Banana Bread emerges as a tropical delight, blending ripe bananas with coconut and macadamia nuts for a luscious island-inspired treat. Moist, rich slices promise a delectable journey through Pacific flavors you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped macadamia nuts
Flour and Leavening:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Sweeteners:
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350F (175C) and coat a 9×5 inch loaf pan with non-stick spray or butter.
- Sift together flour, baking soda, and salt in a medium mixing bowl, creating a uniform dry mixture.
- In a separate large bowl, combine melted butter and brown sugar, whisking until thoroughly blended and slightly glossy.
- Incorporate eggs, mashed bananas, and vanilla extract into the butter-sugar mixture, stirring until smooth and consistent in texture.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overmixing and maintain a tender crumb.
- Carefully blend crushed pineapple, shredded coconut, and chopped macadamia nuts into the batter, distributing ingredients evenly.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake for 60-65 minutes, rotating the pan halfway through to promote uniform browning, until a toothpick inserted in the center emerges clean.
- Remove from oven and let the bread rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer the bread to a wire cooling rack, allowing it to cool completely before slicing and serving.
Notes
- Swap out some flour with whole wheat or almond flour to boost nutrition and create a gluten-free version for those with dietary restrictions.
- Toast macadamia nuts beforehand to enhance their rich, buttery flavor and add a delightful crunch to the bread’s texture.
- Drain pineapple chunks thoroughly to prevent excess moisture from making the bread soggy and ensuring a perfect, consistent bake.
- Experiment with adding a tropical twist by incorporating shredded coconut on top or mixing in a splash of rum for an adult-friendly variation.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 257 kcal
- Sugar: 15 g
- Sodium: 171 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg