Hawaiian Banana Bread
This Hawaiian Banana Bread is a tropical twist on classic banana bread, bursting with pineapple, coconut, and macadamia nuts. Perfect for breakfast, brunch, or a sweet snack!
Ingredients
- 3–4 ripe bananas mashed (about 1½ cups)
- 1 cup crushed pineapple well-drained
- 2 large eggs at room temperature
- 1/3 cup melted butter unsalted (or coconut oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon vanilla extract pure
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt adjust to taste
- 1/2 cup shredded coconut sweetened or unsweetened
- 1/2 cup macadamia nuts chopped, lightly toasted
- 1/4 cup dried pineapple optional, for extra chew
- 1/4 teaspoon ground cinnamon optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash ripe bananas with a fork until mostly smooth, leaving small lumps for texture.
- Add sugars, melted butter, eggs, and vanilla to the bananas and stir until well combined.
- Gently fold in the drained crushed pineapple, squeezing out any extra juice first.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon (if using) in a separate bowl.
- Gradually add dry ingredients to wet mixture, stirring just until combined—do not overmix.
- Fold in shredded coconut, macadamia nuts, and dried pineapple for that classic island crunch.
- Pour batter into pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a gluten-free version, use a 1:1 GF flour blend; add white chocolate chips for extra indulgence.
Nutrition
Calories: 280kcal
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