Go Back
–+ servings
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts

Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts Delight

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is a tropical delight that's perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Hawaiian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour can swap for gluten-free flour
  • 1 cup Sugar or coconut sugar for tropical flavor
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 large Eggs or flax egg for eggless option
  • 1 teaspoon Vanilla Extract use pure for best results
  • 3 medium Ripe Bananas overripe preferred
  • 1 cup Crushed Pineapple with juice, Dole recommended
  • 1/2 cup Organic Sunflower Oil or any neutral oil
For the Crunch
  • 1/2 cup Macadamia Nuts lightly roasted and chopped
  • 1 cup Unsweetened Coconut Flakes

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • spatula
  • skillet

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease an 8.5-inch loaf pan.
  2. Dry roast the macadamia nuts in a skillet over medium heat for 5-7 minutes until fragrant.
  3. Sift together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  4. In another bowl, whisk together the eggs (or flax egg), vanilla, mashed bananas, crushed pineapple, and oil.
  5. Fold the dry ingredients into the wet ingredients until just combined.
  6. Gently stir in the macadamia nuts and coconut flakes into the batter.
  7. Pour the batter into the greased loaf pan and bake for 55-65 minutes.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 115mgFiber: 2gSugar: 12gVitamin A: 120IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For eggless version, substitute eggs with a flax egg. Keep banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Tried this recipe?

Let us know how it was!