Description
A tropical twist on classic banana bread, this moist and flavorful loaf features ripe bananas, crushed pineapple, macadamia nuts, and coconut flakes, delivering island vibes in every slice.
Ingredients
- 2 cups all-purpose white flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1 cup crushed pineapple with juice
- 1/2 cup sunflower oil (or any neutral oil)
- 1/2 cup roasted, chopped macadamia nuts
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat oven to 350°F (175°C) and grease an 8.5 × 4.5 × 2.8″ loaf pan.
- Dry roast the macadamia nuts until slightly golden, then chop them.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the eggs, vanilla, mashed bananas, crushed pineapple (with juice), and oil until well combined.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped nuts and coconut flakes without overmixing.
- Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely in the pan before slicing and serving.
Notes
- Use a 1:1 gluten-free flour blend for a gluten-free version.
- Replace eggs with flax eggs to make it vegan.
- Omit or replace macadamia nuts with sunflower seeds for a nut-free version.
- Add chocolate chips or dried pineapple for variety.
- Bake as muffins for about 20 minutes for individual portions.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg