Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Indulge in the tropical delight of Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts. This moist and flavorful loaf combines the sweetness of ripe bananas with crushed pineapple, shredded coconut, and crunchy macadamia nuts for a perfect balance of flavors. Whether enjoyed fresh from the oven or toasted for breakfast, this banana bread is a versatile treat that brings a slice of paradise to your kitchen. Easy to prepare and packed with nutritious ingredients, it’s a fun baking project for all skill levels. Make it for brunch, an afternoon snack, or simply to satisfy your sweet tooth!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 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
- 1/2 cup + 1 tbsp sunflower oil (or tasteless oil)
- 1/2 cup macadamia nuts (dry roasted & 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 until slightly browned; chop and set aside.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, vanilla extract, mashed bananas, crushed pineapple (with juice), and oil.
- Combine dry ingredients with wet ingredients gently until just mixed.
- Fold in chopped macadamia nuts and coconut flakes.
- Pour the batter into the greased loaf pan and bake for 55-65 minutes or until golden brown.
- Allow cooling completely before slicing.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg