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Pineapple Coconut Banana Bread with Macadamia Nuts packs those warm island vibes in every soft slice. I whipped this up when a bunch of bananas sat getting spots after a Maui trip. Sweet banana, pops of pineapple, chewy coconut, and crispy macadamia roll into every bite for total vacation feels.
This loaf first came to life after hauling home tan-colored bananas from a weekend by the beach. Now, it brings that splash of the islands to my table no matter what month it is.
Incredible Ingredients
- Unsweetened coconut flakes: these chewy bits add soft sweetness Stick with plain coconut for best texture
- Macadamia nuts: super buttery crunch for that classic tropical bite Roughly chop dry roasted ones right before adding so they're fresh and snappy
- Sunflower oil: keeps it mega-moist but doesn't hog the flavor Pick something light and fresh
- Crushed pineapple: makes it zippy and juicy with every bite Pick a juicy brand like Dole for best results
- Ripe bananas: these are your main event Grab those brown-speckled bananas for extra punch
- Vanilla extract: adds some sweet cozy notes Real pure vanilla just gives it that oomph
- Eggs: help hold it all together and make it rich Let them come to room temp for smoother mixing
- Salt: lifts all the flavors up and balances sweet A pinch of sea salt or kosher works like magic
- Baking powder and baking soda: team up to help every slice fluff up nicely Double check they're fresh!
- Sugar: this sweetens things up and gives a lovely golden edge Grab fine sugar so it melts in easy
- All-purpose white flour: brings everything together for a moist, sturdy crumb Always use fresh flour for best bakes
Super Simple Steps
- Cool Down and Slice Up:
- Make sure the bread chills all the way on a rack before grabbing a knife That’s when you get clean cuts and a perfect texture
- Fill and Bake:
- Dump your batter into the loaf pan and smooth the top Pop in the oven for about fifty five to sixty five minutes Your kitchen will smell awesome and a knife will come out clean-ish from the loaf’s middle
- Add in the Goodies:
- Mix in that chopped macadamia and coconut Don’t overdo it—give it a few gentle folds so it spreads evenly
- Put Batter Together:
- Pour your dry mix right into the wet stuff Grab a spatula and stir gently until you just stop seeing dry flour Too much mixing turns it tough
- Whisk Wet Stuff:
- Whip your eggs in a big bowl first Then stir in the vanilla, smooshed bananas, pineapple (don’t skip the juice), and oil Mix until it’s pretty smooth
- Stir Dry Stuff:
- Toss the flour, sugar, both baking powder and soda, and salt in a big bowl Mix well so your rise comes out even
- Toast and Chop Those Nuts:
- Pop your macadamias in a dry skillet and toast on medium, stirring, just till golden Let ’em cool then roughly chop for max crunch
- Oven and Pan Ready:
- Heat your oven to three fifty and grease up your loaf pan super well That way your bread slips out smooth and golden
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The macadamia nuts? They’re honestly my little favorite Crispy and dreamy—every batch I sneak a few more just for extra bites on top as it bakes up golden like my childhood sneaks
Storing Made Easy
After it cools, stash your banana loaf in something airtight on the counter—good for three days and stays soft. Want it to keep longer? Wrap it up tight and freeze up to three months. Defrost slices at room temp or pop ’em in the toaster for a fresh bite
Swap Options
No macadamias? Pecans or walnuts will do the job and bring their own flavor game. Out of pineapple? Use diced mango for a fun twist. If there are no eggs, a flax egg or a store egg replacer blends right in so nobody misses out
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Fun Ways to Serve
Spoon up big slices at brunch with even more pineapple or coconut flakes on the side Toasted and slathered with salted butter? It’s next level. Great for tossing in a picnic basket or grabbing as a road trip snack too
Island Origins
They say plain banana bread started in American kitchens, but when you add local Hawaiian bananas, pineapple, coconut, and macadamia nuts, you get a total mashup. Locals started baking up this version using fresh backyard fruit, and now every bakery on the island (and plenty of home cooks) do their own special take on this comfort classic
FAQs About the Recipe
- → Can I use fresh pineapple instead of canned?
Go for it! Chop up some fresh pineapple and toss in a bit of the juice. Just keep in mind, canned pineapple mixes in a bit smoother.
- → Is it necessary to toast the macadamia nuts first?
Toasting is totally optional—it amps up the flavor and crunch, but raw macadamias work too if you like things on the mellow side.
- → Can I substitute the oil with butter?
Yep, pour in melted butter instead if you want it rich. Your loaf might come out more dense, though.
- → How should I store leftovers?
Let it cool, then wrap it up nice and tight or stash slices in a sealed box. It’ll stay good on the counter for three days.
- → What’s the best way to check for doneness?
Stick a clean knife or skewer in the center. If nothing gooey comes out, you’re all set. Let it cool down before you cut a slice.
- → Can coconut flakes be omitted?
Absolutely. Keep them out, or swap for more nuts if you want a different vibe or crunch.