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Indulge in the Best Hawaiian Banana Nut Bread with Pineapple recipe! This tropical twist on a classic favorite is bursting with flavor and sure to delight your taste buds.
Let me tell you about our family's favorite banana bread recipe! It’s one of those recipes that just feels like home. You know how it goes: the bananas on the counter are turning spotty, and instead of throwing them out, they become the star of this treasured treat. We generally call it Banana Bread, but let me tell you, it’s far from ordinary.
This bread has a wonderful tropical twist that really sets it apart. Imagine the classic, comforting flavors of banana bread combined with a burst of tropical paradise. That’s what every slice offers! We’ve tweaked the usual recipe by adding ingredients like coconut oil and crushed pineapple, which not only enhance the moisture but infuse every bite with sunshine and warmth.
Having this bread on hand is like having a little stash of happiness on the counter or in the freezer. It's perfect for those mornings when you want a quick, tasty breakfast, or for those afternoons when you need a sweet pick-me-up. And let’s not forget how the house smells when it’s baking—like a warm, tropical breeze that sweeps through every room, making the whole place feel more inviting.
So whenever those bananas start getting a bit too ripe, everyone in the house gets a bit excited knowing what’s coming. It’s more than just baking; it’s creating something that’s a cherished part of our family. Whether we’re enjoying a slice quietly with a cup of coffee or sharing it with friends who drop by, it’s always a hit. This banana bread isn’t just a recipe—it’s a lovely, sweet tradition that keeps us connected and makes those ordinary moments a little more special.
Ingredients Used for Hawaiian Banana Bread
Equipment Used
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Chef Secrets that really make the Hawaiian Banana Nut Bread with Pineapple recipe something special:
- Using Overripe Bananas: The key to the rich flavor and perfect moisture in banana bread is using overripe bananas. Those spotty bananas you might consider throwing out are actually at their peak of sweetness and mash easily, making them ideal for baking.
- Addition of Coconut Oil: Instead of traditional fats like butter or vegetable oil, using coconut oil not only adds a subtle tropical flavor but also contributes to a moist texture in the bread. It's a healthier fat option that enhances the bread's flavor profile beautifully.
- Incorporating Crushed Pineapple: Pineapple not only introduces a tangy twist to the bread but also ensures that every slice is moist and tender. The natural juices of the pineapple meld with the banana and enrich the overall moisture of the loaf without making it soggy.
- Toasting the Nuts: Preheating the oven and toasting macadamia nuts or pecans before adding them to the batter brings out a deeper, nuttier flavor and adds a crunchy texture contrast to the moist bread. Toasting nuts is a simple step that elevates the nutty flavor which compliments the tropical theme of the bread.
- Preparation of Loaf Pans: Lining the loaf pans with parchment paper and giving a light coating of cooking spray ensures that the bread will release easily after baking. This technique helps maintain the beautiful shape of the bread and makes clean-up easier.
- Gentle Mixing of Ingredients: When combining the wet and dry ingredients, the key is to fold them gently until just combined. Overmixing the batter can lead to gluten development, which might make the bread tough. A gentle hand ensures the bread remains tender and soft.
- Baking Temperature and Time: Baking at the right temperature and time is crucial. Using a toothpick or an instant-read thermometer to check for doneness ensures that the bread is perfectly cooked inside without becoming overbaked on the outside.
- Cooling in the Pan: Allowing the bread to cool for a while in the pan before transferring it to a wire rack helps it set and makes it easier to slice. It prevents the bread from breaking apart while it’s still too tender to handle.
- Freezing your Hawaiian Banana Nut Bread until it's firm and then slicing will help you get those professional looking bakery slices.
How to Make The Best Hawaiian Banana Nut Bread
- Flour and Baking Soda: In your large mixing bowl, combine flour with a pinch of salt and baking soda. This mixture sets the stage for a tropical banana bread recipe that's full of flavor and perfect texture.
- Macadamia Nuts: Preheat the oven to 325°F. Spread the nuts in a single layer on your baking sheet. Put the baking sheet in the oven, and bake until the nuts are fragrant and slightly browned, about 5–8 minutes, depending on the size and type of the nut. Set nuts aside to cool. Add cooled and roughly chopped macadamia nuts or pecans to your dry ingredients for that authentic Hawaiian touch and a crunchy texture that's simply irresistible.
