Description
Indulge in a taste of the tropics with this Hawaiian Banana Bread recipe. Moist and flavorful, with the sweetness of ripe bananas, the tang of pineapple, and the crunch of coconut and macadamia nuts, this bread is perfect for breakfast or as a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups ripe mashed bananas (about 3 medium)
- 1/2 cup crushed pineapple (drained)
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Stir in the bananas, pineapple, and coconut.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in macadamia nuts if using.
- Bake: Pour the batter into the loaf pan, smooth the top, and bake for 55–65 minutes until a toothpick comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra tropical flavor, top the batter with shredded coconut before baking.
- This bread freezes well—wrap tightly in plastic and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
