Ingredients:

  • 3 large overripe bananas (approx. 350g)
  • 0.5 cup canned crushed pineapple, drained (120g)
  • 2 large eggs, room temperature
  • 0.5 cup unsalted butter, melted and cooled (113g)
  • 1 tsp pure vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 0.5 cup granulated sugar (100g)
  • 0.5 cup light brown sugar, packed (100g)
  • 1 tsp baking soda (5g)
  • 0.5 tsp fine sea salt (3g)
  • 0.5 cup shredded coconut (50g)
  • 0.5 cup macadamia nuts, roughly chopped (60g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment paper sling, allowing the edges to overhang for easy removal.
  2. Mash the 3 large overripe bananas (350g) in a bowl until mostly smooth. Place the 0.5 cup canned crushed pineapple (120g) in a sieve and let it drain for 5 minutes until the steady dripping stops.
  3. In a large bowl, whisk the 2 large eggs with 0.5 cup granulated sugar (100g) and 0.5 cup light brown sugar (100g) until the mixture looks pale and frothy. Whisk in the 0.5 cup melted butter (113g) and 1 tsp pure vanilla extract (5ml).
  4. Stir the mashed bananas and drained pineapple into the wet mix. In a separate bowl, whisk 2 cups all purpose flour (250g), 1 tsp baking soda (5g), and 0.5 tsp fine sea salt (3g).
  5. Gently fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain. Note: Over mixing makes the bread tough instead of tender.
  6. Fold in the 0.5 cup shredded coconut (50g) and 0.5 cup macadamia nuts (60g). Pour the batter into your prepared pan and smooth the top.
  7. Bake for 1 hour until the top is golden brown and a skewer comes out clean. If the top browns too quickly, tent it loosely with foil at the 40 minute mark.
  8. Let the bread cool in the pan for 15 minutes before transferring to a wire rack. Note: Cutting too early causes the steam to escape, which can dry out the loaf.