Hawaiian Banana Bread (Print Version)
Moist Hawaiian Banana Bread with ripe bananas, pineapple, coconut, and buttery macadamia nuts baked into one sunny loaf.
# Ingredients:
Dry ingredients
01 -
1 3/4 cups (220 g) all-purpose flour
02 -
2/3 cup (135 g) granulated sugar
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon fine salt
Wet ingredients
06 -
1 1/4 cups (300 g) mashed very ripe bananas, about 3 medium bananas
07 -
1/2 cup (120 g) crushed pineapple, lightly drained but still juicy
08 -
2 large eggs
09 -
1/2 cup (120 ml) neutral oil
10 -
1 teaspoon vanilla extract
Add-ins
11 -
1/2 cup (45 g) shredded coconut, unsweetened or sweetened
12 -
1/2 cup (65 g) macadamia nuts, toasted and coarsely chopped
13 -
1 tablespoon extra chopped macadamia nuts for topping, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment if desired.
02 -
Toast the macadamia nuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Cool slightly and chop coarse.
03 -
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
04 -
In a second bowl, mash the bananas. Stir in the crushed pineapple, eggs, oil, and vanilla until well blended.
05 -
Add the dry ingredients to the wet ingredients and fold gently until almost combined. Fold in the coconut and toasted macadamia nuts just until no dry flour remains.
06 -
Spread the batter in the prepared pan and sprinkle with extra nuts if using. Bake for 55-65 minutes, until the top is golden and a tester inserted in the center comes out with moist crumbs.
07 -
Cool in the pan for 15 minutes, then transfer to a rack. Let the bread cool at least 45 minutes before slicing for the cleanest crumb.
# Notes:
01 -
Best flavor comes from bananas with heavily spotted or mostly dark peels.
02 -
If using sweetened coconut, reduce sugar by 2 tablespoons for a less sweet loaf.
03 -
Freeze slices for quick breakfasts or snacks.