Hawaiian Banana Bread (Print version)
Moist tropical banana bread with pineapple, coconut, and macadamia nuts baked into an easy one-bowl style loaf.
# Ingredients:
Dry
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
3/4 cup (150 g) granulated sugar
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon salt
Wet
06 -
2 to 3 very ripe bananas, mashed (about 1 1/4 cups)
07 -
1 can (8 oz / 225 g) crushed pineapple with juice
08 -
2 large eggs
09 -
1/2 cup (120 ml) vegetable oil
10 -
1 teaspoon vanilla extract
Add-ins
11 -
1/2 cup (45 g) shredded coconut
12 -
1/2 cup (60 g) macadamia nuts, coarsely chopped
13 -
Extra nuts for topping (optional)
# Instructions:
01 -
In a large bowl, mash the bananas until mostly smooth. Stir in the crushed pineapple with its juice.
02 -
Whisk in the eggs, oil, and vanilla extract until the mixture looks uniform.
03 -
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
04 -
Pour the dry ingredients into the wet bowl. Stir with a spatula until just combined. A few streaks of flour are fine.
05 -
Fold in the shredded coconut and chopped macadamia nuts. Sprinkle a few extra nuts on top if you like.
06 -
Pour into a greased 9x5 inch loaf pan. Bake at 350°F (175°C) for 55 to 65 minutes, until the top springs back when pressed and a toothpick comes out with just a few moist crumbs.
# Good to know:
01 -
Cool completely before slicing for clean pieces.
02 -
Baking time varies by pan material. Dark metal pans may finish faster.