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Hawaiian Banana Bread with Pineapple, Coconut, and Macadamia Nuts

Close-up of a moist slice of hawaiian banana bread showing nuts and banana chunks inside.
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Make this island-inspired upgrade to classic banana bread. This recipe yields a moist and tender loaf packed with tropical flavor from crushed pineapple, shredded coconut, and crunchy macadamia nuts. It is perfect for breakfast, brunch, or a sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups very ripe mashed bananas (about 3 large)
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts (optional)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and mashed bananas until just combined.
  5. Add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just incorporated. Do not overmix the batter.
  6. Gently fold in the drained crushed pineapple, shredded coconut, and macadamia nuts, if using.
  7. Pour the batter into your prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Ensure you drain the crushed pineapple very well; excess liquid can make the bread gummy.
  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • You can substitute walnuts for macadamia nuts if you prefer a different crunch.

Nutrition

Find it online: https://cookingbyjade.com/hawaiian-banana-bread-moist-tropical-loaf/