Description
Indulge in a taste of the tropics with this Hawaiian Banana Bread recipe. Moist and flavorful, this bread is packed with ripe bananas, crushed pineapple, coconut, and macadamia nuts for a delightful twist on the classic treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts or walnuts
Instructions
- Preheat the oven: to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, whisk together eggs, oil, and vanilla until smooth. Stir in mashed bananas and drained pineapple.
- Mix the batter: Add the wet mixture to the dry ingredients and gently stir until just combined. Fold in coconut and nuts.
- Bake: Pour the batter into the loaf pan and bake for 55–65 minutes until a toothpick comes out clean. Cool before slicing and serving.
Notes
- For added tropical flavor, sprinkle extra coconut on top before baking.
- This bread freezes well for up to 3 months.
- You can substitute pecans for macadamia nuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
