Description
This Hawaiian Banana Bread combines the classic moistness of banana bread with tropical flavors of macadamia nuts, shredded coconut, and crushed pineapple. A perfect treat that brings a tropical twist to a beloved comfort food, offering a sweet, nutty, and fruity delight baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1/2 cup chopped macadamia nuts
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
Instructions
- Prepare: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the banana bread does not stick after baking.
- Mash Bananas: In a large bowl, thoroughly mash the ripe bananas until smooth to create a moist base for the bread.
- Combine Wet Ingredients: Add the melted butter to the mashed bananas and stir well. Next, add the granulated sugar and mix. Then add the beaten egg and vanilla extract, stirring until all wet ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the bread tender.
- Add Hawaiian Goodies: Gently fold in the chopped macadamia nuts, shredded coconut, and the drained crushed pineapple, incorporating these tropical flavors evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the bread top browns too quickly, tent with foil to prevent burning.
- Cool: Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Draining the crushed pineapple well prevents excess moisture that could make the bread soggy.
- You can substitute macadamia nuts with walnuts or pecans if preferred.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a more tropical flavor, consider adding a teaspoon of coconut extract along with vanilla extract.
