Hawaiian Banana Bread: One-Bowl Coconut and Macadamia Loaf That Keeps All Week

Heat the oven to 350°F and line a 9x5-inch loaf pan with parchment.

Serves 10

Ingredients

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup melted coconut oil or butter
• 2/3 cup brown sugar
• 2 large eggs
• 1/4 cup coconut milk or whole milk
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped macadamia nuts
• 1/2 cup crushed pineapple, well drained

Instructions

1. Heat the oven to 350°F and line a 9x5-inch loaf pan with parchment.
2. In one large bowl, mash the bananas and whisk in the melted coconut oil, brown sugar, eggs, coconut milk and vanilla.
3. Sprinkle the baking soda and salt over the wet mixture and stir well.
4. Fold in the flour just until no dry streaks remain.
5. Fold in the coconut, macadamia nuts and drained pineapple.
6. Scrape into the pan, scatter a few extra nuts and coconut on top and bake 55-65 minutes until a skewer comes out clean.
7. Cool 15 minutes in the pan, then lift out and cool completely before slicing.
8. Wrapped tightly, the loaf stays moist at room temperature for 4-5 days; slices also freeze individually for lunchboxes.
9. Banana bread has been a Hawaiian roadside favorite for generations, famously sold from stands along the Road to Hana on Maui. Adding coconut, macadamia nuts and pineapple gives the American classic an island twist, and the fruit keeps the crumb tender all week long.

Nutrition (estimated, per serving)

• Calories: 320 kcal
• Protein: 5g
• Fat: 15g
• Carbohydrates: 44g
• Fiber: 2g
• Sugar: 24g
• Sodium: 260mg