Ingredients
Scale
- 3 ripe bananas, mashed
- 1 can (8 oz) crushed pineapple, well drained
- ½ cup butter, melted
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup macadamia nuts or walnuts, chopped
- ½ cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the mashed bananas, crushed pineapple, melted butter, sugar, eggs, and vanilla. Mix until well blended.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, mixing just until combined.
- Fold in the chopped nuts and shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Use ripe bananas for the best flavor and texture.
- Drain the pineapple well to avoid excess moisture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg