This Hawaiian banana bread is a tropical treat! It’s packed with sweet bananas, juicy pineapple, and crunchy macadamia nuts. Each slice feels like a mini vacation!
Honestly, the combo of flavors makes it hard to resist. I love slathering mine with a little butter for an extra touch of yum. You might want to bake two loaves—trust me!
Key Ingredients & Substitutions
Bananas: Use very ripe bananas for the best sweetness. If you’re out of bananas, 1 cup of unsweetened applesauce can be a decent substitute, though the flavor will differ.
Pineapple: Crushed pineapple adds moisture and a tropical taste. If you can’t find crushed pineapple, fresh pineapple, diced small, can work too. Just make sure to drain excess juice.
Macadamia Nuts: These nuts give a lovely crunch and rich flavor. If you have nut allergies, try sunflower seeds or pumpkin seeds for a similar texture.
Sour Cream: This is optional but adds extra moisture. If you don’t have it, you can use plain yogurt or even a bit of coconut milk for a tropical twist!
How Do I Achieve the Perfect Texture in My Banana Bread?
To get that moist, tender texture, there are a few key tips to keep in mind:
- Make sure your bananas are very ripe. The black spots mean they’re sweet and packed with flavor.
- Don’t overmix the batter. Stir just until the dry ingredients are combined. Overmixing can lead to tough bread.
- Toasting macadamia nuts enhances their flavor. Just toss them in a dry skillet for a few minutes until golden brown—keep an eye on them!
- Let the banana bread cool properly. It helps the moisture redistribute and improves the texture when sliced.
Hawaiian Banana Bread with Pineapple and Macadamia Nuts
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup crushed pineapple, drained well
Toppings:
- ½ cup chopped macadamia nuts, toasted
- ¼ cup sour cream or plain yogurt (optional for moisture)
How Much Time Will You Need?
This delicious Hawaiian banana bread will take about 15 minutes to prepare and 60-70 minutes to bake. Plus, allow for about 10 minutes of cooling time in the pan before transferring it to a rack. You’ll have warm, tropical goodness ready to enjoy in under two hours!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour your 9×5-inch loaf pan. This helps the banana bread come out easily once it’s baked!
2. Mixing the Dry Ingredients:
In a medium bowl, take the all-purpose flour, baking soda, and salt. Whisk them together until they’re well combined. This step helps the baking soda distribute evenly throughout the flour.
3. Creaming the Butter and Sugar:
In a large bowl, use an electric mixer or a sturdy wooden spoon to cream the softened butter with the granulated sugar. Mix until the mixture is light and fluffy—about 2-3 minutes. This is what gives your bread its lovely texture!
4. Adding the Eggs and Vanilla:
Beat the eggs into the butter-sugar mixture one at a time, mixing well after each addition. Then, stir in your vanilla extract. This will make your banana bread smell amazing!
5. Incorporating Bananas and Pineapple:
Next, mix in the mashed bananas and crushed pineapple. Stir until everything is well blended together. This is where the tropical flavors come in!
6. Combining Dry and Wet Ingredients:
Now, gradually add the dry mixture into the wet ingredients. Stir gently until just combined—take care not to overmix, or the bread will be tough. A few lumps are perfectly okay!
7. Adding Nuts and Optional Moisture:
Fold in the toasted macadamia nuts and, if you’re using it, the sour cream or yogurt. This extra step helps make your bread super moist.
8. Pouring the Batter:
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula to make it even.
9. Baking the Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, your bread is ready!
10. Cooling the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing. It will be tempting, but giving it time to cool helps maintain its structure!
Enjoy your tropical Hawaiian banana bread that’s bursting with sweet pineapple and crunchy macadamia nuts! Share with friends or keep it all for yourself—either way, it’s a delightful treat!
Frequently Asked Questions (FAQ)
Can I Substitute Other Nuts for Macadamia Nuts?
Absolutely! If you don’t have macadamia nuts, you can use walnuts or pecans as a substitute. Both will add a lovely crunch and flavor to your banana bread.
How Should I Store Leftover Banana Bread?
Store any leftover banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months. Just make sure to wrap them well for freshness!
Can I Use Fresh Pineapple Instead of Canned?
Yes, fresh pineapple works perfectly! Just make sure to chop it finely and drain any excess juice to avoid making the batter too wet.
What’s the Best Way to Ripen Bananas Quickly?
If you need ripe bananas in a hurry, place them in a brown paper bag with an apple or avocado. This traps the ethylene gas, speeding up the ripening process. You can also bake unpeeled bananas on a baking sheet at 300°F (150°C) for about 15-20 minutes, until they’re soft and darkened.
