Tropical Bliss Hawaiian Banana Bread

A delightful loaf that combines ripe bananas with the tropical flavors of pineapple and coconut, perfect for breakfast, dessert, or a snack.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Hawaiian

Calories: 200

Ingredients Method Notes

Ingredients

Wet Ingredients

3 pieces ripe bananas, mashed The more spotted, the better!
1 cup crushed pineapple with juice Adds delightful tropical flavor.
3/4 cup granulated sugar Provides sweetness and a tender crumb.
2 large eggs Binds the ingredients together.
1 teaspoon pure vanilla extract Adds aromatic flavor.
1/2 cup sunflower oil Ensures moistness without overpowering.

Dry Ingredients

2 cups all-purpose flour Acts as the sturdy backbone of the bread.
1 teaspoon baking powder Essential for a light, airy rise.
1/2 teaspoon baking soda Activates rise and aids browning.
1/2 teaspoon salt Enhances overall flavor.
1/2 cup unsweetened coconut flakes Brings a rich, nutty essence.
1/2 cup dry roasted macadamia nuts, chopped Enhances flavor and texture.

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, mix the mashed bananas, crushed pineapple (with juice), sugar, eggs, vanilla, and sunflower oil until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, coconut flakes, macadamia nuts, and salt.
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
Pour the batter into the prepared loaf pan and spread it evenly.

Baking

Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes before transferring it to a wire rack.

Notes

Serve warm or at room temperature. Pairs well with coffee or tea. Store wrapped at room temperature for up to 3 days, in the fridge for about a week, or freeze individual slices for up to 3 months.