The beauty of this Hawaiian Banana Bread lies in its rich combination of tropical flavors. The sweet, ripe bananas provide a soft, moist base, while the crushed pineapple adds a hint of tangy freshness that balances the richness. The shredded coconut offers a subtle chew and a touch of island sweetness, making every bite a delightful experience. Macadamia nuts, with their buttery texture, are an optional yet decadent addition that elevates this bread to a whole new level. This recipe captures the essence of a tropical paradise in every slice, making it perfect for breakfast, a snack, or even a dessert.
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsweetened crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped macadamia nuts (optional)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the mashed bananas, crushed pineapple, shredded coconut, and macadamia nuts (if using). Mix until well combined, ensuring the pineapple and coconut are evenly distributed throughout the banana mixture.
- In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. The mixture should be well blended and slightly thick.
- In another bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Ensure that the dry ingredients are evenly combined to avoid lumps in the batter.
- Gradually add the dry ingredients to the wet ingredients, folding the mixture with a spatula until just combined. Be careful not to overmix the batter, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, spreading it out evenly. Tap the pan on the counter a few times to remove any air bubbles and to ensure the batter is level.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top of the bread should be golden brown and slightly cracked.
- Remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
- Enjoy! This Hawaiian Banana Bread can be served warm or at room temperature. It’s perfect on its own or with a smear of butter for an extra indulgent treat.
