Pineapple Banana Bread with Coconut & Macadamia
With tropical ingredients, this moist and flavorful Pineapple Banana Bread with Coconut & Macadamia is a tasty treat everyone will enjoy!
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 sea salt
- 1 1/2 cups brown sugar, such as demerara
- 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.