Why You’ll Love This Recipe

If you’re craving something that’s both comforting and exotic, this Hawaiian Banana Bread is a match made in heaven. The natural sweetness of ripe bananas combines beautifully with the tangy essence of crushed pineapple and the chewy texture of shredded coconut. Optional macadamia nuts add a delightful crunch that elevates every slice. This recipe is not just easy to follow but also features a convenient one-bowl method, making cleanup a breeze. Whether indulging during breakfast, enjoying a mid-afternoon snack, or surprising guests at brunch, you’ll find this bread to be a quick favorite in your baking repertoire.

The Recipe

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup crushed pineapple, drained
• 2 large eggs
• 1/2 cup melted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup shredded coconut
• 1/2 cup chopped macadamia nuts (optional)
• 1 teaspoon vanilla extract

Step-by-Step Instructions:

1. Preheat the oven: Begin by heating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper for easy removal.
2. Mix the wet ingredients: In a large bowl, combine the mashed bananas, drained crushed pineapple, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract. Mix well until everything is nicely incorporated.
3. Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture, stirring just enough to combine without overmixing. This will keep your bread tender.
4. Fold in the mix-ins: Add the shredded coconut and, if you’re using them, the chopped macadamia nuts. Gently fold these into the batter until they are evenly dispersed.
5. Bake the bread: Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell heavenly!
6. Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and savor the deliciousness!

Serving and Storage Tips

• Serving: This Hawaiian banana bread is best served warm or at room temperature. It’s delightful on its own, but you can elevate the experience with a spread of butter, cream cheese, or a drizzle of honey for a touch of sweetness.
• Storage: Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week or wrap it tightly in plastic wrap and freeze for up to three months. Just make sure to slice it before freezing for easy, quick servings!

Helpful Notes

• Ensure that your crushed pineapple is well-drained to keep the bread from becoming too moist.
• If you’d like to amplify the coconut flavor, consider toasting the shredded coconut before mixing it in.
• You can make a healthier version by substituting half of the all-purpose flour with whole wheat flour.

FAQs

1. Can I use canned pineapple for this recipe?
Yes, canned crushed pineapple works wonderfully! Just be sure to drain it thoroughly to avoid excess moisture in the batter.

2. Can I make this bread gluten-free?
Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend in a 1:1 ratio.

3. Can I add chocolate chips?
Of course! Folding in about 1/2 cup of chocolate chips will definitely add a decadent touch to your Hawaiian banana bread.

4. How can I make this recipe vegan?
To veganize this recipe, swap out the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and opt for a plant-based butter substitute.

5. What if I don’t have macadamia nuts?
No problem! You can replace macadamia nuts with chopped walnuts or pecans, or even omit them entirely if you prefer.