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Bring a Taste of the Tropics to Your Kitchen 🌺

Aloha, foodie friends! Picture this: golden sunshine, palm trees swaying, and the scent of ripe bananas and toasted coconut wafting through your kitchen. That’s exactly what you’ll get with this Hawaiian Banana Bread—a recipe that’s like a vacation in every bite. Forget plain ol’ banana bread; we’re tossing in crushed pineapple for tangy sweetness, shredded coconut for that island texture, and buttery macadamia nuts for a crunch that’ll make you say *“mahalo!”* Whether you’re craving a cozy breakfast or a sunny afternoon snack, this loaf is your ticket to tropical bliss. Let’s grab our aprons and turn that fruit bowl into something magical!

Sunset Baking Sessions & a Little Kitchen Magic 🌅

This recipe takes me straight back to my aunt’s tiny Maui kitchen. We’d bake this bread as the sun dipped into the ocean, laughing as flour dusted our flip-flops. One evening, we ran out of walnuts—*panic!*—but my uncle tossed in macadamia nuts from the backyard instead. Best. Mistake. Ever. The coconuts? Literally cracked open that morning. Now, I’m not saying you need a palm tree in your yard (though hey, goals), but trust me: every slice tastes like a sunset hug. 🌴

Your Tropical Pantry Checklist 🛒

3 ripe bananas – Black spots = flavor gold! No ripe bananas? Bake unpeeled ones at 300°F for 15 minutes.
1 cup Dole crushed pineapple, drained – Juice reserved for smoothies! Fresh works too—just pulse and strain.
½ cup shredded coconut – Toast half for extra crunch. No coconut? Rolled oats add chew.
½ cup chopped macadamia nuts – Salted ones = chef’s kiss. Allergic? Try toasted pepitas.
2 eggs – Room temp blends smoother. Vegan? Flax eggs (2 tbsp ground flax + 5 tbsp water).
½ cup melted butter or coconut oil – Coconut oil boosts tropical vibes!
⅓ cup sugar or honey – Reduce to ¼ cup if using super-sweet bananas.
1½ cups all-purpose flour – Swap 1:1 with gluten-free blend if needed.
1 tsp baking soda – Not powder! This reacts with acidic pineapple.
1 tsp vanilla extract – Splash of rum extract? Now we’re luau-ready!

Let’s Bake Some Aloha! 👩🍳

Step 1: Preheat that oven to 350°F (175°C). Grease your loaf pan like you’re sunscreen-ing a tourist—get into every corner! Pro tip: Line the bottom with parchment paper for easy lift-out.

Step 2: In a big bowl, smash bananas with a fork (or your hands—channel that island energy!). Mix in eggs, melted butter, sugar, and vanilla. Stir in pineapple. *Hack:* Add a tablespoon of pineapple juice if the mix looks dry.

Step 3: Sprinkle flour, baking soda, and salt over the wet mix. Fold gently—*no overmixing!* Lumpy batter = tender bread. Fold in coconut and nuts. Pour into the pan. Top with extra coconut and nuts for ✨instagram-worthy✨ crunch.

Step 4: Bake 55–65 minutes. Rotate the pan halfway—ovens have hot spots! Done when a toothpick comes out clean *and* the top cracks like a Hawaiian volcano. Cool 20 minutes before slicing. (Patience, grasshopper!)

How to Serve This Island Gem 🍽️

Slice it thick and slather with coconut butter or lilikoʻi (passion fruit) jam. For brunch? Toast slices in a skillet, then top with Greek yogurt and mango chunks. Pair with Kona coffee or a chilled glass of pineapple juice. Aloha breakfast, achieved!

Mix It Up! 🌈

Chocolate Luau: Fold in ½ cup white chocolate chips + ¼ cup cocoa powder.
Tropical Vegan: Use flax eggs + coconut oil + maple syrup.
Piña Colada Style: Add ¼ cup rum + swap ½ cup flour for toasted coconut flour.
Nut-Free Beach Day: Skip nuts, add ⅓ cup diced dried mango.

Confessions from My Coconut-Crusted Notebook 📓

True story: I once forgot the baking soda. The result? A sad, dense brick we dubbed “Banana Breeze Paperweight.” Learn from my fail—*double-check that soda!* Over the years, I’ve added lime zest, swapped in taro flour, even layered it with haupia (coconut pudding) for a showstopper. But this version? It’s the OG crowd-pleaser. Oh, and if your nuts sink? Toss ’em in flour first—they’ll stay suspended like tiny tropical islands!

Your Questions, My Answers 🤙

Q: My bread’s soggy in the middle! Help!
A: Ovens vary! If the top browns too fast, tent with foil. Still gooey? Bake 5-minute increments until set.

Q: Can I use frozen bananas?
A: Absolutely! Thaw first and drain excess liquid. Pro tip: Freeze ripe bananas peeled—game changer!

Q: How long does it keep?
A: 3 days airtight at room temp, 1 week refrigerated, or 3 months frozen. (But let’s be real—it’ll vanish fast!)

Q: No pineapple handy—substitutes?
A: Applesauce or mashed mango work, but reduce sugar since they’re sweeter.

Hawaiian Banana Bread

Author: Harper Callahan
Total Time: 1 hour 15 minutes

Print Recipe

Description

Close your eyes and imagine golden sunsets, ocean breezes, and laughter in a Maui kitchen. That’s the feeling baked into every slice of this tropical banana bread. Inspired by a happy accident—swapping walnuts for backyard macadamias—this recipe brings together sweet bananas, tangy pineapple, toasted coconut, and a buttery crunch that tastes like paradise. Whether for breakfast, a snack, or a slice of memory, it’s sunshine in loaf form.

Ingredients

Scale

3 ripe bananas
1 cup crushed pineapple (drained)
½ cup shredded coconut
½ cup chopped macadamia nuts
2 eggs (or flax eggs)
½ cup melted butter or coconut oil
⅓ cup sugar or honey
1½ cups all-purpose flour
1 tsp baking soda
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan.
Mash bananas, mix in eggs, butter, sugar, vanilla, and pineapple.
Sprinkle in flour, baking soda, and salt. Gently fold.
Add coconut and nuts, pour into pan, and top with extra bits.
Bake 55–65 mins. Cool 20 mins before slicing.

Tip: Top warm slices with coconut butter or toast them for an extra treat!

Notes

No ripe bananas? Bake unpeeled bananas at 300°F for 15 mins.
Want more moisture? Add 1 tbsp of pineapple juice to the batter.
Freeze it! Slice and wrap individually—toast from frozen for quick snacks.
Serve with style: Try with a smear of coconut butter, or pan-toast with mango on top for brunch!

Prep Time: 15 minutes
Cook Time: 60 minutes

Nutrition

Calories: 220 kcal per slice
Fat: 12g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g

Nutritional Sunshine 🌞

Per slice: ~210 calories, 10g fat, 25g carbs, 2g protein. Not just dessert—pair with protein for a balanced snack!