This Tropical Hawaiian Banana Bread is a sunny treat! Made with ripe bananas, juicy pineapple, and crunchy macadamia nuts, it’s like a vacation in every slice.
Every bite brings a burst of tropical flavor that makes me smile. I love to enjoy a piece with my morning coffee or tea. It’s the perfect way to start the day!
Key Ingredients & Substitutions
Ripe Bananas: The star of the show! Overripe bananas work best since they add more sweetness and moisture. If you don’t have any ripe ones, you can speed up the ripening process by placing them in a brown paper bag for a day.
Pineapple: Use fresh or canned crushed pineapple. If you’re concerned about the sugar content, opt for the unsweetened kind. You can also use mango for a different tropical twist.
Macadamia Nuts: These add a lovely crunch! If you can’t find them, you could substitute with chopped walnuts or pecans. Roasting the nuts before adding them enhances their flavor.
Coconut: Shredded coconut adds texture and flavor. If you’re not a fan, you can leave it out, or try adding chopped dried fruit for a pop of sweetness!
How Do I Get the Perfect Texture for My Banana Bread?
Achieving a soft and moist banana bread is all about the mixing process. Here’s how to do it right:
- Start by creaming the butter and sugar until fluffy. This incorporates air and helps your bread rise.
- Add eggs one at a time, ensuring each is mixed in well before adding the next. Mix gently.
- When adding the dry ingredients, mix just until blended. Overmixing can lead to dense bread!
- Finally, fold in your mix-ins gently to retain that fluffy texture.
By following these tips, you’ll end up with deliciously moist banana bread every time!
Tropical Hawaiian Banana Bread with Pineapple and Macadamia Nuts
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- ½ cup chopped macadamia nuts, toasted
- ¼ cup shredded coconut (optional)
How Much Time Will You Need?
This delightful Tropical Hawaiian Banana Bread takes about 15 minutes to prepare and 60-70 minutes to bake, plus 10 minutes to cool in the pan. All in all, expect to spend around 1 hour and 30 minutes from start to finish to enjoy this scrumptious treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper to make removal easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). This step helps ensure the baking soda is evenly distributed throughout the bread.
3. Cream the Butter and Sugar:
In a large bowl, take your softened butter and sugar, and cream them together using a hand mixer or whisk. Keep mixing until the mixture looks light and fluffy!
4. Add the Eggs:
Next, add the eggs one at a time, mixing well after each addition until they’re fully incorporated into the batter.
5. Combine the Wet Ingredients:
Stir in the mashed bananas, crushed pineapple, and vanilla extract until everything is nicely blended.
6. Combine with Dry Ingredients:
Now, it’s time to marry the wet and dry mixtures! Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Just a heads up—don’t overmix, or your bread may turn out dense.
7. Add the Goodies:
Fold in the toasted macadamia nuts and shredded coconut (if you’re using it) carefully to keep the mixture light and airy!
8. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
9. Bake:
Pop your loaf pan into the preheated oven and bake for about 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
10. Cool Down:
Let the banana bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy this delicious Tropical Hawaiian Banana Bread as a snack or perfect breakfast treat!
FAQ for Tropical Hawaiian Banana Bread with Pineapple and Macadamia Nuts
Can I Substitute the Macadamia Nuts?
Absolutely! If you don’t have macadamia nuts on hand, feel free to substitute them with chopped walnuts or pecans. Just toast them lightly in a dry skillet to enhance their flavor.
How Ripe Should the Bananas Be?
The riper, the better! Look for bananas with lots of brown spots or ones that are completely brown. These will provide the best sweetness and moisture for your banana bread.
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can use fresh pineapple! Just make sure to finely chop it so it integrates well into the batter. Drain any excess juice to prevent the bread from being too wet.
How Should I Store Leftovers?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread wrapped in plastic wrap and then in foil for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
