Tropical Banana Bread

An irresistible pairing of banana, pineapple, coconut, and toasted macadamia nuts.

Banana bread is one of our favorite snacks in our house. I’ll make a loaf and pack it in the boys’ lunch boxes or have it ready as an after-school treat when they get home. I love that it’s an excellent way to use up those bananas I had hopes of eating but turned way too ripe because I simply glanced at them the wrong way…but also that it’s such a blank canvas for so many added flavors and mix-ins.

This loaf was inspired by a recipe my mom would make when I was a kid. She would mix a whole can of crushed pineapple into the batter as part of the wet ingredients. This was a hack to use a pantry item, but it kept the loaf supremely moist for days and added a bit of tropical flavor.

I love a bit of crunch in my banana bread, so I added toasted coconut and macadamia nuts to the mix. These flavors combine into a delicious, tropical-esque loaf that is perfect for summer snacking. (If you love Hummingbird cake, you’ll love this bread!) You can make it more decadent with a simple cream cheese frosting or go for it plain—either way is delicious!