Description
Indulge in a tropical twist on classic banana bread with this Hawaiian version that features the flavors of pineapple, coconut, and macadamia nuts. Moist, flavorful, and perfect for breakfast or a snack.
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose white flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups ripe bananas
- 1 (8-ounce) can crushed pineapple with juice
- 1/2 cup + 1 tbsp organic sunflower oil or any tasteless oil
Add-Ins:
- 1/2 cup macadamia nuts, dry roasted & chopped
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat the oven to 350 degrees. Grease your loaf pan.
- Dry roast the macadamia nuts. Chop them after cooling. Set aside.
- Combine dry ingredients. Mix all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients. Mix eggs, vanilla extract, bananas, crushed pineapple with juice, and oil.
- Mix wet and dry ingredients. Do not overmix.
- Stir in macadamia nuts and coconut flakes. Fold gently into the batter.
- Pour batter into the loaf pan. Bake for 55-65 minutes at 350 degrees.
- Check for doneness. Use a clean knife to ensure the bread is cooked through.
- Cool the banana bread. Allow it to cool completely before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
