Introduction:
Hawaiian Banana Bread is a delightful twist on the classic banana bread recipe, infused with tropical flavors like coconut, pineapple, and macadamia nuts. This moist and flavorful bread is perfect for breakfast, a snack, or dessert. It’s easy to make and sure to bring a taste of the tropics to your kitchen!
Ingredients:
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (360g) mashed ripe bananas (about 3-4 bananas)
- 1/2 cup (120ml) crushed pineapple, drained
- 1/2 cup (45g) shredded coconut
- 1/2 cup (60g) chopped macadamia nuts (optional)
Optional Additions:
- 1/2 cup (90g) chocolate chips
- 1/2 cup (75g) dried pineapple chunks
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
3. Mix the Wet Ingredients:
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and mashed bananas until the mixture is smooth.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple, shredded coconut, and chopped macadamia nuts (if using).
5. Optional Additions:
- If desired, fold in chocolate chips or dried pineapple chunks for an extra burst of flavor.
6. Bake the Bread:
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, cover the loaf loosely with aluminum foil.
7. Cool and Serve:
- Allow the bread to cool in the pan for about 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing and serving.
Tips for Success:
- Use very ripe bananas for the best flavor and sweetness.
- Do not overmix the batter to keep the bread tender and moist.
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the bread.
Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 300-350 per slice (based on 10 slices)
- Total Fat: Approximately 15-18g
- Saturated Fat: Approximately 4-6g
- Cholesterol: Approximately 30-40mg
- Sodium: Approximately 200-250mg
- Total Carbohydrates: Approximately 40-45g
- Dietary Fiber: Approximately 2-3g
- Sugars: Approximately 20-25g
- Protein: Approximately 3-4g
Recommendation:
Hawaiian Banana Bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. It also freezes well for longer storage. Serve slices warm with a pat of butter or a drizzle of honey for an extra treat. This tropical twist on banana bread is sure to become a favorite in your household! Enjoy the delicious flavors of Hawaii in every bite.
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