Banana Pineapple Macadamia Bread
If you’re looking for a delightful treat that combines the comforting flavors of bananas, juicy pineapple, and crunchy macadamia nuts, look no further than Banana Pineapple Macadamia Bread. This recipe is not only simple to follow but also results in a moist, delicious bread that’s perfect for breakfast or an afternoon snack. The tropical twist makes it an exciting option for busy days.
Recipe Information
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 10
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 210
Protein: 3g
Carbohydrates: 31g
Fat: 9g
Fiber: 2g
Sugar: 11g
Sodium: 180mg
Why Make Banana Pineapple Macadamia Bread
Banana Pineapple Macadamia Bread is not just a joyful blend of flavors; it’s also a healthier alternative to many sweet treats. Packed with ripe bananas and crushed pineapple, this bread adds a punch of natural sweetness while providing essential nutrients. The macadamia nuts provide healthy fats and a delightful crunch, making this bread as nutritious as it is delicious. Plus, it’s incredibly versatile—feel free to customize it with your favorite add-ins!
How to Make Banana Pineapple Macadamia Bread Step by Step
Ingredients
2 cups All Purpose Flour
3/4 cup Granulated Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 large Eggs
1 tsp Vanilla Extract
3 medium Ripe Bananas (mashed)
1 cup Crushed Pineapple (with juice)
1/3 cup Organic Sunflower Oil
1/2 cup Macadamia Nuts (chopped)
1/2 cup Unsweetened Coconut Flakes
Directions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Dry roast the 1/2 cup of macadamia nuts in a skillet over medium heat for 3 to 5 minutes, stirring occasionally. After toasting, chop them and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, vanilla extract, mashed bananas, crushed pineapple with its juice, and sunflower oil until smooth and fully blended.
- Slowly add the dry mixture to the wet mixture, stirring gently until just combined. Stop mixing once no dry flour remains.
- Fold in the toasted chopped macadamia nuts and unsweetened coconut flakes.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick or knife inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy once fully cooled.
How to Serve Banana Pineapple Macadamia Bread
Banana Pineapple Macadamia Bread is delightful on its own, but you can elevate it even further by pairing it with a dollop of cream cheese or a smear of nut butter for extra richness. Serve it with a fresh fruit salad or a side of Greek yogurt for a quick breakfast or snack. You might even enjoy it toasted with a sprinkle of cinnamon!
How to Store Banana Pineapple Macadamia Bread
To keep your Banana Pineapple Macadamia Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it for longer, consider freezing it. Wrap it tightly in plastic wrap and then place it in a freezer bag—thaw it overnight in the fridge when you’re ready to indulge. Reheat individual slices in the microwave for a warm treat.
Expert Tips for Cooking Banana Pineapple Macadamia Bread
- Ensure your bananas are well-ripened for maximum sweetness and flavor.
- Chop macadamia nuts finely to distribute them evenly throughout the bread.
- Avoid over-mixing to keep the bread light and fluffy.
- Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Consider substituting part of the flour with whole wheat for added fiber.
Delicious Variations of Banana Pineapple Macadamia Bread
- For a tropical kick, add shredded lime zest to the batter.
- Swap out the macadamia nuts for walnuts or pecans if you prefer.
- Incorporate a teaspoon of almond extract for a subtle nutty flavor.
Banana Pineapple Macadamia Bread is a wonderful addition to your baking repertoire. Its flavor, ease of preparation, and versatility make it a must-try. Enjoy the delightful blend of ingredients that promise a slice of happiness with every bite!
Banana Pineapple Macadamia Bread
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- Dry roast the 1/2 cup of macadamia nuts in a skillet over medium heat for 3 to 5 minutes, stirring occasionally. After toasting, chop them and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, vanilla extract, mashed bananas, crushed pineapple with its juice, and sunflower oil until smooth and fully blended.
- Slowly add the dry mixture to the wet mixture, stirring gently until just combined. Stop mixing once no dry flour remains.
- Fold in the toasted chopped macadamia nuts and unsweetened coconut flakes.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick or knife inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy once fully cooled.
