Description
This Hawaiian Banana Bread is moist, flavorful, and filled with tropical flavors like pineapple, coconut, and macadamia nuts. Perfect for breakfast, snacks, or dessert!
Ingredients
Units
Scale
- 2 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped macadamia nuts (optional)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and cinnamon.
- Combine wet ingredients: In another bowl, mix mashed bananas, crushed pineapple, eggs, oil, and vanilla until smooth.
- Mix everything together: Gently fold the wet ingredients into the dry ingredients until just combined. Stir in shredded coconut and macadamia nuts.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- Make it extra tropical: Add ½ teaspoon coconut extract for even more flavor.
- Storage: Keep at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Gluten-Free Version: Swap all-purpose flour for a gluten-free 1:1 baking flour.