This Hawaiian banana bread is a tropical delight! With slices of sweet banana, juicy pineapple, and crunchy macadamia nuts, it’s simply delicious.
I love making this for brunch with friends—it’s like a vacation in your mouth! Plus, the smell baking in the oven is enough to make anyone smile. 🌺
Key Ingredients & Substitutions
Bananas: Use fully ripe bananas for the best sweetness. If you run out, you can substitute with unsweetened applesauce (about 1/2 cup) for a similar texture, but the flavor will be different.
Pineapple: Crushed pineapple adds moisture and sweetness. You can swap with finely diced fresh pineapple or even canned pineapple tidbits. Just remember to drain them well!
Macadamia Nuts: These nuts give a wonderful crunch. If they’re hard to find or too expensive, you can use walnuts or pecans instead for a more budget-friendly option. They’ll also bring a nice flavor!
Butter: Unsalted butter is preferred to control the saltiness. If you need a dairy-free option, feel free to use coconut oil, which ties nicely with the Hawaiian theme.
Cinnamon: This is optional but adds warmth to the flavor. If you’re not a fan, you can skip it or try nutmeg for a different spice kick!
What’s the Best Way to Ensure My Banana Bread is Moist?
To achieve moist banana bread, there are a couple of key tips. First, use overripe bananas as they are sweeter and softer, blending easily into the batter. Second, make sure not to overmix the batter when combining wet and dry ingredients. Stir until just mixed—this ensures a tender loaf.
- When adding wet ingredients, mix until combined but stop before it becomes smooth.
- Consider adding an extra half banana or a tablespoon of yogurt for added moisture if your bananas aren’t super ripe.
- Allow your bread to cool in the pan for a short bit to lock in moisture.
Hawaiian Banana Bread with Pineapple and Macadamia Nuts
Ingredients You Will Need:
For the Bread:
- 2 to 3 ripe bananas, mashed (about 1 cup)
- 1 cup crushed pineapple, drained
- 1/2 cup macadamia nuts, chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon ground cinnamon for subtle warmth
How Much Time Will You Need?
This delightful Hawaiian banana bread takes about 15 minutes to prepare and 60 to 70 minutes to bake. Allow an additional 10 minutes for it to cool in the pan before slicing. So, in total, plan for about 1 hour and 30 minutes to enjoy this tropical treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This is the perfect temperature for baking your banana bread. Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if you’re using it). Mixing these ingredients separately helps ensure the baking soda is evenly distributed. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, using a hand mixer or a sturdy spoon, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step helps incorporate air into the batter for a good rise.
4. Add the Eggs:
Next, add the eggs one at a time, beating well after each addition. This will help the mixture incorporate better. Stir in the vanilla extract until everything is combined smoothly.
5. Mix in Bananas and Pineapple:
Add the mashed bananas and drained crushed pineapple to the bowl. Stir until they are just mixed in, enhancing that tropical flavor.
6. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t worry if there are a few lumps! Overmixing can make the bread tough.
7. Fold in Macadamia Nuts:
Gently fold in the chopped macadamia nuts, giving the bread a nice crunch and flavor. Take care not to overmix this stage!
8. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cooling Time:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent it from becoming soggy at the bottom.
10. Enjoy!
Slice your delicious Hawaiian banana bread and enjoy it as a tasty snack or a delightful addition to your breakfast. You’ll love the tropical flavors!
Happy baking! 🌴🍌
Frequently Asked Questions (FAQ)
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! Fresh pineapple adds a wonderful flavor. Just make sure to finely chop it and drain any excess juice to maintain the right batter consistency.
What Should I Do If My Bananas Aren’t Ripe Enough?
If you only have slightly ripe bananas, you can speed up the ripening by placing them in a paper bag at room temperature for a day or two. Alternatively, you can bake them in the oven at 300°F (150°C) for about 15-20 minutes until the skins turn black; let them cool before using.
How Can I Store Leftover Banana Bread?
Leftover Hawaiian banana bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate it for up to a week, or freeze it for up to 3 months.
Can I Substitute Macadamia Nuts with Another Nut?
Definitely! If macadamia nuts aren’t available or you prefer a different flavor, walnuts or pecans work well as substitutes. Just chop them up and fold them into the batter as you would with macadamias.
Feel free to reach out if you have more questions about the recipe! Happy baking! 🍞✨