Hawaiian Banana Pineapple Bread (Print Version)
# Ingredients:
→ Dry ingredients
01 -
190 grams all-purpose white flour
02 -
100 grams granulated sugar
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon salt
→ Wet ingredients
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
320 grams ripe bananas, mashed
09 -
225 grams crushed pineapple with juice
10 -
130 millilitres sunflower oil or any neutral oil
→ Add-ins
11 -
65 grams dry roasted macadamia nuts, chopped
12 -
45 grams unsweetened coconut flakes
# Instructions:
01 -
Preheat oven to 175°C. Grease a standard loaf pan with oil or nonstick spray.
02 -
Dry roast macadamia nuts in a skillet over medium heat for 3–5 minutes until lightly browned. Let cool, then roughly chop and set aside.
03 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
04 -
In a separate bowl, beat eggs with vanilla extract. Add mashed bananas, crushed pineapple with juice, and oil. Mix thoroughly until smooth.
05 -
Add dry ingredient mixture to wet ingredients. Stir gently until just combined; avoid overmixing to ensure a tender crumb.
06 -
Fold chopped macadamia nuts and coconut flakes into the batter with a spatula, mixing just until distributed.
07 -
Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes at 175°C, or until a knife inserted in the centre comes out clean.
08 -
Remove from oven and allow to cool completely in the pan before slicing.
# Notes:
01 -
Overmixing can result in a dense texture; stir until ingredients are just combined.
02 -
Allowing the bread to cool fully helps achieve clean slices.