There’s something magical about the tropical flavors of Hawaiian Banana Bread that transports you to a paradise of taste with every bite. The combination of sweet, ripe bananas, tangy pineapple, and the delightful crunch of coconut creates a symphony of flavors that is both exotic and comforting. The addition of macadamia nuts adds a rich, buttery texture that perfectly complements the moist and tender crumb of the bread.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup macadamia nuts, chopped (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the mashed bananas, melted butter, eggs, sour cream, and vanilla extract. Mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the crushed pineapple, shredded coconut, and macadamia nuts (if using).
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
