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Hawaiian Banana Bread Recipe

Hawaiian Banana Bread

iamwinfred
This Hawaiian banana bread is the tropical upgrade your regular loaf has been waiting for. Packed with ripe bananas, juicy crushed pineapple, sweet coconut, and buttery macadamia nuts, every slice tastes like a little island getaway. The crumb stays soft and moist for days, and the whole thing comes together in one bowl with simple pantry staples.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 24 slices
Calories 270 kcal

Equipment

  • Two 8 1/2 x 4 1/2-inch loaf pans
  • Parchment paper for lining the pans
  • Wire cooling rack
  • Kitchen scale optional, for measuring flour accurately
  • Serrated bread knife for clean slices
  • Two large mixing bowls
  • Whisk
  • Rubber spatula
  • Fork or potato masher
  • Colander or fine mesh sieve for draining the pineapple
  • Measuring cups and spoons

Ingredients
  

  • 3 cups all-purpose flour 360g
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups granulated sugar 300g
  • 3 large eggs
  • 1 cup vegetable oil 240ml
  • 2 cups mashed very ripe bananas about 4 medium bananas
  • 1 (8-ounce) can crushed pineapple well drained
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract optional
  • 1 cup chopped macadamia nuts
  • 1 cup sweetened flaked coconut plus 2 tablespoons for topping
  • nonstick cooking spray or softened butter for greasing the pans

Instructions
 

  • Position an oven rack in the center of the oven and preheat to 350°F (175°C). Grease two 8 1/2 x 4 1/2-inch loaf pans well with nonstick cooking spray or softened butter, making sure to coat the corners.
  • Line each pan with a strip of parchment paper, leaving a little overhang on the long sides so you can lift the loaves out easily after baking. Set the prepared pans on a baking sheet if you like.
  • Peel the bananas and place them in a large bowl, then mash them with a fork or potato masher until mostly smooth with a few small lumps remaining. Measure out 2 cups of mashed banana.
  • Pour the crushed pineapple into a colander or fine mesh sieve and press gently with a spoon to drain off as much juice as you can. Roughly chop the macadamia nuts into small, pea-sized pieces and set them aside.
  • In a second large bowl, add the 3 cups of flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon. Whisk everything together for about 30 seconds so the baking soda and spices are evenly distributed.
  • To the bowl of mashed bananas, add the 1 1/2 cups of sugar and the 3 eggs, then whisk until well combined. Pour in the 1 cup of vegetable oil and whisk again until the mixture looks smooth and glossy.
  • Stir in the well-drained crushed pineapple, 2 teaspoons of vanilla extract, and the coconut extract if you're using it.
  • Pour the dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to fold the mixture gently, scraping the bottom and sides of the bowl, until you no longer see dry flour. Stop mixing as soon as the batter comes together.
  • Add the chopped macadamia nuts and 1 cup of sweetened flaked coconut to the batter. Fold gently with just a few strokes until the nuts and coconut are evenly spread through the batter.
  • Divide the batter evenly between the two prepared loaf pans, filling each about two-thirds full. Smooth the tops lightly with the back of your spatula. Sprinkle the remaining 2 tablespoons of flaked coconut evenly over the top of both loaves.
  • Place the pans in the center of the oven and bake for 55 to 65 minutes. If the tops start to brown too quickly after about 40 to 45 minutes, loosely tent the loaves with a piece of foil. Check for doneness by inserting a toothpick into the center of a loaf, which should come out clean or with a few moist crumbs attached.
  • Let the loaves cool in the pans for 15 minutes so they can set up. Use the parchment overhang to lift each loaf out, then transfer them to a wire rack to cool completely. Slice each loaf into 12 slices with a serrated knife, using a gentle sawing motion for clean edges.

Notes

  • Use very ripe bananas: Bananas with plenty of brown spots are sweeter and mash more easily, which gives you the best flavor and moisture.
  • Drain the pineapple well: Extra juice can make the bread gummy, so press the pineapple in a sieve until it stops dripping.
  • Do not overmix: Fold the batter just until the flour disappears for a soft, tender crumb.
  • Measure the flour carefully: Spoon the flour into your measuring cup and level it off, or weigh it, so the bread doesn't turn out dry.
  • Tent with foil if needed: Coconut browns fast, so a loose foil tent protects the tops while the centers finish baking.
  • Let it cool before slicing: The bread continues to set as it cools, and warm slices can crumble.
  • Storage: Store the cooled loaf in an airtight container at room temperature for up to 3 to 4 days, in the refrigerator for up to 1 week, or freeze tightly wrapped for up to 3 months.
  • Variations: Make muffins and bake at 350°F for 22 to 25 minutes, or mini loaves for about 30 to 35 minutes. Swap macadamia nuts for walnuts, add 1/2 cup white chocolate chips, toast the coconut first, or replace half the granulated sugar with packed brown sugar.
  • Fresh pineapple: You can use fresh pineapple instead of canned, but chop it very finely and drain it well since fresh pineapple holds more moisture.
  • Halving the recipe: To make one loaf, use 1 1/2 cups flour, 1 whole egg plus 1 egg yolk, and divide the other ingredients accordingly. Bake for the same time.

Nutrition

Serving: 1SliceCalories: 270kcalCarbohydrates: 31gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 23mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 17gVitamin A: 1IUVitamin C: 3mgCalcium: 2mgIron: 5mg
Keyword hawaiian banana bread, macadamia nut banana bread, moist banana bread recipe, pineapple coconut banana bread, tropical banana bread
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