Hawaiian Banana with Pineapple Coconut (Print Version)
A tropical delight featuring ripe bananas, pineapple, coconut flakes and roasted macadamia nuts for authentic Hawaiian flavor.
# Ingredients:
→ dry ingredients
01 -
1 1/2 cups all-purpose white flour
02 -
1/2 cup sugar
03 -
1 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/2 tsp salt
→ wet ingredients
06 -
2 eggs
07 -
1 tsp vanilla extract
08 -
1 1/4 cups ripe bananas
09 -
1 (8-ounce) can crushed pineapple with juice
10 -
1/2 cup + 1 tbsp organic sunflower oil
→ add-ins
11 -
1/2 cup macadamia nuts, dry roasted and chopped
12 -
1/2 cup unsweetened coconut flakes
# Steps to Follow:
01 -
Preheat the oven to 350°F.
02 -
Grease your loaf pan using oil or a non-stick spray.
03 -
Dry roast macadamia nuts on medium heat until slightly browned. Allow to cool, then chop and set aside.
04 -
In a bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well and set aside.
05 -
In a separate bowl, combine eggs, vanilla extract, mashed ripe bananas, crushed pineapple with juice, and sunflower oil. Mix thoroughly.
06 -
Gradually add the dry ingredients to the wet mixture. Stir until just combined, ensuring not to overmix.
07 -
Fold in the chopped macadamia nuts and unsweetened coconut flakes into the batter. Avoid overmixing.
08 -
Pour the batter into the greased loaf pan. Bake in the oven for 55-65 minutes at 350°F.
09 -
Insert a clean knife into the center of the banana bread. If it comes out clean, remove the bread from the oven and allow it to cool completely before slicing.