Summertime is the perfect time for desserts that evoke sunshine and brightness. Enter, Hawaiian Banana Bread. The addition of crushed pineapple and shredded coconut combined with banana is decadent and bright, and macadamia nuts add a delightful crunch and nuttiness all in one bite.
*Putting bananas in a paper bag along with apples and/or kiwi fruit can accelerate ripening. Place bag in warmest area (garage in the summer or on top of the refrigerator or above the stove in the winter). Within days, bananas will be very ripe*
Hawaiian Banana Bread
Dry ingredients:
1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
Wet ingredients:
2 large eggs
1 tsp vanilla extract
1 1/4 cups ripe mashed bananas
8 oz crushed pineapple with juice
1/2 cup canola oil
Add-ins:
1/2 cup roasted and chopped macadamia nuts
1/2 cup unsweetened coconut flakes
Instructions:
1. Preheat oven to 350 degrees
2. Grease your pans or line muffin pan
3. Combine dry ingredients well
4. Combine wet ingredients well
5. Add dry mix to wet mix a little at a time. Be careful not to overmix at this time.
6. Fold in coconut and macadamia nuts.
7. Pour mixture into prepared pans or use scoop to fill muffin pan.
8. Bake 55-65 minutes for loaf pan or 28-32 minutes for muffins. Use toothpick to determine doneness. A few crumbs on the toothpick are what you are looking for.
9. Allow to cool fully before removing from pan.
10. Enjoy to your hearts content