This Hawaiian banana bread is a tropical twist on a classic favorite! Packed with sweet bananas, juicy pineapple, and crunchy macadamia nuts, it’s a treat you won’t want to miss.
Whenever I make this bread, I can’t help but feel like I’m on a beach getaway. The smell alone is enough to make you smile, and it’s perfect for breakfast or a sweet snack!
Key Ingredients & Substitutions
Bananas: Choose ripe bananas for the best flavor. They should be brown on the outside and mushy inside. If you need a quick substitute, unsweetened applesauce works well to add moisture.
Pineapple: Fresh pineapple will give the best flavor, but crushed canned pineapple is a great convenience. Just be sure to drain it well to avoid excess moisture.
Macadamia Nuts: These add a wonderful crunch and nutty flavor. If you can’t find them, consider using chopped walnuts or pecans as a substitute. They won’t give the same taste but will still be delicious!
Oil vs. Butter: I love using melted butter for the flavor, but vegetable oil will keep the bread moister. You can also use coconut oil for a tropical touch.
How Do I Ensure My Banana Bread Turns Out Moist?
To get that perfect moist banana bread, focus on the ingredients and mixing method. Here are some tips to follow:
- Use very ripe bananas—the more brown spots, the sweeter and better they are for baking.
- Avoid overmixing the batter; mix just until you see no dry flour. This helps keep the bread tender.
- Adding drained pineapple contributes moisture but make sure to drain it well, so the batter isn’t too wet.
- Let the bread cool a bit in the pan before transferring it to a wire rack; this helps it set better!
Wet Ingredients (continued):
- ⅓ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- ½ cup macadamia nuts, chopped
- ½ cup shredded unsweetened coconut (optional)
How Much Time Will You Need?
This delicious Hawaiian banana bread takes about 15 minutes to prepare and approximately 60-70 minutes to bake. Be sure to let it cool for a bit before slicing, so it stays nice and moist. Altogether, you’re looking at just about 1 hour and 30 minutes before you can enjoy a warm slice!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×5 inch loaf pan with cooking spray or butter, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if you’re using it). This mixture helps your banana bread rise perfectly in the oven.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, drained crushed pineapple, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Mix everything together until it’s well combined and smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined; be careful not to overmix. This will help keep your bread tender and fluffy.
5. Add the Fun Ingredients:
Fold in the chopped macadamia nuts and the shredded coconut if you’re using it. These ingredients add a delightful crunch and flavor to the bread.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy:
After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your warm, tropical delight!
Enjoy your tropical Hawaiian banana bread with pineapple and macadamia nuts!
Hawaiian Banana Bread with Pineapple and Macadamia Nuts
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 3 ripe bananas, mashed
- ½ cup crushed pineapple, drained
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
FAQ for Hawaiian Banana Bread with Pineapple and Macadamia Nuts
Can I Use Frozen Bananas in This Recipe?
Absolutely! Frozen bananas work beautifully in banana bread. Just make sure to thaw them completely and drain any excess liquid before mashing them up. They’ll be wonderfully sweet and flavorful!
How Can I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices individually in plastic wrap and freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Is It Possible to Make This Banana Bread Vegan?
Yes! You can make vegan substitutions by using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), substituting the vegetable oil for an equal amount of unsweetened applesauce, and skipping the eggs altogether. The bread will still turn out delicious!
What Can I Substitute for Macadamia Nuts?
If you can’t find macadamia nuts or prefer not to use them, you can easily substitute them with chopped walnuts or pecans. Alternatively, you can omit the nuts altogether or use semi-sweet chocolate chips for a different flavor profile!
