Hawaiian Style Banana Pineapple Bread (Print Version)
# Ingredients:
→ Dry Items
01 -
Salt, 1/2 teaspoon
02 -
White sugar, 1/2 cup
03 -
Baking soda, 1/2 teaspoon
04 -
Baking powder, 1 teaspoon
05 -
Plain flour, 1 1/2 cups
→ Liquid Items
06 -
Vanilla extract, 1 teaspoon
07 -
Two eggs
08 -
Pineapple with juice (8 ounces, crushed)
09 -
Mashed ripe bananas, 1 1/4 cups
10 -
Neutral oil (like sunflower oil), 1/2 cup plus a tablespoon
→ Extras
11 -
Unsweetened shredded coconut, 1/2 cup
12 -
Macadamia nuts (roasted and chopped), 1/2 cup
# Instructions:
01 -
Set your oven to 350°F and lightly grease your baking pan. Toast macadamia nuts over low heat until golden, then chop when cooled.
02 -
Stir salt, white sugar, baking soda, baking powder, and flour together in one bowl until evenly mixed.
03 -
In another bowl, whisk the eggs, vanilla, mashed bananas, pineapple with its juice, and the oil together until smooth.
04 -
Gently fold dry ingredients into the bowl with wet ingredients until combined. Mix in the shredded coconut and nuts. Fill your pan with the batter and bake for 55–65 minutes. Use a toothpick to check if it’s done. Cool down fully before slicing.
# Notes:
01 -
Super ripe bananas give the best taste.
02 -
Avoid over-stirring to keep the bread soft.
03 -
Wait for it to cool entirely to slice neatly.