Description
Indulge in the flavors of the tropics with this moist and flavorful Tropical Hawaiian Banana Bread. Packed with ripe bananas, pineapple, coconut, and optional macadamia nuts, this bread is a delightful treat for breakfast or snacking.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup crushed pineapple (drained)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and mashed bananas.
- Add Remaining Ingredients: Mix in crushed pineapple, coconut, and nuts if using. Gradually add dry ingredients and stir until just combined.
- Bake: Pour batter into the pan, smooth the top, and bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture and flavor, toast the coconut before adding.
- This bread also makes great muffins—just reduce the bake time to 20–25 minutes.
- Wrap tightly and store at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
