Hawaiian Banana Bread

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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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