Tropical Banana Nut Bread

This tropical twist on classic banana bread transforms your overripe bananas into a slice of Hawaiian paradise. Sweet chunks of pineapple, crunchy walnuts, and colorful maraschino cherries create a moist, flavorful quick bread that brings island vibes to your kitchen.

I first made this bread when dreaming of a tropical vacation during a cold winter month. The bright flavors and colorful add-ins instantly transported me to warmer shores, and it's now my go-to recipe whenever I need a mood-lifting baking project.

Ingredients

• All-purpose flour: Provides the sturdy base for all our tropical add-ins
• White sugar: Balances the acidity of the pineapple and bananas
• Ground cinnamon: Adds warmth that complements the tropical flavors
• Chopped walnuts: Offer essential crunch and nutty depth
• Eggs: Create structure that helps support all the heavy fruit
• Vegetable oil: Ensures the bread stays moist for days
• Very ripe bananas: With brown spots provide natural sweetness and moisture
• Crushed pineapple: Brings authentic Hawaiian flavor and juicy texture
• Vanilla extract: Enhances all the fruit flavors
• Flaked coconut: Contributes tropical aroma and slight chewiness
• Maraschino cherries: Add festive pops of color and sweetness

Step-by-Step Instructions

Prepare Your Baking Area:

Preheat your oven to 350°F and thoroughly grease two 9x5 inch loaf pans, making sure to get into all corners to prevent sticking. I like to line the bottom with parchment paper for extra insurance.

Combine Dry Ingredients:

In a large mixing bowl, whisk together the flour, salt, baking soda, sugar, and cinnamon until evenly distributed. This ensures your leavening agent and spices are spread throughout the bread for consistent flavor and texture.

Mix Wet Ingredients And Add-Ins:

Add the chopped walnuts, beaten eggs, vegetable oil, mashed bananas, drained crushed pineapple, vanilla extract, coconut flakes, and diced maraschino cherries to the dry ingredients. Gently fold everything together just until combined. Overmixing will develop gluten and make your bread tough.

Bake To Perfection:

Divide the batter evenly between your prepared loaf pans and smooth the tops. Bake for 60 minutes, rotating the pans halfway through for even browning. The bread is done when a toothpick inserted in the center comes out clean and the tops are golden brown.

Cool Properly:

Let the loaves rest in their pans for exactly 10 minutes this helps them set up without condensation making them soggy. Then carefully remove them to a wire cooling rack to cool completely before slicing.

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The maraschino cherries are truly what make this bread special for me. Their bright color and sweet flavor remind me of the garnishes on tropical drinks during a Hawaiian vacation I took years ago. My children always fight over who gets the slices with the most cherry pieces.

Storing Your Hawaiian Bread

This tropical banana bread maintains its moisture beautifully for up to 5 days when stored in an airtight container at room temperature. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw slices at room temperature or pop them in the toaster for a quick breakfast option.

Simple Ingredient Swaps

If you prefer a less sweet version, you can reduce the sugar to 1½ cups without affecting the texture. Not a fan of walnuts? Macadamia nuts make an excellent Hawaiian-inspired substitute. For those avoiding coconut, simply leave it out and add an extra ¼ cup of chopped nuts instead. The recipe remains forgiving and delicious with these adjustments.

Serving Suggestions

Transform this bread into a spectacular dessert by warming thick slices and topping with vanilla ice cream and a drizzle of caramel sauce. For brunch, serve alongside a tropical fruit salad and coconut coffee. It also pairs wonderfully with cream cheese as an afternoon treat that will transport you straight to the islands.

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Enjoy a slice of tropical paradise in every bite of this Hawaiian banana bread.

Frequently Asked Questions

→ How ripe should the bananas be for this Hawaiian bread?

The bananas should be very ripe with numerous brown spots or almost completely brown. Overripe bananas are sweeter and mash more easily, contributing better flavor and moisture to the bread.

→ Can I substitute fresh pineapple for the canned crushed pineapple?

Yes, you can use fresh pineapple instead of canned. Crush or finely dice about 1 cup of fresh pineapple and drain well to remove excess moisture. The flavor may be slightly different but still delicious.

→ How should I store Hawaiian Banana Nut Bread?

Store completely cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

→ Can I make this bread without nuts?

Absolutely! You can omit the walnuts entirely for a nut-free version, or substitute with sunflower seeds for crunch without nuts. The tropical flavors will still shine through.

→ Why is my bread sinking in the middle after baking?

Sinking can occur if the bread is underbaked, the oven temperature is too high, or there's too much moisture. Ensure your oven is calibrated correctly, the batter isn't overmixed, and you're properly draining the pineapple.

→ Can I make muffins instead of loaves with this batter?

Yes! This batter works wonderfully for muffins. Fill lined muffin cups about 2/3 full and bake at 350°F (175°C) for approximately 20-25 minutes, or until a toothpick inserted comes out clean.