Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a tropical twist on traditional banana bread. This recipe bursts with flavors from Dole crushed pineapple, sweet coconut flakes, and crunchy macadamia nuts. Perfect for breakfast, brunch, or dessert, this delightful treat brings a taste of Hawaii to your kitchen. It’s not just delicious; it’s also simple to make and sure to impress your family and friends.
Why You’ll Love This Recipe
- Tropical Flavor: The combination of pineapple, coconut, and macadamia nuts creates a unique taste that reminds you of sunny beaches.
- Easy to Prepare: With straightforward instructions and minimal prep time, this recipe is perfect for both beginners and experienced bakers.
- Versatile Serving Options: Enjoy it as breakfast, a snack, or dessert. It pairs wonderfully with coffee or tea.
- Moist Texture: The addition of crushed pineapple ensures each slice is moist and flavorful.
- Nutritious Ingredients: Packed with bananas and nuts, this bread offers natural sweetness and healthy fats.
Tools and Preparation
To create the perfect Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts, gather the essential tools that will make your baking experience smooth and enjoyable.
Essential Tools and Equipment
- Loaf pan
- Mixing bowls
- Whisk
- Measuring cups
- Spatula
Importance of Each Tool
- Loaf pan: Ensures even baking and gives your bread its classic shape.
- Mixing bowls: Allows you to combine wet and dry ingredients easily without mess.
- Whisk: Helps to mix the ingredients thoroughly for a consistent batter.
- Spatula: Perfect for folding in delicate ingredients like nuts and coconut without overmixing.
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
- 1 (8-ounce) can crushed pineapple with juice, I like Dole
- 1/2 cup + 1 tbsp organic sunflower oil (or any tasteless oil)
Mix-ins
- 1/2 cup macadamia nuts (dry roasted & chopped)
- 1/2 cup unsweetened coconut flakes
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. This ensures an even bake for your banana bread.
Step 2: Prepare Your Loaf Pan
Grease your loaf pan using a small amount of oil or cooking spray. This prevents the bread from sticking after baking.
Step 3: Roast the Macadamia Nuts
Dry roast your macadamia nuts in a skillet over medium heat for a few minutes until they are slightly browned. Stir frequently to avoid burning.
Step 4: Chop the Nuts
Once cooled, chop the roasted macadamia nuts into smaller pieces. Set them aside for later use.
Step 5: Combine Dry Ingredients
In a mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well using a whisk or spoon.
Step 6: Mix Wet Ingredients
In another bowl, combine the eggs, vanilla extract, ripe bananas (mashed), crushed pineapple with juice, and sunflower oil. Mix until well combined.
Step 7: Combine Wet and Dry Ingredients
Pour the dry mixture into the wet mixture. Stir gently until just combined; be careful not to overmix.
Step 8: Add Macadamia Nuts and Coconut
Fold in the chopped macadamia nuts and unsweetened coconut flakes until evenly distributed throughout the batter.
Step 9: Pour into Loaf Pan
Transfer the batter into your greased loaf pan. Smooth out the top if needed.
Step 10: Bake
Place your loaf pan in the preheated oven. Bake for 55–65 minutes at 350 degrees. Check doneness by inserting a clean knife into the center; it should come out clean.
Step 11: Cool Before Slicing
Once baked, remove the banana bread from the oven and allow it to cool completely in the pan before slicing. Enjoy!
How to Serve Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a delightful treat that can be enjoyed in various ways. Whether for breakfast, brunch, or dessert, here are some serving suggestions sure to enhance your experience.
For Breakfast
- With Fresh Fruit: Serve slices topped with a mix of tropical fruits like mangoes and papayas for a refreshing morning boost.
- Accompanied by Yogurt: Pair banana bread with a dollop of coconut yogurt for added creaminess and flavor.
As a Snack
- With Nut Butter: Spread almond or macadamia nut butter on a slice for extra protein and richness.
- Topped with Honey: Drizzle honey over the bread for a sweet touch that complements the flavors beautifully.
For Dessert
- With Whipped Cream: Serve warm slices topped with whipped cream and toasted coconut flakes for an indulgent treat.
- A La Mode: Add a scoop of vanilla ice cream alongside banana bread for a deliciously decadent dessert.
How to Perfect Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
To create the perfect Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts, follow these helpful tips to ensure your bread is moist and flavorful.
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep your bread light and fluffy.
- Check for Doneness: Insert a knife into the center of the loaf; it should come out clean when fully cooked. Avoid checking too early!
- Cool Before Slicing: Allow the banana bread to cool completely in the pan before slicing. This helps it set better and prevents crumbling.
