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Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Recipe

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3.9 from 2 reviews

This tropical Hawaiian Banana Bread is a moist, flavorful twist on the classic banana bread. Infused with ripe bananas, crushed pineapple, toasted macadamia nuts, and coconut flakes, it delivers a delightful blend of sweet and nutty flavors perfect for breakfast or an afternoon snack.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: Hawaiian
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose white flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups ripe bananas, mashed
  • 1 (8-ounce) can crushed pineapple with juice
  • 1/2 cup + 1 tbsp organic sunflower oil (or any tasteless oil)

Add-ins

  • 1/2 cup macadamia nuts, dry roasted & chopped
  • 1/2 cup unsweetened coconut flakes

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the banana bread.
  2. Prepare Loaf Pan: Grease your loaf pan thoroughly to prevent the banana bread from sticking.
  3. Toast Macadamia Nuts: Dry roast the macadamia nuts for a few minutes until they are slightly browned and aromatic.
  4. Chop Nuts: Once the nuts have cooled, chop them into smaller pieces and set aside.
  5. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir to mix well and set aside.
  6. Mix Wet Ingredients: In a separate bowl, combine the eggs, vanilla extract, mashed bananas, crushed pineapple with juice, and sunflower oil. Mix these ingredients well until fully blended.
  7. Combine Ingredients: Add the dry ingredients to the wet ingredients and mix thoroughly but gently to avoid overmixing the batter.
  8. Add Nuts and Coconut: Fold the chopped macadamia nuts and unsweetened coconut flakes into the batter, ensuring even distribution without overmixing.
  9. Fill Loaf Pan: Pour the batter evenly into the greased loaf pan, smoothing the top as needed.
  10. Bake: Bake in the preheated oven for 55 to 65 minutes at 350 degrees Fahrenheit. Start checking for doneness at 55 minutes by inserting a clean knife or toothpick in the center; it should come out clean or with a few moist crumbs.
  11. Cool and Serve: Allow the banana bread to cool completely in the pan before removing and slicing to serve, ensuring the bread holds its shape and flavor.

Notes

  • Do not overmix the batter to keep the bread tender and avoid toughness.
  • Dry roasting the macadamia nuts enhances their flavor and crunch.
  • The juice from the crushed pineapple adds moisture and tropical flavor, so do not drain it.
  • Cool completely before slicing to prevent crumbly texture.
  • You may substitute sunflower oil with another neutral oil like vegetable or canola oil.

Find it online: https://cheftinaskitchen.com/hawaiian-banana-bread-with-pineapple-coconut-and-macadamia-nuts-recipe/