This Hawaiian Banana Bread is a tropical twist on the classic banana bread, featuring flavors of coconut, pineapple, and macadamia nuts. It’s moist, delicious, and perfect for breakfast or a sweet snack.
📋 Ingredients:
- 🍌 2 cups all-purpose flour
- 🍬 1 cup granulated sugar
- 🌿 1 teaspoon baking soda
- 🌿 1/2 teaspoon salt
- 🥥 1/2 cup shredded sweetened coconut
- 🥚 2 large eggs
- 🍌 1 cup mashed ripe bananas (about 2-3 bananas)
- 🍍 1 cup crushed pineapple, drained
- 🥥 1/2 cup vegetable oil
- 🍋 1 teaspoon vanilla extract
- 🥜 1/2 cup chopped macadamia nuts (optional)
📝 Directions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and shredded coconut.
- Mix Wet Ingredients:
- In another bowl, beat the eggs. Add the mashed bananas, crushed pineapple, vegetable oil, and vanilla extract. Mix until well combined.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the chopped macadamia nuts if using.
- Bake:
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve:
- Slice and enjoy your delicious Hawaiian Banana Bread!
Preparation time: 15 minutes
Cooking Time: 60-70 minutes
Total Time: 1 hour 25 minutes
Servings: 10-12 slices
Calories: 250 kcal per slice
💡 Notes:
- For an extra tropical flavor, you can add a teaspoon of coconut extract to the wet ingredients.
- This banana bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- Feel free to customize the recipe with your favorite nuts or dried fruits.