This tropical spin on traditional banana bread is packed with crushed pineapple, crunchy macadamia nuts, and unsweetened coconut flakes.

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Ingredients

How to Make Hawaiian Banana Bread

Step 1: Get Everything Ready
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Dry roast the 1/2 cup of macadamia nuts in a skillet over medium heat for 3–5 minutes, stirring occasionally. After toasting, chop them and set aside.

Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3: Prepare the Wet Ingredients
In a large bowl, whisk together the eggs, vanilla extract, mashed bananas (about 1 1/2 cups), crushed pineapple with its juice, and sunflower oil until smooth and fully blended.

Step 4: Bring the Batter Together
Slowly add the dry mixture to the wet mixture, stirring gently until just combined. Stop mixing once no dry flour remains.

Step 5: Add the Tropical Mix-Ins
Fold in the toasted chopped macadamia nuts and unsweetened coconut flakes.

Step 6: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick or knife inserted into the center comes out clean.

Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy once fully cooled.

Share

Pin