Hawaiian Banana Tropical Delight

This Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts transports you straight to the islands with every bite. The tropical flavors blend perfectly in this moist, flavorful loaf that's become my signature bake for brunches and special occasions.

I first made this bread when dreaming of our canceled Hawaii trip during lockdown. Now my family requests it for every gathering, and guests always ask for the recipe before they leave.

Ingredients

• All purpose flour: Provides the perfect structure without being too heavy
• Sugar: Adds just enough sweetness to complement the fruit without overwhelming
• Baking powder and baking soda: Work together for the perfect rise and texture
• Ripe bananas: Should have plenty of brown spots for maximum sweetness and flavor
• Crushed pineapple with juice: Provides moisture and tropical tang throughout
• Sunflower oil: Keeps the bread moist for days after baking
• Macadamia nuts: Add luxurious buttery crunch and authentic Hawaiian flavor
• Unsweetened coconut flakes: Provide texture and aroma without excessive sweetness

Step-by-Step Instructions

Preparation:

Preheat your oven to a steady 350°F and thoroughly grease your loaf pan, ensuring you get into all corners to prevent sticking. This step is crucial for easy removal later.

Toasting Macadamia Nuts:

Spread macadamias in a single layer on a baking sheet and toast for 5 to 7 minutes until they develop a light golden color and release their oils. Watch carefully as they can burn quickly. The toasting step intensifies their buttery flavor.

Mixing Dry Ingredients:

Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk thoroughly to ensure even distribution of leavening agents, which prevents uneven rising.

Combining Wet Ingredients:

In a large bowl, whisk eggs until slightly frothy, then add vanilla, mashed bananas, crushed pineapple with all its juice, and oil. Mix until well incorporated but still textured. The pineapple juice adds crucial moisture.

Creating The Batter:

Pour dry ingredients into wet ingredients and stir with a wooden spoon or rubber spatula. Mix just until no dry streaks remain about 10 to 12 gentle folds. Overmixing will develop gluten and create a tough bread.

Adding The Tropical Elements:

Gently fold in the chopped macadamia nuts and coconut flakes with about 5 to 6 strokes. This ensures even distribution while maintaining a tender crumb. The contrast of textures makes each bite interesting.

Baking To Perfection:

Pour batter into prepared loaf pan and smooth the top. Bake for 55 to 65 minutes until a knife inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil around the 40 minute mark.

Save

The first time I served this bread was at a backyard luau I hosted for my parents' anniversary. My dad, who rarely compliments food, asked for a second slice before finishing his first. The combination of the toasted macadamias with the sweet fruits creates an irresistible aroma that fills the whole house as it bakes.

Storing Your Hawaiian Bread

This bread maintains its moisture remarkably well thanks to the pineapple and oil. Store it at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days. For longer storage, refrigerate for up to a week, though the texture is best in the first few days. To freeze, wrap individual slices in plastic then aluminum foil before placing in a freezer bag. Thaw at room temperature for about an hour when ready to enjoy.

Ingredient Swaps That Work

If macadamia nuts are unavailable or too expensive, substitute toasted walnuts or pecans for a different but still delicious crunch. For those with coconut aversion, simply omit it and add an extra handful of nuts. Vegetable oil can replace sunflower oil with no noticeable difference. For a less sweet version, reduce sugar to 1/3 cup and use extra ripe bananas for natural sweetness. Gluten free bakers can substitute a 1 to 1 baking flour blend with good results.

Serving Suggestions

Transform this bread into a spectacular dessert by toasting slices and topping with a scoop of coconut ice cream and a drizzle of warm caramel sauce. For brunch, serve slightly warm with a spread of cream cheese mixed with a touch of honey. Cut into small cubes for a tropical bread pudding, soaked in coconut milk custard. For an elevated tea time treat, top with a simple glaze made from powdered sugar and leftover pineapple juice.

The History Behind The Recipe

This bread represents the beautiful fusion cuisine that developed in Hawaii. When plantation workers from various cultures including Japanese, Filipino, Portuguese, and mainland Americans settled in Hawaii, they brought cooking techniques that blended with native Hawaiian ingredients. Pineapple, introduced to Hawaii in the early 1800s but made famous by the Dole plantation in the early 1900s, became synonymous with Hawaiian cuisine. The macadamia nut, though native to Australia, was commercially grown in Hawaii starting in the 1920s and is now considered a signature Hawaiian ingredient.

Recipe FAQs

→ Can I substitute the macadamia nuts with another type of nut?

Yes, you can substitute macadamia nuts with walnuts, pecans, or almonds. However, macadamia nuts provide that authentic Hawaiian flavor and unique buttery texture that complements the tropical ingredients perfectly.

→ Is it necessary to include the pineapple juice from the can?

Yes, the pineapple juice is an important ingredient as it adds moisture, sweetness, and tropical flavor to the bread. Using both the crushed pineapple and its juice creates that signature Hawaiian taste and keeps the bread moist.

→ How can I tell when the banana bread is done baking?

Insert a clean knife or toothpick into the center of the loaf. If it comes out clean with no sticky batter, the bread is done. The top should be golden brown, and the bread should spring back slightly when touched.

→ Can I make this bread with sweetened coconut flakes?

Yes, you can use sweetened coconut flakes, but the bread will be sweeter overall. If using sweetened coconut, consider reducing the sugar in the recipe by 1-2 tablespoons to balance the sweetness.

→ How should I store this Hawaiian banana bread?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped individually in plastic wrap and stored in a freezer bag for up to 3 months.

→ Can I make this into muffins instead of a loaf?

Absolutely! Pour the batter into a greased muffin tin and bake at 350°F for about 20-25 minutes. This makes for perfect individual servings and reduces the baking time significantly.