Hawaiian Mac Nut Banana Bread

With sweet pineapple and buttery macadamia nuts, Hawaiian Mac Nut Banana Bread will have you dreaming of the islands. 

As I write this post, it is 17 degrees and everything in site is covered in snow – brrr!  I couldn’t be farther from the warm, sunny beaches of Kauai.  While I don’t have current plans to visit my favorite island, I’ll have to settle for remembering past trips as I munch on a slice of Hawaiian Mac Nut Banana Bread.

Hawaiian Mac Nut Banana Bread | A Reinvented Mom

One of my favorite treats on Kauai was a locally made banana bread.  So delicious with breakfast or as a snack at the beach.  The sweet pineapple is a nice complement to the bananas and the chopped macadamia nuts add just the right amount of crunch.

Although banana bread shows up regularly in the ARM house, I like to whip up a batch of Hawaiian Mac Nut Banana Bread when I want to change things up a bit.  The crushed pineapple and macadamia nuts add a wonderful tropical flavor and turn a basic quick bread into something special.

My Costco had 24 oz. bags of macadamia nuts for a decent price.  If macadamia nuts aren’t in your budget, simply substitute with walnuts.  It will still be amazing – promise.

Hawaiian Mac Nut Banana Bread | A Reinvented Mom

The Boy doesn’t like nuts, so I typically do one nut-free loaf for him.  If you have the same issue in your home, cut the quantity of nuts in half for a single loaf and reserve a few nuts to sprinkle on top of the loaf before baking.  You don’t want the nut-hater to mistakenly take a bite of nuts, after all.

While I’m not going to claim Hawaiian Mac Nut Banana Bread is healthy, I have modified the original recipe to make it healthier without compromising flavor or texture.  Greek yogurt replaces most of the oil and the sugar is fairly low (less than 1/2 cup per loaf).  Go ahead….have 2 slices.  You know you want to.

This recipe yields 2 lovely loaves of bread for a tasty breakfast or mid-day snack. Hawaiian Mac Nut Banana Bread also freezes well.  Simply wrap the second loaf in 2 layers of plastic wrap, place in a freezer bag and pop in the freezer to use another day.

HAWAIIAN MAC NUT BANANA BREAD

Makes 2 loaves.

INGREDIENTS:

3 cups flour
3/4 tsp. salt
1 tsp. baking soda
3/4 cup sugar
1  tsp. cinnamon
3 eggs, beaten
1/4 cup oil (I used sunflower oil)
1/3 cup Greek yogurt (use plain, vanilla or pineapple flavored)
2 cups mashed ripe bananas
8 oz. can crushed pineapple, well drained then flaked/separated
2 tsp. vanilla
1 cup macadamia nuts, chopped (or walnuts)

DIRECTIONS:

  1. Preheat oven to 350.
  2. Grease and flour 2 loaf pans.  Set aside.
  3. Combine flour, salt, baking soda, cinnamon in a medium bowl.
  4. Add sugar, eggs and oil in a large bowl and mix until combined.
  5. Add yogurt, bananas, pineapple, vanilla and macadamia nuts to the sugar mixture and stir to combine.
  6. Add flour mixture to egg mixture and stir just until the dry ingredients are moistened.
  7. Pour batter into the prepared loaf pans, dividing equally.
  8. Bake at 350 degrees for about 60-70 minutes, or until toothpick inserted in center comes out clean.
  9. Cool for 10 minutes in pans, then transfer loaves from pan and continue cooling on a wire rack.

To store in freezer:  double layer of plastic wrap, then place in a freezer bag.

Recipe was adapted from The Splitcoaststampers Cookbook Volume 1 – 2005.

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5.0 from 1 reviews
Hawaiian Mac Nut Banana Bread
 
Prep time
Cook time
Total time
 
HAWAIIAN MAC NUT BANANA BREAD Makes 2 loaves.
Author:
Recipe type: Quick Bread
Serves: 2 loaves
Ingredients
  • 3 cups flour
  • ¾ tsp. salt
  • 1 tsp. baking soda
  • ¾ cup sugar
  • 1 tsp. cinnamon
  • 3 eggs, beaten
  • ¼ cup oil (I used sunflower oil)
  • ⅓ cup Greek yogurt (use plain, vanilla or pineapple flavored)
  • 2 cups mashed ripe bananas
  • 8 oz. can crushed pineapple, well drained then flaked/separated
  • 2 tsp. vanilla
  • 1 cup macadamia nuts, chopped (or walnuts)
Instructions
  1. Preheat oven to 350.
  2. Grease and flour 2 loaf pans. Set aside.
  3. Combine flour, salt, baking soda, cinnamon in a medium bowl.
  4. Add sugar, eggs and oil in a large bowl and mix until combined.
  5. Add yogurt, bananas, pineapple, vanilla and macadamia nuts to the sugar mixture and stir to combine.
  6. Add flour mixture to egg mixture and stir just until the dry ingredients are moistened.
  7. Pour batter into the prepared loaf pans, dividing equally.
  8. Bake at 350 degrees for about 60-70 minutes, or until toothpick inserted in center comes out clean.
  9. Cool for 10 minutes in pans, then transfer loaves from pan and continue cooling on a wire rack.
Notes
To store in freezer: double layer of plastic wrap, place in a freezer bag.
Recipe was adapted from The Splitcoaststampers Cookbook Volume 1 - 2005.

Hawaiian Mac Nut Banana Bread Pin - A Reinvented Mom

Comments

  1. Oh my! What a treat to stumble across this recipe. Growing up my mom would make Hawaiian banana bread for us! There is a good foot of snow on the ground where I live too (currently in Oslo!) and I even have some macadamias in the fridge and bananas in the freezer. I WANT. Thanks for sharing. 😉

  2. Your Hawaiian Banana Nut Bread looks fantastic! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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