Coconut & Macadamia Nuts Recipe
Get ready to whisk yourself away to your own tropical paradise! This irresistible Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is more than just a sweet treat—it’s a getaway in every slice. Lush bananas, juicy pineapple, chewy coconut, and buttery macadamia nuts all mingle together to create a loaf bursting with flavor and charming crunch. Whether you’re looking for a standout brunch addition or a sunny snack, you’ll want to make this Coconut & Macadamia Nuts loaf again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t let the vacation-worthy taste fool you—this recipe uses simple ingredients, each lending its unique touch to the final loaf. Every component plays a role, from the rich moisture of bananas to the tropical pop from pineapple and the luxurious crunch of Coconut & Macadamia Nuts.
- All-purpose flour: The base of your loaf, providing the perfect crumb and structure.
- Baking soda: This lifts the bread for a light tenderness.
- Salt: Just enough to bring out the sweetness and balance the flavors.
- Ground cinnamon: Adds warm, comforting undertones to every bite.
- Granulated sugar: Helps sweeten while keeping the crumb soft.
- Packed brown sugar: Lends a rich, molasses-like taste and deeper color.
- Large eggs: Bind everything together and give the loaf structure.
- Vegetable oil: Adds essential moisture, keeping your bread tender.
- Vanilla extract: Boosts those tropical flavors beautifully.
- Ripe bananas (mashed): The heart of classic banana bread, adding moisture and natural sweetness.
- Crushed pineapple (drained): Brings juicy brightness and bursts of fruit in every bite.
- Sweetened shredded coconut: Adds chewy texture and that signature tropical flavor.
- Chopped macadamia nuts: Offers a creamy crunch, pairing delightfully with the coconut.
How to Make Coconut & Macadamia Nuts
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper so your Coconut & Macadamia Nuts loaf lifts out easily after baking. A well-prepped pan means your gorgeous bread won’t get stuck!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, baking soda, salt, and cinnamon. Doing this first guarantees those pesky baking agents get evenly distributed, helping your loaf rise perfectly and stay light.
Step 3: Combine Wet Ingredients
In a large mixing bowl, beat the eggs with both sugars until everything looks smooth and creamy. Now drizzle in the oil, stir in the vanilla, and add those mashed bananas. You want a luscious, well-blended mixture—smooth but still flecked with banana goodness.
Step 4: Add Fruit, Coconut & Macadamia Nuts
Time for the fun! Gently fold in the drained crushed pineapple, shredded coconut, and your crunchy macadamia nuts. This is where your Coconut & Macadamia Nuts loaf truly begins to shine with texture and bursts of flavor throughout the batter.
Step 5: Bring it All Together
Carefully combine the dry ingredients with the wet, stirring just until everything is incorporated. Resist the urge to overmix—this keeps your loaf moist and tender. Pour the batter into your prepared pan and smooth out the top for even baking.
Step 6: Bake and Cool
Pop the pan in the oven and bake for 55 to 65 minutes, or until a toothpick poked into the center comes out clean (with just a few moist crumbs). Let it cool in the pan for 10 minutes before transferring to a wire rack. The wait might be tough, but those tropical aromas will be worth it!
How to Serve Coconut & Macadamia Nuts
Garnishes
A slice of this bread is delicious on its own, but a sprinkling of extra toasted coconut or a drizzle of honey can transform each bite. For a crowd-pleasing finish, try a dusting of powdered sugar or even a few stray macadamia nuts for added crunch and visual appeal.
Side Dishes
Serve your Coconut & Macadamia Nuts loaf alongside fresh tropical fruit—think pineapple wedges, mango slices, or juicy kiwi. A spoonful of creamy Greek yogurt or a swipe of whipped cream cheese makes every slice even more luxurious, giving your snack or brunch spread that wow factor.
Creative Ways to Present
Let your imagination wander! You can cube the bread for a breakfast parfait with yogurt and berries, or slice and toast it, then serve with a scoop of coconut ice cream for a dessert-worthy twist. Sometimes, I’ll even wrap individual slices in parchment for a grab-and-go breakfast that still feels indulgent.
Make Ahead and Storage
Storing Leftovers
Keep your Coconut & Macadamia Nuts bread fresh by tightly wrapping leftovers in plastic wrap or foil. Store it at room temperature for up to 3 days—if you can resist that long! The flavors actually deepen a little overnight, making day-two slices extra dreamy.
Freezing
This loaf loves the freezer. Wrap it tightly in plastic and a layer of foil, then freeze the whole loaf or individual slices for up to 2 months. Just let it thaw at room temperature overnight and it’ll taste just as wonderful as the day you baked it.
Reheating
Nothing beats warm banana bread! To reheat, pop a slice in the microwave for about 20 seconds or lightly toast in a toaster oven. If you froze your Coconut & Macadamia Nuts bread, be sure to let it fully thaw before warming to keep its perfect crumb.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! If you prefer your bread a little less sweet or want to control the sugar content, unsweetened coconut works great. Just know the texture will be a touch less chewy and the flavor slightly more subtle than with sweetened coconut.
What’s the best way to toast macadamia nuts for this recipe?
Simply scatter chopped macadamia nuts on a baking sheet and bake at 350°F for about 5-7 minutes, stirring once or twice. They should become lightly golden and wonderfully fragrant—just keep an eye out so they don’t burn.
Can I make this recipe vegan?
You sure can! Swap eggs for your favorite egg replacer, use a neutral oil, and make sure your sugars and other ingredients are vegan-friendly. The coconut and nuts make this loaf naturally rich, so you won’t miss the dairy or eggs.
Can I use fresh pineapple instead of canned?
Yes, just be mindful of the moisture level. Finely chop fresh pineapple and drain it well before adding to the batter. A little extra juice can make the loaf soggy, so pat those chunks dry with a paper towel.
How do I know when my bread is done baking?
Insert a toothpick into the center of your Coconut & Macadamia Nuts loaf; if it comes out clean or with just a crumb or two, it’s ready! If there’s any wet batter, give it another 5 minutes and check again. Every oven is a little different, so trust your senses.
Final Thoughts
Baking up a loaf of this Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts is like sending your taste buds someplace sunny and special. I can’t wait for you to savor each lush, golden bite—there’s nothing quite like serving a treat that gets everyone smiling. Give this Coconut & Macadamia Nuts recipe a try soon and share that tropical love wherever you go!
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Coconut & Macadamia Nuts Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Indulge in a taste of the tropics with this Hawaiian Banana Bread that’s packed with pineapple, coconut, and crunchy macadamia nuts. Perfect for breakfast or as a snack, this moist and flavorful bread is sure to become a family favorite.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups mashed ripe bananas (about 3 bananas)
- ½ cup crushed pineapple (drained)
- ½ cup sweetened shredded coconut
- ½ cup chopped macadamia nuts
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, combine flour, baking soda, salt, and cinnamon.
- Prepare Wet Ingredients: In a large bowl, beat eggs with sugars. Add oil, vanilla, and bananas; mix.
- Combine and Bake: Fold in pineapple, coconut, and macadamia nuts. Add dry ingredients; mix. Pour into pan and bake for 55-65 minutes.
- Cool and Serve: Cool in the pan, then transfer to a wire rack.
Notes
- Toast the macadamia nuts for enhanced flavor.
- Freeze bread for up to 2 months.
- Enjoy with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
