Ambrosial Hawaiian Banana Bread
There is something truly ambrosial about the scent of Hawaiian Banana Bread wafting through the house. It’s a far cry from your standard loaf; this version is a vibrant, sun-drenched celebration of the islands, bursting with juicy pineapple, nutty macadamia nuts, and sweet flakes of coconut.
Ingredients
- 2 cups all-purpose flour or gluten-free 1:1 blend
- 1 tsp baking soda
- ½ tsp salt
- 3 very ripe bananas mashed
- ½ cup crushed pineapple well-drained
- ½ cup unsalted butter melted (or coconut oil)
- ¾ cup granulated sugar
- 1 large egg or flax egg
- 1 tsp vanilla extract
- ½ cup shredded coconut
- ½ cup chopped macadamia nuts
Instructions
- Preheat your oven to 350°F and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, mix the mashed bananas, drained pineapple, melted butter, sugar, egg, and vanilla until well combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the coconut and macadamia nuts.
- Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.