This Tropical Hawaiian Banana Bread is packed with flavor! It combines ripe bananas with sweet pineapple and crunchy macadamia nuts, making it a fun twist on the classic recipe.
Every bite feels like a little vacation! I love to enjoy a slice warm with a bit of butter—it’s like sunshine in your mouth. 🌺
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your banana bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. It will work nicely!
Macadamia Nuts: These nuts add a lovely crunch and buttery flavor. If you’re nut-free, you can substitute with sunflower seeds or pumpkin seeds for a tasty alternative.
Pineapple: Fresh pineapple is great, but canned crushed pineapple (drained well) works just as well. For a different flavor, try using finely chopped mango!
Cinnamon and Nutmeg: These spices bring warmth and depth. If you’re out of nutmeg, you can skip it or use allspice for a similar taste.
Coconut: Adding shredded coconut enhances the tropical flavor. If coconut isn’t your favorite, simply leave it out or replace it with some chopped pecans.
How Do I Get the Perfect Texture for My Banana Bread?
The key to a great banana bread is proper mixing. Start by creaming the butter and sugar until light and fluffy—this introduces air for a lighter texture. Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense bread, so it’s best to keep it gentle!
- Make sure your bananas are very ripe; they should be brown and mushy for the best flavor.
- When adding wet to dry ingredients, use a spatula to fold gently to maintain that lovely soft texture.
Tropical Hawaiian Banana Bread with Pineapple and Macadamia Nuts
Ingredients You’ll Need:
For the Banana Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup crushed pineapple, drained well
- 1 teaspoon vanilla extract
- 1 cup macadamia nuts, roughly chopped
- Optional: 1/2 cup shredded sweetened coconut (for extra tropical flavor)
How Much Time Will You Need?
This tasty Tropical Hawaiian Banana Bread takes about 20 minutes to prep and 60-70 minutes to bake. After that, let it cool for about 15 minutes in the pan, then on a wire rack. So, in total, you’re looking at about 1 hour and 40 minutes before you can dive in!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). Take your 9×5 inch loaf pan and grease it with a bit of butter or line it with parchment paper. This will help your banana bread come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. These will provide the flavor and structure for your bread. Once mixed, set this bowl aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer or a sturdy whisk to cream the softened butter and granulated sugar together until they are light and fluffy. This usually takes about 2-3 minutes. This step adds air to your batter, making it fluffy!
4. Add Eggs:
Now, beat in the eggs one at a time. Mix well after each addition until everything is combined smoothly.
5. Mix in Bananas and Pineapple:
Stir in the mashed bananas, drained crushed pineapple, and vanilla extract until everything is well combined. This will give your bread its delightful tropical flavor!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Gently fold everything together with a spatula. Keep it light! You want to mix just until you don’t see any flour—overmixing can make the bread dense.
7. Add Nuts and Coconut:
Now, fold in the chopped macadamia nuts and shredded coconut (if you’re using it). Mix just enough to distribute them evenly throughout the batter.
8. Pour Batter into Pan:
Pour the prepared batter into your loaf pan. Use a spatula to spread the top smoothly.
9. Bake the Bread:
Place the pan into the preheated oven and bake for 60-70 minutes. Your banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool and Enjoy:
Let the banana bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. Slice it up and enjoy your delicious tropical treat with a warm cup of tea or coffee!
Enjoy every bite of this soft, flavorful banana bread! 🌴🍌
FAQ for Tropical Hawaiian Banana Bread with Pineapple and Macadamia Nuts
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If using fresh pineapple, make sure to chop it finely and drain any excess juice to prevent the batter from becoming too wet. This will help maintain the right texture in your banana bread.
What If I Don’t Have Macadamia Nuts?
No worries! You can substitute macadamia nuts with any other nuts, such as walnuts or pecans. If you’re looking for a nut-free option, sunflower seeds or pumpkin seeds work well too!
How Should I Store Leftovers?
Store any leftover banana bread in an airtight container at room temperature for up to 4 days. If you want to keep it longer, slice it and wrap it tightly in plastic wrap, then freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it!
Can I Make This Recipe Vegan?
Yes! To make a vegan version, replace the two eggs with 1/2 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit for 5 minutes). You can also use coconut oil instead of butter for a plant-based option!