Best Side Dishes for Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Pairing side dishes with your Hawaiian Banana Bread can elevate your meal. Here are some excellent options to consider:
- Tropical Smoothie: A blend of pineapple, banana, and coconut milk makes a refreshing drink that complements the bread’s flavors.
- Coconut Chia Pudding: This creamy pudding adds texture and pairs well with the tropical notes in your banana bread.
- Fruit Salad: A colorful mix of seasonal fruits can add freshness and brightness alongside each slice.
- Scrambled Eggs: Lightly seasoned scrambled eggs provide protein and balance out the sweetness of the banana bread.
- Avocado Toast: The creamy texture of avocado toast offers a savory contrast to the sweet flavors in Hawaiian banana bread.
- Coffee or Tea: A warm cup of coffee or herbal tea enhances the overall experience during breakfast or brunch.
Common Mistakes to Avoid
When making Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts, it’s easy to make a few common mistakes. Here are some tips to ensure your bread turns out perfectly.
- Skipping ingredient preparation: Always prepare your ingredients beforehand. Measure out and chop your macadamia nuts and coconut before starting to mix the batter. This ensures a smoother baking process.
- Overmixing the batter: Mixing too much can lead to dense banana bread. Stir gently until just combined after adding the dry ingredients. This helps maintain a light and fluffy texture.
- Using unripe bananas: Ripe bananas are crucial for sweetness and flavor. Choose bananas that are heavily speckled or almost black for the best results.
- Ignoring baking times: Oven temperatures can vary, so keep an eye on the bread as it bakes. Use a toothpick to check for doneness; it should come out clean when inserted into the center.
- Not allowing cooling time: Cutting into the banana bread too soon can result in a gummy texture. Allow it to cool completely in the pan before slicing for better results.
Storage & Reheating Instructions
Refrigerator Storage
- Store Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts in an airtight container.
- It stays fresh for up to 5 days in the refrigerator.
Freezing Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
- Wrap individual slices in plastic wrap or aluminum foil.
- Place wrapped slices in a resealable freezer bag.
- It can be frozen for up to 3 months; just thaw before enjoying.
Reheating Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
- Oven: Preheat at 350°F (175°C). Wrap in foil and heat for about 10-15 minutes until warm.
- Microwave: Place a slice on a microwave-safe plate and heat for 15-20 seconds until warm.
- Stovetop: Heat in a skillet over low heat for about 2-3 minutes on each side for a crispy edge.
Frequently Asked Questions
Can I use other nuts instead of macadamia nuts?
Yes! You can substitute walnuts or pecans if you prefer. They will also add great flavor and texture to your Hawaiian Banana Bread.
How do I know when my banana bread is done?
The best way to test is by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s done!
Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free blend that works well for baking.
What toppings go well with Hawaiian Banana Bread?
Consider adding cream cheese frosting or simply serving it with butter. A sprinkle of shredded coconut on top enhances its tropical appeal!
How long does homemade banana bread last?
When stored properly, it lasts up to 5 days in the fridge or up to 3 months in the freezer.
Final Thoughts
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is not only delicious but also incredibly versatile. This recipe opens up options for customization—try adding chocolate chips or swapping nuts based on what you have on hand. Enjoy this tropical treat any time of day!
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a delicious tropical twist on the classic banana bread. This delightful treat bursts with sweet flavors from ripe bananas, crushed Dole pineapple, and the rich crunch of macadamia nuts, all complemented by chewy coconut flakes. Perfect for breakfast, brunch, or dessert, this easy-to-make recipe will transport you to sunny Hawaiian beaches with every bite. Impress your family and friends with this flavorful loaf that’s both moist and satisfying.
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
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
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups ripe bananas (mashed)
- 1 (8-ounce) can crushed pineapple with juice (Dole)
- 1/2 cup + 1 tbsp organic sunflower oil
- 1/2 cup macadamia nuts (chopped)
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Dry roast macadamia nuts in a skillet over medium heat until slightly browned; chop and set aside.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well.
- In another bowl, whisk together eggs, vanilla extract, mashed bananas, crushed pineapple (with juice), and sunflower oil until combined.
- Pour dry ingredients into wet mixture; stir gently until just combined.
- Fold in chopped macadamia nuts and coconut flakes until evenly distributed.
- Transfer batter to greased loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick comes out clean from the center.
- Allow to cool in the pan before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added sweetness and flavor, use very ripe bananas with brown spots. To enhance texture, try adding chocolate chips or swapping macadamia nuts for walnuts or pecans.
