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Hawaiian Banana Bread

A tropical twist on classic banana bread featuring ripe bananas, juicy pineapple, shredded coconut, and crunchy macadamia nuts.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: Hawaiian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 1 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/2 cup chopped macadamia nuts
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the flour, baking soda, and salt. Set aside.
Mixing
  1. In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy.
  2. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
  3. Stir in the mashed bananas, drained pineapple, shredded coconut, macadamia nuts, and vanilla extract.
Baking
  1. Gradually fold the flour mixture into the wet ingredients, stirring just until combined.
  2. Pour the batter into the prepared loaf pan and smooth the top.
  3. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Let the bread cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
  2. Slice and serve as is, or with a light spread of butter.

Notes

Add a glaze with powdered sugar and pineapple juice for extra flavor. For a chocolate twist, fold in 1/4 cup of white chocolate chips. Use walnuts or pecans instead of macadamia nuts for a nut-free option. Mini loaf pans can be used for individual servings.