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Hawaiian Banana Bread

Hawaiian Banana Bread

The Crispy Chef
This Hawaiian Banana Bread is moist, flavorful, and packed with tropical goodness thanks to ripe bananas, pineapple, and crunchy macadamia nuts. It's easy to make and perfect for breakfast, snack, or dessert. Once you try this island-inspired version, you'll never go back to regular banana bread again!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine Hawaiian
Servings 10
Calories 310 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • 9x5 inch loaf pan
  • Whisk
  • Rubber spatula
  • Parchment paper (optional)

Ingredients
  

  • The Basics:
  • 3 very ripe bananas
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • The Hawaiian Twist:
  • 1 cup crushed pineapple drained (keep a bit of juice)
  • 1/2 cup macadamia nuts chopped
  • 1/4 cup shredded coconut optional but recommended

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan or line with parchment paper.
  • In a bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large bowl, cream the butter and brown sugar until light and fluffy (2–3 minutes).
  • Add eggs one at a time, then vanilla. Mix until combined.
  • Mash bananas and stir them into the butter mixture.
  • Fold in the drained pineapple gently.
  • Add dry ingredients and fold just until combined (do not overmix).
  • Stir in most of the macadamia nuts and coconut (if using), saving some for topping.
  • Pour batter into the loaf pan. Top with remaining nuts and coconut.
  • Bake for 55–65 minutes or until a toothpick inserted comes out mostly clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for the best flavor.
Don’t overmix the batter to keep it tender.
Tent with foil during baking if the top browns too quickly.
Optional add-ins: chocolate chips, dried mango, lime zest, or a rum glaze.
Store leftovers tightly wrapped at room temperature for up to 3 days.

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 4gFat: 16g
Keyword banana bread, hawaiian banana bread
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