Coconut & Macadamia Nuts Recipe

Get ready to fall head over heels for tropical flavors! This Hawaiian banana bread with pineapple, Coconut & Macadamia Nuts is an absolute vacation in every bite. Imagine irresistibly moist banana bread, studded with bursts of pineapple, sweet coconut shreds, and crunchy macadamias. It’s sunshine on a plate, perfect for gifting, snacking, or taking your breakfast game to a whole new level. You’ll love how these special ingredients come together in one truly unforgettable loaf.

Ingredients You’ll Need

Every ingredient in this recipe brings something special, whether it’s a bold tropical note or just the perfect fluffy crumb. Gather these simple but essential items, because great banana bread always starts with the good stuff.

• All-purpose flour: This is the base that gives your bread structure and a soft, tender crumb.
• Sugar: A touch of sweetness ties all those tropical flavors together.
• Baking powder: Helps the loaf rise beautifully in the oven.
• Baking soda: Works with the acid from the pineapple to lift the bread and keep it light.
• Salt: Just a pinch makes each flavor stand out more vibrantly.
• Eggs: They bind the batter and add richness.
• Vanilla extract: Rounds out the tropical flavors and gives that delicious aroma.
• Ripe bananas: Use bananas with lots of brown spots—they add moisture and natural sweetness!
• Crushed pineapple with juice: Canned pineapple adds brightness and a wonderfully juicy texture throughout the loaf.
• Sunflower oil (or any neutral oil): Keeps the crumb extra moist and tender, without overpowering the other flavors.
• Macadamia nuts (dry roasted & chopped): Adds a buttery, subtle crunch that screams Hawaii.
• Unsweetened coconut flakes: For chewy bits of coconutty goodness in every slice.

How to Make Coconut & Macadamia Nuts

Step 1: Prep Your Oven and Loaf Pan

First things first: preheat your oven to 350 degrees Fahrenheit. This ensures your loaf bakes evenly and rises just right. Take a moment to grease your loaf pan thoroughly with butter or non-stick spray. This not only prevents sticking but also means you’ll get that perfect golden crust when you turn your bread out onto a rack.

Step 2: Toast and Chop the Macadamias

Bring out the best in your macadamia nuts—toast them lightly in a dry skillet over medium heat for just a few minutes. Watch them closely, stirring often until they’re golden brown and fragrant. Let them cool, then roughly chop. Toasting draws out their flavor, making them extra delicious alongside the coconut flakes.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step ensures all the leavening agents are evenly distributed, so your Coconut & Macadamia Nuts banana bread rises seamlessly and has a beautiful crumb throughout.

Step 4: Mix the Wet Ingredients

In a separate bowl, beat the eggs. Then add in the vanilla extract, ripe mashed bananas, crushed pineapple (with all the juice!), and your neutral oil. Stir until everything is well combined—this is where the magic of moisture and flavor starts.

Step 5: Bring It All Together

Gently add your dry ingredient mixture into the wet bowl. Stir with a spatula or wooden spoon, just until combined. Don’t go overboard—overmixing can make the loaf tough rather than tender.

Step 6: Add the Coconut & Macadamia Nuts

Fold in the chopped macadamias and unsweetened coconut flakes. The goal is to distribute them evenly, so you get a little crunchy, nutty, chewy coconut surprise in each bite, but without overworking your batter.

Step 7: Bake and Cool

Pour your batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a clean knife inserted into the center comes out mostly clean. Let the bread cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely before slicing. This cooling step helps lock in moisture and makes slicing a breeze!

How to Serve Coconut & Macadamia Nuts

Garnishes

Highlight the island vibes by sprinkling extra coconut flakes and a few chopped toasted macadamia nuts over the top of your bread just before serving. If you really want to go over-the-top, a drizzle of honey or a light dusting of powdered sugar makes each slice irresistible.

Side Dishes

For breakfast, pair your Coconut & Macadamia Nuts banana bread with a fresh pineapple fruit salad or creamy Greek yogurt. If it’s a dessert moment, serve with a scoop of coconut ice cream for the ultimate treat.

Creative Ways to Present

Try slicing the bread into thick fingers and serving them with a pineapple-lime curd dip for parties, or even toasting individual slices for a warm, caramelized breakfast. You can also make adorable mini loaves for gifting—wrap in parchment and tie with twine for a tropical surprise.

Make Ahead and Storage

Storing Leftovers

Coconut & Macadamia Nuts banana bread stays moist and delicious for several days. Wrap the cooled loaf tightly in plastic wrap or store slices in an airtight container at room temperature for up to 4 days. The banana and pineapple keep the bread from drying out, and a day-old loaf is sometimes even tastier as the flavors meld!

Freezing

Need to stash some away for later? Wrap individual slices or the entire cooled loaf in plastic, then pop into a freezer bag. Freeze for up to 2 months. Pull out a slice whenever you crave a taste of paradise—just let it thaw at room temperature before enjoying!

Reheating

To recapture that just-baked warmth, reheat a slice in the microwave for about 15 seconds or toast it lightly in a toaster oven. If your bread was frozen, let it thaw first before warming to preserve the perfect texture of those Coconut & Macadamia Nuts.

FAQs

Can I use fresh pineapple instead of canned?

Fresh pineapple can absolutely be used, but make sure to finely crush it and save all the juice—aim for about 1 cup with juice to match what’s in the can. Just remember fresh pineapple might add a bit more tartness to your loaf, but it’s a lovely twist!

Are sweetened coconut flakes okay for this recipe?

You can use sweetened coconut flakes if that’s what you have on hand, but keep in mind they’ll make the bread sweeter overall. If you prefer a less sweet loaf, stick to unsweetened coconut flakes.

What’s the best way to check if my banana bread is fully baked?

After about 55 minutes, insert a clean knife or skewer into the center—if it comes out mostly clean with a few moist crumbs, your Coconut & Macadamia Nuts banana bread is done. If there’s sticky batter, give it a few more minutes and test again.

Can I make this recipe gluten-free?

Absolutely! Just use a measure-for-measure gluten-free flour blend in place of regular flour. The bread will still be fabulously moist with all that banana, pineapple, Coconut & Macadamia Nuts goodness.

Can I substitute walnuts or pecans for the macadamia nuts?

Yes, you can swap in other nuts, though the taste will change slightly. Macadamias provide that signature buttery bite and island flair, but walnuts or pecans work great if you’re in a pinch.

Final Thoughts

If you’re dreaming of a sun-kissed treat, it’s time to bake a batch of this Coconut & Macadamia Nuts banana bread. With its craveable crunch, tropical flavor, and reliably moist crumb, each slice is pure joy—so gather your ingredients and let your kitchen transport you straight to the islands!

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