Hawaiian Banana Bread (Print-Friendly Format)
Tropical banana bread with pineapple, coconut, and macadamias.
# Required Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose white flour
02 -
1/2 cup sugar
03 -
1 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/2 tsp salt
→ Wet Ingredients
06 -
2 eggs
07 -
1 tsp vanilla extract
08 -
1 1/4 cups ripe bananas
09 -
1 (8-ounce) can crushed pineapple with juice
10 -
1/2 cup + 1 tbsp organic sunflower oil
→ Add-ins
11 -
1/2 cup macadamia nuts, dry roasted and chopped
12 -
1/2 cup unsweetened coconut flakes
# How to Make It:
01 -
Preheat the oven to 350°F (175°C).
02 -
Grease your loaf pan to prevent sticking.
03 -
Dry roast the macadamia nuts over medium heat until slightly browned. Let them cool and chop them up.
04 -
Mix the all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. Set aside.
05 -
In a separate bowl, combine eggs, vanilla extract, mashed ripe bananas, crushed pineapple with juice, and sunflower oil. Mix well.
06 -
Gradually add the dry ingredients to the wet ingredients. Mix until combined, but do not overmix.
07 -
Fold in the chopped macadamia nuts and unsweetened coconut flakes. Avoid overmixing.
08 -
Pour the batter into the prepared loaf pan and spread it evenly.
09 -
Bake the banana bread for 55-65 minutes or until a clean knife inserted into the center comes out without sticky batter.
10 -
Allow the banana bread to cool completely before cutting into slices.