Introduction
Welcome to a slice of paradise with our Hawaiian Banana Bread! This delightful loaf is not your average banana bread; it’s a tropical escape in every bite. Imagine the enticing aroma wafting through your kitchen as ripe bananas, sweet pineapple, and crunchy macadamia nuts come together in perfect harmony. With the rich creaminess of coconut and the warmth of freshly baked goodness, this recipe is sure to become a cherished favorite in your home.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup macadamia nuts, chopped
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Get ready for the deliciousness to come!
- In a large mixing bowl, combine the mashed bananas, unsweetened applesauce, brown sugar, granulated sugar, melted butter, eggs, and vanilla extract. Mix until everything is well blended and smooth.
- In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add this dry mixture to the banana mixture, stirring gently until just combined. Don’t overmix; we want a tender loaf!
- Now it’s time for the best part! Gently fold in the crushed pineapple, shredded coconut, and chopped macadamia nuts, ensuring they are evenly distributed throughout the batter.
- Pour the luscious batter into the prepared loaf pan and smooth the top with a spatula, giving it a nice finish.
- Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The golden-brown top will be inviting!
- Once baked to perfection, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. The aroma in your kitchen will be absolutely irresistible!
Notes or Tips
For an extra touch of flavor, you can sprinkle a handful of additional macadamia nuts on top of the batter before baking. If you’d like, substitute the crushed pineapple with diced fresh pineapple for a chunkier texture. Enjoy this bread warm or toasted, and don’t forget to slather on some butter for that extra indulgence!
Cooking Techniques
This recipe utilizes straightforward mixing and folding techniques to maintain the loaf’s tenderness. Remember to mash the bananas well so they integrate smoothly, creating that lovely moist texture we all adore. It’s important not to overmix the batter; gentle folding helps keep your banana bread soft and fluffy!
FAQ
Can I make this banana bread vegan?
Absolutely! You can substitute the eggs with flaxseed meal mixed with water or applesauce, and use a plant-based butter.
How can I store leftover banana bread?
Once cooled, wrap the bread tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for about 2-3 days, or you can freeze it for longer shelf life.
Conclusion
This Hawaiian Banana Bread is not just a treat; it’s a sweet escape to the islands right from your kitchen! Bursting with tropical flavors and textures, it’s a delightful addition to breakfasts, snacks, or as a quick dessert. So, gather your ingredients and get ready to bake a loaf that will make both your taste buds and your heart sing. Happy baking!