- Eggs and Coconut Oil: Grab another bowl and whisk together the eggs with melted coconut oil, which helps create a moist texture in our flavorful banana bread.
- Mashed Overripe Bananas and Crushed Pineapple: The real stars of this tropical treat are the spotty bananas and juicy crushed pineapple. Mash the bananas well and mix them with the pineapple, ensuring every slice of your bread is bursting with tropical flavors.
- Metal Loaf Pan: Prepare 2- 9×5 inch loaf pans by lining them with parchment paper and lightly coating the paper with cooking spray. These prepared pans are essential for achieving that perfect golden-brown crust.
- Mix Dry and Wet Ingredients: Pour the wet mixture into your bowl of dry ingredients. Gently fold them together until just combined, taking care not to overmix to preserve that tender texture that makes quick breads so delightful.
- Divide the Batter: Carefully spoon the batter into the prepared loaf pans. Consider making a few mini loaves or even some muffins in muffin tins for a quick breakfast option.
- Set Your Baking Time: Bake in a preheated oven at 350 degrees Fahrenheit. For a standard loaf pan, your baking time will be about 45 minutes to 1 hour, until the top is beautifully golden brown and a toothpick comes out clean or when an instant read thermometer reads 200 to 205 degrees F.
Why This Recipe is a Hit
What elevates this to one of the best banana bread recipes around? It's all in the combination of bananas and pineapple—the addition of pineapple not only imparts a tangy flavor but also ensures a moist texture that rivals the most beloved classic banana bread recipes. Plus, the inclusion of crunchy macadamia nuts and aromatic coconut oil guarantees a delicious treat with every bite.
Enjoying and Sharing Your Pineapple Banana Bread
Allow the bread to cool in the pan before transferring it to a wire rack. Slice the entire loaf to enjoy as an afternoon snack or a delightful breakfast. This bread is not just a delicious bread; it’s a conversation starter!
Storing and Freezing Tips
This pineapple banana bread keeps well both at room temperature and in the fridge.
- Wrap the whole loaf or individual slices snugly in two or three layers of plastic wrap or aluminum foil. You want to make sure it’s wrapped well to keep all that yummy moisture inside.
- Next, pop your wrapped banana bread into a big freezer-friendly storage bag or a reusable container to keep any unwanted odors or flavors from creeping into your bread.
- It's always a good idea to date your freezer bag or container so that you know how long you've been storing your item.
- You can store it in the freezer for up to three or four months—perfect for having a homemade treat on hand anytime!
When you're ready to enjoy your banana bread, you can thaw it in the fridge or leave it out at room temperature. Thaw and enjoy whenever you crave a slice of the islands.
Please let me know how this Hawaiian Banana Bread turns out for you in the comments! I love hearing from you!
The Best Hawaiian Banana Nut Bread with Pineapple
Equipment
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 eggs beaten
- 2 cups ripe bananas mashed
- 1 20-ounce can crushed pineapple with juice
- 2 teaspoons vanilla extract
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 teaspoon Kosher Salt
- 1 cup Macadamia Nuts lightly toasted & coarsely chopped
- 1 ½ cups coconut oil melted
Instructions
- Preheat the oven to 325°F.
- Spread the nuts in a single layer on your baking sheet.
- Put the baking sheet in the oven, and bake until the nuts are fragrant and slightly browned, about 5–8 minutes, depending on the size and type of the nut. Set nuts aside to cool.
- Increase oven temperature to 350 degrees F.
- In a large mixing bowl, combine dry ingredients; stir in nuts and set aside.
- In another large mixing bowl, combine all wet ingredients.
- Now, add the wet ingredients into the dry ingredients, stirring until just combined and all dry ingredients are incorporated and moistened – do not over beat.
- Spoon batter into 2 parchment paper-lined and greased and floured 9×5 inch loaf pans.
- Bake at 350 degrees for 45 minutes to 1 hour, or until a toothpick inserted near the center comes out with sticky crumbs or when an instant read thermometer reads 200 to 205 degrees F.
Hi Jennifer, I tried Banana Bread muffins yesterday.It was so delicious my kids loved it soo much.Thank You.
Hi Ayesha! Thank you so much for taking the time to share this with me! I’m so happy to hear that your kids loved the Banana Bread Muffins – that absolutely makes my day! There’s nothing better than a recipe that brings smiles all around. If you ever tweak the recipe or have other baking adventures, I’d love to hear about it. Happy baking!