Hawaiian Banana Bread Delight

This Hawaiian banana bread transforms the humble classic into a tropical vacation for your taste buds. The combination of sweet bananas, juicy pineapple, crunchy macadamia nuts, and coconut flakes creates a moist, flavorful loaf that brings island vibes to your kitchen.

I first created this recipe when dreaming of my Hawaiian vacation during a cold winter month. The aroma of this bread baking instantly transports me back to the islands, and now it has become our family's favorite weekend breakfast treat.

Ingredients

• All purpose flour: forms the foundation for this bread providing structure while staying tender
• Sugar: balances the natural fruit sweetness without overwhelming it
• Baking powder and baking soda: work together for the perfect rise and texture
• Salt: enhances all flavors and balances the sweetness
• Eggs: bind everything together and add richness
• Vanilla extract: adds depth and warmth to the tropical flavors
• Ripe bananas: provide natural sweetness and moisture use spotted bananas for best flavor
• Crushed pineapple with juice: brings authentic Hawaiian flavor and incredible moisture
• Organic sunflower oil: keeps the bread moist without adding competing flavors
• Macadamia nuts: offer buttery crunch and authentic Hawaiian character
• Unsweetened coconut flakes: provide texture and tropical aroma

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 350°F and prepare your loaf pan with a light coating of oil or non stick spray. This preparation ensures your bread will release easily after baking.

Toast the Macadamia Nuts:

Dry roast macadamia nuts in a skillet for 3 to 5 minutes until they develop a golden color and release their oils. This extra step intensifies their buttery flavor and creates a more pronounced crunch in the finished bread.

Mix Dry Ingredients:

Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisking these ingredients together ensures even distribution of leavening agents for consistent texture throughout your bread.

Combine Wet Ingredients:

In a large bowl, thoroughly whisk together eggs, vanilla extract, mashed bananas, crushed pineapple with its juice, and oil. The pineapple juice adds amazing moisture and tropical sweetness that makes this bread special.

Create the Batter:

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing will develop gluten and make your bread tough, so stop when you no longer see dry flour.

Add the Tropical Elements:

Fold in the toasted macadamia nuts and coconut flakes with a spatula using a gentle hand. This preserves the texture of these ingredients and ensures they remain evenly distributed throughout the batter.

Prepare for Baking:

Pour the batter into your prepared loaf pan and smooth the top with a spatula for even baking. The batter should be thick but pourable with visible pieces of fruit and nuts throughout.

Bake to Perfection:

Bake for 55 to 65 minutes until a knife inserted in the center comes out clean. The top should be golden brown and slightly cracked, with a wonderful aroma filling your kitchen.

Cool and Enjoy:

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting period allows the bread to set properly for clean slices.

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The crushed pineapple is truly the secret star of this recipe. I discovered its magic when trying to use up leftover canned pineapple from making piña coladas during a family gathering. Everyone was amazed at how moist and flavorful the bread turned out, and now I always keep a can in my pantry specifically for this banana bread.

Storage Tips

This Hawaiian banana bread stays fresh at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, refrigerate for up to a week, though the texture is best in the first few days. You can also freeze individual slices wrapped in plastic and foil for up to 3 months. Thaw at room temperature or microwave for 20 seconds for a quick tropical treat anytime.

Easy Substitutions

If you cannot find macadamia nuts, walnuts or pecans make excellent substitutions while still providing that delicious crunch. For a dairy free version, the recipe already uses oil instead of butter. Looking to reduce sugar? Try reducing the sugar to 1/3 cup and using extra ripe bananas for natural sweetness. Whole wheat flour can replace up to half of the all purpose flour for added nutrition, though the texture will be slightly denser.

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Serving Suggestions

While delicious on its own, this Hawaiian banana bread reaches new heights when lightly toasted and spread with a thin layer of cream cheese or coconut butter. For a decadent dessert, warm a slice and top with a scoop of vanilla ice cream and a drizzle of warm caramel sauce. It also makes a wonderful base for a tropical bread pudding when cubed and soaked in coconut milk custard before baking.

Frequently Asked Questions

→ How can I make this banana bread more moist?

Ensure you use ripe bananas and include the juice from the crushed pineapple. These ingredients add moisture and sweetness naturally.

→ Can I substitute macadamia nuts?

Yes, you can use chopped walnuts, pecans, or almonds as a substitute for macadamia nuts.

→ How should I store this banana bread?

Store the bread in an airtight container at room temperature for up to two days, or refrigerate it for up to a week.

→ Can I freeze this banana bread?

Yes, wrap the cooled loaf tightly with plastic wrap and place it in a freezer bag. It can be frozen for up to three months.

→ What if I don't have crushed pineapple?

You can use fresh pineapple and finely dice it, but make sure to include its juices for added moisture.