Description
This tropical twist on classic banana bread combines sweet, ripe bananas with coconut, macadamia nuts, and crushed pineapple. A perfect balance of moisture and flavor in every slice, this Hawaiian-inspired banana bread is a delicious treat for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix melted butter and brown sugar until well combined. Add eggs, mashed bananas, and vanilla extract, and mix until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the crushed pineapple, coconut, and macadamia nuts.
- Pour batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- If you don’t have macadamia nuts, you can substitute them with walnuts or pecans.
- For extra sweetness, drizzle with honey or sprinkle powdered sugar on top before serving.
- Make sure to drain the pineapple well to avoid excess moisture in the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes