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Ultra Moist Hawaiian Banana Bread with Crushed Pineapple and Macadamia Nuts

Close-up of a thick slice of hawaiian banana bread showing moist crumb, chunks of banana, and visible nuts.
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Bake a taste of paradise with this moist Hawaiian banana bread recipe. It features ripe bananas, crushed pineapple, and crunchy macadamia nuts for a tropical flavor profile that is perfect for breakfast, brunch, or a sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 bananas)
  • 1 (8 ounce) can crushed pineapple, drained well
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped macadamia nuts, lightly toasted

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the mashed bananas to the wet ingredients and mix until just combined. Do not overmix.
  6. Gently fold the drained crushed pineapple, shredded coconut, and toasted macadamia nuts into the batter using a spatula.
  7. Add the dry ingredient mixture to the wet ingredients in two additions, mixing only until the flour streaks disappear. Overmixing develops gluten and results in a tough loaf.
  8. Pour the batter evenly into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Drain the crushed pineapple thoroughly. Excess liquid can make the bread gummy. Press it between paper towels if needed.
  • To toast macadamia nuts, spread them on a baking sheet and bake at 350 degrees F for 5 to 7 minutes until fragrant. Watch them closely as they burn fast.
  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • You can substitute walnuts for macadamia nuts if desired.

Nutrition

Find it online: https://completelyyummy.com/hawaiian-banana-bread-moist-tropical-loaf/