Description
Tropical paradise meets comfort in this Hawaiian banana bread, blending ripe bananas with coconut and macadamia nuts. Sweet island flavors mingle with classic bakery warmth, promising delicious memories with each slice.
Ingredients
Scale
Primary Ingredients:
- 2 ripe bananas, mashed
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup crushed pineapple, drained
- ½ cup shredded coconut
- ½ cup chopped macadamia nuts
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Flavoring Ingredients:
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and thoroughly coating a 9×5-inch loaf pan with non-stick spray or butter.
- Create a dry mixture by thoroughly blending flour, white and brown sugars, baking soda, baking powder, salt, and ground cinnamon in a spacious mixing bowl.
- Craft a wet mixture by vigorously whisking ripe mashed bananas, drained crushed pineapple, eggs, vegetable oil, and pure vanilla extract until achieving a harmonious, smooth consistency.
- Delicately incorporate the wet ingredients into the dry mixture, using gentle folding techniques to prevent overmixing, ensuring a tender bread texture.
- Enhance the batter by carefully stirring in shredded coconut and roughly chopped macadamia nuts, distributing them evenly throughout the mixture.
- Transfer the completed batter into the prepared loaf pan, smoothing the surface to create an even layer.
- Place the pan in the preheated oven and bake for 55-65 minutes, monitoring for a golden-brown top and testing doneness by inserting a clean toothpick into the center, which should emerge without raw batter.
- Once baked, remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Check banana ripeness for maximum sweetness by ensuring they are very soft and heavily speckled with dark brown spots.
- Drain pineapple thoroughly to prevent excess moisture from making the bread soggy and affecting the texture.
- Toast macadamia nuts and coconut before adding to enhance their nutty flavor and provide a delightful crunch.
- Adjust sweetness by reducing sugar if using very ripe bananas, which naturally contribute more sweetness to the bread.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg