The Best Hawaiian Banana Nut Bread with Pineapple
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 16 1x
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Ingredients
Units
Scale
- 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 1/2 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 9x5 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.
Nutrition
- Calories: 430
- Sugar: 26
- Sodium: 230
- Fat: 28
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 31