Description
Escape to the tropics with this Hawaiian Banana Bread, bursting with sweet bananas, tangy pineapple, and crunchy macadamia nuts. Each slice offers a delightful blend of flavors and textures, making it the perfect addition to brunches or an afternoon snack. This easy-to-make recipe is sure to become a family favorite, filling your home with warm, inviting aromas that transport you straight to sunny beaches.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup crushed pineapple (canned)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsweetened coconut flakes
- 1/2 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Stir in melted butter, then add eggs, sugar, vanilla extract, and crushed pineapple. Mix until combined.
- In another bowl, whisk together flour and baking powder. Slowly fold into the wet mixture until just combined.
- Gently fold in coconut flakes and chopped macadamia nuts.
- Pour batter into the prepared loaf pan and bake for about 60 minutes or until golden brown and a toothpick comes out clean.
- Let cool for 10 minutes before removing from the pan.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For extra flavor, toast macadamia nuts before adding them to the batter. - Swap macadamia nuts for walnuts or add chocolate chips for a different twist. - Store leftovers in an airtight container at room temperature for up to three days.