Description
Tropical Hawaiian Banana Bread celebrates island flavors with a delightful blend of ripe bananas, sweet pineapple, crunchy macadamia nuts, and shredded coconut. Lush ingredients meld together, creating a mouthwatering quick bread that transports taste buds to paradise with each delectable slice.
Ingredients
Scale
Fruits and Base Ingredients:
- 1 cup ripe bananas (mashed)
- 8 ounces (226 grams) crushed pineapple with juice (1 can, prefer Dole)
- ½ cup unsweetened coconut flakes
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup macadamia nuts (dry roasted and chopped)
Wet Ingredients and Flavor Enhancers:
- 2 eggs
- ½ cup organic sunflower oil (or any tasteless oil)
- ¼ tablespoon organic sunflower oil (or any tasteless oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×5-inch loaf pan with non-stick cooking spray or vegetable oil to ensure easy bread removal.
- Toast macadamia nuts in a dry skillet over medium heat until they turn golden brown, releasing their rich aroma. Remove from heat, roughly chop, and set aside.
- In a medium mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until uniformly combined.
- In a separate large bowl, whisk together eggs, vanilla extract, mashed ripe bananas, crushed pineapple (including its juice), and vegetable oil until smooth and well-integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to maintain a light, airy texture. Mix just until the flour disappears to prevent overmixing.
- Delicately fold in the toasted, chopped macadamia nuts and unsweetened coconut flakes, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and create a level surface.
- Bake in the preheated oven for 55 to 65 minutes. Test for doneness by inserting a thin knife or toothpick into the center – it should come out clean with just a few moist crumbs.
- Remove from oven and let the bread rest in the pan for 10 minutes to allow initial cooling and prevent breaking.
- Carefully transfer the bread to a wire cooling rack, allowing it to cool completely before slicing to maintain its structural integrity.
Notes
- Toasted macadamia nuts add a delightful crunch and rich, buttery flavor that elevates this tropical bread from ordinary to extraordinary.
- Crushed pineapple brings natural sweetness and moisture, ensuring each slice remains tender and bursting with Hawaiian-inspired goodness.
- Unsweetened coconut flakes weave a subtle tropical texture throughout the bread, creating unexpected pockets of island-like delight.
- Overripe bananas work magic by providing natural sweetness and creating an incredibly soft, moist bread that practically melts in your mouth.
- Combining fresh ingredients transforms a simple quick bread into a vacation-worthy treat that transports you straight to a sunny Hawaiian beach with every bite.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 10
- Calories: 232 kcal
- Sugar: 10g
- Sodium: 175mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 43mg