Hawaiian Banana Bread Pineapple (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup sugar
03 -
1 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/2 tsp salt
06 -
2 eggs
07 -
1 tsp vanilla extract
08 -
1 1/4 cups ripe bananas, mashed
09 -
8 oz crushed pineapple with juice (1 can, preferably Dole)
10 -
1/2 cup organic sunflower oil or any tasteless oil
11 -
1/2 cup macadamia nuts, dry-roasted and chopped
12 -
1/2 cup unsweetened coconut flakes
# Instructions:
01 -
Preheat your oven to 350°F. Grease a loaf pan with non-stick spray or a light coating of oil.
02 -
Dry roast the macadamia nuts in a skillet for a few minutes until they’re slightly browned, then chop and set aside.
03 -
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well and set aside.
04 -
In a separate large bowl, whisk together the eggs, vanilla extract, mashed bananas, crushed pineapple (with juice), and oil until well combined.
05 -
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
06 -
Gently fold in the chopped macadamia nuts and unsweetened coconut flakes.
07 -
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
08 -
Bake for 55-65 minutes at 350°F, or until a knife inserted into the center comes out clean.
09 -
Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
# Notes:
01 -
For an extra crunch, sprinkle some chopped macadamia nuts and coconut flakes on top before baking.