Instructions
1. Prep Work
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Combine the Wet Ingredients
- In a large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, whisking until smooth. Stir in the vanilla.
- Mix in the mashed bananas and drained pineapple.
4. Bring it Together
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Gently fold in the coconut and macadamia nuts (if using).
5. Bake & Cool
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Cooking Notes
- Drain that Pineapple! Make sure to drain the crushed pineapple well to prevent a soggy loaf.
- Ripe Bananas are Key: Use very ripe bananas for the best flavor – the browner, the better!
Variations
- Mango Magic: Swap the pineapple for chopped mango for a delightful twist.
- Chocolate Chunk Heaven: Add 1/2 cup chocolate chips for extra indulgence.
- Rum Raisin: Add 1 tablespoon of dark rum to the wet ingredients for a boozy kick (optional).
Frequently Asked Questions (FAQs)
Can I use fresh pineapple?
Absolutely! Just chop it finely and drain any excess juice.
How do I store it?
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Reheat slices as needed.
Can I freeze it?
Yes! Wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
What to serve it with?
Enjoy it plain, or with butter, cream cheese, or a drizzle of honey.
Muffin Mania?
Yes! Bake in lined muffin cups at 350°F (175°C) for 18-22 minutes.
Enjoy your slice of Hawaiian paradise!
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