Pineapple Banana Bread with Coconut & Macadamia
Fresh vegetables and fruits are good for us 💚. They have great nutrients that contain vitamins, minerals, fiber and much more which are an important part of a healthy diet. By including them in our everyday diet, we can reduce the risk for some chronic diseases.
Every week, David and I buy a variety of vegetables and fruits. Sometimes though, some go bad quickly. I can’t stand throwing them in the garbage so I simply have to salvage them. The best example is “bananas” 🍌. Many times, these healthy little guys go bad within a few days. When I see they are on their way out, I store them in the freezer for later use.
I like to use frozen bananas in smoothies or other baked goods like muffins, cakes 🍰, or breads. Years ago, I shared my Marbled Chocolate Pecan Banana Bread with you. It was slightly different than regular classic bread which I don’t mind but it’s always fun to change things up, creating new versions like this one… Pineapple Banana Bread with Macadamia & Coconut!
This original bread is amazing! With tropical ingredients 🍍🥥, this Pineapple Banana Bread with Macadamia & Coconut will take you to the islands of Hawaii! It’s fresh and moist plus the flavor is absolutely delicious! Besides this elevated version of the classic, here’s another one… Peanut Butter Banana Bread
Quick and easy to make 👩🍳👨🍳, this is an incredible breakfast or brunch item you definitely have to bake. Next time you open your freezer and see those frozen bananas sitting there, take them out and bake this amazing Pineapple Banana Bread with Macadamia & Coconut… you’ll love every bite!
Bon Appétit!🍽
Check out these other tasty breakfast recipes…😀
– Eggs Benedict
– Denver Omelet
– Ooey-Gooey Cinnamon Buns
– Ham & Asparagus Crêpes with Cheese Sauce
– Breakfast Quinoa Cereal with Mixed Berries
– Shakshouka
– Quiche Lorraine
– Healthy Homemade Granola
– Breakfast Burritos
and for even more bread recipes 🥨🍞, click on this link… Recipe Category • Bread
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Pineapple Banana Bread with Coconut & Macadamia
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Ingredients
- 1/2 cup macadamia nuts, toasted and coarsly chopped
- 2 tbsp. wheat bran, toasted
- 3 cups unbleached all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan pink salt
- 1 1/2 cups brown sugar
- 3 large free-run eggs, beaten
- 4 large overripe bananas (about 1 1/4 cups), mashed
- 1 cup fresh pineapple, cut into small pieces
- 1/2 cup applesauce see Recipe
- 1/2 cup coconut oil tips & tricks
- 2 tsp. pure vanilla extract
Directions
- Preheat oven to 325ºF.
- Place macadamia nuts in a single layer on a baking sheet lined with a silicone mat or parchment paper. Transfer to the preheated oven and toast for 10 minutes.
- Remove from the heat and coarsely chop them, set aside.
- Increase the heat to 350ºF.
- In a small skillet over medium heat, add wheat bran and toast for 2 minutes, set aside to cool off.
- In a large mixing bowl, combine flour, toasted wheat bran, baking soda, cinnamon, sea salt and brown sugar; whisk to combine.
- To the flour mixture, add eggs, bananas, pineapple, applesauce, coconut oil and vanilla extract; stir just enough to combine. Halfway through mixing, add the toasted & chopped macadamia nuts.
- Divide the batter between a 9x5-inch loaf pan and two little ones all lightly greased. Tap each pan to remove any trapped air bubbles.
- Transfer the pans to the 350ºF preheated oven and bake for 1 hour or until a cake tester inserted in the center comes out clean. The smaller loaf pans should be done after 35-38 minutes.
- When the loaves are done, remove from the heat, let them cool 15 minutes before transferring them to a wire rack to cool completely.
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