Description
A sunshine-filled loaf that takes your classic banana bread on a tropical vacation. Packed with juicy crushed pineapple, sweet coconut, and crunchy dry-roasted macadamia nuts, this incredibly moist treat brings the taste of the islands right to your kitchen.
Ingredients
The Island Base
- 1 1/4 cups mashed ripe bananas (approx. 3)
- 1 (8-oz) can crushed pineapple (with juice)
- 1/2 cup + 1 tbsp sunflower or tasteless oil
- 2 large eggs, 1 tsp vanilla extract
Dry Ingredients & Tropical Add-ins
- 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar
- 1/2 cup macadamia nuts, dry-roasted and chopped
- 1/2 cup unsweetened coconut flakes
- Leavening: 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt
Instructions
Prep: Preheat oven to 350°F. Toast macadamia nuts in a dry pan until fragrant; cool and chop.
Mix: Whisk dry ingredients in a medium bowl. In a large bowl, whisk eggs, vanilla, bananas, pineapple (with juice), and oil.
Combine: Gradually stir dry ingredients into wet until just combined. Do not overmix.
Fold: Gently fold in the toasted macadamias and coconut flakes.
Bake: Pour into loaf pan and bake for 55–65 mins until a knife comes out clean. Cool completely in the pan.
Notes
The Juice is Mandatory: Do not drain the pineapple; the juice is a primary liquid required for the bread to rise and stay moist.
The Roasting Secret: Toasting macadamias brings natural oils to the surface, keeping them crunchy despite the high-moisture batter.
Oil vs. Butter: Using oil ensures the bread stays soft at room temperature for days, whereas butter-based loaves can become firm.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Quick Bread / Snack
- Method: Stirring / Folding
- Cuisine: Hawaiian Fusion
Nutrition
- Serving Size: 1 Slice
- Calories: 340
- Sugar: 18
- Sodium: 240
- Fat: 21
- Saturated Fat: 5
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Keywords: hawaiian banana bread, pineapple macadamia nut bread, tropical banana loaf, coconut banana bread recipe, moist banana bread with oil, island style breakfast bread