Hawaiian Paradise Banana Bread with Pineapple Glaze
This delightful Hawaiian Banana Bread with Pineapple Glaze & Coconut brings together the irresistible flavors of ripe bananas, juicy pineapples, coconut and the buttery crunchy of macadamia nuts in one heck of an amazing loaf.
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (180g)
- ½ cup almond flour (60g)
- 2 Tbsp cornstarch *
- ½ tsp salt
- 2 ½ tsp baking powder
- ½ cup sugar of choice , use monk fruit sweetener for lower sugar option
Wet Ingredients:
- ¾ cup mashed bananas (168g)
- ⅔ cup crushed or pureed pineapple (162g)
- ½ cup light olive oil (110g), or melted coconut oil
- ¼ cup coconut milk (57g)
Add-ins (optional)
- ½ cup unsweetened coconut , shredded or flaked
- ½ cup chopped macadamia pieces
- ⅓ cup pineapple pieces
Pineapple Glaze (optional)
- ½ cup confectioners sugar 60g, use powdered erythritol for the sugar-free option
- 1 Tbsp pineapple juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, almond flour, salt, baking powder, monkfruit sugar, and cinnamon. Make sure they are thoroughly combined.
- In a separate bowl, mix the wet ingredients: mashed bananas, crushed or pureed pineapple, light olive oil, and coconut milk. Stir until the mixture is smooth and well incorporated.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until you have a smooth batter.
- Fold in the shredded coconut and chopped macadamia pieces until evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake the Banana Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Pineapple Glaze by whisking together the confectioners sugar (or powdered erythritol) and pineapple juice until smooth. Adjust the consistency by adding more sugar or juice as needed.
- Pour the Pineapple Glaze over the cooled banana bread.
- Slice and enjoy
- Make sure to store any leftovers in an airtight container in the fridge to keep the flavors fresh.
Notes
*The addition of cornstarch is NOT REQUIRED, but it helps reduce overmixing and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes :)
Nutrition
Calories: 284kcalCarbohydrates: 28gProtein: 4gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 189mgPotassium: 138mgFiber: 3gSugar: 9gVitamin A: 16IUVitamin C: 3mgCalcium: 73mgIron: 2mgZinc: 0.3mg***Net Carbs: 25g
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