Hawaiian Banana Bread

Oh, yum! 🍌🌺 Hawaiian Banana Bread takes classic banana bread to the next level with tropical add-ins — think crushed pineapple, coconut, and macadamia nuts for a moist, flavorful loaf that tastes like a mini vacation.

Here’s the perfect, easy recipe 👇

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🍍 Hawaiian Banana Bread

Ingredients (makes 1 loaf)

• 1 ¾ cups all-purpose flour

• ¾ cup granulated sugar

• 1 tsp baking soda

• ½ tsp salt

• 2–3 ripe bananas, mashed (about 1 cup)

• ½ cup crushed pineapple, drained

• ½ cup sweetened shredded coconut

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• 1 tsp vanilla extract

• ½ cup chopped macadamia nuts (optional but delicious)

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Instructions

1. Preheat oven:

   • 350°F (175°C).

   • Grease and flour a 9×5-inch loaf pan (or line with parchment).

2. Mix dry ingredients:

   • In a large bowl, whisk flour, sugar, baking soda, and salt.

3. Mix wet ingredients:

   • In another bowl, combine mashed bananas, eggs, oil, vanilla, and pineapple.

   • Stir in shredded coconut.

4. Combine:

   • Add wet mixture to dry ingredients and stir gently until just combined (don’t overmix).

   • Fold in macadamia nuts if using.

5. Bake:

   • Pour batter into the prepared pan.

   • Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & serve:

   • Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

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💡 Tips & Variations

• Extra tropical: Add 1 tsp coconut extract or a few chunks of diced pineapple.

• Glaze it: Mix ½ cup powdered sugar + 1 tbsp pineapple juice for a light drizzle.

• Mini loaves: Bake 4–5 mini loaves for 25–30 minutes instead.

• Storage: Wrap tightly — stays moist for 3 days at room temp or up to a week refrigerated.

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Would you like me to share a Hawaiian banana coconut cream cheese bread version — ultra moist with a creamy swirl inside?