Description
This Hawaiian Banana Bread is a tropical twist on the classic banana bread recipe. With the addition of crushed pineapple, coconut, and macadamia nuts, it brings a delightful burst of island flavor to every slice. The bread is moist, sweet, and packed with flavor, making it perfect for breakfast, brunch, or as a delicious afternoon snack.
Ingredients
Scale
- 2 to 3 ripe bananas, mashed
- 1/2 cup unsweetened crushed pineapple, drained
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped macadamia nuts (optional)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk (for moisture)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- Mix the wet ingredients: In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, crushed pineapple, shredded coconut, and vanilla extract.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the buttermilk or milk and chopped macadamia nuts (if using).
- Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Serve: Slice and enjoy this moist, flavorful Hawaiian banana bread for breakfast, brunch, or as a sweet snack.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture in the bread.
- For an extra tropical touch, you can add a bit of lime zest to the batter.
- If you prefer a denser bread, you can reduce the amount of buttermilk.
- You can also substitute the macadamia nuts with walnuts or pecans, or omit them entirely if you prefer a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 60–70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the loaf)
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 160 mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg