Description
A delicious and tropical twist on traditional banana bread, featuring pineapple, coconut, and macadamia nuts.
Ingredients
- 190 g all-purpose flour
- 100 g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 very ripe bananas, mashed — about 300 g
- 120 g crushed pineapple, well drained
- 60 g shredded unsweetened coconut
- 75 g macadamia nuts, roughly chopped
- 2 large eggs
- 80 ml vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 175°C. Grease and line a 23 × 13 cm loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mash the bananas. Add the eggs, oil or melted butter, and vanilla. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in the drained pineapple, shredded coconut, and chopped macadamia nuts.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional coconut and macadamia nuts over the top if desired.
- Bake at 175°C for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack. Cool completely before slicing.
Notes
- For an optional topping, sprinkle 20 g shredded coconut and 25 g chopped macadamia nuts over the batter before baking.
- For a sweeter finish, drizzle the cooled loaf with a simple glaze made from 100 g icing sugar and 15–20 ml pineapple juice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg