Description
A delightful Hawaiian banana bread bursting with tropical flavors from ripe bananas, juicy pineapple, and crunchy macadamia nuts.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup crushed pineapple with juice
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dry roasted macadamia nuts, chopped
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sunflower oil
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a dry skillet over medium heat, toast the macadamia nuts until golden brown, then chop and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mash the ripe bananas and mix them with the crushed pineapple (with juice), sunflower oil, eggs, and vanilla extract until creamy.
- Gently fold the banana mixture into the dry ingredient mixture. Be careful not to over-mix; it’s okay if there are a few lumps.
- Add the toasted macadamia nuts and coconut flakes to the batter, folding them in lightly.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use very ripe bananas for natural sweetness. Toasting the macadamia nuts enhances their flavor.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg