Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs, beaten
- 2 1/3 cups mashed overripe bananas (about 4-5 bananas)
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped macadamia nuts (optional)
- 1/2 cup shredded coconut (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
- Add banana mixture to the flour mixture; stir just to moisten. Fold in pineapple, vanilla extract, macadamia nuts, and coconut.
- Pour batter into the prepared loaf pan.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.
Additional Information:
- Prep Time: 15 minutes
- Cooking Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Kcal: 330 kcal
- Servings: 10 slices
Frequently Asked Questions (FAQs):
- Q1: Can I skip the macadamia nuts and shredded coconut?
- A1: Absolutely! While they add a delightful crunch, the banana bread is still delicious without them.
- Q2: Can I use canned pineapple instead of fresh?
- A2: Yes, you can. Ensure to drain it properly before adding it to the mix.
- Q3: How should I store leftovers?
- A3: Wrap the bread in plastic wrap and store it at room temperature for up to three days, or refrigerate for extended freshness.
Conclusion:
There you have it – a scrumptious Hawaiian Banana Bread recipe that’s bound to impress. The combination of sweet bananas, tangy pineapple, and the nutty crunch of macadamia nuts creates a symphony of flavors in every bite. Whether you’re a baking enthusiast or a novice in the kitchen, this recipe is a must-try. So, roll up your sleeves, preheat that oven, and let the tropical baking adventure begin!