Ingredients
For this recipe, you’ll need:
1 1/2 cups apple bananas, mashed (about 4-5 bananas)
Tip: Apple bananas have a firmer, slightly tangy flavor, perfect for this bread. Use bananas that are fully ripe with a few brown spots for optimal sweetness.
1/3 cup melted coconut oil (or unsalted butter)
Tip: Coconut oil will add a subtle tropical flavor. If using butter, make sure it’s unsalted to avoid an overly salty taste.
3/4 cup brown sugar (or honey)
Tip: Brown sugar adds richness and moisture. If you prefer a lighter flavor, honey is a great alternative.
2 large eggs, room temperature
Tip: Room-temperature eggs blend better with the batter, giving you a smoother texture.
1 teaspoon vanilla extract
1/4 cup macadamia nuts, chopped (optional)
Tip: Macadamias add a delightful crunch and taste, but you can skip them if you prefer a smoother bread.
1/2 cup shredded coconut (optional, for tropical flavor)
1 1/2 cups all-purpose flour (or whole wheat flour for a heartier bread)
Tip: Whole wheat flour will give you a denser bread, while all-purpose flour makes it lighter and more tender.
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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Instructions
Let’s get started!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9x5-inch loaf pan with coconut oil or butter.
Tip: Use a nonstick loaf pan for easy release, and make sure it’s thoroughly greased, especially if you’re adding coconut or nuts.
Step 2: Mash the Bananas
In a large bowl, mash the apple bananas with a fork or potato masher until they’re fairly smooth with a few small chunks.
Tip: If your bananas are too firm, try microwaving them for 15-20 seconds to soften them up. The warmth helps release natural sugars too!
Step 3: Combine Wet Ingredients
To the bananas, add the melted coconut oil (or butter), brown sugar, eggs, and vanilla extract. Whisk everything together until well combined.
Tip: Whisk for about 1-2 minutes to create a smooth and fluffy batter, which helps in giving the bread a light texture.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Tip: Sift the dry ingredients before mixing to aerate the flour, which prevents dense, lumpy bread.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the banana mixture. Stir until just combined – overmixing can make your bread tough.
Tip: Use a spatula instead of a whisk here to gently fold the flour mixture. Overmixing activates gluten, which can lead to a rubbery texture.
Step 6: Add Macadamia Nuts and Shredded Coconut
If using, gently fold in the macadamia nuts and shredded coconut. These add both texture and a tropical flavor.
Tip: Lightly toast the macadamia nuts beforehand to bring out their full flavor. Just roast them for 5-7 minutes at 350°F (175°C).
Step 7: Pour the Batter into the Pan
Pour the batter into the prepared loaf pan and spread it evenly with your spatula.
Tip: Tap the pan on the counter a few times to remove any air bubbles and ensure an even rise.
Step 8: Bake to Perfection
Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If you find the top browning too quickly, tent it with a piece of aluminum foil halfway through baking. This will prevent it from burning while the inside finishes cooking.
Step 9: Cool, Slice, and Enjoy
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tip: Use a serrated knife to slice the bread neatly, especially if you’ve added nuts. Serrated blades cut through nuts and bread without tearing.
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Baker’s Tips
1. Storing: This bread can be stored at room temperature in an airtight container for up to three days or in the refrigerator for a week. Freeze for longer storage – it holds up well!
2. Serving: Try serving your apple banana bread with a drizzle of honey, a dollop of coconut yogurt, or a spread of macadamia butter for a Hawaiian twist.
3. Variations: Feel free to play around with add-ins! Chocolate chips, dried mango, or chopped dates are delicious alternatives.
With this professional guide, you’ll have a tropical apple banana bread that’s rich, moist, and full of Hawaiian flair. Each bite will take you straight to the islands – aloha!
Hawaiian Apple Banana Bread Recipe
This delicious apple banana bread is made with apple bananas from Hawaii and has a tropical touch with macadamia nuts and shredded coconut.
Ingredients
- 1 1/2 cups apple bananas, mashed (about 4-5 bananas)
- 1/3 cup melted coconut oil (or unsalted butter)
- 3/4 cup brown sugar (or honey)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup macadamia nuts, chopped (optional)
- 1/2 cup shredded coconut (optional, for tropical flavor)
- 1 1/2 cups all-purpose flour (or whole wheat flour for a heartier bread)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or butter.
- In a large bowl, whisk together the mashed apple bananas, melted coconut oil, and brown sugar until smooth. Add the eggs and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the macadamia nuts and shredded coconut if desired.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
