Ingredients:

  • 3 large overripe bananas, mashed (approx. 345g)
  • 1/2 cup crushed pineapple, canned in juice, lightly drained (125g)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (120ml)
  • 1 cup packed brown sugar (200g)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup sweetened shredded coconut (45g)
  • 1/2 cup macadamia nuts, roughly chopped (65g)

Instructions:

  1. Preheat your oven to 180°C (approximately 356°F). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the mashed bananas, eggs, vegetable oil, brown sugar, vanilla extract, and crushed pineapple until the mixture is cohesive and glossy.
  3. Sift in the all-purpose flour, baking soda, salt, and ground cinnamon. Use a silicone spatula to gently fold the dry ingredients into the wet until just combined; do not overmix.
  4. Gently fold in the shredded coconut and chopped macadamia nuts.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  6. Allow the bread to cool in the pan for 15 minutes before using the parchment sling to lift it onto a wire rack to cool completely.