Hawaiian Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsweetened shredded coconut
- 3/4 cup crushed pineapple, drained
- 1/2 cup chopped macadamia nuts (optional, or substitute with walnuts/pecans)
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon (if using). Stir in the shredded coconut and macadamia nuts.
- Prepare Wet Ingredients: In another bowl, mash the bananas. Add the eggs, vegetable oil, vanilla extract, and crushed pineapple. Mix well until smooth.
- Combine: Pour the wet ingredients into the bowl of dry ingredients. Gently fold until just combined. Avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Tips
- Add a glaze by mixing powdered sugar, pineapple juice, and a hint of vanilla for an extra tropical touch.
- This bread freezes well. Wrap in plastic wrap and foil, then freeze for up to 3 months.
Would you like suggestions for variations or serving ideas?