Description
This Hawaiian Banana Bread recipe combines the classic moist banana bread base with tropical flavors of macadamia nuts, shredded coconut, and crushed pineapple, delivering a sweet, nutty, and tropical twist to your traditional loaf. Perfect for breakfast, snack, or dessert, this bread embodies the essence of the islands in every bite.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/2 cup chopped macadamia nuts
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
Instructions
- Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread releases easily after baking.
- Mash Bananas: In a large bowl, thoroughly mash the ripe bananas until smooth but still slightly chunky for texture.
- Combine Wet Ingredients: Add the melted butter to the mashed bananas and stir well. Then add granulated sugar, followed by the beaten egg and vanilla extract. Mix thoroughly until well combined to create a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, folding gently and mixing just until combined to avoid overmixing, which could make the bread dense.
- Add Hawaiian Goodies: Gently fold in the chopped macadamia nuts, shredded coconut, and drained crushed pineapple, ensuring even distribution without breaking the fruits or nuts.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes or until a wooden skewer inserted in the center comes out clean. If the top browns too fast, tent the bread with foil to prevent burning.
- Cool: Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the bananas are ripe with brown spots for maximum sweetness and flavor.
- Drain crushed pineapple thoroughly to prevent a soggy loaf.
- You can substitute macadamia nuts with walnuts or pecans if preferred.
- Storage: Keep banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: For extra flavor, sprinkle shredded coconut on top before baking.
