Hawaiian Banana Bread brings a taste of the tropics right to your kitchen. This soft and moist quick bread is infused with the sweet flavors of ripe bananas, juicy crushed pineapple, and shredded coconut, creating a deliciously tropical twist on classic banana bread. For an added crunch, sprinkle in some chopped macadamia nuts, giving this loaf a touch of island authenticity.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/4 cup chopped macadamia nuts (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas, crushed pineapple, and shredded coconut to the wet mixture and stir until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- If using, fold in the chopped macadamia nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 280 kcal | Servings: 10 servings
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