This Hawaiian Banana Bread is a tropical treat! Made with ripe bananas, sweet pineapple, and crunchy macadamia nuts, it’s bursting with flavor that will make you smile.
Every slice is like a mini-vacation for your taste buds. I love to enjoy mine warm with a little butter on top—it’s a slice of paradise! 🍍🥥
Key Ingredients & Substitutions
Bananas: Use ripe bananas for the best flavor. If you don’t have fresh ones, you can use frozen bananas; just thaw and drain them before mashing.
Pineapple: Crushed pineapple adds moisture and sweetness. If pineapple isn’t available, try using finely diced mango or applesauce for a similar effect.
Macadamia Nuts: These nuts give a delightful crunch. If you prefer, almonds or walnuts can also work well if you need a nut substitute.
Butter: I recommend using unsalted butter for better control over the flavor. If you want a dairy-free option, a plant-based butter can be a good substitute.
How Do I Properly Mix the Ingredients Without Overmixing?
A key technique for baking banana bread is to mix the batter just until combined. Overmixing can lead to dense bread. Here are some tips:
- After combining the wet and dry ingredients, use a spatula or wooden spoon, and fold gently.
- It’s okay if a few streaks of flour remain; they will incorporate as the bread bakes.
- Stop mixing as soon as you see no dry flour; this will help keep the bread light and fluffy.
With these insights, you’ll make a delicious Hawaiian Banana Bread that’s sure to impress! Enjoy your baking!
Hawaiian Banana Bread with Pineapple & Macadamia Nuts
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Add-ins:
- ¾ cup macadamia nuts, chopped
How Much Time Will You Need?
This tropical delight will take you about 15 minutes to prepare, with an additional baking time of 60-70 minutes. Make sure to let it cool down before slicing to get the best texture!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon. This will help evenly distribute the leavening agent through the flour. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer (or a whisk) to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes.
4. Add the Eggs:
Add the eggs one at a time, beating well after each addition. This helps to create a nice airy bread.
5. Incorporate the Bananas and Pineapple:
Next, stir in your mashed bananas, drained crushed pineapple, and vanilla extract. Mix until all the wet ingredients are combined.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the banana mixture, stirring just until combined. Be careful not to overmix; it’s perfectly fine if there are a few small lumps!
7. Fold in the Macadamia Nuts:
Gently fold in the chopped macadamia nuts with a spatula, ensuring they’re evenly distributed in the batter.
8. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
9. Bake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s ready!
10. Cool and Serve:
Allow the banana bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your delicious, tropical Hawaiian Banana Bread warm or at room temperature—perfect with a cup of tea or coffee!
FAQ for Hawaiian Banana Bread with Pineapple & Macadamia Nuts
Can I Use Fresh Pineapple Instead of Canned?
Absolutely! If using fresh pineapple, finely chop it and then crush it to get a similar texture to canned pineapple. Just make sure to drain any excess juice to avoid adding too much moisture to the batter.
What if I Don’t Have Macadamia Nuts?
No problem! You can substitute macadamia nuts with chopped walnuts, pecans, or even almonds. Each will bring a slightly different flavor and crunch to the bread.
How Do I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Just thaw overnight in the fridge before serving!
Can I Make This Recipe in a Different Pan Size?
Yes, you can! If you want to use smaller loaf pans or muffin tins, adjust the baking time. Mini loaves may take about 30-40 minutes, while muffins generally take 20-25 minutes. Always check for doneness with a toothpick.
