Description
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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½ teaspoon ground cinnamon (optional)
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½ cup unsalted butter, softened
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¾ cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 ½ cups mashed ripe bananas (about 3-4 bananas)
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1 cup crushed pineapple, drained
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½ cup shredded sweetened coconut
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½ cup chopped macadamia nuts
Ingredients
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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½ teaspoon ground cinnamon (optional)
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½ cup unsalted butter, softened
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¾ cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 ½ cups mashed ripe bananas (about 3-4 bananas)
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1 cup crushed pineapple, drained
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½ cup shredded sweetened coconut
- ½ cup chopped macadamia nuts
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Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
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Cream Butter and Sugar: In a large bowl, beat butter and brown sugar until light and fluffy.
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Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
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Combine Wet Ingredients: Mix in mashed bananas and crushed pineapple.
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Combine Wet and Dry: Gradually add dry ingredients to wet mixture, stirring just until combined.
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Add Coconut and Nuts: Fold in shredded coconut and macadamia nuts.
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Bake: Pour batter into prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
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Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Drain pineapple well to prevent excess moisture.Toast macadamia nuts to enhance flavor (optional).For vegan option, substitute eggs with flax eggs and butter with dairy-free alternatives.Use gluten-free flour blend to make gluten-free.Adjust sugar to taste, reducing for less sweetness.
