Description
A moist and flavorful banana bread with a tropical twist, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas and crushed pineapple to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
- Fold in the chopped macadamia nuts, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra moisture, you can add 1/4 cup of buttermilk or sour cream to the batter.
- Ensure your bananas are very ripe for the best flavor and sweetness.
- Store cooled banana bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Hawaiian banana bread, tropical banana bread, easy banana bread, moist banana bread, pineapple banana bread, macadamia nut banana bread