Description
A moist, tropical banana bread enhanced with crushed pineapple, sunflower oil, and a crunchy coconut-macadamia topping. Perfect for breakfast or a picnic snack.
Ingredients
All-purpose white flour 1.5 cups
Granulated sugar 0.5 cups
Baking powder 1 tsp
Baking soda 0.5 tsp
Kosher salt 0.5 tsp
Large eggs 2
Vanilla extract 1 tsp
Ripe bananas 1.25 cups mashed (3–4 medium bananas)
Crushed pineapple (8-ounce can, 180g) including juice
Organic sunflower oil 0.5 cups (or 0.5 stick butter equivalent)
Shredded coconut 0.25 cups
Macadamia nuts 0.5 cups chopped (or cashews/walnuts for allergies)
Instructions
Preheat oven to 350°F (175°C)
Line a 9×5-inch loaf pan with parchment paper
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt
In a separate bowl, whisk eggs, vanilla extract, mashed bananas, crushed pineapple, and sunflower oil
Fold wet ingredients into dry ingredients until just combined
Pour batter into prepared pan
Top with shredded coconut and chopped macadamia nuts
Bake 60-70 minutes until golden and a toothpick inserted in the center comes out clean
Cool completely in pan before slicing
Notes
For best results, use overripe bananas with brown spots
Coconut sugar can substitute granulated sugar for a lower glycemic index
Gluten-free flour blends work as a 1:1 replacement
Store in an airtight container for up to 5 days
Freezes well for up to 3 months
- Prep Time: 15
- Cook Time: 70
- Category: BREAKFAST
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg