Coconut & Macadamia Nuts Recipe

This Hawaiian banana bread with pineapple, Coconut & Macadamia Nuts isn’t just a loaf—it’s a sunny escape to the islands! Every bite is bursting with tropical flavors: sweet, ripe banana, juicy pineapple, and the unbeatable crunch of roasted macadamia nuts, all wrapped in a tender crumb studded with toasty coconut flakes. It’s a recipe that balances moist, cake-like texture with just the right amount of nuttiness, making this irresistible bread perfect for breakfast, brunch, or an anytime treat. Trust me, this is the kind of recipe you’ll want to make again and again, not just for the taste but for how easily and joyfully it comes together.

Ingredients You’ll Need

What makes this banana bread truly shine is the way each ingredient brings something special—be it richness, moisture, or a pop of texture. From classic staples to those irresistible add-ins, you’ll find that every element serves a delicious purpose.

• All-purpose white flour: The sturdy backbone of your bread, keeping everything together and giving your loaf structure.
• Sugar: Just enough to sweeten the bread and let the tropical flavors sing without overpowering.
• Baking powder: Lifts the loaf so it’s fluffy, not dense—an important little helper in your pantry!
• Baking soda: Works with the acidity of pineapple and bananas for lift and tender crumb.
• Salt: Balances all the sweetness and makes the other flavors pop.
• Eggs: Bind all the goodness together and give the bread that classic, rich texture.
• Vanilla extract: One teaspoon might not seem like much, but it ties together all the tropical notes for a beautiful aroma.
• Ripe bananas: Soft, sweet, and full of flavor—they do double duty by adding moistness and natural sweetness.
• Crushed pineapple with juice: This is your secret to extra-moist, tangy bread that keeps for days.
• Organic sunflower oil (or any tasteless oil): Ensures the bread is incredibly tender without interfering with all those fantastic island flavors.
• Macadamia nuts (dry roasted & chopped): The iconic Hawaiian nut—roasting boosts their flavor, and their crunch is out of this world.
• Unsweetened coconut flakes: For a toasty, chewy contrast that really nails the Coconut & Macadamia Nuts magic in every slice.

How to Make Coconut & Macadamia Nuts

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350 degrees and greasing a loaf pan with a little oil or nonstick spray. This ensures the bread comes out perfectly golden and easy to release. Take a few minutes to dry roast your macadamia nuts in a skillet; watch carefully and stir often until they deepen in color and become delightfully fragrant. Once cool, chop them to your preferred size for maximum texture in every slice.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your all-purpose flour, sugar, baking powder, baking soda, and salt. This quick step makes sure the leavening agents are distributed evenly, giving your loaf a perfect rise without any pockets of baking powder sneaking up on you later.

Step 3: Combine Wet Ingredients

Grab another bowl and beat the eggs until fully blended. Add the vanilla extract, mashed bananas (make sure they’re really ripe for the best flavor), the entire can of crushed pineapple with juice, and your oil of choice. Stir until smooth and homogenous—this mixture is where all the tropical magic begins!

Step 4: Bring It All Together

Pour the bowl of dry ingredients into your wet mixture, then stir gently until just combined. The key here is not to overmix—some lumps are absolutely fine and will bake out. Overmixing leads to tough bread, so trust your instincts and stop as soon as everything is incorporated.

Step 5: Fold in Coconut & Macadamia Nuts

Now, it’s time for those Coconut & Macadamia Nuts to shine. Gently fold the toasted chopped macadamias and the coconut flakes into your batter. This is where the magic happens! They should be just distributed throughout—again, be gentle to keep the crumb tender.

Step 6: Bake and Cool

Pour your beautiful, fragrant batter into the prepared loaf pan and bake for 55 to 65 minutes. You’ll know it’s ready when a clean knife inserted in the center comes out mostly clean (a few moist crumbs are perfect, but it shouldn’t be sticky). Let the bread cool completely in the pan before slicing—this sets the texture and makes for the easiest slicing.

How to Serve Coconut & Macadamia Nuts

Garnishes

Take this Hawaiian treat to the next level by sprinkling extra toasted Coconut & Macadamia Nuts over the top just before serving. A dusting of powdered sugar adds a touch of elegance, and a few extra banana slices or pineapple tidbits really make that tropical vibe unmistakable.

Side Dishes

Pair slices with a scoop of vanilla yogurt or a side of fresh tropical fruit—think mango, kiwi, or even more pineapple—for a brunch-worthy spread. A mug of strong Kona coffee is all you’ll need to channel breakfast on a lanai in Hawaii.

Creative Ways to Present

For a party or brunch buffet, slice the loaf and arrange it on a platter with tiny paper umbrellas for a whimsical nod to the islands. Tiny squares of Coconut & Macadamia Nuts banana bread make adorable mini-desserts for potlucks, or try toasting slices and serving with a scoop of coconut ice cream for a decadent dessert twist.

Make Ahead and Storage

Storing Leftovers

Let any leftover Coconut & Macadamia Nuts banana bread cool completely, then wrap tightly in plastic wrap or an airtight container. It’ll keep wonderfully at room temperature for up to 3 days, or up to a week in the fridge—just be sure to keep it well-sealed so it stays incredibly moist.

Freezing

This bread freezes like a dream. Simply wrap individual slices or the whole loaf in plastic wrap, then foil, and tuck into a freezer-safe bag. When a craving strikes, it’s as easy as defrosting a slice or two at room temperature or giving them a quick warm-up in the microwave.

Reheating

For the best fresh-baked flavor and a lightly warm crumb, pop a slice into the toaster oven or microwave for a few seconds. You’ll bring out those aromas of golden coconut and buttery macadamias like the bread just came out of the oven!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just keep in mind you’ll want to chop it very finely and include some of the natural juice so your bread stays just as moist. Canned pineapple is simply convenient and consistent, but fresh makes it even more vibrant.

What’s the best way to toast coconut flakes?

To toast coconut, spread the flakes in a dry skillet over low heat and stir frequently until golden and fragrant. You can also toast them in the oven on a baking sheet—just don’t walk away, as they can burn quickly!

Can I substitute other nuts for macadamia?

While the signature flavor comes from macadamias, feel free to swap in pecans or walnuts in a pinch. Still, for that genuine Coconut & Macadamia Nuts experience, nothing quite compares to the buttery bite of macadamias.

Is it possible to make this recipe gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend, making sure it contains xanthan gum or a similar binder. Check your baking powder and baking soda to ensure they’re gluten-free, too, and you’re good to go.

Why does my banana bread sometimes sink in the middle?

Usually, a sunken loaf happens because it hasn’t baked long enough or the oven was too cool. Make sure to test with a knife for doneness and avoid opening the oven door too early, which can cause the middle to collapse before it’s set.

Final Thoughts

There’s something so joyful about baking up a loaf of Coconut & Macadamia Nuts banana bread and sharing it with friends and family. I hope you give this recipe a try—you’ll find it easy, rewarding, and bursting with sunny flavor in every bite!

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