Hawaiian Banana Bread is a tropical twist on the classic banana bread, often incorporating coconut, pineapple, and macadamia nuts, giving it a deliciously sweet, moist, and slightly exotic flavor. Here’s a recipe to make your own Hawaiian Banana Bread:
Ingredients:
- For the banana bread:
- 2 to 3 ripe bananas (about 1 ½ cups mashed)
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- ¾ cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple (drained, or you can use fresh pineapple)
- ½ cup shredded coconut (sweetened or unsweetened, based on preference)
- ½ cup chopped macadamia nuts (or walnuts, if preferred)
- For the glaze (optional):
- 1/4 cup powdered sugar
- 1-2 tbsp pineapple juice (or milk)
- 1 tsp vanilla extract
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
2. Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
3. Mix the wet ingredients:
- In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.
- Add the softened butter and brown sugar to the mashed bananas. Cream together using a hand mixer or whisk until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
4. Add the pineapple and coconut:
- Fold in the crushed pineapple (make sure to drain the excess juice), shredded coconut, and chopped macadamia nuts. Mix until combined.
5. Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; this will keep the bread light and fluffy.
6. Bake:
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (a few moist crumbs are fine). The top should be golden brown.
7. Cool:
- Remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Optional glaze:
- While the bread is cooling, you can prepare the glaze by whisking together powdered sugar, pineapple juice, and vanilla extract. Drizzle the glaze over the cooled bread for an extra touch of sweetness and tropical flavor.
9. Serve:
- Slice and enjoy! This banana bread is great on its own or served with a cup of coffee or tea.
Tips:
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly in plastic wrap and frozen for up to 3 months.
- Tropical Variations: You can add chopped dried mango, papaya, or a sprinkle of toasted coconut on top for even more tropical flair.
- Make it Vegan: Swap the eggs for flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water) and use vegan butter or coconut oil instead.
This Hawaiian Banana Bread is sweet, moist, and full of tropical flavors. The pineapple and coconut add a refreshing twist to the classic banana bread, and the macadamia nuts give it a delightful crunch. Enjoy your baking! 🌴🍌🍍