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### Ingredients
* 2 ripe bananas, mashed
* 1 cup crushed pineapple (drained)
* ½ cup shredded coconut (sweetened or unsweetened)
* ½ cup chopped macadamia nuts (optional)
* ½ cup vegetable oil or melted butter
* 2 eggs
* 1 cup sugar (or coconut sugar for a natural option)
* 1 ½ cups all-purpose flour
* 1 tsp baking soda
* ½ tsp salt
* 1 tsp vanilla extract
* ½ tsp cinnamon (optional for a warm spice note)
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### How to Make Hawaiian Banana Bread
1. **Preheat oven** to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. **Mix wet ingredients**: In a large bowl, combine mashed bananas, pineapple, eggs, sugar, oil, and vanilla.
3. **Add dry ingredients**: Stir in flour, baking soda, salt, and cinnamon (if using) until just combined.
4. **Fold in mix-ins**: Gently fold in coconut and macadamia nuts.
5. **Bake**: Pour into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
6. **Cool and enjoy**: Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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### Tips for Success
* Use **very ripe bananas** for maximum flavor and moisture.
* Don’t overmix the batter — stir until ingredients are just combined.
* Sprinkle extra coconut or nuts on top before baking for a toasty topping.
* This bread freezes beautifully — just wrap tightly and freeze for up to 3 months.
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### Why You’ll Love It
**Hawaiian Banana Bread** is banana bread leveled up. It’s soft, sweet, and slightly tropical, with just enough texture to keep each bite interesting. Whether you’re enjoying it with your morning coffee or as an afternoon snack, one bite will have you dreaming of sandy beaches and palm trees.
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Want a printable version, gluten-free modification, or mini-loaf variation? Just let me know!
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