Description
Delightful Hawaiian Banana Bread brings tropical sunshine to classic comfort baking, blending ripe bananas with sweet coconut and gentle island spices. Warm slices promise a mini vacation that transports your taste buds straight to paradise.
Ingredients
Scale
Fruits and Vegetables:
- 3 ripe bananas
- 0.5 cup crushed pineapple
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
Wet Ingredients and Add-ins:
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup shredded coconut
- 0.5 cup chopped macadamia nuts
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan to prevent sticking.
- Mash the ripe bananas in a large mixing bowl until smooth and creamy, creating a rich fruit base for the bread.
- Drain excess liquid from the crushed pineapple and gently fold it into the mashed bananas, ensuring even distribution.
- In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon to create a uniform dry mixture.
- Cream the softened butter and granulated sugar in another bowl until light and fluffy, creating a smooth foundation for the bread.
- Incorporate eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to ensure a consistent texture.
- Stir in vanilla extract, blending it completely into the wet ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined to avoid overmixing.
- Gently fold in shredded coconut and chopped macadamia nuts, distributing them evenly throughout the batter.
- Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve the Hawaiian banana bread, enjoying the tropical blend of flavors and textures.
Notes
- Drain pineapple thoroughly to prevent excess moisture from making the bread soggy and affecting its texture.
- Toast macadamia nuts and coconut before adding to enhance their nutty flavor and create a more complex taste profile.
- Substitute gluten-free flour for a celiac-friendly version, ensuring the same moist and tender crumb.
- Replace butter with coconut oil for a dairy-free alternative that complements the tropical theme of the bread.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg